Wednesday, February 01, 2012

Kadeh Lebanese Assyrians Style and Date Jam Recipe

Assyrians from around the world have a tradition to make kadeh for Easter and Christmas. See recipe below. Kadeh, however differ from country to country. These are Lebanese style kadeh, made of sweet buttery yeast dough.


NOTE: everyone does kadeh differently. Amount of eggs, sugar, butter varies. More eggs gives you denser dough and cake-like taste, more butter makes it crumblier.
Make it first and then adjust the recipe according to your taste.

5 lbs (2.2 kg) flour - sift into a big bowl, then add
2 cups of warm milk
2-3 eggs
1.5-2 cups of sugar
1/2 packet of dry yeast
7 sticks (1stick=113 g) unsalted butter (melted, but not hot)
1 teaspoon cardamom
1.5 teaspoon nutmeg
1.5 teaspoon salt

Mix well and leave in a warm place (cover it with towels) for a few hours or overnight.
In the morning knead the dough again and leave while you prepare stuffing:

1. Date paste: buy in ethnic stores, it is ready, just make sure it does not contain pits
2. Walnut or pistachio paste - ground nuts mix with a little sugar and 2-3 tablespoons of orange flower syrup
3. Mortokha
Form different shape cookies - with or without stuffing, glaze with bitten egg and bake at 350F (175 C) until light golden brown

Date Jam Recipe:

Popular Jordanian Recipes:
Date Jam

Prep Time
30 Minutes
Total Time
30 Minutes
15 Servings
Tools You Will Need:
1 thick bottomed pot
1 tbsp measuring spoon
1 cup
1½ cups water
2 cups white sugar
2 cups chopped dates
10 whole cloves
¼ cup finely chopped walnuts
¼ cup finely blanched almonds
3 tbsp fresh lemon juice
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Directions: 1. Boil water in pan.

2. Add the sugar and the cloves. Stir continuously until the water comes to a boil a second time.

3. Add the dates and turn the heat to low.

4. Stir continuously until the dates form a paste (usually takes 10 minutes).

5. Add the nuts and lemon juice and cook for 4 minutes on low heat.

6. Remove from heat and let cool.

7. Store in glass jars and refrigerate. (Note: if you plan to preserve the jam, follow proper canning procedures.) Best Served With: Pita Bread

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