Kahi is a Iraqi puff-pastry-like crepe (similar to the Yemeni malawach) that is a specialty of Shavuot.
Traditionally, kahi is served with kaymak, water buffalo clotted cream, that Iraqi Jews used to make for Shavuot. You can find kaymak, which is popular around Turkey and central Asia, at some Middle Eastern supermarkets. Or serve with sour cream, or just with powdered sugar.
Iraqi crepes for shavuot (kahi)
Course: Pastries u0026amp; BreadsCuisine: Iraqi, Jewish, IsraeliDifficulty: Medium8
servings45
minutes2
hours2
hours45
minutesKahi is a Iraqi puff-pastry-like crepe (similar to the Yemeni malawach) that is a specialty of Shavuot.
Traditionally, kahi is served with kaymak, water buffalo clotted cream, that Iraqi Jews used to make for Shavuot. You can find kaymak, which is popular around Turkey and central Asia, at some Middle Eastern supermarkets. Or serve with sour cream, or just with powdered sugar.
INGREDIENTS
4 cups all purpose flour, plus more for dusting
2 cups water
2 tablespoons distilled vinegar
1½ teaspoons kosher salt
14 tablespoons butter at room temperature
¼ cup powdered sugar, for serving
Kaymak cream or sour cream for serving (optional, see note above)
DIRECTIONS
- Put flour in a bowl of a stand mixer fitted with dough hook, make a well in the center and add water, vinegar and salt. Knead for 5 minutes. Transfer to a lightly greased bowl, cover with a towel and let rest for an hour.
- Divide dough to 8 equal balls, arrange on a plate, tightly cover with a towel and let rest for another 3-4 hours.
- Lightly dust working surface and a rolling pin with flour. Take the first dough ball and roll it to a very thin round. Spread with a very thin layer of butter, then fold one third to the center and the second third on top of the first, to create a rectangle. Spread the rectangle with more butter, then fold the bottom third up and the top third on top to create a square. Put on a platter, cover with a towel and continue with the rest of the dough. Transfer all folded squares to the fridge for another hour.
- Lightly dust working surface and a rolling pin with flour again. Roll each dough square into about 6-7 inch round. Melt a little butter in a non stick pan over medium heat and fry kahi on both sides, adding more butter before flipping, until golden. Transfer to a serving platter, dust with powdered sugar and serve immediately with or without kaymak.