277 – Savory Fekkas Recipe / الفيقاس المالح
- 2 cups (250 grams) flour
- 2 tablespoons of cream cheese (e.g. La Vache Qui Rit, Kiri, etc.)
- 2 tablespoons (30 grams) butter (soften)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 teaspoon chili pepper
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 tablespoons vegetable oil
- warm water
Step 1: Preparing the Dough
1- In a large bowl, mix all the ingredients: flour, vegetable oil, butter (soften), baking powder, cream cheese, and the spices (paprika, salt, hot chile pepper, dried thyme). Feel free to use the spices of your choice like herbes de provance, dried parsley, cumin, etc.
2- Mix all the ingredients together with your hand.
3- When the ingredients are well integrated, add warm water little by little while mixing. You just need enough water to wet the flour and be able to roll the dough into a ball.
4- Cover the dough with a plastic wrap and place it in the fridge for at least 1 hour before using it.
Step 2: Shaping the Dough
1- Take the dough out from the fridge. Sprinkle flour on your work station. Place the dough on the flour (both sides) and cut the dough into 4 portions.
2- Roll and shape each dough ball into thing rods. You can shape the rod into the thickness of your choice depending on how big or small you want the fekkas.
3- Place the dough rolls on a baking pan covered with parchment paper.
4- Bake in a hot oven (preheated to 360 F / 180 C) for 10 minutes.
Step 3: Shaping the Fekkas
1- After baking the dough rolls for 10 minutes, remove them from the baking pan, and let them cool down completely.
2- Once cool, use a sharp knife to cut the rolls into small thing pieces. It is important to let the dough roll cool down before doing so or they would crumble!
3- Place the fekkas pieces (face up) on a baking pan covered with parchment paper.
4- Cook on a preheated oven (360 F / 180 C) for 10-15 minutes or until completely dry (you can see thta the pieces look drier once baked).
5- Remove form oven and let cool completely before serving. The fekkas is soft when hot and becomes crunchy when it cools down!
Serve warm with Moroccan mint tea!