Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sesame | 1 tbsp (14g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel | 1/2 bulb (87g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Rose | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package active dry yeast
- 1 cup lukewarm water (105 to 115 degrees)
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon ground fennel
- 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, melted
- Cheese, almond or date filling (see recipes)
- 1 egg white, beaten (if using date filling)
- Sesame seeds (if using date filling)
- CHEESE FILLING:
- 1/2 cup shredded Jarlsberg cheese
- 1/2 cup shredded Muenster cheese
- 1 egg
- ALMOND FILLING:
- 1 cup ground almonds (or walnuts)
- 1/3 cup granulated sugar
- 1 tablespoon rose water (see note)
- 1 tablespoon orange blossom water (see note)
- 1 teaspoon ground cardamom (if using walnuts)
- DATE FILLING:
- 8 ounces pitted dates, cut into small pieces
- 2 tablespoons unsalted butter
- 1 tablespoon milk
Directions
Combine yeast and water; set aside 10 minutes.
Mix together flour, salt, baking powder, fennel, yeast mixture and melted butter in bowl of electric mixer until everything comes together (don't overbeat). Cover with damp cloth. Let rise until doubled, about
For cheese and almond fillings: Roll out dough about 1/4 inch thick; cut into 3-inch rounds. Place 1 teaspoon filling in center. Brush edge with water; fold to make a half-moon shape. Seal edges with tines of fork. Bake in a preheated 425-degree oven 20 minutes, or until golden brown.
For date filling: Roll out dough about 1/4 inch thick; cut into 3-inch rounds. Place 1 teaspoon date filling in center. Gather dough up around filling; pinch to seal. Roll into a ball; flatten with rolling pin.
Brush with egg white. Sprinkle with sesame seeds. Pierce surface with a fork.
Bake in a preheated 425-degree oven 20 minutes, or until golden brown.
Yield: About 48 cheese- or almond-filled pastries; about 30 date-filled pastries.
CHEESE FILLING:
Combine cheeses and egg in medium bowl; mix well. Use as directed for Iraqui filled pastries.
Yield: 1 cup; enough for about 24 pastries.
ALMOND FILLING:
Mix almonds with sugar, rose water and orange blossom water in small bowl. Add cardamom if using walnuts. Use as directed for Iraqi filled pastries.
Yield: 1 1/4 cups, or enough for about 30 pastries.
Note: Rose and orange blossom waters are available at pharmacies.
DATE FILLING:
Place dates, butter and milk in top of double boiler; set over simmering water. Cook 5 minutes, stirring occasionally, until mixture is soft and doughy. Let cool. Form into small balls.
Use as directed in Iraqi filled pastries.
Yield: About 1 1/4 cups; or enough for about 30 pastries.
Category:Iraqi Recipes
Category:Iraqi Desserts