Indulge in the rich and decadent flavors of Kahi and Geymar, a traditional Iraqi breakfast treat that combines flaky pastry with luxurious clotted cream. This delightful dish is often enjoyed with a drizzle of honey or a sprinkle of sugar, making it a perfect start to your day or a delightful afternoon snack.
Preparation and Cooking Times
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Servings and Serving Size
- Servings: 4
- Serving Size: 2 pastries with clotted cream
Nutritional Information (per serving)
- Calories: 400 kcal
- Protein: 6 g
- Carbohydrates: 45 g
- Dietary Fiber: 2 g
- Sugars: 12 g
- Fat: 22 g
- Saturated Fat: 12 g
- Cholesterol: 50 mg
- Sodium: 180 mg
Ingredients
- For the Kahi (Pastry):
- 250 grams (8.8 ounces) all-purpose flour
- 150 grams (5.3 ounces) unsalted butter, chilled and cubed
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 120 ml (1/2 cup) cold water
- For the Geymar (Clotted Cream):
- 500 ml (2 cups) heavy cream
- 1 cup whole milk
- To Serve:
- Honey or powdered sugar (optional)
Method of Preparation
- Pour the heavy cream and whole milk into a large, heavy-bottomed saucepan.
- Heat the mixture over low heat until bubbles form around the edges, being careful not to let it boil.
- Maintain this temperature for about 2 hours until a thick layer forms on the surface.
- Let it cool to room temperature, then refrigerate overnight. The next day, skim the thickened cream (geymar) from the top and set aside.
- In a large bowl, mix the flour, sugar, and salt.
- Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until the dough comes together.
- Turn the dough onto a lightly floured surface and knead gently. Form into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 200°C (400°F).
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into squares or desired shapes.
- Place the pastries on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
- Once the pastries are baked and cooled slightly, top each one with a generous dollop of geymar.
- Drizzle with honey or sprinkle with powdered sugar if desired.
- Serve immediately and enjoy!
Tips for Culinary Success
- Butter: Keep the butter cold when making the pastry to ensure it stays flaky.
- Clotted Cream: Patience is key when making geymar; slow heating and overnight refrigeration are essential for the perfect texture.
- Serving: Serve the pastries warm for the best taste experience.
Frequently Asked Questions (FAQs)
Can I use store-bought puff pastry for the Kahi?- Yes, for convenience, store-bought puff pastry can be used, though homemade gives the best texture.
- Geymar can be stored in the refrigerator for up to 3 days in an airtight container.
- Absolutely! A touch of cardamom or cinnamon in the dough can add a lovely flavor.
- While traditionally rich in dairy, vegan versions can be made using plant-based cream and butter substitutes.
Experience the divine combination of flaky pastry and rich clotted cream with Kahi and Geymar. This traditional Iraqi treat is sure to impress with its sumptuous flavors and delightful textures, making every bite a moment of pure indulgence.