Breakfast
Kahi wa Geymar (Crispy Layered Pastry with Cream)
Ingredients
- 250 g (2 cups) all-purpose flour
- 120 ml (1/2 cup) warm water
- 1/2 tsp salt
- 100 g (7 tbsp) melted ghee, for layering
- 150 g (3/4 cup) sugar
- 120 ml (1/2 cup) water, for syrup
- 1 tsp lemon juice
- 200 g (1 cup) geymar or clotted cream, for serving
Method
- Mix flour, salt and warm water into a soft dough; knead 5 minutes, cover and rest 30 minutes.
- Divide into 6 balls, roll each very thin, and brush generously with melted ghee.
- Stack and fold layers, then roll gently into flat rounds, brushing ghee between layers.
- Bake on a hot tray at 220°C (425°F) for 8–10 minutes until golden and crisp.
- Meanwhile, simmer sugar, water and lemon juice for 5 minutes to make a light syrup.
- Drizzle warm kahi with syrup and serve immediately topped with a generous spoon of geymar.
Introduction: Kahi is a flaky, syrup-soaked pastry sold fresh each morning by street vendors across Baghdad, traditionally paired with geymar (clotted cream) for a decadent breakfast enjoyed especially on Fridays and holidays.
Cultural Background: Kahi is a flaky, syrup-soaked pastry sold fresh each morning by street vendors across Baghdad, traditionally paired with geymar (clotted cream) for a decadent breakfast enjoyed especially on Fridays and holidays.
Tips: Work quickly with the dough so the ghee doesn't soak in too early, which keeps the layers crisp rather than greasy.
Variations: Some bakeries add a touch of ground cardamom to the syrup for extra fragrance. Vegetarian as written; not authentically made vegan.
Storage: Best eaten fresh; unfilled pastry keeps in an airtight container for 1 day.
Reheating: Warm in a 180°C (350°F) oven for 3–4 minutes to restore crispness before adding cream.
FAQs:
Q: Can I substitute butter for ghee?
A: Yes, though ghee gives the traditional flavor and higher smoke point.
Q: Can kahi be made ahead?
A: It's best fresh, but pastry can be baked a few hours ahead and re-crisped in the oven.
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