Pumpkin Khaliya Recipe

Cream cheese-stuffed, tender pumpkin bread rolls. The recipe reimagines Khaliyat Al-Nahl, an arabic sweet that means honeycomb, named after its roll shape.  

Pumpkin Dough – 2 ½ cups flour – 2 teaspoons instant yeast – 2 teaspoons baking powder – ½ teaspoon salt – ⅔ cup kefir – 3 tablespoons butter softened – ¼ cup sugar – ⅓ cup pumpkin puree – 8 oz brick of cream cheese – Nigella seed Simple Syrup – 2/3 cup sugar – ⅓ cup water – 2 tablespoons honey




Warm kefir in a small pot or microwave until it's not too cold (it's okay if it separates). Mix in yeast to dissolve. Add the remaining ingredients to a dough hook-equipped stand mixer. 

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STEP  1 .

Include kefir. Knead the dough on medium for 10 minutes until soft and tacky. Cover the dough in an oiled bowl and let it rise in a warm place.  

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It should have doubled in size after two hours. Preheat oven to 350 and lightly grease 9-inch round pan. Punch down doubled dough to remove air.  

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Flatten one small ball at a time, place two teaspoons of cream cheese in the middle, wrap the dough around it, pinch to close, and roll it between your palms to make a perfect ball.  

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Connect the cheese balls to form a honeycomb in your pan. After using all the dough or running out of space in the pan, cover the pan with a dishcloth and let the balls puff for 30 minutes.  

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Sprinkle nigella. Bake until golden brown, 20–25 minutes. While the cheese honeycomb bakes, make simple syrup by mixing sugar, 

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honey, and water in a small saucepan. Stir, then boil until thickened and sugar dissolved. 

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After baking, gently pour the simple syrup over the khaliya, covering all the balls and sides. Same-day eating! Fresh and warm are best.  

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See Also

Poppy Seed Pull-Apart Bread Recipe