1829. Khfeefi Kleicha

Khfeefi is just Kleicha without the filling, shaped into disks and dunked into tea. It might havebeen created out of the necessity to use up extra dough when making kheicha, but it is so beloved that sometimes we make it just to make it. 

I tend to brush it with egg wash before baking, others may brush it with dates molasses for added flavor and sweetness.

Ingredients:

3 cups flour

1 cup milk, warmed

1 cup butter, melted

1/2 tsp salt

1 tsp ground mahlab, optional

2 tsp yeast

1 tsp sugar

2 tsp sesame seeds

2 tsp black nigella seeds

1 egg, beaten, for brushing

Method:

Stir the the flour, mahlab, salt, and nigella seeds to equally distribute.

Whisk the yeast and sugar in half a cup of the warmed milk, set aside for 5 minutes to activate the yeast.

Pour the yeast-milk mixture, and the remaining half cup of warm milk, and the melted butter over the flour mixture. Knead for 5 minutes. Let rest and rise for 20-30 minutes.

Alternatively, blitz everything in a food processor.

Roll out the dough into a large rectangle about 1/4 inch thick.

Cut out circles the size of your choosing (can range from espresso cup to tea cup size). Transfer to the baking sheet and poke with a fork. Brush the surface with egg wash, then sprinkle with sesame and nigella seeds

Bake in a preheated 360F oven for 10-15 minutes, then broil to a golden brown for a minute or two.

Delicious straight out of the oven, or cooled, with a steaming cup of tea.

To freeze, cool completely, place in zip-lock bags, and freeze.

صحة و عافية