[vadisworld - my way, my world] Kadeh Lebanese Assyrians Style
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