Kahi with Qeymer
Prepared puff pastry with pasteurized thick cream and honey or syrup.
Preparation: 10 min · Cooking: 20 min · Total: 30 min · 2 servings
Ingredients
- 120 ml Pasteurized thick clotted cream (Qeymer)
- 1 tbsp Pasteurized butter, melted, total for both sheets
- 120 ml Honey OR same-volume prepared simple syrup
- Prepared square puff-pastry sheets — 2
Instructions
Choose suitable pastry and pasteurized cream
Check the prepared pastry cooking directions and allergens. Use pasteurized thick Qeymer/clotted cream and butter; keep cream refrigerated at 4°C or colder until serving. Raw-milk cream is not included.
Preheat according to the pastry package
Preheat the oven to the package temperature: 200°C only if this product specifies it. Use a suitable oven-rated tray and liner within their temperature limits.
Arrange sheets and divide butter
Place the two base pastry sheets on the prepared tray with space to expand. Divide the single 1 tbsp melted butter allowance across both sheets; no extra grease or flour dough is included.
Bake fully, following package directions
Bake for the product-specific time. The supplied 12–15 minutes is only an initial estimate for compatible pastry, not a universal timer; verify fully cooked inner layers without raw dough, not colour alone.
Make a shallow centre safely
Remove with oven gloves and suitable tools. Use the back of a spoon to depress the centre gently; do not press hot pastry with bare fingers.
Divide the honey or syrup
Distribute the measured 120 ml honey OR same-volume prepared syrup across both base pastries. This is the whole-batch amount, not 120 ml per sheet.
Top with chilled pasteurized Qeymer
Divide all 120 ml base cream between the pastries just before eating. Use clean utensils and keep the unused cream chilled; do not return a used spoon to its storage tub.
Serve immediately
Serve while pastry is warm and cream has just been added. This cream version is distinct from Kahi with Eggs; no egg, black tea or additional pastry ingredient is added.
Store safely
Cool promptly in shallow portions and refrigerate, aiming within 1 hour, at 4°C or colder. Use within 24 hours. This is a selected conservative household limit, not a validated shelf life. Follow any shorter product use-by limit; keep cream separate until serving where possible.
Tips
- Cup = 240 ml, tbsp = 15 ml and tsp = 5 ml. Ingredient amounts scale exactly; instruction amounts describe the base 2 servings. Use compatible equipment and manageable batches; times are first checks, not readiness guarantees.
Common mistakes
- Do not restore ingredients from an older draft or count process water, frying media, prepared syrup and conditional additions as a fixed consumed yield. Keep raw foods separate from ready-to-eat food.
Substitutions
- Only explicitly listed alternatives are included. Follow prepared-product labels; do not substitute unknown-acidity vinegar, unpasteurized dairy or a different raw/frozen pocket process.
Storage
Cool promptly in shallow portions and refrigerate, aiming within 1 hour, at 4°C or colder. Use within 24 hours. This is a selected conservative household limit, not a validated shelf life. Follow any shorter product use-by limit; keep cream separate until serving where possible.
Reheating
Reheat only the portion needed, at most once, to 74°C throughout. Rice leftovers must have been cooled promptly and used within 24 hours; do not repeatedly rewarm cream-topped pastry.
About this recipe
Kahi with Qeymer is presented as the owner's Iraqi household version or stated adaptation. Ancient origin, national exclusivity, universal customs, preservation efficacy and medical benefits are not independently authenticated.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.