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Berbere Crackers

Sunday, 09 November 2008

Description

These tangy tidbits from Ethiopia can be served as you would popcorn or peanuts, or they can be served with a dip.

Ingredients

At a glance
Cuisine
African
Ingredient
Rice/Grain
Cooking Method
Bake
Difficulty
Easy
Heat Level
3
Chile
Cayenne
Piquin
Meal/Course
Appetizer/Hors d'oeuvre
Makes
30 crackers
  • 2 cups unbleached or wholewheat flour
  • 2 tablespoons Berbere
  • 1 tablespoon sugar
  • 2/3 cup water
  • 1/4 cup light oil

Methods/steps

Preheat oven to 35o degrees Fahrenheit.  In a bowl, combine the flour, berbere, sugar and salt.  Gradually mix in about 2/3 cup water until a thick past forms.  Dump the mixture onto a floured board and knead it until you have a stiff dough.  Make a well in the center of the dough ball and pour in the oil; fold the dough over the oil and knead again until well mixed, about 5 minutes.

Cover the dough with a cloth to keep it moist, and break off chunks of it to roll into 1/2 inch round strips.  Cut the strips into 1/2 inch long pieces, preferably using scissors so that the ends will be pinched.  Bake on a flat sheet or in baking tins for 20 to 30 minutes, until crisp.  Stir three or four times to ensure even browning.  When cool, store in airtight container.

 

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