Velvety Iraqi Kahi with Cardamom Syrup
Traditional Flaky Pastry Delight
A delightful, flaky layered pastry topped with a sweet cardamom-infused syrup, perfect for a comforting treat any time of the day.
- 2 h 30 min
- 8
- Intermediate
Ingredients
For the Dough
For the Ghee Layer
For the Cardamom Syrup
Preparation
Preparing the Dough
Combine Flour and Salt
In a large bowl, combine the flour and salt.
Add Water and Knead
Gradually add lukewarm water and knead into a soft, pliable dough.
Ensure your work surface is dry to prevent the dough from sticking.
Rest the Dough
Cover and let it rest for 30 minutes.
Chilling the dough for a few minutes before rolling helps achieve thinner layers.
Preparing the Ghee Layer
Mix Ghee and Cornstarch
Mix the ghee with cornstarch until smooth.
Set Aside
Set aside for later use.
Cooking Process
Rolling the Dough
Divide the dough into 8 equal balls. Roll each ball into a thin circle, apply a layer of ghee mixture, and fold into a square.
Layering the Dough
Repeat the rolling and layering process three times to achieve maximum flakiness.
Baking the Pastries
Preheat oven to 350°F (175°C) and bake the pastries for 20-25 minutes or until golden brown.
Plating & Serving
Velvety Iraqi Kahi with Cardamom Syrup
Velvety Iraqi Kahi with Cardamom Syrup
Serve
Serve the warm, crispy kahi drizzled generously with cardamom syrup for a delectable feast.