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Bless This Mess Makes Lavash Crackers Ready for Dipping and Sharing

Simple to make and delicious, these Mediterranean crackers are perfect for dipping into a big bowl of hummus.

By America's Test Kitchen | June 30, 2017

Bring the Mediterranean—from Italy and Greece, to Morocco and Egypt, to Turkey and Lebanon—into your kitchen with 500+ fresh, flavorful recipes from our recent release, The Complete Mediterranean Cookbook. This comprehensive cookbook translates the famously heart-healthy Mediterranean diet for home cooks with a wide range of creative recipes, many fast enough to be made on a weeknight, using ingredients available at your local supermarket.


 

Popular in the eastern Mediterranean, traditional lavash is a little bit nutty and a little bit sweet, and has a crisp and airy texture perfect for serving with dips. Melissa Griffiths of Bless This Mess recently made these crispy, crunchy crackers after getting her hands on a copy of The Complete Mediterranean Cookbook.

“Have you ever made homemade crackers?” Melissa asks her readers. “I have a few times, and they are fun but a little tedious. This recipe, however, is extremely simple to make and even easier to roll out and use.”

Bake the crackers until deeply golden brown and let them cool before breaking the large sheets into crispy, crunchy crackers.

To get just the right flavor and texture, we used a combination of three flours: fine semolina flour, nutty whole-wheat flour, and all-purpose flour.

“You simply mix together flour, water, and salt, and let it rest," writes Melissa. "Then you flip over a sheet pan, roll out a quarter of the dough, brush it with an egg and salt and pepper, and then bake it. When it comes out of the oven, you let it cool on the sheet pan and then you break it into pieces. How easy is that? No cutting out cracker shapes, no placing them individually on the sheet pan—you just roll it, bake it, and break it.”

A crisp, airy texture makes these crackers perfect for serving with dips.

"Sometimes the most simple things in life are the best," writes Melissa. "They are perfect to snack on, and they are great dipped in roasted red pepper hummus.”

In developing The Complete Mediterranean Cookbook, we aimed to create foolproof recipes—like with the lavash rackers—that wouldn’t be relegated to the “weekend project” category. With over 500 streamlined recipes, home cooks can make a wide range of food that can be made any night of the week.

“This cookbook has recipes for everything from Roasted Eggplant and Tomato Soup, to Wheat Berry Salad with Orange and Carrots, to Grilled Greek-Style Lamb Pita Sandwiches, to Pita Bread (next on my list!).”

BOOKSTORE

500 FRESH, FLAVORFUL, KITCHEN-TESTED RECIPES The Complete Mediterranean Cookbook

Let the test kitchen be your trusted guide to cooking and eating the Mediterranean way with this recent publication. The recipes in this book are modern, fresh, and full of flavor combinations you may not have encountered before, like nutty tahini with earthy mushrooms, or puckery preserved lemons with savory lamb sausage. 

 

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