Fakka
فكّة
A toasted, aromatic savory biscuit traditionally baked in communal ovens and eaten for breakfast or as a snack. It is made from a dense olive oil dough flavored with fennel, nigella, and anise, then dried into a crisp rusk.
Ingredients
- •3 cups all-purpose flour
- •1 tablespoon sugar
- •1 1/2 teaspoons kosher salt
- •1 tablespoon fennel seeds
- •1 teaspoon nigella seeds
- •1 teaspoon anise seeds
- •1 teaspoon instant yeast
- •1 cup warm water
- •1/2 cup olive oil
- •1 egg, beaten for glaze (optional)
Instructions
- 1
Combine the flour, sugar, salt, fennel seeds, nigella seeds, anise seeds, and yeast in a large bowl.
- 2
Add the warm water and olive oil and mix into a dense dough; knead for 8 to 10 minutes until smooth and firm.
- 3
Cover the dough and let it rest for about 45 minutes, just until slightly puffed.
- 4
Divide the dough into small oval or round biscuits and place them on a baking tray.
- 5
Brush lightly with beaten egg if desired and prick each piece with a fork.
- 6
Bake at 375°F (190°C) for 20 to 25 minutes until lightly golden.
- 7
Lower the oven to 300°F (150°C) and return the biscuits for 15 to 20 minutes more to dry them into crisp rusks.
- 8
Cool completely before serving with salty white cheese, olives, or mint tea.
Kosher notes
This is naturally pareve if made without egg glaze. It can be served with either dairy or meat meals.
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