Oregano and poppy seed crackers

On International Labor Day, I decided to work a little, but a little, not too much J. The culinary experiments continued today – Crackers with oregano and poppy seed – the recipe is from Mom’s notebook with small modifications. It’s hard to resist!

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AnnieAuthorAnnieCategoryDifficultyIntermediate

INGREDIENTS:

 2 cups melted lard
 1 cup yoghurt
 12 cups crumbled white cheese
 2 eggs (one egg yolk left for coating)
 pinch of salt
 24 g package of fresh yeast (24 g)
 ½ tsp oregano
 Flour for a soft dough
 Poppy seed for sprinkling

Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 

DIRECTIONS:

1

In a bowl mix well the melted lard, the yoghurt, the cheese, the eggs, the oregano, the salt, and the yeast, dissolved in a little warm water.

Instead of lard, you could use butter, vegetable oil or a combination of tow or all of them.

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2

Little by little add the flour until a soft dough is obtained. Knead slightly.

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3

Let the mixture rise for about 1/2 hour until it rises a little.

4

The dough is divided into two equal parts. Each part is rolled into a rectangle about 0.5 cm thick.

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5

The dough is coated with yolk, beaten with 1-2 tbbs. of water and/or milk.

6

On top of the layers sprinkle the poppy seeds evenly.

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7

Dough is cut with a curved knife or pizza knife on strips about 1.5 cm wide and about 10 cm long.

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8

Before placing them in the baking pan, twist 2-3 times.

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9

Bake for about 10 minutes at 190 degrees.

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If I can do it, so can you!
Bon appetit!

 

Ingredients

 2 cups melted lard
 1 cup yoghurt
 12 cups crumbled white cheese
 2 eggs (one egg yolk left for coating)
 pinch of salt
 24 g package of fresh yeast (24 g)
 ½ tsp oregano
 Flour for a soft dough
 Poppy seed for sprinkling

Directions

1

In a bowl mix well the melted lard, the yoghurt, the cheese, the eggs, the oregano, the salt, and the yeast, dissolved in a little warm water.

Instead of lard, you could use butter, vegetable oil or a combination of tow or all of them.

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2

Little by little add the flour until a soft dough is obtained. Knead slightly.

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3

Let the mixture rise for about 1/2 hour until it rises a little.

4

The dough is divided into two equal parts. Each part is rolled into a rectangle about 0.5 cm thick.

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5

The dough is coated with yolk, beaten with 1-2 tbbs. of water and/or milk.

6

On top of the layers sprinkle the poppy seeds evenly.

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7

Dough is cut with a curved knife or pizza knife on strips about 1.5 cm wide and about 10 cm long.

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8

Before placing them in the baking pan, twist 2-3 times.

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9

Bake for about 10 minutes at 190 degrees.

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Oregano and poppy seed crackers recipe

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