Kadee Recipe

Origin: Middle East      Period: Traditional

Kadee is a classic Middle Eastern sweet bread that's traditionally eaten as a dessert along with sweet tea.

Ingredients

For the Bread

60ml warm water
15g packet dry yeast
1 tsp sugar
900g plain flour
1 tbsp aniseed
1 tbsp sesame seed
1 tsp salt
225 molten butter
warm water
2 tbsp vegetable oil
1 egg beaten with 1 tsp sugar

For the Stuffing

120g sugar
1 tbsp lemon juice
450ml water
225g butter
1 tsp ground cardamom
225g flour

Kadee Preparation:

Method:

In a small bowl add 60ml water, 1 tsp water and the yeast. Mix well, cover and place in a warm spot to prove. Meanwhile mix the four, aniseed, sesame seed and salt in a large bowl. Make a well in the centre and pour the melted butter into this. Using your hands, work the butter into the flour and work until the mixture resembles coarse breadcrumbs. When the yeast mixture has proven, add to the flour mixture and work in well. Keep adding warm water a little at a time until the flour comes together as a soft, uniform, dough. Shape this into a ball, coat with the oil cover with a tea towel and place in a warm place for half an hour. At the end of this time, tip the dough onto a floured surface and knead well. Shape into a ball and then place back in the bowl, cover and place in a warm spot to raise for an hour and a half.

Whilst the dough is raising, prepare the stuffing by combining the sugar, lemon juice and water in a large pan. Cook on medium heat until the mixture attains a thick syrupy consistency. Set aside at this point. In another large pan melt the butter. Whisk the flour into this then add the cardamon. Cook on medium heat until the flour mixture becomes brown. At this stage add the sugar mixture to the flour and stir on medium heat until all the ingredients have combined together then set aside.

Once the dough has risen, divide into four equal parts. Shape each dough segment into a sphere then roll on a floured surface into a disk of just over 1cm thick. Place this on a large well-oiled baking tray (this needs to be about twice the surface area of your disk. Spread about half the stuffing mixture on the disk (making sure to leave a 1.5cm clear edge all the way around the outside of the pastry. Prepare the second disk and place on top of the first. Match the edges as best you can then press together to seal. Repeat the process for the second bread. Brush the surface with the egg and sugar mixture, cover with a tea towel then place in a warm spot to raise for an hour.

Bake in an oven pre-heated to 190°C for about an hour, or until the bread is light brown in colour. Place on a wire rack, allow to cool then cut into wedges and serve with tea.

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