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.
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.
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, 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 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.
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Kadeh Recipe (Assyrian Roux-Filled Pastry)
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
- ⅓ 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.
Zeina says
Hilda,
God bless you for posting your mom's delicious recipe.
I made these for my son's wedding and they turned out absolutely delicious. Thank you so much!
Zeina
Hilda Sterner says
Hi Zeina,
Thank you so much for the sweet comment and my God bless you, your son, and his new marriage!
Zeina says
Dearest Hilda,
Thank you so much, I truly appreciate that.
Also, wanted to give you an update. EVERYONE at the Church loved them! My husband said he hasn't had Kadeh this good since 1970 back home. How's that for a compliment to your mom's recipe? Again, God bless you and thank you for posting.
Sincerely,
Zeina
Hilda Sterner says
WOW! That is a great compliment, I am honored and humbled, thank you so much!
Emita says
I’m so glad that I’ve found your site! I was never able to find the right recipe for Kadeh but now I do have the best one :))
Thank you so much! I made them and they were super delicious and everyone loved them!
But I only wish the recipe was for a larger batch! Would you be kind and help me double or even triple the recipe for the dough only!
I appreciate it! Thank you again!
Hilda Sterner says
Hi Emita
I'm glad you found my site too and that you and everyone else enjoyed the chadeh! Regarding doubling the servings, jump down to the recipe card and click the serving size (24) which is highlighted in pink. You'll see a slider that you can drag to increase the servings. Just slide it to 48!
Sylvie Sarkosh says
Thank you
JoAnne says
Remembering the smell and taste from my childhood. Thanks for this recipe . I can make it myself.
Hilda Sterner says
Thank you, JoAnne, I'm so happy you found the recipe and the fond memories it brings back. Also, thank you so much for coming back and reviewing the recipe. I really appreciate it!
Madlen says
I try it every body loves it so delicious ty for sharing
Hilda Sterner says
Thank you, Madlen, enjoy!
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!