Kleichat Tamur — Iraqi Date-Filled Cookies

Shopping list

• 300 g plain flour

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• 50 g caster sugar

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• 150 g unsalted butter — melted and cooled slightly

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• 50 ml vegetable oil

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• 0.5 tsp ground cardamom

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• 1 tsp baking powder

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• 2 tbsp milk

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• 200 g Medjool dates — pitted

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• 0.5 tsp ground cinnamon

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• 2 tbsp water — for date paste

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• 1 tbsp icing sugar — for dusting

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Step by step

1. 1

   Preheat your oven to 160°C (fan) and line two baking trays with baking parchment.

2. 2

   In a large mixing bowl, combine the flour, caster sugar, cardamom, and baking powder.

3. 3

   Pour in the melted butter, oil, and milk. Mix with your hands or a wooden spoon until a soft, pliable dough forms. Cover and set aside.

4. 4

   For the filling: place the pitted dates, cinnamon, and water in a food processor. Blitz until you have a smooth, thick paste. If too dry, add a splash more water.

5. 5

   Take a walnut-sized piece of dough (about 25g) and flatten it in your palm into a disc. Place 1 teaspoon of date paste in the centre.

6. 6

   Fold the dough over the filling and pinch to seal, shaping into a ball or oval. Gently flatten slightly. Use a fork to press decorative lines on top, or use a traditional kleichat mould if you have one.

7. 7

   Place cookies on the prepared trays, spacing them 3cm apart. Bake for 18– 22 minutes until pale golden on the base—they should remain light in colour on top.

8. 8

   Cool on a wire rack. Once completely cool, dust lightly with icing sugar. Store in an airtight tin for up to 1 week.