Ask Cookix, your sous-chef

Kurdish Date-Filled Kulicha

Kurdish Kulicha are delightful cookies that embody the rich flavors and traditions of Middle Eastern baking. These pastries feature a soft, slightly sweet dough enveloping a fragrant filling made from dates, butter, and cardamom, creating a perfect balance of sweetness and spice. The addition of nigella seeds offers a subtle crunch and an earthy undertone, making these cookies not only delicious but also a visual treat. Traditionally enjoyed during celebrations and gatherings, Kulicha brings families together, evoking a sense of nostalgia with each bite. Whether served at festive occasions or simply enjoyed with a cup of tea, these cookies are a testament to the culinary heritage of the Kurdish people and a wonderful way to explore unique flavors from this region.

Dessert | Snack | Kurdish | Vegetarian | Cookie | Sweet Filled Pastry | Baking Sheet | Mixing Bowl | Oven | Rolling Pin | Wire Rack | Cardamom | Date | Flour | Nigella Seed | Baking | Rolling | Stuffing | Festive | Make-Ahead
Time to complete

Prep

30min

Cook

20min

Wait

1h

Total

1h 50min

Ingredients (Makes 20 cookies)

Dough

  • 600 g plain flour (4 3/4 cups)
  • 1 tablespoon dried yeast (approx. 8-9 g)
  • 15 g sugar (1 tablespoon)
  • ½ tablespoon salt (8 g)
  • 225 g butter, melted (1 cup)
  • 75-125 ml milk (or water) (1/3 to 1/2 cup)

Filling

  • 500 g dates, pitted (or date paste)
  • 50 g butter, melted (3.5 tablespoons)
  • 10 pods cardamom, de-podded and crushed

Optional Garnish

  • 2 teaspoons nigella seeds (optional)
  • Icing sugar (for dusting, optional)
Nutrition Information (per 100g)
  • Calories: 375
  • Fat: 17
  • Protein: 4
  • Carbohydrates: 51
  • Fiber: 3
Directions

Preparing the Dough

  • 1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.

Dough Formation

  • 2. Stir in the melted butter and 75 ml of milk, mixing until a soft, smooth dough forms. Adjust with more milk or water if necessary; the dough should be soft and pliable, not sticky. Knead the dough for 10 minutes.

Proofing the Dough

  • 3. Return the dough to the bowl (no need to clean it), cover with a kitchen towel, and let it rise in a warm place for 1 hour.

Preparing the Date Filling

  • 4. While the dough rises, prepare the date filling by mixing the pitted dates with melted butter and crushed cardamom. Blend until a smooth paste is achieved.

Shaping the Cookies

  • 5. Divide the risen dough into 4 equal portions. Roll one portion into a rectangle about 5 mm thick. Spread one-quarter of the date mixture evenly over the dough.

Rolling and Slicing

  • 6. From the long edge, tightly roll the dough like a Swiss roll. Seal the edge, then slice into 1 cm thick rounds. Place them on a baking tray with space between each.

Final Shaping

  • 7. Repeat the process with the next portion of dough. With remaining dough, either create more spirals or form filled crescents using a circular pastry cutter and a spoonful of date paste.

Sealing the Crescents

  • 8. Dampen the edges of the crescent with water, fold over, and seal with a fork, shaping into a crescent.

Baking

  • 9. If using nigella seeds, brush the crescents with milk or water and sprinkle the seeds on top. Bake in a preheated oven at 180°C (350°F) or Gas Mark 4 for 15-20 minutes, until golden.

Cooling and Serving

  • 10. Allow to cool on a wire rack before serving. Dust with icing sugar if desired.
Cookix's Secrets

Alternative Ingredients

  • Use almond flour for a gluten-free version, adjusting the liquid accordingly.

Date Filling

  • For a smoother filling, use a food processor to blend the dates.

Dough Consistency

  • Ensure the dough is soft and pliable; adjust the milk or water as needed.

Flavor Enhancements

  • Add a pinch of cinnamon or nutmeg to the date filling for added warmth.

Healthier Options

  • Substitute half the butter with applesauce for a lighter version.

Storage

  • Store leftover kulicha in an airtight container for up to a week.