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RECIPE: https://www.cookingwithalia.com/840-spicy-fekkas/
INGREDIENTS:
250 grams (8.8 oz) White flour Farine Fleur Moony
65 grams (2.2 oz) unsalted butter, at room temperature
1 teaspoon mustard
3 tablespoons vegetable oil
2 triangle cheese portions
2 tablespoons plain yogurt
1 teaspoon garlic powder
1 teaspoon white vinegar
1 teaspoon chilli paste
1 tablespoon tomato paste
1 teaspoon paprika
1/4 teaspoon salt
DIRECTIONS:
1- In a large bowl add the butter, mustard, vegetable oil, cheese portions, plain yogurt, and mix all together with hands until the texture becomes creamy and smooth.
2- Add the garlic powder, white vinegar, chilli paste, tomato paste, paprika and salt. continue mixing until homogeneous and well combined.
3- Add the flour little by little to the fekkas mixture, and mix all together using hands until a smooth and non sticky dough is formed.
4- Divide the dough into 8 equal portions, and roll each one into a long cylinder (30 cm x 1 cm).
5- Place the cylinders in a baking sheet covered with parchment paper, and cook in a preheated oven at 170°C (338°F) for 7 minutes the dough become a little bit firm. Set aside and allow it to cool.
6- Place the half-cooked cylinders on a cutting board. Using a very sharp knife, cut the cylinders into diyagonal mini cookies of (0.5 inches thickness) to make the shape of fekkas.
7- Return the mini fekkas cookies on the baking sheet covered with parchment paper and bake them once again in the preheated 25 minutes until they turn golden.
8- Let the cookies cool down completely before tasting. As they cool down, they become crunchy.
