Street Food
Kahi wa Gemer
Ingredients
- 4 sheets filo or kahi pastry (or thin flatbread dough)
- 3 tbsp melted ghee
- 1/2 cup (120 g) clotted cream (gemer) or thick cream
- 1/2 cup (120 ml) date syrup (dibis)
- Vegetable oil, for frying
Method
- Brush each pastry sheet generously with melted ghee.
- Stack or fold the sheets to create multiple flaky layers, then shape into rounds.
- Heat a little oil in a frying pan over medium heat and fry each pastry round for 2-3 minutes per side until golden and crisp.
- Drain briefly on paper towels.
- Serve warm, generously topped with clotted cream and a drizzle of date syrup.
Introduction: Kahi is a flaky, layered fried pastry served warm with clotted cream (gemer) and date syrup, a much-loved street and market breakfast treat across Kuwait, often bought fresh from vendors in the early morning.
Cultural Background: Kahi is a flaky, layered fried pastry served warm with clotted cream (gemer) and date syrup, a much-loved street and market breakfast treat across Kuwait, often bought fresh from vendors in the early morning.
Tips: Work quickly with filo pastry as it dries out fast; keep unused sheets covered with a damp cloth. Fry over moderate heat to ensure the inner layers cook through without burning the outside.
Variations: A cheese version replaces the cream with soft cheese for a savoury-sweet combination. Honey can be used instead of date syrup for a different sweetness.
Storage: Best eaten fresh and warm; not well suited to storing as the pastry loses its crispness.
Reheating: Reheat briefly in a hot dry pan or oven to re-crisp before serving; avoid microwaving.
FAQs:
Q: What is gemer?
A: A rich clotted cream traditionally made from cow's or buffalo's milk, similar to Middle Eastern qishta.
Q: Can I substitute the cream?
A: Thick whipped cream or mascarpone makes a reasonable substitute if gemer is unavailable.
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