(Saratele cu chimen)
If you are a Romanian, or Hungarian, you most likely are familiar with this savoury cheese and caraway seed sticks, I called them Saltines.
I remember, back in the days, often I would look for them… they would be sold in most bakeries across my city…A little bunch of them wrapped in cellophane, for 1 buck… some of you perhaps share the same memories ?! but sometimes they would be sold out, so I learned to make them at home. I love them still and I also enjoy making them and sharing the recipe with others.
Even if this is totally new to you , you might still like them. Easy to make. They don’t require any elaborated pastry techniques. Very simple and straightforward, just a little time which will be rewarded as they do make a great little snack. They are also great for parties. You would most likely will be asked for the recipe.
1/4 cup milk
2 tsp. yeast
1/2 tsp. sugar
3 cups flour
1 cup margarine
1 tsp. salt
3/4 to 1 cup yoghurt (or 3 tbsp. sour cream, 1 tbsp.
lemon juice and enough milk to make 1 cup)
1 egg, for brushing
Finely grated (Swiss cheese or similar), for topping
Caraway seeds, for topping
Dissolve yeast and sugar in the lukewarm milk. Set aside and let it rise ( becomes foamy).
In a large bowl, place flour and margarine and mix together with a pastry cutter, until resembles bread crumbs. Stir in salt. Add foamed yeast and 3/4 cup of yoghurt ( or the milk and sour cream if you are using) and stir together to mix in all the flour, adding more yoghurt as needed and form into a dough. Knead a few times to make it smooth and elastic. Cover and let it rest at room temperature for 30 minutes.
Divide dough in two. Roll out into a big rectangle, about 1/4 inch thick.
Using a roller cutter ( or a sharp knife dipped in flour) cut into 1/2 inch wide strips, then cut across all the strips, to make them all about 6 inch long.
Wisk egg in a bowl and brush over top; sprinkle with grated cheese ( I used jalapeno Havarti cheese, for a little extra kick) and/or caraway seeds.
Place them on two cookies sheets, about 1/4 inch apart. ( I usually make one cookie sheet topped with cheese and one with caraway seeds)
Bake at 350 F for 18-20 minutes, or until browned. Remove to cooling rack.
TIP: Store them in a covered container for up to 1 week.
Leia’s Culinary Treasures