Name: Kadeh (Kurdish Cheese and Spinach Stuffed Bread)
Prep time: 120 min
Cook time: 8 min
Total time: 128 min
Yield: 20-22 stuffed breads
Ingredients: Dough: 6 1/2 cups plus 2 tablespoons white bread flour; 3/4 cup whole wheat flour; 2 1/2 cups cold water; 1/4 cup extra-virgin olive oil (plus more for greasing); 3 1/2 tablespoons sugar; 2 1/2 tablespoons kosher salt; 1 tablespoon active dry yeast; Filling: 1 1/2 pounds baby spinach; 1 1/2 tablespoons kosher salt; 2 cups crumbled feta cheese; 3/4 cup Armenian or Syrian string cheese pieces; 3/4 cup chopped halloumi cheese; 3 tablespoons extra-virgin olive oil; 2 tablespoons nigella seeds

Kadeh (Kurdish Cheese and Spinach Stuffed Bread)

Kadê

Kadeh (also kade, kadde, sêlik, zatila) is a Kurdish stuffed bread, traditionally cooked on a convex saj griddle over fire, now often oven-baked on a stone. For the Jews of Zakho in Iraqi Kurdistan it was called 'the queen on the table,' served with a tangy yogurt sauce (zizik/zijik). Can also be made sweet with dates and walnuts.

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Method

Mix the dough ingredients and knead for 15 minutes.
Cover and let the dough rise about 1 1/2 hours until doubled.
Salt and massage the spinach; after 20 minutes squeeze out the liquid.
Combine the spinach with the three cheeses.
Divide the risen dough into 20 equal portions and rest 20 minutes.
Roll each piece into 6-7 inch rounds and fill with about 2 tablespoons of the mixture.
Fold into a half-moon, seal and crimp the edges decoratively, then prick with a fork.
Bake at 475°F (230°C) for 8-10 minutes until golden.
Brush with olive oil and sprinkle with nigella seeds while warm.