* Exported from MasterCook *
Turkish Savory Crackers - Crick-Cracks
Recipe By :Chef/Owner Ana Sortun, Oleana Restaurant, Cambridge, Mass
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour -- plus 1/2 to 3/4 cups for rolling out the dough
1/2 cup cornmeal
1 tablespoon sugar
1 1/2 teaspoons salt
10 tablespoons cold unsalted butter -- cut into ½-inch cubes
3/4 cup buttermilk
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon nigella seeds
1. In the mixing bowl fitted for a standing mixer (such as a Kitchen Aid),
combine the 1 1/2 cups of the flour, the cornmeal, sugar, 1/2 teaspoon of
the salt, and the butter.
2. Using the paddle attachment of an electric mixer, mix the ingredients
on low speed until the butter breaks down into pea-sized pieces. Pour in
the buttermilk and mix again until it is just combined. The dough will
come together quickly and will be a little wet.
3. Wrap the dough in plastic, pressing it into a flat rectangle about an
inch thick. Chill the dough for 3 hours or overnight.
4. Divide the dough into quarters. Lightly flour your rolling-out surface
with about 1/4 cup of flour. Roll out the first quarter into a rectangle,
approximately 12 × 15 inches. Don't worry about making the dough into the
perfect size or shape; it's most important that it rolls out to be 1/16
inch thick or as thin as you can make it.
5. Line a heavy baking sheet with parchment paper.
6. Roll the dough over the rolling pin or fold it in half to pick it up
and place it on the lined baking sheet. Place another sheet of paper on
top of the rolled dough and roll out the remaining quarters of dough,
layering them on the baking sheet, separated by parchment paper. This is
an easy way to store the dough as it chills. Chill the rolled-out dough
for at least an hour or overnight.
7. Preheat the oven to 350°F.
8. Place 1 sheet of dough onto each of 4 heavy baking sheets, leaving them
on the parchment paper. Dock the dough by pricking little holes into it
with a fork; this keeps the dough from bubbling too much when it bakes and
creates a cracker pattern.
9. Using a ruler and a pizza cutter or knife, cut the dough into 3-inch
squares, leaving odd pieces on the ends. It's easier to leave those pieces
to snack on after they're baked rather than reroll the scraps and repeat
the process. The dough will get tough if rerolled.
10. In a small mixing bowl, combine the sesame seeds, poppy seeds, nigella
seeds, and the remaining teaspoon of salt.
11. Using a pastry brush, moisten each sheet of cut crackers lightly with
water and then sprinkle each evenly with the salted seed mixture.
12. Place the crackers in the oven and reduce the temperature to 325°F.
Bake them for 8 minutes and rotate the pan. Continue baking the crackers
for another 10 to 11 minutes or until lightly browned. If your oven can
only hold two pans at a time, keep the other two chilled while you are
baking the first two.
13. Cool the crick-cracks completely before serving. Store them in an
airtight container for up to 5 days.
Yield : Makes 1 pound of crackers to serve up to 12 people as a snack
My friend Ayfer Unsal from Gaziantep, Turkey, introduced me to the savory
treats she calls crick-cracks. Found in many different shapes-round rings,
long and thin breadsticks, or flat-in bakeries throughout turkey, they're
traditionally eaten with afternoon tea, but I like to serve them as a
cracker for spreads (such as whipped feta, creamy parsnip hummus, and hot
buttered hummus with basturma and tomato). Turkish crick-cracks are
sprinkled only with nigella seeds, but Oleana's pastry chef, Maura
Kilpatrick loads the restaurant's crick-cracks with nigella, poppy and
sesame seeds.
Cuisine:
"Turkish"
Source:
"Spice: Flavors of the Eastern Meditteranean by Ana Sortun, 2006"
S(Formatted by Chupa Babi):
"June 2013"
Yield:
"1 pound crackers"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 181 Calories; 11g Fat (52.8%
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 26mg
Cholesterol; 285mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 1357
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