Velvety Iraqi Kahi with Cardamom Syrup

Name: Velvety Iraqi Kahi with Cardamom Syrup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Dessert
Ingredients: 2 cups all-purpose flour; ¼ teaspoon salt; ½ cup water, lukewarm; ¼ cup unsalted butter, melted; ½ cup ghee, softened; 1 tablespoon cornstarch; 1 cup sugar; ½ cup water; 2 cardamom pods, lightly crushed; 1 teaspoon lemon juice

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

2 cups all-purpose flour

¼ teaspoon salt

½ cup water, lukewarm

¼ cup unsalted butter, melted

For the Ghee Layer

½ cup ghee, softened

1 tablespoon cornstarch

For the Cardamom Syrup

1 cup sugar

½ cup water

2 cardamom pods, lightly crushed

1 teaspoon lemon juice

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.

Maintain oven temperature at 350°F (175°C); Dough resting: 30 minutes; Baking: 20-25 minutes.

Plating & Serving