Savory biscuits with wine, olive oil, smoked cheese, and a little “touch” of flair from nigella seeds. The basic ingredients alone guarantee that these biscuits are delicious, addictive, and the best… friends of tsipouro and wine.
The “origin” of this delicacy is from the East, and that in itself is proof of just how full of character it is.
An old recipe
The recipe belongs to Mrs. Lena Diakou, or more precisely to her mother, who had Asia Minor roots.
Mrs. Lena has been “next to me” in Pilates for a few years now, and just before the… breathing and self-concentration, we manage to exchange a few or even many words. Among those, we sometimes exchange recipes too.
So one morning, Lena came with a small bag of tiny biscuits, their size no bigger than my little finger. She “handed over” the biscuits and her mother’s recipe to me.
It was inevitable, the biscuits with nigella seeds and smoked cheese were made the very next day for testing, and right after that the recipe was “turned into” a video, and here it is.
The finest savory biscuits are incredibly easy to make, and you will enjoy them with wine, tsipouro, or beer. They are a very good snack solution, or you can even add them to a salad instead of croutons. Do that especially, and you will remember me!
Ingredients for 40-60 biscuits with nigella seeds and wine (depending on size)
- 600-650 g all-purpose flour
- 1 teacup smoked cheese, grated on the coarse side of the grater (metsovone or smoked Vermio cheese or smoked regato)
- 2 wine glasses white wine (260 ml)
- 2 wine glasses olive oil (260 ml)
- 2 teaspoons nigella seeds, washed
- 1 teaspoon salt
- 2 teaspoons baking powder
With Foodurismo’s automatic ingredient converter, easily see how many grams or ml correspond to each cup. Try it here!
Method
In a bowl pour the wine, olive oil, salt, and nigella seeds, and stir with a wooden spoon.
Add the grated cheese as well and stir again.
Add the baking powder to the flour and then add the flour spoonful by spoonful into the wet mixture while stirring with the spoon.
The dough that forms should be soft, elastic, and fluffy.
Leave the dough covered with a towel to “rest” for half an hour.
Dilute the egg yolk with a tiny amount of water.
Shape the biscuits into whatever form you like.
Keep in mind that the smaller you make the biscuits, the crispier and more crumbly they will become, while if they are a little larger, they will be slightly softer.
Arrange them on a baking tray lined with non-stick paper, and brush the biscuits with a little egg yolk diluted with a tiny amount of water.
Bake in a preheated oven at 170°C for 25 to 30 minutes, depending on their size.
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