We are nearing the end of our world tour. For the alphabet Y, there was only one country and it is Yemen. It is officially known as the Republic of Yemen and it is an Arab country in Southwest Asia. It occupies the southwestern to the southern end of the Arabian Peninsula and is the second largest country in the region. It is bordered by Saudi Arabia to the north, the Red sea to the west, the Gulf of Aden and Arabian sea to the south and Oman to the east.
While I was searching for recipes from Yemen, I saw a wonderful blog full of Yemeni recipes. To be more precise, it was the only blog with a variety of Yemeni recipes. At first I bookmarked a flat bread which was so much like our south Indian parotta but when I changed the theme, I looked for some cookie recipes. I came across this thamool recipe but it is like a cross between a bread and biscuit. The crust is crunchy and the inside is soft and flaky. And the mehtod of prepartion was quite interesting when I saw the video. So today, I made it to have with our evening coffee. This is an egg based biscuit. So when I changed it into an eggless one, I know there will be some difference in the texture but we surely loved it. The addition of nigella seeds gives it a nice flavour. When the cookies were in oven, my house was filled with nigella seeds’ aroma and Sruti came to me saying that she didn’t like the smell. So once I baked them, I never bothered to ask her to taste it. While I was tasting a small piece, she asked for it. I was expecting on having that piece back as she said that she didn’t like the sell. But to my surprise, she liked it so much and we both divided a single biscuit between us. These biscuits taste like cracker biscuits. Only difference being they are slightly sweet and soft. They are also easy to make. So if you want some snack that is not very sweet, you can try these.
Recipe Source: Queen of Sheeba
Makes 4 biscuits
Flour/ Maida- 1 1/2 cups
Instant Yeast-1/8 tsp
Milk – 1/2 cup + 1 tbs Vinegar
Cold Butter-1/4 cup
Nigella Seeds-1 tsp
In a bowl combine milk and vinegar and set aside to curdle.
In a large bowl, add flour, sugar, salt and yeast.
Add in the curdled milk and mix well.
Now add 1/8 cup of milk and bring the dough together.
It will be firm. Knead for 2 minutes. The dough should not crumble. If it crumbles, add teaspoon of milk to bring it together.
Cover and set aside for 30 minutes.
Preheat oven to 200°C.
Add cold butter and nigella seeds and incorporate them into the dough.
When completely incorporated, dust it with flour (if sticky) and divide into 4 equal portions.
Shape each portion into a disc and place on a greased tray.
Press along the circumference with a fork.
Give a milk wash and bake the biscuits for 20-25 minutes or until golden.
Serve with a cup of coffee.
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