A holiday staple across Iraq, kleycha is made by wrapping whole-wheat dough around a mashed date filling and baking it. It relies on the dates' own sweetness rather than added sugar, and keeps well in the freezer.
Soak the dates in hot water for a few minutes to soften them, then drain and mash with the cinnamon into a smooth paste.
Mix the whole wheat flour, baking powder and salt. Add the melted butter and lukewarm milk, and knead until you have a soft dough.
Pull off walnut-sized pieces of dough and flatten them, place a teaspoon of date filling in the centre and seal the edges well. Press a fork pattern on top.
Bake in the oven preheated to 180°C for 20 minutes, until the base turns lightly golden.
Seal the dough edges well when adding the date filling; any gap will make the filling leak out in the oven. Allergens: contains wheat (gluten), milk and dairy (butter, milk).
Adding a few drops of rose water to the date filling brings the flavour closer to traditional Iraqi kleycha.
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