Iraqi
Daheen
Daheen is a rich Najafi Iraqi sweet baked until dark, glossy, and caramelized with date molasses, ghee, coconut, and cardamom. It is cut into dense squares and served warm or at room temperature with tea.
Watch it madeياسمين الشام 'من مطبخي' · 6:57
Ingredients
- All-purpose wheat flour1 cup
- Fine desiccated coconut1/3 cup, plus 1 tbsp for the pan
- Ghee3 tbsp, plus more for greasing
- Date molasses (dibs)1/4 cup, plus 1 tsp for the pan
- Granulated sugar1/4 cup
- Whole milk1/3 cup
- Ground cardamom1/2 tsp
- Salt1 pinch
- Sesame seeds or split almonds1 tbsp
Method
- Preheat the oven to 170°C / 340°F.
- Grease a small baking dish, about 15 cm / 6 inches square, with ghee.
- Smear 1 tsp date molasses over the bottom of the dish and sprinkle with 1 tbsp desiccated coconut.
- In a saucepan over low heat, warm the ghee, milk, sugar, and date molasses until the sugar dissolves; do not boil.
- In a bowl, mix the flour, desiccated coconut, cardamom, and salt.
- Pour the warm molasses mixture into the dry ingredients and stir firmly until a thick, sticky batter forms.
- Spread the batter evenly in the prepared dish, smoothing the top with a ghee-greased spoon.
- Sprinkle the top with sesame seeds or split almonds.
- Bake for 35 to 40 minutes, until the daheen is deep brown, glossy at the edges, and set in the center.
- Let it rest for 10 minutes, then cut into squares while still warm.
- Cool until firm before serving, or serve slightly warm with Iraqi tea.
Common questions
Can I substitute butter for ghee in daheen?
Yes, unsalted butter can replace ghee 1:1, but the flavor will be less nutty and the texture slightly softer. If using butter, keep the heat low when warming the milk mixture so it doesn’t separate or brown too much.
How do I know when daheen is fully baked?
Bake until the top is deep brown, glossy around the edges, and the center feels set when gently pressed. It should still be soft but not wet. If a toothpick comes out with sticky crumbs, it’s ready.
What are the most common mistakes when making daheen?
The biggest mistakes are boiling the milk mixture, which can make the batter grainy, and overbaking, which dries it out. Also avoid under-greasing the dish, since the molasses bottom can stick badly if the pan isn’t well coated.
How should I store leftover daheen?
Let it cool completely, then store it in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm slices briefly before serving to restore the soft, sticky texture.
What’s the best way to serve daheen?
Serve daheen slightly warm or at room temperature, cut into small squares. It’s especially good with strong Iraqi tea or cardamom tea. A light sprinkle of extra sesame seeds or a few almonds on top also works well.