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 to 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 a 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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📖 Recipe
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
- â…“ 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.Â
- 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.
Notes
- 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.
Rachelle says
Hi Hilda,
I just want to say: thank you so much for your efforts in documenting all these recipes. It's your proactiveness that will help preserve our culture. I am finally looking to make cadeh for Easter. I remember watching my nana make it and figured it's time to attempt it for myself. A couple questions:
1) What type of yeast do you use? Instant or active dry?
2) What type of yogurt? A specific percentage of fat?
Hilda Sterner says
Hi Rachelle, Thank you for the kinds words. I figure we all have to do our part in preserving our culture and this is my contribution. I usually use whatever yeast I have on hand, usually dry active yeast and as for the yogurt, same thing. Usually I make my own, but have also used Greek yogurt, full fat usually! Good luck and let me know how they turn out!
Nancy Oates says
Oh how Hilda’s delightful recipes bring me back in time watching my mom in the kitchen for hours preparing for a traditional Sunday meal. The Assyrian household consisted of a very large dining table with lots of food, family and friends. This was a standard every Sunday. The Assyrian culture and cuisine is all about family and friends being together. It’s an honor to own Hilda’s cookbook, filled with wonderful stories and recipes handed down by Hilda’s mom. Thank you, Hilda for sharing the Assyrian heritage and your mom with the world!
Hilda Sterner says
Hi Nancy, Thank you so much for your kind words! I know exactly what you mean, I miss those times so much. Now I'm in Montana surrounded by God's beauty everywhere but sure do miss my family back in Chicago.
Amber says
My Grandma fled during the early 1,900's. I can't even imagine their bravery to come to the U.S. west coast. She was an amazing cook raising 8 children with little money but thankfully eventually a farm. I lived with her for a few years when I was young and her Chada was the best, often for breakfast with homemade cheese and chai. Only 1 Aunt could cook like her and they have all passed. I will be learning this on my own with their love in my heart. Thank you.
Amber says
After reading all the comments, I should add - I am in Turlock, and my Assyrian Grandparents came from Urmia. We are all so connected. Blessings to all of you...
Hilda Sterner says
Yes, I guess we all have similar family stories, don't we? I hope you try this recipe and that it's similar to the one your grandma made. Sounds like you have some wonderful childhood memories on that farm! Take care!
Claudia says
Thank you so much for sharing. I found this while looking for a recipe for the parties I grew up eating in Armenia and this was really similar!
Hilda Sterner says
Thanks, Claudia. Our foods are very similar indeed! Many of the older Assyrian generation also spoke Armenian because they lived side by side in Iraq. Enjoy!
Maria Benjamin says
My husband is of Assyrian decent, he comes from a very large family that have passed. Originally there were 7 children including two sets of twins in 6 years.
His twin brother is in a hospice facility in
Rancho Kukamunga in California . It was one of his jobs on holidays to make chada for the family and a few friends if there was any left over. I am so regretful none of us learned and now for us the art is gone. Do you know anyone who might be willing to make and ship it in the United States?
Hilda Sterner says
Hi Maria, thanks for sharing the info about your family. Have you ever tried making it yourself, for example, using this recipe? I imagine places like Turlock or Chicago where there are a lot of Assyrian markets would be a good place to start. If I find out of a specific place, I will let you know!
Amber says
In Turlock, Sunrise Bakery on Geer Road makes it. I don't know if they ship.
Trisha Dowling says
I searched and. Searched for a recipe like my great grandmothers! They were Armenians from Urmia. That settled in San Francisco after fleeing the genocide.. All the Armenian recipes online contain sugar and I remember ours as not sweet! So I have made both ways with the sugar and without., I prefer without! Thank you for sharing your amazing recipes as most of them transport me to my childhood!
Hilda Sterner says
Hi Trisha, Thank you so much for your lovely comment and review! I'm so glad you were able to find a recipe similar to your family's. I'm with you, my family never made them sweet either, but I've noticed a lot of families do prefer them sweet. My grandmother was from Urmia too. Wouldn't be funny if our grandmothers were friends? Either way, Merry Christmas!
Violette says
Dear Hilda, I like to thank you for this amazing recipe. I am 46 years old And I love kadeh. I came across your recipe on Facebook and I am very thankful. I can’t wait to make it.
Hilda Sterner says
Hi Violette, nice to "meet you!" I hope you enjoy them. Merry Christmas!
Julie Yonan Moore says
Thank you for sharing, I’ve had since a child but purchased (frozen) from Assyrian store in Turlock Ca every holiday. I’d like to bake with my granddaughter who is also very fond of it
Hilda Sterner says
Hi Julie,
I thought I answered your comment but don't see it here. Let me try again. I'm happy that you found the recipe. I have family it Turlock too. I hope you enjoy your holiday baking with your granddaughter!
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!
Marlene says
Katherine I just saw your comment from several years ago and you mentioned the Assyrian Presbyterian Church in Yonkers. I just had to respond. Not even sure if you will ever see this reply. I grew up in Yonkers and attended that church and eventually the Nestornia built their own church which is still in Yonkers. You brought back so many memories. Thanks, Marlene
Hilda Sterner says
that's pretty great, I hope she responds!
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!