AL-KELAIJAH
IRAQ
These Iraqi date cookies are an absolute must for Eid, both Eid il-Futr, which immediately follows Ramadan, and Eid al-Adha, the feast of the sacrifice, which is a few months after. They are also prepared for special occasions, such as weddings or other celebrations; and even if prepared in huge quantities, as for a feast, none are wasted, because they last a long time. The recipe below is for date-filled ones, but kelaijahs can also be filled with walnuts or almonds or sesame seeds.
MAKES 36
FOR THE DOUGH
2 good pinches of saffron threads
¼ cup (60 ml) rose water
1 organic egg, beaten
3¾ cups (450 g) unbleached all-purpose flour
1 packet (7g/2¼ teaspoons) instant (fast-acting) yeast
1 teaspoon fine sea salt
¼ teaspoon Arabian Spice Mixture for Desserts
2 sticks (250 g) unsalted butter, melted and cooled
¼ cup (60 ml) whole milk
FOR THE FILLING
1½ cups (225 g) pitted dates (Barhi, Medjool, or any other soft type)
3 tablespoons (45 g) unsalted butter, at room temperature
1 teaspoon ground cardamom
FOR GARNISH
⅓ cup (50 g) sesame seeds
1. To make the dough: Put 1 pinch of the saffron to steep in the rose water and mix the other pinch with the beaten egg in a small bowl. Cover the beaten egg with plastic wrap so that it doesn’t dry while you mix and rest the dough.
2. Put the flour, yeast, salt, and spice mixture in a large bowl and mix well. Make a well in the center and add the melted butter and saffron rose water. Using the tips of your fingers, bring in the flour to mix with the butter and rose water. Then add the milk and ¼ cup (60 ml) water and mix to form a smooth, supple dough. Shape the dough into a ball. Cover with plastic wrap and let sit on your counter for 30 minutes.
3. To make the filling: Put the dates, butter, and cardamom in a food processor and process until you have a smooth paste. Transfer to a medium bowl.
4. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat (or use a nonstick sheet).
5. To make the cookies: Divide the dough into 36 equal pieces and roll each piece into a ball the size of a walnut. Take one ball of dough and place it in the cup of one hand. With your index and middle fingers flatten the dough into a disk on the palm of your hand, then cup your hand to hold it as if it were a shell. Take 1 teaspoon date filling and place it in the middle of the dough. Seal the joints and shape into a ball. Flatten the ball into a disk measuring 2½ inches (6 cm) in diameter. At this point, you can give the disk a concave shape or leave it as is. Place on the baking sheet and finish making the kelaijahs.
6. Brush the kelaijahs with the saffron-flavored beaten egg and sprinkle with sesame seeds. Bake for 20 to 25 minutes, or until crisp and lightly golden. Let cool on a wire rack before serving or storing in an airtight container. They will keep for at least 1 week.