Entree: Iraq – Mosul & North – كاهي ➤ Kāhī (Savory layered pastry filled with spiced minced lamb and pine nuts)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 35 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 tsp (6 g) salt
- 1/3 cup (80 ml) vegetable oil
- 3/4 cup (180 ml) warm water
- 6 tbsp (90 g) ghee or clarified butter, melted, plus extra for brushing
- 1 lb (454 g) ground lamb
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 1/3 cup (45 g) pine nuts, toasted
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/4 tsp (1 g) ground cinnamon
- 1/2 tsp (1.5 g) ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 1/4 cup (15 g) chopped fresh parsley
- 1 large egg beaten with 1 tbsp (15 ml) water for egg wash

Instructions

1. Make the dough: in a large bowl combine flour and 1 tsp salt. Stir in oil and warm water and mix to a soft, non-sticky dough. Knead 5–7 minutes until smooth. Cover and rest 30 minutes.
2. Prepare filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add chopped onion and sauté until soft, about 6–8 minutes. Add garlic and cook 1 minute. Add ground lamb and brown, breaking up with a spoon, about 8 minutes. Stir in cumin, coriander, cinnamon, black pepper and 1 tsp salt; cook 2 more minutes. Remove from heat, stir in toasted pine nuts and chopped parsley, then cool slightly.
3. Roll and layer dough: divide dough into 6 equal balls. On a lightly floured surface, roll one ball into a thin circle about 8–9 inches (20–23 cm). Brush surface with melted ghee, fold or roll loosely into a log and coil into a round; repeat with remaining balls. Let coils rest 10 minutes, then flatten each coil gently and roll into a 9–10 inch (23–25 cm) circle to create flaky layers.
4. Assemble: preheat oven to 375°F (190°C). Place one rolled circle on a baking sheet lined with parchment. Spread about 1/6 of the cooled lamb filling onto the pastry, leaving a 1/2 inch (1 cm) border. Top with a second pastry circle and press edges to seal; crimp or pleat the edge. Repeat to make 3 layered pastries (two layers per pastry) or make one large layered round using more layers as preferred.
5. Finish and bake: brush tops with the egg wash and prick a few times to vent. Bake in the preheated oven 30–35 minutes until deeply golden and crisp. If making a larger pie, bake 35–45 minutes until cooked through and pastry is flaky.
6. Rest and serve: cool 10 minutes, cut into wedges and serve warm. Kahi pairs well with plain yogurt or a simple tomato-mint salad.