Fakka
فكّة
A toasted Syrian Jewish biscuit or savory rusk, scented with fennel, nigella, and anise. Traditionally baked in communal ovens after the bread came out, it dries slowly into a crisp snack or breakfast food.
Ingredients
- •3 cups all-purpose flour
- •1/2 cup olive oil
- •3/4 cup water, plus more as needed
- •1 tbsp fennel seeds
- •1 tbsp nigella seeds
- •1 tsp anise seeds
- •1 1/2 tsp kosher salt
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet.
- 2
Mix the flour, salt, fennel seeds, nigella seeds, and anise seeds in a large bowl.
- 3
Add the olive oil and rub it into the flour mixture, then add water gradually to form a stiff dough.
- 4
Knead briefly until smooth, then let the dough rest for 15 minutes.
- 5
Shape into small ovals or thick fingers and place them on the baking sheet, pricking each one with a fork.
- 6
Bake until lightly golden and set, about 20 minutes.
- 7
Lower the oven temperature and return the biscuits to dry out for another 10 to 15 minutes until crisp.
- 8
Cool completely before serving or storing in an airtight container.
Kosher notes
Naturally pareve. Use only kosher-certified seeds and flour if required by household practice.
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