🥐 Kahi with geymar
Kahi is a classic Baghdad breakfast: thin layered pastry fried or baked in clarified butter until crisp and flaky, then topped with geymar, a thick clotted cream traditionally made from buffalo milk, and drizzled with sugar syrup or date syrup. The mix of hot crunchy pastry, cool rich cream and sweet syrup makes it an indulgent morning treat.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 sheets phyllo pastry
- 60 g clarified butter, melted
- 200 g geymar (clotted cream)
- For the syrup: 100 g sugar, 80 ml water, a squeeze of lemon
Method
- Simmer the sugar and water for 8 minutes, add the lemon and let cool.
- Brush each phyllo sheet with clarified butter, fold into layered squares and press lightly.
- Fry in a hot pan with a little clarified butter, or bake at 200 °C, until golden and crisp on both sides.
- Serve hot topped with geymar and drizzled with syrup.
How to make it lighter
- Share one portion — the pastry, butter and cream together are very energy-dense.
- Use a thin layer of geymar and a teaspoon of syrup rather than a full drizzle.
- Bake the pastry instead of frying it to use less clarified butter.
History
Kahi and geymar is a long-standing breakfast tradition in Baghdad, where small shops sell it fresh in the early morning, often alongside sweet tea. Geymar itself is associated with the buffalo herders of southern Iraq.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →