Kleicha

Kleicha is Iraq’s celebrated cookie, traditionally prepared for holidays and family gatherings. The hallmark version features a tender, enriched dough wrapped around a fragrant paste of spiced dates, often perfumed with cardamom and cinnamon. While regional shapes and patterns vary—from pinwheels to stamped rounds—the result is a delicately crisp outside and a soft, layered interior, perfect alongside tea or coffee. Many trace this cookie’s lineage to ancient Mesopotamian traditions of date confections, and its continued presence on Iraqi tables symbolizes hospitality, celebration, and the deep pantry culture of the Tigris–Euphrates region.

Ingredients

• 4 cups flour
• 1/2 cup sugar
• 1 teaspoon salt
• 2 teaspoons yeast (instant or active dry)
• 1 cup warm milk
• 1/2 cup melted butter (plus a little extra for brushing)
• 2 eggs
• 2 cups soft dates (paste)
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 2 tablespoons sesame (for sprinkling, optional)

Preparation and Dough

1. In a large bowl, whisk together flour, sugar, salt, and yeast until evenly combined.
2. Stir in warm milk, melted butter, and 1 beaten egg. Mix until a shaggy dough forms, then knead until smooth and elastic, about 8 minutes.
3. Shape into a ball, cover, and let rise until doubled, about 1 hour.

Date Filling

1. In a small saucepan over low heat, warm the dates with 2 tablespoons melted butter. Stir in the cardamom and cinnamon until the mixture is soft, spreadable, and aromatic. If needed, add a teaspoon or two more melted butter to loosen.

Shaping

1. Turn the risen dough onto a surface lightly dusted with flour. Divide in half for easier handling.
2. Roll one portion into a rectangle about 1/4 inch thick. Spread a thin, even layer of the dates mixture, leaving a small border clean on all edges.
3. Starting from a long side, roll into a tight log. Pinch the seam to seal. Repeat with the second portion.
4. For spirals: slice into 3/4-inch rounds. For stamped rounds: gently flatten portions, add a small ball of dates in the center, fold the edges over, flip seam-side down, and stamp or gently press to pattern.
5. Place shaped pieces on a parchment-lined baking sheet. Brush lightly with melted butter, then glaze with a thin layer of beaten egg. Sprinkle with sesame if using. Let the tray rest for 10 minutes while the oven preheats to 350°F (175°C).

Baking

1. Bake until golden at the edges and lightly colored on top, about 20 minutes, rotating the tray once if needed.
2. Cool on the pan for 10 minutes, then transfer to a rack to finish cooling.

How to Enjoy

Serve Kleicha slightly warm or at room temperature with tea or coffee. The gentle sweetness of the spiced dates and the aroma of cardamom and cinnamon pair beautifully with a bitter brew. A light sprinkle of sesame adds nutty crunch to the tender crumb. Store in an airtight tin for several days; rewarm briefly before serving for the just-baked fragrance.

Tips and Variations

• If the dough feels sticky, add a spoonful of flour during kneading; if dry, moisten your hands with a little warm milk and continue kneading.
• For extra sheen, brush with an additional thin layer of beaten egg right before baking.
• Adjust spice levels to taste: add more cardamom for a citrusy lift or more cinnamon for warmth.
• Garnish some pieces with sesame and leave others plain to offer a mix of textures.