~799 cal · 9g protein · 88g carbs · 46g fat (estimated, per serving)
🍽️
Flaky pastry with clotted cream and syrup
🇮🇶 Baghdad
Kahi with geymar is the indulgent weekend breakfast of Baghdad: a buttery, many-layered pastry baked until shatteringly crisp, brushed with sugar syrup, and topped with geymar — a thick clotted cream skimmed from slow-simmered buffalo milk. Eaten with sweet tea, it is a treasured taste of Iraqi mornings.
Sign in to save recipes to your book and leave reviews.
Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
2.5 cups flour (for the flaky pastry)
•
1/2 cup butter or ghee (for the layers)
•
1 cup geymar (clotted cream), to serve
•
1/2 cup sugar syrup
•
a pinch a pinch of salt
Instructions
1
Roll the dough paper-thin, brush with butter (or plant butter), and fold into layers.
2
Roll out again and bake at 400°F until crisp and golden.
3
Brush the hot pastry with sugar syrup.
4
Top generously with geymar (or whipped coconut cream).
5
Serve at once with sweet tea.
Baghdad tradition.
Ratings & reviews
Sign in to rate this recipe once you’ve cooked it.
No reviews yet — be the first to cook it.
🌏 While it simmers — know your destination
📍
Baghdad. Tigris kitchens layering rice, meat, and sweet-sour depth.
🗺️
Iraq. Mesopotamia — arguably where cooking was first written down.
🌍
Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from Iraq
Iraqi Dolma
Vine leaves and vegetables stuffed with tomato-and-pomegranate rice, packed tight and steamed until sweet-sour and tender.
Iraqi Chai
Deep-red, syrup-strong black tea served in a little waisted istikan glass with heaps of sugar — the pulse of Baghdad's teahouses.