My first introduction to Persian food came in the shape of Koloocheh – flaky, buttery cookies stuffed with a sweet walnut and date filling. These cookies were instantly addictive, and my local Persian grocery proceeded to not stock these cookies anymore, pushing me into a Koloocheh-void madness.
So I needed to make my own.
2 cups plain flour
2 tbsp Milk
2 tbsp yogurt
3 tbsp sugar
1/8 tsp baking powder
1/2 tsp yeast
1/8-1/4 cup luke warm water
1/8 tsp salt
1 cup walnut
1 cup sugar
1 1/2 tbsp cinnamon
1 tbsp nutmeg
1/3 cup pitted dates
1/3 cup hot water
1 tbsp butter
1 tbsp flour
In a food processor, place all the dry ingredients for the pastry and pulse to combine. Then add the butter and process till the mixture loosely resembles breadcrumbs.
Then add the egg and half the water, and pulse.
With the food processor running on low, stream in the warm water till the mixture balls up and starts getting a little tacky.
Roll into a ball and place into a lightly oiled bowl. Cover with cling wrap and let prove in a warm place till doubled in size. (About an hour)
Meanwhile, place all the ingredients for the filling into the bowl of the food processor and pulse to combine. You still want a little texture from the walnuts still.
Heat the oven to 160C.
Pick up 1-2 tbsps worth of mixture and flatten out into the palm of your hand. Place a rounded teaspoon worth of filling into the centre, and pinch the sides up around it, much like how you’d make a scotch egg.
Then roll the pastry shut, and flatten slightly. Arrange your Koloocheh on a tray, with some space in between to ensure circulation.
If you’ve got a Koloocheh press, use that to indent the tops of the cookies, or you can do like I did and use a lightly oiled potato masher.
Then bake in the oven till golden brown. It should taken about 10-20 minutes, depending on your oven.
These cookies are perfect with a cup of cold milk – who says that cookies and milk have to be relegated to your childhood?