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!
INGREDIENTS:
DIRECTIONS:
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.
Little by little add the flour until a soft dough is obtained. Knead slightly.
Let the mixture rise for about 1/2 hour until it rises a little.
The dough is divided into two equal parts. Each part is rolled into a rectangle about 0.5 cm thick.
The dough is coated with yolk, beaten with 1-2 tbbs. of water and/or milk.
On top of the layers sprinkle the poppy seeds evenly.
Dough is cut with a curved knife or pizza knife on strips about 1.5 cm wide and about 10 cm long.
Before placing them in the baking pan, twist 2-3 times.
Bake for about 10 minutes at 190 degrees.
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
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.
Little by little add the flour until a soft dough is obtained. Knead slightly.
Let the mixture rise for about 1/2 hour until it rises a little.
The dough is divided into two equal parts. Each part is rolled into a rectangle about 0.5 cm thick.
The dough is coated with yolk, beaten with 1-2 tbbs. of water and/or milk.
On top of the layers sprinkle the poppy seeds evenly.
Dough is cut with a curved knife or pizza knife on strips about 1.5 cm wide and about 10 cm long.
Before placing them in the baking pan, twist 2-3 times.
Bake for about 10 minutes at 190 degrees.
