This Moroccan recipe takes its name from a crunchy cookie called fekkas. Flavored with onion, cheese, and hot sauce, spicy fekkas are actually more like a cracker. Try making a batch, and you'll see why they disappear quickly in my house!
Allow time for chilling the dough twice.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- 4 cups flour (about 1/2 kg)
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon baking powder
- 1 cup (about 1/4 kg) margarine or butter, chilled
- 1 egg
- 1/2 cup milk
- 1 small cube beef or vegetable bouillon, crumbled
- 1 tablespoon harissa or hot sauce
- 3/4 cup (3 oz. or 75 g) grated cheese (cheddar, Edam, Monteray Jack, etc.)
- 1 small onion, grated
- 1 clove garlic, grated or pressed
- handful fresh parsley, chopped
Mix the flour, salt, pepper, and baking powder in a large bowl. Cut in the butter with a pastry blender or fork until the mixture is crumbly.
Add the milk, egg, bouillon, harissa, cheese, onion, garlic and parsley. Mix by hand or with a mixer to form a soft, sticky dough. Don't over mix. Cover the bowl with plastic wrap, and chill the dough for several hours or overnight.
With floured hands, divide the chilled dough into balls about the size of small apples. Roll each ball back and forth on a lightly floured surface to make thin sticks of dough as thick as two fingers.
Place the sticks of dough on a tray lined with plastic wrap. Cover with another layer of plastic and freeze for one to two hours, until the dough is stiff enough to cut into thin slices.
Preheat your oven to 400° F (200° C).
Remove one stick of chilled dough at a time from the freezer and cut into 1/8" slices. (Try to be consistent in how thick you slice the dough for even browning.) Place the slices on ungreased baking sheets (close together but not touching) and bake until well-colored, about 20 minutes. Do not under bake, or the fekkas will not be crunchy.
Allow the spicy fekkas to cool for five to ten minutes on the baking sheet. Use a dough scraper or spatula to loosen the fekkas from the pan, and transfer them to a rack to cool completely. They can be piled on top of each other while they cool.
Store the cooled spicy fekkas in an airtight plastic container for up to two weeks. They can also be frozen for several months.