Entree: Iraq – Basra & South – كليجة ➤ Kleija (Stuffed Iraqi shortbread pastries traditionally filled with sweet date and nut paste)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 45 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 cup (227 g) unsalted butter, cold and cubed
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp (3 g) salt
- 1 tsp (4 g) instant yeast
- 3/4 cup (180 ml) warm milk (about 100–110°F / 38–43°C)
- 1 large egg (1 3/4 oz (50 g)), beaten (for dough enrichment)
- 1 large egg (1 3/4 oz (50 g)), beaten (for egg wash)
- 2 tbsp (30 ml) orange blossom water or rose water (optional, traditional aroma)
- 2 tbsp (20 g) sesame seeds, for topping

Filling (Date & Walnut)
- 2 cups (300 g) pitted dates, chopped
- 4 tbsp (57 g) unsalted butter
- 1/2 cup (60 g) walnuts, finely chopped
- 1 tsp (2 g) ground cardamom
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tbsp (12 g) honey or date syrup
- Pinch of salt

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 cup (227 g) unsalted butter, cold and cubed
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (100 g) granulated sugar
- 1/2 tsp (3 g) salt
- 1 tsp (4 g) instant yeast
- 3/4 cup (180 ml) warm milk (about 100–110°F / 38–43°C)
- 1 large egg (50 g), beaten (for dough enrichment)
- 1 large egg (50 g), beaten (for egg wash)
- 2 tbsp (30 ml) orange blossom water or rose water (optional, traditional aroma)
- 2 tbsp (20 g) sesame seeds, for topping

Filling (Date & Walnut)
- 2 cups (300 g) pitted dates, chopped
- 4 tbsp (57 g) unsalted butter
- 1/2 cup (60 g) walnuts, finely chopped
- 1 tsp (2 g) ground cardamom
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tbsp (12 g) honey or date syrup
- Pinch of salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the filling: In a small saucepan over low heat, melt 4 tbsp (57 g) butter. Add chopped dates and stir until soft and beginning to break down, about 5 minutes. Add walnuts, 1 tsp (2 g) cardamom, 1/4 tsp (0.5 g) nutmeg, 1 tbsp (12 g) honey, and a pinch of salt; cook 2–3 minutes more. Remove from heat and let cool to a spreadable paste.
2. Make the dough: In a large bowl whisk together 3 cups (360 g) flour, 1/2 cup (100 g) sugar, 1/2 tsp (3 g) salt, and 1 tsp (4 g) instant yeast. Cut in 1 cup (227 g) cold butter until mixture resembles coarse crumbs. Stir in 1/2 cup (120 ml) vegetable oil.
3. Combine wet ingredients: Warm 3/4 cup (180 ml) milk to slightly warm and stir in 1 large beaten egg and 2 tbsp (30 ml) orange blossom water if using. Pour into flour mixture and mix until a soft dough forms; add a tablespoon more flour or a tablespoon more milk if needed to achieve a smooth, pliable dough.
4. Rest the dough: Cover the dough and let it rest at room temperature for 30 minutes to relax the gluten and hydrate the flour.
5. Portion and fill: Preheat oven to 350°F (175°C). Divide the dough into 12 equal pieces (about 2.29 to 2 5/8 oz (65–75 g) each). Flatten a piece in your palm to form a 3-inch (7.62 cm) disk, place about 1 to 1 1/2 tbsp (15–22 g) of the date-walnut filling in the center, then fold and seal the edges, shaping into a round or elongated roll. Repeat with remaining pieces.
6. Finish and bake: Place filled pastries on a baking sheet lined with parchment. Brush each with beaten egg (reserve a little for shine) and sprinkle with sesame seeds. Using a fork or traditional stamp, press a pattern onto the top if desired.
7. Bake: Bake in the preheated oven for 18–22 minutes, until tops are lightly golden. Remove and cool slightly on a rack; they will firm as they cool.
8. Serve: Serve warm or at room temperature. Store airtight for up to 4 days or freeze for longer keeping.

1. Prepare the filling: In a small saucepan over low heat, melt 4 tbsp (57 g) butter. Add chopped dates and stir until soft and beginning to break down, about 5 minutes. Add walnuts, 1 tsp (2 g) cardamom, 1/4 tsp (0.5 g) nutmeg, 1 tbsp (12 g) honey, and a pinch of salt; cook 2–3 minutes more. Remove from heat and let cool to a spreadable paste.
2. Make the dough: In a large bowl whisk together 3 cups (360 g) flour, 1/2 cup (100 g) sugar, 1/2 tsp (3 g) salt, and 1 tsp (4 g) instant yeast. Cut in 1 cup (227 g) cold butter until mixture resembles coarse crumbs. Stir in 1/2 cup (120 ml) vegetable oil.
3. Combine wet ingredients: Warm 3/4 cup (180 ml) milk to slightly warm and stir in 1 large beaten egg and 2 tbsp (30 ml) orange blossom water if using. Pour into flour mixture and mix until a soft dough forms; add a tablespoon more flour or a tablespoon more milk if needed to achieve a smooth, pliable dough.
4. Rest the dough: Cover the dough and let it rest at room temperature for 30 minutes to relax the gluten and hydrate the flour.
5. Portion and fill: Preheat oven to 350°F (175°C). Divide the dough into 12 equal pieces (about 65–75 g each). Flatten a piece in your palm to form a 3-inch disk, place about 1 to 1 1/2 tbsp (15–22 g) of the date-walnut filling in the center, then fold and seal the edges, shaping into a round or elongated roll. Repeat with remaining pieces.
6. Finish and bake: Place filled pastries on a baking sheet lined with parchment. Brush each with beaten egg (reserve a little for shine) and sprinkle with sesame seeds. Using a fork or traditional stamp, press a pattern onto the top if desired.
7. Bake: Bake in the preheated oven for 18–22 minutes, until tops are lightly golden. Remove and cool slightly on a rack; they will firm as they cool.
8. Serve: Serve warm or at room temperature. Store airtight for up to 4 days or freeze for longer keeping.