A few years back, my husband was posted at Nigeria and living there as an expat for a year, I had the opportunity to enjoy the most delicious and authentic foods from various cuisines – Moroccan, Italian, Lebanese, French, Chinese and of course I tried the local Nigerian dishes too (Jollof Rice being my favourite). The restaurants were run mostly by expats from these nations who ensured that they provided the authentic flavours of their country/ cuisine; unlike restaurants here in India where the taste is tweaked to suit and appeal the local palate.
We enjoyed all cuisines but we could never get enough of the Lebanese food. Once back in India, I tried Lebanese food here but the flavors were nowhere near what we had there. Lack of availability of ingredients here, ensured that I could never try out those dishes in my kitchen. But that changed a year back when these exotic ingredients became available at a store near my house. The food adventurer in me, always eager to try new cuisines and dishes, could finally put to rest that itch. While in Nigeria, one thing that we always used to order at the Lebanese restaurant was a za’atar topped flat bread served with hummus. I wanted to recreate the flavors of that flat bread so I have deviated slightly from the traditional Lavash toppings of sesame and opted for za’atar instead. These crackers are great for parties (ensure you make a huge batch coz they will be polished off within no time!) or enjoy them while watching your favourite TV show.
Here is proportion of ingredients I used…
1 cup all purpose flour (Maida)
½ cup whole wheat flour
¼ cup semolina
½ cup water (for kneading the dough)
1 tsp dry yeast
1 tsp salt
2½ tbsp oil
1 tbsp caster sugar
3-4 tbsp za’atar (the amount depends on your taste)
2 tsp black sesame seeds (optional)
A few table spoons water for moistening the rolled dough
In a mixing bowl, stir together APF, wheat flour, semolina, and salt. Keep aside.
Warm 2-3 tbsp of water (from ½ cup of water required for kneading) and stir in sugar. Sprinkle the yeast over water and leave it undisturbed for 10 minutes or till it becomes frothy.
Pour the oil to the yeast water and add this mix to the flour mix. Bring the dough together adding rest of the water. Add more water, a table spoon at a time, if required. Knead for 5-7 minutes. The dough should be medium soft. Bring together the dough to make a large ball.
Using just a wee bit of oil, grease the dough ball all around and keep it in a glass bowl to rise/ proofing. Keep it aside for 2 hours or till it doubles in size. Once done, knock the dough back.
Divide the dough into four equal sized balls and using a little oil, thinly roll out one ball on the kitchen counter. Transfer the rolled dough over parchment paper (you can even roll the dough over the parchment paper).
Place the parchment paper over a baking sheet. Moisten the rolled dough with a little water and then prick it all over using a fork.
Sprinkle za’atar mix all over and mark the dough with a pizza cutter to the shape and size of your choice. You do not need to separate the crackers at this point. They will separate easily once they are baked. (Marking the rolled dough is optional. You can bake it as a sheet and then break it into shards upon cooling)
Bake at 180-190 degrees for 12 – 15 minutes or till the crackers begin to turn golden brown. Remove from the oven and let them cool before storing them in an air tight container.
Work in a similar way with the remaining balls of dough.
Note: The time of baking will depend on how thin you have rolled the dough. I had rolled the dough very thin and it took approximately 12 minutes.
TAHINI BEETROOT DIP
Wow crunhcy crakers with yummy dip. Love this plate.
Cuisine Delights
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I need to start using that za’atar in my pantry more often. I whine I can’t get some ingredients, and when I do, I don’t take advantage of them! Gorgeous crackers! I love the idea of beets and tahini too! I even a batch of roasted beets in my fridge that need to be eaten soon.
Go ahead Paula and try these since you have what all is need to make these crackers and dip!
I love Lebanese cuisine too! It is very distinctive with a touch of Mediterranean flavours. Beet and tahini sounds like a great pair.
Thanks Daniela.
I have never heard about the crackers yet I love what you did for the crispy outcome. The beet too is unheard off but both are perfect, the crackers dipped or spread with the dip.
I too used to be apprehensive about beets but since two year that I have started using them, I am starting to enjoy them.
I just love those dips and those crackers look so crispy.
Donoo why Indian restaurants spoil the dish :)) .It is really disappointing to get tweaked and sometimes totally different food.
Absolute Meena and in Mumbai finding really good restaurants is quite a task and one has to travel all the way to the main city hub to grab good authentic food.
Lovely crackers and gorgeous dish! What a wonderful combination. I love that kind of food.
Cheers,
Rosa
Thanks Rosa. I often find myself munching on crackers.
Gosh, this looks so flavorful! Really good stuff. It’s so nice being able to live in another country for a while – great way to get to know it. Anyway, thanks for this.
Absolutely! It was great fun spending that year in Nigeria and getting to know so many different cultures and cuisines.
I love zatar and these crackers look deliciously crispy crunchy and the beet root tahini sounds interesting with it.
Beautiful crackers and gorgeous beetroot dip. I really enjoy Lebanese food too… must try to make it home. I think you mastered these crackers and dip!!
Thanks Ramona
I adore lebanese foods and flavors! They are some of the best. I know I’d devour these crackers in no time!
What a delicious feast you have created! I love everything about it, this could be dinner for me! 🙂
Let me let out a secret….I actually had them once for dinner 😉
Such a fantastic spread here, and perfectly balanced and detailed too. Nicely done.
Ohhh, the crackers look perfect. I LOVE beets and that dip is just too delicious. Can’t wait to try it out. A perfect combination.
Love the crispy crackers you made, and how beautiful your beetroot dip is! I’ve never seen a dip that is gorgeous like this one. It will get so much attention when I serve it. 😉
Thanks Nami. The lovely bright color of the dip will definitely make it the star attraction and the flavors will ensure it stays that way 😀
Wow, your crackers look spectacular! As does the beet hummus! How wonderful you were finally able to recreate some old favorites! YUM.
What lovely crackers and with such great bold flavours. Zaatar is a wonderful spice mix and I am sure it adds amazing flavour to these crackers. Nigeria must’ve been so different but so much fun, learning a new culture and enjoying the food, that’s my favourite part!
Nazneen
Yes Nazneen…it was indeed different but immensely enjoyable.
So glad for you that you could replicate as authentically as possible the flavors of this wonderful cuisine. The dip is really interesting.
Agreed, Lebanese food is one of my all-time favorites and it is very hard to come by in Nashville, Tn! Whenever I’m in a city where I can get some good authentic Lebanese food, I do. And this sounds SO good!
Crackers made with yeast; very nice and the dip is very unusual; great color from the beets.
These crackers look completely crispy and delicious. What a fantastic treat this snack is!
I could down this crackers in a heartbeat! Looks so delicious 🙂
Nice presentation! I too love the taste of Zaatar and Lebanese cuisine.
oh these really are the perfect for the holiday season!
wow Nigeria. How are the people here. The Nigerians in Goa are creepy, but I don’t think that they are alike this in their country. Love your zaatar crackers and as it comes I just made a fresh batch of tahini, so will be trying your beetroot dip soon.
Helene, an average Nigerian there was friendly and very helpful. I found them to be warm people who valued their family just like us Indians.
Beautiful photography and great recipes !
These crackers are so beautiful and I bet I’ll munch on them non-stop all day long! That beet root dip is gorgeous! Love that vibrant color.
We were living for 5 years in the Middle East and I do completely agree with you: Lebanesefood is one of the finest the Region has to offer.
Your Tahini Beetrot dip and the crackers look amazing and I’m sure they taste
amazing too!
Thanks Daniela
Totally agree with you Daniela. Lebanese flavors are somehow addictive!
These crackers looks awesome!!! Anything baked and healthy is really appealing to me. Loved the dips you made with the crackers.
Thanks Shibi 🙂