This is one of those posts where if you're Assyrian you're probably thinking "yes, finally!" But if you're not, you are asking yourself, "what is this kadeh recipe you speak of?"
Kadeh/Chada is an Assyrian savory pastry that's traditionally baked for Easter and Christmas. They're a bit unique because they are filled with a roux.
Although I can't be certain, I imagine this recipe was invented out of necessity, when other filling ingredients were not available. However the idea for this recipe came about, I'm just thankful that someone, at some point came up with a Kadeh Recipe.
How to Make Kadeh/Chadeh
Ingredients
Dough
- 1-¼ tsp. yeast
- 1 tsp. sugar
- ¼ cup warm water
- 3 cups flour
- 3 T. sugar
- ½ tsp. salt
- 4 T. butter (melted)
- ¼ cup vegetable oil
- ⅓ cup yogurt
- 1 large egg
Roux Filling
- 10 T. unsalted butter
- 2 T. vegetable oil
- 1-½ cup all-purpose flour
- ¼ tsp. salt
- 2 T. sugar (optional)
Glaze
- 1 medium egg
- 1 tsp. sugar
Topping
- 2 tsp. 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. Add the yeast mixture, and 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.
Traditionally, a "cross" is marked in the dough before setting it aside to rise.
Roux
Meanwhile, 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.
The roux is toasted slowly for 30 minutes, which deepens the flavor.
As it's cooked, the roux should have a color resembling peanut butter.
Assembly
Preheat oven to 375 degrees F.
When the dough is ready, and the roux is cooled off, flour your work surface.
Divide the dough in half.
Roll out half of the dough 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.
The Good Old Days
When I think back to the "good old days" I'm usually referring to the 1970s. We moved to Chicago in 1976, when I was just ten years old. My family lived in my paternal grandmother's house.
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.
Perhaps I had to mature into liking them. Wait, does the fact that I like them mean I'm finally mature?
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, pronounces 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 too. Chadeh can be shaped into a circle, or a 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.
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Kadeh Recipe
Ingredients
Dough
- 1-¼ tsp. yeast
- 1 tsp. sugar
- ¼ cup warm water
- 3 cups flour
- 3 T. sugar
- ½ tsp. salt
- 4 T. butter (melted)
- ¼ cup vegetable oil
- ⅓ cup yogurt
- 1 large egg
Roux Filling
- 10 T. unsalted butter
- 2 T. vegetable oil
- 1-½ cup all-purpose flour
- ¼ tsp. salt
- 2 T. sugar (optional)
Glaze
- 1 medium egg
- 1 tsp. sugar
Topping
- 2 tsp. 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. Add the yeast mixture, and 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
- Meanwhile, 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
- Preheat oven to 375 degrees F.
- When the dough is ready, and the roux is cooled off, flour your work surface.
- Divide the dough in half.
- Roll out half of the dough 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.
Lisa Arnold says
My mom is Assyrian and grew up in Chicago. My Grandfather used to go to Turlock, CA to visit friends. Thats about all I remember about that...one of my uncles married an Iranian woman (Assyrian) who made a sweet version of Kadeh. Would you know how much sugar to add to the roux to make it sweet? I want to try to make both. I just remember as a child I didn't like the savory version but boy the whole family would get very excited when my aunt made it!
Hilda Sterner says
It seems half of the Assyrians went to Chicago when they came to America, and the other half ended up in Turlock. My family ended up in Chicago, but the other half is in Turlock. Regarding the sweet Chada, you must have missed it, it's in the recipe. The 2 tablespoons of sugar (listed as optional). After adding the sugar, you can taste the roux to see if it's sweet enough. If you want it sweeter, you can add more. Another option would be to mix in date syrup or honey. As always, start with a smaller amount and increase the amount if you want it sweeter. Good luck and let me know how it goes!
Orange says
Before availability of refined sugar, grape syrup were used in the Urmia, where Assyrians in Iran were concentrated, on the Iraqi side it was Date Syrup, even though sugar is really native to Euphrates and Tigris confluence, The Portuguese arrival in the Persian Gulf 1507, resulted in its transplantation to Brazil and the rest of Caribbean, and ushered the manifestation of rampant and repugnant enslavement of Africans and Indians Indentured labourers which its repercussion is felt , as well at that period the International Currency was Portuguese Real, which is name is still in use in the Gulf countries as Rial! The Kadeh and Nazooygeh are both of Armenia origin!
The use of alternative substances to sugar should be preferable as it is healthier! Russia has a large Armenian population and is very common to find these two victuals there, in contrast to the Assyrian variety , they have subtler taste and flavour!
HildaSterner says
Great history lesson! Thank you very much for your comment.
Katherine S. says
My Assyrian grandmother (Turlock, CA) always made a version of this. As a kid, I had a real sweet tooth, but I loved chada.
I have her Assyrian Cookbook put together by the Assyrian Presbyterian Church of Yonkers in 1959. No yogurt in their version; evaporated milk and warm milk.
HildaSterner says
Thanks for sharing that info. What's the name of her book? I have a collection of Assyrian cookbooks. One day I hope to have them all!
Mitzi Buchanan says
Thanks for posting this! I made this with my grandmother many years ago but couldn't remember any of the details, except waiting for the dough to rise and making designs on the unbaked chada with a thimble.
I didn't have yogurt, so I added a little milk instead. Also, since every store is out of yeast right now, I used some bread machine yeast (the only kind I could find) but was able to adapt it according to the instructions on the jar. Now I can enjoy this very Assyrian treat again 🙂
I can relate to your stories about the older folks and their chada and chai - our group was based in San Jose, CA. Great memories!
HildaSterner says
I'm so happy that you were able to reminisce about the good old days while baking the Chada. Also, I'm glad you were able to adapt the recipe to the ingredients that you had at home. Good job!
Edna says
Nice one
I try and loved it
Thank you
HildaSterner says
Thank you, Edna. I appreciate your review.
Frosso David says
Thank you for this recipe, I will try it .I love baking and I like to try different recipes.
HildaSterner says
Hi Frosso, Thanks for the comment. I hope you enjoy it!
Paulin says
Hello ? Thank you for posting this recipe. It is so hard to come by. I am planning on making this recipe for Christmas and just need clarification on a couple things: Are you using salted butter? In the roux can I use date syrup or grape syrup and how much?
HildaSterner says
Hi Paulin,
Thanks for your comment. I use unsalted butter, which is why I add salt, both to the dough and the roux. However, if you prefer using salted butter, just leave out the extra salt. I've never used date syrup or grape syrup in the roux, and neither did anyone else in my family. I would start with the recipe as is. But if you really want to add date syrup, I'd try one or two tablespoons towards the end of the roux process. Good luck, let me know how it goes! Maybe I can get your rating up to 5 stars once you make the kadeh! ?
2pots2cook says
So glad to find your site. I am not Assyrian but truly and honestly in love with history and the heritage your people have left . Subscribed ! Happy holidays !
HildaSterner says
Thank you for stopping by, and for your comment. I really appreciate my subscribers, so thanks for taking the time to do that. Heading over to your page now! 🙂 Happy Holidays!