Kahi

Ingredients

Dough

• 400 g plain flour
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 250 ml warm water (approximately)
• 200 g samna (or melted unsalted butter, for brushing)

Sugar syrup

• 300 g caster sugar
• 200 ml water
• 1 tablespoon lemon juice
• 1 large pinch saffron threads
• 4 cardamom pods (bruised)
• 1 tablespoon rose water
• 1 teaspoon orange blossom water (optional)

To finish

• 200 g geymar (Iraqi clotted cream) or substitute Devonshire / Cornish clotted cream
• 2 tablespoons clear honey (to drizzle)

Method

Stage 1 - Dough

1. Whisk flour and salt.
2. Add oil and warm water; mix to a soft dough.
3. Knead 8 minutes until very smooth and elastic.
4. Cover; rest 30 minutes.

Stage 2 - Syrup

1. Combine sugar, water, lemon juice, saffron and cardamom in a small pan.
2. Bring to a boil; reduce; simmer 10-12 minutes until slightly thickened (coats the back of a spoon).
3. Off heat, stir in rose water and orange blossom water.
4. Keep warm but not boiling.

Stage 3 - Shape

1. Divide the dough into 6 portions.
2. Oil the work surface and your hands generously.
3. Take one portion; press into a flat round; stretch by hand to paper-thin (40 cm wide).
4. Brush with melted samna.
5. Fold into a long thin strip (sides folded over).
6. Coil the strip into a flat spiral; press flat to a 12 cm round, 8 mm thick.
7. Brush both sides with more samna.
8. Repeat for all 6 portions.

Stage 4 - Bake

1. Heat oven to 200°C (180°C fan).
2. Place the rounds on a lined baking tray.
3. Bake 18-20 minutes until deep gold and crisp.

Stage 5 - Syrup soak

1. While still hot, drop each kahi into the warm syrup for 10 seconds.
2. Lift onto a wire rack.

Stage 6 - Plate

1. Place each kahi on a plate.
2. Spoon a generous mound of clotted cream on top.
3. Drizzle with honey.

Stage 7 - Serve

1. Eat immediately with hot sweet black tea (chai).