Kahi wa Dehen (Iraqi Layered Pastry with Ghee)
A traditional Iraqi breakfast or dessert pastry made from many thin layers of dough, baked until golden and served with rich ghee (samneh) and sometimes date syrup or sugar.
🧂 Ingredients
- 4 cups All-purpose flour
- 1 tsp Yeast(active dry)
- 1 tbsp Sugar
- 1 tsp Salt
- 1.5 cups Warm Water(approximate)
- 1 cup Ghee (Samneh)(melted, for layering and serving)
- for serving Date Syrup or Sugar
👨🍳 Instructions
- 1
In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
- 2
In a large bowl, whisk together flour and salt. Make a well in the center and pour in the yeast mixture. Mix until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- 4
Punch down the dough and divide it into 8-10 equal portions. Roll each portion into a very thin, almost translucent sheet. This is the most crucial and difficult step.
- 5
Generously brush each thin dough sheet with melted ghee. Stack the sheets on top of each other, ensuring each layer is well-coated with ghee.
- 6
Once all layers are stacked, gently press down and then roll the entire stack into a tight log. Cut the log into 1-inch thick rounds.
- 7
Gently flatten each round with your palm or a rolling pin to about 1/2 inch thickness. Place on a baking sheet lined with parchment paper.
- 8
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and puffed up. The layers should separate.
- 9
Serve warm, generously drizzled with more melted ghee and date syrup or sprinkled with sugar.
💡 Pro Tips
- ✓The key to Kahi is creating many extremely thin layers of dough. Practice makes perfect!
- ✓Use good quality ghee for the best flavor. Clarified butter is essential for the authentic taste.
- ✓If the dough becomes too sticky while rolling, dust your hands and the surface with a little flour, but avoid adding too much, as it can make the pastry tough.
🔄 Variations
- Some variations include adding a pinch of cardamom to the dough for a subtle aroma.
- Serve with a side of strong black tea.