Iraqi
Kahi wa Geymar
Kahi wa geymar is a beloved Iraqi breakfast of hot, flaky ghee-brushed pastry served with cool, thick geymar and a drizzle of date syrup. The contrast of crisp layers, rich cream, and dibis is especially traditional on quiet weekend mornings.
Watch it madeMy Earth Kitchen · 1:01
Ingredients
- All-purpose flour1 1/2 cups
- Fine salt1/2 tsp
- Lukewarm water1/2 cup, plus 1 tbsp if needed
- Neutral oil1 tbsp, for resting and stretching
- Ghee, melted4 tbsp, plus more for the tray
- Iraqi geymar or thick clotted cream2/3 cup
- Date syrup, dibis2 tbsp
Method
- Mix the flour and salt in a bowl, then gradually add the lukewarm water and knead until you have a smooth, soft dough that is not sticky.
- Rub the dough lightly with neutral oil, cover it, and rest for 20 minutes so it becomes easy to stretch.
- Heat the oven to 230°C / 450°F and grease a baking tray with a little ghee.
- Divide the dough into 2 equal balls and keep one covered while working with the other.
- Oil your hands and work surface, then gently stretch the first dough ball into a very thin sheet, almost transparent, without worrying if a few small tears appear.
- Brush the thin sheet generously with melted ghee, then fold the sides toward the center to make a square parcel, brushing a little ghee between folds.
- Repeat with the second dough ball, placing both folded kahi parcels seam-side down on the greased tray.
- Brush the tops with more melted ghee and bake for 14 to 18 minutes, until puffed, blistered, and deeply golden in spots.
- Transfer the hot kahi to plates while still crisp and flaky.
- Serve immediately with cold geymar spooned alongside or on top, and drizzle with date syrup just before eating.
Common questions
Can I substitute the Iraqi geymar or clotted cream with something easier to find?
Yes. Use thick clotted cream, mascarpone, or a very thick ricotta mixed with a little cream. Avoid runny cream or yogurt, which will make the filling leak and the pastry soggy.
How thin should I stretch the dough, and how long does it take?
Stretch it as thin as you can without forcing it—almost transparent, like thin pastry. With rested dough, each ball usually takes 3 to 5 minutes. If it resists, let it rest 5 minutes and continue.
What are the most common mistakes when making Kahi wa Geymar?
The biggest mistakes are adding too much water, not resting the dough, and using too little ghee. Also avoid tearing the dough badly or baking on a cool tray, which can prevent good puffing and browning.
How should I store leftovers, and can I reheat them?
Store baked kahi in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Reheat in a 180°C / 350°F oven for 5 to 8 minutes until crisp and warm.
How should I serve Kahi wa Geymar for the best texture and flavor?
Serve it warm, split open or topped with gheymar, then drizzle generously with date syrup (dibis). The contrast of crisp layers, rich cream, and dark syrup is best right after baking.