Clarify the butter by melting it on a slow fire, removing the scum. Set aside.

Combine the flour, baking powder and salt. Add 2 tablespoons of butter and rub in with your finger tips until the mixture ressembles fine bread crumbs. Add ½ cup of water and knead until it develops into a soft dough. If too dry, add a little more water. Knead dough until it is smooth and elastic. Cover the dough and set aside for 1 hour.

Divide the dough into approximately 10 pieces and shape into balls, the size of a peach. Open each piece with a "Shobak" (rolling pin) into rounds, slightly bigger than pita. Brush it wih the butter. Fold it into half and brush it with butter. Fold it into a quarter and brush it again.

Open the dough once again and repeat 4 times. The more you fold, the fluffier it will be.

To serve, sprinkle with Silan (see Passover Haleq recipe for date syrup) or confectioner's sugar.

Shelkenei - Jewish Kurdish Dish.
Ingredients:
3 cups flour
8 cups milk
1 cup sugar
6 eggs
3 sticks butter/margarine

Combine the flour, eggs and milk and mix well in a blender. Warm 1 tsp. margarine/butter in a frying pan and pour one soup ladle of the blended mixture into the frying pan.

Fry both sides. Serve with sprinkled sugar on top.

Holidays:
Rosh Hashanah - Apples in Sugar
Yom Kippur Eve - Hgeeghee (Hriri) drink
Hanukkah - Cheese Sambusak, Dairy Dessert
Purim - Persian Halvah, Sambusak, Shabakya, Zangoolah.
Passover - Jose & Haleq, Massah Cake, Georgian Haleq, Koukhi.
Shavu'oot - Kahi, Shelkenei.
9th of Ab - (Se'uddah Mafseqeth) Kitchri