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This is one of those posts where if you're Assyrian you're probably thinking "yes, finally!" But if not, you are asking yourself, "what is this kadeh recipe you speak of?" Sometimes called "Chada," this Assyrian pastry is traditionally baked for Easter and Christmas and is similar to Armenian Nazook.
![Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (1) Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (1)](https://i0.wp.com/hildaskitchenblog.com/wp-content/uploads/2022/02/chada-pastry-13-720x480.jpg)
About This Recipe
Although I can't be certain, I imagine this recipe was invented out of necessity. When other filling ingredients were not available, butter and flour were. However the idea for this recipe came about, I'm just thankful that someone came up with a Kadeh Recipe.
When I think back to the '70s, I remember the huge family gatherings, where food, chai, and alcohol flowed. Although I didn't appreciate those days back then, I sure miss them now.
Kadeh brings back fond memories of the older generation (mostly gone now) enjoying an afternoon treat with their chai.
Back then I didn't like this Assyrian pastry. I preferred kileche, because they were sweeter and filled with dates, coconut, or walnuts.
Perhaps I had to mature into liking Chadeh. Wait, does the fact that I like them now mean I'm finally mature? 😉
How to Make Kadeh/Chadeh
Step 1 | Proof Yeast
Add yeast and 1 tsp. sugar to warm water. Mix and set aside for ten minutes.
![Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (2) Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (2)](https://i0.wp.com/hildaskitchenblog.com/wp-content/uploads/2022/02/chada-pastry-yeast-720x480.jpg)
Step 2 | Knead Dough
Add the remaining dough ingredients to a large bowl, followed by the yeast mixture. Knead until the dough comes together. You can use a mixer if you prefer. Mark a cross in the center of the dough, cover, and place in a warm spot for one hour.
![Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (3) Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (3)](https://i0.wp.com/hildaskitchenblog.com/wp-content/uploads/2022/02/chada-dough-in-a-bowl-720x480.jpg)
I once asked my mother why she and other Assyrians marked chada and kileche dough with a "cross." Mom explained that it was a way for the Assyrians to display their Christian faith when they were being persecuted and forced to convert to Islam during the Assyrian Genocide which took place in 1915 during WWI. The cross demonstrated that no matter what, their faith could not be taken from them.
Step 3 | Prepare the Roux
Melt butter in a large saucepan. Add oil, flour, salt, and sugar (if using). Stir over medium heat for approximately 30 minutes, or until the roux is light brown in color. It should resemble peanut butter. Set aside to cool.
![Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (4) Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (4)](https://i0.wp.com/hildaskitchenblog.com/wp-content/uploads/2022/02/chada-dough-in-a-bowl-2-720x480.jpg)
![Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (5) Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (5)](https://i0.wp.com/hildaskitchenblog.com/wp-content/uploads/2022/02/chada-dough-in-a-bowl-3-720x480.jpg)
Step 4 | Assemble the Chada
Preheat oven to 375 degrees F.
Flour your work surface and divide the dough in half.Roll out one portion into a large circle.Cover half of the circle with half of the roux. Leave a ½" border around the edges.
![Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (6) Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (6)](https://i0.wp.com/hildaskitchenblog.com/wp-content/uploads/2022/02/chada-dough-in-a-bowl-4-720x480.jpg)
Fold the dough in half, and braid the edges together, or use a fork to crimp the edges.
![Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (7) Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (7)](https://i0.wp.com/hildaskitchenblog.com/wp-content/uploads/2022/02/chada-pastry-6-720x480.jpg)
Step 5 | Baking Instructions
Carefully transfer the Chada onto a cookie sheet and prick the top with a fork. Brush the Chada with the glaze and sprinkle with sesame seeds, if using. Bake for 30 minutes, or until nicely browned, while you work on the second one.
![Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (8) Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (8)](https://i0.wp.com/hildaskitchenblog.com/wp-content/uploads/2022/02/chada-pastry-7-720x480.jpg)
![Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (9) Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (9)](https://i0.wp.com/hildaskitchenblog.com/wp-content/uploads/2022/02/chada-pastry-10.jpg)
Kadeh Recipe Variations
Before I go any further, I want to explain the variations in spelling. This is due to the various dialects that Assyrian tribes have. For example, my family pronounced the name of this recipe with a "ch" sound, which is why I call them "chada" or "chadeh" (plural).
Many Assyrians, on the other hand, pronounce the word with the "k" sound instead, "kadah" or "Kadeh" (plural).
Chadeh can be either savory (how my family prepared them), or they can be sweetened by adding sugar to the roux.
There are shape variations as well. Chadeh can beshaped into a circle or half-circle (as in this recipe). They are cut into serving-sized portions after cooling off. Although not traditional, some also make individual-sized Chadeh.
![Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (10) Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (10)](https://i0.wp.com/hildaskitchenblog.com/wp-content/uploads/2022/02/chada-pastry-12-720x480.jpg)
Pro Tips
- Nigella seeds are sometimes mixed into the pastry dough and provide a unique, peppery flavor. If you'd like to add them you'll only need 1 teaspoon per batch.
- Slice kadeh in portions and serve with tea.
- Kadeh can be frozen for up to 3 months.
- Halwa Recipe (Assyrian Halva)
- Mann o Salwa (Middle Eastern Nougat)
- Mom's Orange Bundt Cake
- Sugar Cubes For Tea
![Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (15) Kadeh Recipe (Chada) | Assyrian chadeh recipe | Hildas Kitchen Blog (15)](https://i0.wp.com/hildaskitchenblog.com/wp-content/uploads/2022/02/chada-pastry-15-720x1080.jpg)
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📖 Recipe
Kadeh Recipe (Assyrian Roux-Filled Pastry)
Roux-filled Assyrian pastry known as "kadeh" or "chada."
4.82 from 27 votes
Print Pin Rate
Course: Dessert
Cuisine: Assyrian
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Resting Time: 1 hour hour
Total Time: 1 hour hour
Servings: 24 servings
Calories: 188kcal
Ingredients
Dough
- 1¼ teaspoon yeast
- 1 teaspoon sugar
- ¼ cup warm water
- 3 cups flour
- 3 tablespoon sugar
- ½ teaspoon salt
- 4 tablespoon butter (melted)
- ¼ cup vegetable oil
- â…“ cup yogurt
- 1 large egg
Roux Filling
- 10 tablespoon unsalted butter
- 2 tablespoon vegetable oil
- 1½ cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoon sugar (optional)
Glaze
- 1 medium egg
- 1 teaspoon sugar
Topping
- 2 teaspoon sesame seeds (optional)
Instructions
Add yeast and 1 tsp. sugar to warm water. Mix and set aside for ten minutes.
Add the remaining dough ingredients in a large bowl, followed by the yeast mixture. Knead until the dough comes together. You can use a mixer if you prefer.
Mark a cross in the center of the dough, cover, and place in a warm spot for one hour.
Roux
Melt butter in a large saucepan. Add oil, flour, salt, and sugar (if using). Stir over medium heat for approximately 30 minutes, or until the roux is light brown in color. It should resemble peanut butter. Set aside to cool.
Assembly/Baking Instructions
Preheat oven to 375 degrees F.
Flour your work surface and divide the dough in half.Roll out one portion into a large circle.
Cover half of the circle with half of the roux. Leave ½" border around the edges. Fold the dough in half, and braid the edges together, or use a fork to crimp the edges.
Carefully transfer the chada onto a cookie sheet. Prick the top with a fork, then brush with the glaze. Sprinkle with sesame seeds, if using.
Bake for 30 minutes, or until nicely browned, while you work on the second one.
Notes
- Nigella seeds are sometimes mixed into the pastry dough and provide a unique, peppery flavor. If you'd like to add them you'll only need 1 teaspoon per batch.
- Slice kadeh in portions and serve with tea.
- Kadeh can be frozen for up to 3 months.
Nutrition
Serving: 1piece | Calories: 188kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 81mg | Fiber: 0g | Sugar: 2g
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