Published: Dec 6, 2018 Updated: Jul 16, 2022 by Hilda Sterner | This post may contain affiliate links 31 Comments

Kadeh Recipe (Assyrian Roux-Filled Pastry)

Name: Kadeh Recipe (Assyrian Roux-Filled Pastry)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1¼ tsp yeast; 1 tsp sugar; ¼ cup warm water; 3 cups flour; 3 tbsp sugar; ½ tsp salt; 4 tbsp butter ((melted)); ¼ cup vegetable oil; ⅓ cup yogurt; 1 large egg; 10 tbsp unsalted butter; 2 tbsp vegetable oil; 1½ cup all-purpose flour; ¼ tsp salt; 2 tbsp sugar ((optional)); 1 medium egg; 1 tsp sugar; 2 tsp sesame seeds ((optional))

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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.

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.

Step 2 | Knead Dough

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.

cchada dough in a bowl — *Traditionally, a "cross" is marked in the dough before setting it aside to rise.*

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.

roux in a pan — *The roux is toasted slowly for 30 minutes, which deepens the flavor*

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 ½" border around the edges.

Fold the dough in half, and braid the edges together, or use a fork to crimp the edges.

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 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 be shaped 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.

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.

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