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.

RECIPE

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

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Date Jam Recipe:

Popular Jordanian Recipes:
Date Jam

Type
Vegetarian
Level
Easy
Prep Time
30 Minutes
Total Time
30 Minutes
Yield
15 Servings
Tools You Will Need:
1 thick bottomed pot
1 tbsp measuring spoon
1 cup
Ingredients:
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