Kleicha is the national cookie of Iraq, made specifically for celebrations like Eid. The most common variety is a date-filled kleicha perfumed generously with cinnamon. One of my favourite versions is a cardamom infused walnut kleicha. The dough is buttery in texture and soft but with a slight crisp, baked until golden brown with a light egg wash. My mom’s authentic recipe is the best I have ever had – her secret is all in her dough which has a hint of savouriness to it that is irresistible with the sweetness of the filling. While it may be intimidating to make, this recipe will walk you through making it from scratch!

An oval green plate filled with golden brown Turkish cinnamon rolls, known as Kleicha, sits on a light green surface next to a cup of tea on a decorative saucer and a lace napkin.

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Growing up as an Iraqi Canadian, not one Eid would go by without my mom making huge trays of kleicha, not only for us to enjoy, but to also distribute to all of our friends and neighbours. My sisters and I would watch her and jump in to help; my role was always closing up the walnut kleicha with a braid-like pattern.

In my first year of marriage when I moved to London UK, my mom surprised me by shipping a huge box of kleicha right to my door, because she couldn’t have me celebrate Eid without it! Coincidentally, it arrived at my doorstep just as I was finished brewing a hot cup of Arabic tea, which is the perfect accompaniment.

Now Kleicha has several variations, but the most popular one is a date filling with cinnamon, made into a small cinnamon-roll like shape. But my absolutely favourite is the walnut cardamom filling. This recipe will walk you through making both. In my opinion, the date one is easier and quicker to shape, so it might be a good starting point if you’re a beginner.

Ingredients for Kleicha Dough & Filling

The kleicha dough is yeast-based and made using all-purpose flour. My mom’s recipe has two secrets that make it quite irrisistible:

  • Using a mixture of butter and vegetable oil for the fat (in equal proportions). The oil yields a slightly crispier dough on the outside, while the butter adds flavour and softness.
  • Adding a generous amount of salt to the dough along with freshly ground cardamom. The cardamom is much more pungent when freshly ground, and the salt gives the dough a hint of savouriness that perfectly compliments the sweet fillings.
Bowls and containers holding labeled ingredients for baking Kleicha: vegetable oil, melted butter, date paste, cinnamon, cardamom, salt, water with yeast, and flour—all arranged on a light surface.

For the date filling, you simply need date paste and cinnamon. I find buying the dates as a paste is much easier than making my own paste from whole dates. For the walnut filling, you need walnuts, an egg, granulated sugar and more freshly ground cardamom.

Note: This recipe provides you one batch of the dough, along with one batch of the date filling and one batch of the walnut filling. If you want to make a mixture of the two fillings, make sure you either double your dough, or half each of the filling quantities.

Step by Step Instructions

Note: specific measurements and instructions are in the recipe card below.

To start, make the dough. Mix the warm water and yeast and allow the yeast to activate for a few minutes. In a large stand mixer, add the flour, salt, and cardamom and mix to combine. Then add the butter and oil and mix with a dough hook until the fat is incorporated into the flour and the mixture resembles wet sand.

A close-up of a large beige bowl containing bubbly, risen bread dough on a white surface. The dough, perfect for making Kleicha, has a slightly uneven, airy texture, indicating it has finished proofing.
A large metal mixing bowl contains flour, salt, and pepper, with a dough hook visible at the side—ready to start making Kleicha.
A metal mixing bowl holds ingredients for Kleicha, with a ring of flour and a pool of golden liquid—likely honey or oil—in the center. A dough hook attachment is poised above, ready to start mixing the traditional treat.

Add the water and yeast mixture and knead the dough for at least 5 to 7 minutes. You’ll know its ready when the walls of the bowl are clean and the dough comes together in one large ball. It will feel greasy and soft to the touch, and it will be speckled with the cardamom. Cover with a towel and allow to rise for 1 hour while you make the filling.

A close-up of a mixing bowl with a paddle attachment, filled with thick, pale yellow Kleicha cookie dough that has just been mixed.
A ball of yellowish Kleicha dough rests at the bottom of a large stainless steel mixing bowl.

How to Make and Shape Date Kleicha

Start by caramelizing the date paste with the butter in a skillet on medium heat. It will be sticky but continue to mix it with the butter – this step adds flavour and softens the date paste. Remove from the heat and allow it to cool.

Since the date paste is sticky, you have to use a large non-stick silicone mat OR use a large piece (at least 15 by 20 inches) of parchment paper or wax paper placed on a flat surface. My mom also uses a large thicker plastic bag that’s cut into a flat shape (not the cling wrap as that is too thin).

A green spatula stirs a thick, reddish-brown Kleicha paste in a black nonstick pan on an induction cooktop, with melted oil visible around the paste.
A mound of brown Kleicha dough sprinkled with cinnamon sits on a silicone baking mat with red concentric circles.
Two hands knead a mound of Kleicha chocolate cookie dough on a red and tan silicone baking mat with concentric circles and measurement markings.

Place the date paste onto the mat and sprinkle it generously with the cinnamon. Use your hands to knead the cinnamon in, which will make it less sticky. Use approximately 3/4 of the cinnamon and knead it into the date paste.

Gather the paste into a disc and place a large parchment paper on top of it. Use a rolling pin and roll out the paste over the paper into a thin layer, approximately 1/8 inch thick. On a nearby clean surface, also roll out the dough into a large thin layer, 1/8 inch thick. The dough should be easy to roll out.

A hand holds a wooden rolling pin, flattening kleicha dough between two sheets of parchment paper on a red-rimmed silicone baking mat.
A sheet of dark brown fruit leather, reminiscent of kleicha filling, is partially covered by a piece of parchment paper on a silicone baking mat with red circular guides.
A wooden rolling pin with green handles rests on top of a large, evenly rolled sheet of dough—perfect for shaping traditional Kleicha—on a light-colored surface.

Use your hands to break up small pieces of the date paste and place it on top of the dough, covering the full surface and leaving only small spaces between each of the date pieces. It will start to resemble a cow-like pattern. Sprinkle the surface with the remaining cinnamon.

Rolled out cinnamon roll dough, inspired by Kleicha, topped with an even layer of cinnamon, sugar, and butter mixture, spread to the edges and ready to be rolled up.
A sheet of dough spread with a brown cinnamon mixture is being rolled up on a marble surface, much like the traditional preparation of Kleicha, preparing to make delicious cinnamon rolls.

Make a cut along the width of the dough to divided it into two equal pieces. Start rolling each piece from the inside up onto itself so that the date paste is inside and the dough is on the outside. Create two long logs which you can cut to make 4 shorter logs. Use a rolling pin to slightly flatten each of the logs.

Then, use a sharp knife to cut the logs into small pieces roughly 3/4 an inch in width. Use the seed of a date or any other tool to make two small holes in each piece, pressing only half way through, not all the way.

Four rolled strands of dough, reminiscent of traditional Kleicha, with visible chocolate pieces lie parallel on a white marble surface, ready for further shaping or baking preparation.
A hand uses a knife to cut rolled Kleicha dough with a dark filling into small pieces on a marble surface. Three uncut dough rolls are above the cut pieces.
Strips of dough filled with chocolate, inspired by Kleicha, are cut into small pieces and arranged on a marble surface. Each piece has holes poked in the top, and a hand is poking holes in one piece.

Grease a large sheet pan with oil and place the kleicha on top, side by side, leaving roughly 1/4 of an inch of space between them. Brush with the egg wash, then bake at 425F on the bottom rack for 15-18 minutes until you check that the bottom is golden brown. Then, broil for 2 to 3 minutes until the top is golden but stay close by to avoid burning as this happens quickly!

Rows of unbaked Kleicha pastry rolls, some brushed with egg wash for a golden tint, are arranged on a baking sheet. A pastry brush gently applies egg wash to one roll in the corner.
Rows of rectangular, golden-brown Kleicha pastries with three small holes on top are arranged neatly on a baking tray. Each Kleicha shines with a glossy finish and is uniformly spaced, highlighting their perfect preparation.

Remove the kleicha from the oven and place on a large tray and cover with a towel to avoid drying them out.

Walnut Filling and Shaping

Crush the walnuts using a food processor but avoid crushing it too small. Mix with the cardamom, sugar, and the egg until well combined.

Roll out the dough and use a 2-inch tea cup, coffee cup or cookie cutter to cut out 2-inch circles across the dough. Use the scraps to roll out the dough again and continue cutting out circles until the dough is used up.

A metal mixing bowl filled with a crumbly mixture of brown sugar, flour, and chopped nuts for Kleicha, with a metal spoon resting on the side.
A hand uses a glass to cut circular shapes for Kleicha from rolled-out dough on a floured surface. Several dough circles are already cut out and visible next to the glass.

Flatten each circle using your hands, then fill it with about a tablespoon of the filling. Close the circle into a half moon shape and secure the edges well.

A hand holding a round, uncooked Kleicha dough piece above a surface with more circular cutouts. The background shows flattened dough with many round shapes ready to become delicious Kleicha cookies.
A hand holds a piece of dough filled with a nut mixture, ready to be sealed into kleicha. In the background, dough circles are cut out on a floured surface, preparing for more traditional kleicha treats.

Use your fingers to create a braid-like pattern to seal it shut. If you find this difficult, you can simply just press the edges together and leave them flat. Use your pink to make a small indent in the middle of each piece.

Hands shape a piece of dough into a half-moon, resembling the traditional Kleicha, with round dough cutouts and rolled dough visible on a work surface in the background.
A person’s hands fold and pinch the edges of a round kleicha or pastry, with circles of dough and cutouts scattered on a floured surface in the background.

Place the kleicha on a greased sheet pan and brush with the egg wash. Bake on the bottom rack at 425F for 15-18 minutes similar to the date kleicha. Broil the tops for a few minutes until golden, then add to a tray and cover with a towel.

A hand uses a brush to apply egg wash to rows of uncooked, folded Kleicha dumplings arranged on a baking sheet.
A baking tray filled with rows of golden-brown, freshly baked stuffed pastries—likely kleicha hand pies or empanadas—arranged closely together.

Storage Instructions

Kleicha is best enjoyed either warm from the oven or at room temperature with a hot cup of sweet Arabic tea.

It can last for a week at room temperature in an airtight container. I typically wait for it to cool down then place some in a freezer bag and freeze it for up to 6 months. To thaw, remove from the freezer and thaw at room temperature. It will be good as new!

A green plate filled with golden-brown, rolled Kleicha pastries featuring visible chocolate or poppy seed swirls inside, arranged in neat, overlapping rows.

More Iraqi Recipes to Try:

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If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!

A green platter filled with golden-brown, glossy Kleicha pastries featuring a visible chocolate swirl or filling, neatly arranged in overlapping rows.
5 from 4 ratings

Authentic Iraqi Kleicha (Date or Walnut Filling)

Yield: 65 Pieces*
Prep: 30 minutes
Cook: 20 minutes
Resting Time: 1 hour
Total: 1 hour 50 minutes
Author: Amina Al-Saigh
Kleicha is Iraq's national cookie, made for large celebrations like Eid. The dough has a soft yet slightly crisp texture, and it can be filled with a cinnamon date filling or a cardamom walnut filling. Baked until golden brown with a light coating of egg wash, it's the perfect accompaniment to a cup of Arabic tea.
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Ingredients
 

For The Dough (1 Batch):

  • 1 tablespoon instant yeast
  • 1 cup water, warm to the touch
  • 3 cups All-Purpose Flour, plus 4 tablespoons (435g total)
  • 1 teaspoon salt
  • 1 1/2 tablespoons ground cardamom, freshly ground preferred
  • 1/2 cup vegetable oil, or olive oil (118ml)
  • 1/2 cup melted unsalted butter, (118ml)

For the Date Filling (using 1 Batch of dough ~ 65 pieces):

  • 1 kg Date paste
  • 2 tablespoons unsalted butter
  • 1/2 cup ground cinnamon

For the Walnut Filling (using 1 Batch of dough ~ 35 pieces):

  • 150 g walnuts
  • 1/2 tablespoon ground cardamom, freshly ground preferred
  • 1/2 cup granulated sugar, 100g
  • 1 small egg, or half a large egg

For Baking:

  • 4 tablespoons vegetable oil, to grease the pan
  • 1 small egg plus 1 yolk, for egg-wash (the extra yolk adds colour)

Instructions
 

To Make the Dough:

  • Important Note: This recipe makes 1 batch of the dough, which is enough for either the date filling or walnut filling quantities specified. If you want to make both, either double the dough, or halve the fillings. Also, visual instructions are in the post body above.
  • A large ceramic bowl filled with bubbly, risen bread dough, reminiscent of the airy texture found in freshly baked Kleicha, rests on a white countertop.
    Start by mixing the warm water (this should be warm tap water not hot water), and the yeast in small bowl. Mix with a spoon then leave the yeast to activate for 5 minutes.
  • A metal mixing bowl contains thick, pale yellow Kleicha cookie dough with a flat beater attachment partially visible on the left side.
    In the bowl of a stand mixer, add the flour, salt and ground cardamom. Use a dough hook and mix to combine the dry ingredients. Then, add the melted butter and vegetable oil. Mix with the dough hook until the butter and oil are incorporated evenly in the flour, and the mixture starts to resemble wet sand. This will take at least 5 minutes.
  • A ball of yellowish kleicha dough rests in the bottom of a large, stainless steel mixing bowl on a light-colored countertop.
    Add the water and yeast mixture to the stand mixer and start kneading the dough on medium speed. Continue to knead for at least 5 to 7 minutes, until the dough starts to come together into a ball. Make sure you scrape the sides of the bowl if required. You'll know its ready when the sides of the bowl are clean and the dough is together as one ball. It will feel soft and greasy to the touch, and it will look slightly dark and speckled with cardamom. Cover with a towel and allow it to rise for an hour while you prepare the filling.

To Make the Date Kleicha (Refer to video and in-post photos for visuals):

  • A green spatula stirs a thick, reddish-brown Kleicha paste in a black skillet on a stovetop. Some oil is visible around the mixture as it cooks.
    Preheat the oven to 425F and place a rack on the bottom. In a skillet on medium low heat, melt the butter. Add the date paste to the skillet and use a non-stick spatula to mix the paste into the butter for a few minutes. This step caramelizes the dates and adds extra flavour, as well as softens it. The paste will be a bit sticky but that's okay. Remove from the heat and allow it to cool for a few minutes
  • Hands kneading dark brown kleicha dough on a red and beige silicone pastry mat with concentric circles and measurements in inches. The person’s fingers are dusted with dough.
    Since the date paste is sticky, you need to use a large non-stick silicone baking mat OR use a large piece of greased parchment paper or wax paper, at least 15 by 20 inches in size, placed on a flat surface. Place the date paste onto the mat and sprinkle generously with the cinnamon and then use your hands to knead the cinnamon in. The cinnamon will also start to make the date less sticky (sort of like using flour). Use up 3/4 of the cinnamon in this process and continue to knead the cinnamon into the paste.
  • A sheet of dark fruit leather is being peeled away from parchment paper, revealing its smooth texture beneath, on a red and beige silicone baking mat reminiscent of traditional Kleicha preparations.
    Then gather the date paste into a disc on the surface and place a large parchment sheet or wax paper on top. Use a rolling pin to roll the date paste on top of the parchment paper so it does not stick. Roll it into a very thin layer, roughly 1/8 inch thick.
  • A wooden rolling pin with light green handles rests on a large, evenly rolled-out sheet of kleicha dough on a light surface.
    On another large flat surface, roll out the dough using a rolling pin to a thin layer, approximately 1/8 inch thick. This should be easy to do since the dough will be pliable and greasy. Once rolled out, you are ready to start filling it with the dates.
  • Rolled-out Kleicha dough with a marbled, cow print pattern made from patches of dark brown and light tan colors, resembling the appearance of a cowhide.
    Break small pieces of the rolled out date paste using your hands and place it on top of the rolled out dough. Continue to break up small pieces and stick them over the dough, covering the whole surface and leaving just 1/4 inch of space between the pieces. It will start to resemble a cow-like pattern. The reason the date paste is added in this manner is to make rolling much easier than using a whole sheet of the paste.
  • A sheet of rolled dough covered with a spread of dark cinnamon filling and sprinkled with cinnamon, ready to be rolled up for delicious Kleicha or classic cinnamon rolls.
    Once the date paste is used up, sprinkle the rest of the cinnamon over the dough and dates.
  • Rolled-out dough covered with a cinnamon-sugar and chocolate filling is being rolled up on a marble surface, much like preparing Kleicha or classic cinnamon rolls.
    Use a knife to make a straight cut across the length of the dough to divided it into two equal halves. Starting from the inside, roll the dough gently onto itself so that the dates is on the inside and the dough is on the outside. Roll each half into a long log until you reach the end.
  • A hand slices rolled Kleicha dough logs with a knife on a marble surface, preparing even pieces for baking.
    You can cut the logs in half to make them slightly shorter and more manageable, in which case you will have 4 shorter logs. Use the rolling pin to flatten them just slightly. Then use a sharp knife to cut them into pieces roughly 3/4 of an inch wide.
  • Five strips of Kleicha dough, sliced into sections, are arranged on a marble surface. Each piece has two holes poked in it, and a hand is poking holes in the dough at the bottom right.
    Once all the pieces are cut, use a date seed or any other utensil to make two small holes in the middle of the date kleicha pieces.
  • Grease a large sheet pan generously with the vegetable oil, and whisk together the egg and the yolk. Arrange the kleicha pieces on the pan, leaving roughly 1/4 inch of space between each. Brush each piece with the eggwash. Bake for 15 to 18 minutes until the bottom is golden brown, then broil for 2 minutes. Stay close by as you broil so the kleicha does not get too dark. Remove from the oven and place in a large tray covered with a towel so they don't dry out.

To Make the Walnut Kleicha (Refer to video and in-post photos for visuals):

  • A stainless steel mixing bowl contains a crumbly mixture of brown sugar, butter, and chopped nuts—perfect for preparing Kleicha—with a metal spoon resting inside.
    Prepare the walnut mixture by crushing the walnuts into small pieces but avoid crushing them into a powder. You can crush them using a food processor or pound them in a closed freezer bag with a rolling pin. Add the cardamom, sugar, and the egg and mix well using a spoon until the mixture is well incorporated.
  • On a large flat surface, roll out the dough using a rolling pin to a thin layer, approximately 1/8 inch thick. This should be easy to do since the dough will be pliable and greasy.
  • A hand uses a glass to cut circles from rolled-out Kleicha dough on a marble surface, creating several perfect dough rounds.
    Use a small tea or coffee cup, or a cookie cutter that has a diameter of roughly 2 inches to cut out 2-inch circles in the dough. Do this all over the dough, then gather up the dough scraps to roll them out again and cut more 2-inch circles until the dough is used up.
  • A hand holds a piece of dough filled with a brown, chunky Kleicha filling. In the background, flat dough with circular shapes cut out is visible.
    Take each circle and flatten out using your fingers. Place a spoonful of the walnut mixture in the middle and fold the circle into a half moon shape, securing the edges. Use as much or as little filling to make this possible without over filling the dough.
  • Two hands are folding and pinching the edge of a small, round piece of dough, forming a dumpling shape similar to kleicha. In the background, more dough circles are cut out from rolled dough.
    Using your fingers to create a braid-like edge (similar to an empanada) to secure the kleicha. If you find this difficult you can simply press it shut without creating a pattern. Use your pink to create a small indent in the middle of each piece (this prevents it from bubbling).
  • A hand uses a brush to apply egg wash to rows of uncooked dumplings or kleicha arranged on a baking sheet.
    Grease a large sheet pan generously with the vegetable oil, and whisk together the egg and the yolk. Arrange the kleicha pieces on the pan, leaving roughly 1/4 inch of space between each. Brush each piece with the egg-wash. Bake for 15 to 18 minutes until the bottom is golden brown, then broil for 2 minutes. Stay close by as you broil so the kleicha does not get too dark. Remove from the oven and place in a large tray covered with a towel so they don't dry out.

Notes

  • Important note: this recipe gives you quantities for 1 batch of dough, which is enough to make 1 batch of the date filled kleicha (approx. 65 pieces) OR 1 batch of the walnut kleicha (approx. 35 pieces).
  • If you want to make both, either double the dough to 1 batch of each kleicha, or halve the filling portions and use half the dough for each of the fillings.
  • Visual step by step photos are in the blog post above. I highly recommend you reference them to make this recipe.
  • You can also reference the video in the recipe card.
Did you make this recipe?Please leave a star rating and review below!