Kahi, a Baghdad breakfast pastry, is made by baking layers of ready-made yufka with butter until crisp and golden. Kaymak (Turkish clotted cream) is spread between the hot layers, then date molasses is drizzled over the top. It is served as a dessert for special occasions.
Lay the yufka sheets in a baking pan one at a time, brushing melted butter evenly between each layer.
Before baking, cut the layered yufka into diamond shapes with a sharp knife; this makes it easier to separate after baking.
Bake in an oven preheated to 190°C / 375°F for 25 minutes, until deep golden and crisp on top.
Spread kaymak over the hot pastry as soon as it comes out of the oven, drizzle with date molasses, and serve immediately.
Before baking, spread the butter evenly between every layer of yufka; otherwise, some areas may stay dry and fail to crisp. Allergens: contains gluten (wheat) and dairy.
Hurma pekmezinin tatlılığı benim damak tadım için oldukça fazlaydı, kaymakla birleşince tatlı çok ağır bir hâl aldı ve tabaktaki porsiyonun yarısını bile bitiremedim; bence şurup miktarı belirgin biçimde azaltılmalı.
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