1 min iraqi kahi كاهي بعجينة تقليدية وكاهي ارغفة البقلاوة episode # 490

samira’s kitchen episode # 490
Iraqi kahi كاهي عراقي

كاهي بعجينة تقليدية
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٢ كوب طحين
١/٢ ملعقة كوب ملح
١ كوب ماء
١ كوب ( ٢ قطع ) زبد
كيمر
شيرة اوعسل

كاهي ارغفة البقلاوة
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١٢ ارغفة بقلاوة
١ كوب ( ٢ قطع ) زبد
٢ كوب كيمر
شيرة او عسل
فستق للتزيين

traditional iraqi kahi
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2 cups flour
1/2 teaspoon salt
1 cup water
1 cup ( 2 sticks ) butter
gemar
syrup or honey

phyllo dough kahi
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12 phyllo sheets
1 cup ( 2 sticks ) butter
2 cups gemar
syrup or honey
pistachio for garnish

طريقة جديدة ومميزة لعمل الكيمر العراقي مع النشا بالاوفن

كيمر عراقي بدون نشا Iraqi gemar samira’s kitchen Episode # 240

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pick up for today’s episode. Today’s episode I made kahi made it in two different ways. Traditional kahi using uh dough or the fellow dough kah to make the traditional one. Making the dough first of all I place the flour and salt in a bowl added water. Mix and knead to form a smooth dough. Divide it into three equal portions. Cover and set aside to rest for 45 to 60 minutes. I flatten each piece of dough onto butter work surface into a very thin rectangle shape brushing top. Fold over four times. Roll out and fold over again to create thin flaky layers. Place on baking pan. Cover and set aside to rust again for 20 to 30 minutes. Flatten a little and bake in 350 fah oven for 15 to 20 minutes. Serve with gammer. Drizzle with syrup or honey on top. For fellow doah. First of all, I cut the fellow to fit baking pan. Brush pan with melted butter. Line fellow dough and baking pan brushing each with melted butter. Cut into 12 squares. Bake in 300 Fahrenheit oven for 12 to 40 minutes. Set aside to cool completely. Remove few layers of fellow. Place some gammer on top. Spread evenly. Place top over. Drizzle with syrup. Garnish of pistachio and