Recipes · Iraqi · Breakfast
Kahi (Iraqi Layered Pastry with Cream and Syrup)
One serving has 466 kcal and 6 g protein, and at least a fifth of a woman's daily need of thiamin (36%), selenium (33%), vitamin A (32%), riboflavin (27%), folate (23%) and niacin (21%). Ready in 35 minutes.
- Preparation: 20 min
- Cooking: 15 min
- Makes: 1 serving (137 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 50 g Flour, all-purpose
- 18 g Butter, unsalted
- 18 g Sugar
- 25 g Water
- 25 g Cream, heavy
- 0.5 g Salt
Method
- Mix the flour with the salt and enough of the water to form a soft, smooth dough; knead for 5 minutes, then rest it, covered, for 15 minutes.
- Roll the dough out as thin as possible on a lightly oiled surface, brush all over with half the melted butter, then fold and roll it up and stretch it again to build up thin buttery layers.
- Cook the layered dough on a hot, lightly greased griddle or heavy skillet over medium heat for 3-4 minutes per side, brushing with the remaining butter, until deep golden and crisp in places.
- Meanwhile, dissolve the sugar in the remaining water over low heat for 2-3 minutes to make a light syrup.
- Drizzle the hot kahi with the warm syrup and serve at once topped with a spoonful of the cream, the traditional stand-in for geymar clotted cream.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 466 kcal | 22% |
| Carbohydrates | 56.9 g | |
| Water | 48.3 mL | |
| Fiber | 1.4 g | 5% |
| Protein | 6 g | 13% |
| Tryptophan | 0.08 g | |
| Threonine | 0.18 g | |
| Isoleucine | 0.22 g | |
| Leucine | 0.43 g | |
| Lysine | 0.16 g | |
| Methionine | 0.11 g | |
| Cystine | 0.11 g | |
| Phenylalanine | 0.3 g | |
| Tyrosine | 0.2 g | |
| Valine | 0.26 g | |
| Histidine | 0.14 g | |
| Fat | 24.1 g | |
| Monounsaturated | 6.5 g | |
| Polyunsaturated | 1.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.85 g | |
| Saturated | 14.9 g | |
| Trans-Fats | 0.31 g | |
| Cholesterol | 67 mg | |
| Calcium | 29.4 mg | 3% |
| Copper | 0.08 mg | 9% |
| Iron | 2.4 mg | 13% |
| Magnesium | 13.4 mg | 4% |
| Manganese | 0.34 mg | 19% |
| Phosphorus | 72.8 mg | 10% |
| Potassium | 82 mg | 2% |
| Selenium | 18 µg | 33% |
| Sodium | 205 mg | |
| Zinc | 0.43 mg | 5% |
| Thiamin (vitamin B1) | 0.4 mg | 36% |
| Riboflavin (vitamin B2) | 0.3 mg | 27% |
| Niacin (vitamin B3) | 3 mg | 21% |
| Pantothenic acid (vitamin B5) | 0.36 mg | 7% |
| Pyridoxine (vitamin B6) | 0.03 mg | 2% |
| Folate (vitamin B9) | 93 µg | 23% |
| Cobalamin (vitamin B12) | 0.07 µg | 3% |
| Choline | 7.6 mg | 2% |
| Vitamin A | 226 µg | 32% |
| Vitamin C | 0.15 mg | 0% |
| Vitamin D (D2 + D3) | 15.8 IU | 3% |
| Vitamin E | 0.76 mg | 5% |
| Vitamin K | 2.2 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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