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Refrigerator Cada (Assyrian Tea Bread) Recipe

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This recipe for Refrigerator Cada (Assyrian Tea Bread) is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For dough:
2 envelopes rapid rise dry yeast
3T sugar
1 c. milk (scalded and cooled)
6 cups flour
1 ½ t. salt
3 sticks butter
3 eggs, lightly beaten

Filling:
1 ½ lb butter
5 ½ c flour

For top:
Evaporated milk
Sesame seeds
Directions:
Directions:
Dough:
Mix the yeast with 3T sugar and stir into milk that you have scalded and cooled until it's warm but not hot. Let stand until the mixture gets bubbly, about five minutes.

Mix flour, salt, and butter like pie crust. Add beaten eggs to milk mixture. Add this to flour mixture. Mix well. Divide dough into two balls. Wrap in waxed paper or plastic wrap. Refrigerate overnight.

Filling:
Cook butter and flour together gently in heavy saucepan until flour is well cooked, but not too brown—about 40 minutes. (Yes, you do need to take time for this step.)

Same procedure as any other cadi: Take one ball of dough and cut into four pieces. Roll each piece approximately 12 inches long and about 8 inches wide. Put filling on lower and upper edge of dough, leaving center third empty. Fold lower part to center and fold upper part over so it’s in three layers. Fold ends of strip. Place strip on cookie sheet and press to length of cookie sheet, about four inches wide. Cut into six pieces. Brush with canned milk, prick with fork. Sprinkle with sesame seeds. Bake at 400 until brown (16-17 minutes). Handle gently—very crisp. Freezes well.
Personal Notes:
Personal Notes:
This is a simplified version of the Assyrian pastry Grandma Sooria (Ron’s mom) makes. It is flaky, but not sweet. Great with hot tea.

 

 

 

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