I have made these sesame crackers a few times, especially when I had sheep cheese on hand and some leftover borscht or white wine. I like that they are not complicated, you don't dirty many dishes, and the ingredients are quite simple. They are salty just enough and crunchy, without too much hassle.
Quick info
Total time: about 50 minutes
Preparation time: 30-35 minutes
Baking time: 10-12 minutes/batch
Servings: depends on how big you cut them, usually 2-3 trays come out
Difficulty: easy-medium
Recipe type: savory snack, homemade crackers
Ingredients
2 cups of lard
1 cup of borscht (or white wine if you don't have borscht)
1 egg
1 small piece of yeast (about the size of a cherry, not much needed)
Flour as needed (add gradually until you get a suitable dough to knead)
50 g sesame
100 g grated salty sheep cheese
Preparation method
1. Gently heat the lard until it becomes liquid. Put it in a large bowl.
2. Add the borscht (or wine), egg, and piece of yeast over the lard. Mix with a spoon until well combined. There is no need to let the yeast rise separately.
3. Add the grated sheep cheese and mix again.
4. Start adding flour gradually. Knead with your hand or spoon at first, then with your hand until the dough no longer sticks, but remains slightly soft and elastic. It may take some time to find the right consistency – it shouldn't be too hard or too soft.
5. Take a piece of dough and roll it out on the work surface, not too thin.
6. Sprinkle some sesame over the sheet. Roll over the sesame a few times with the rolling pin to make it stick to the dough, without pressing too hard.
7. Cut strips with a knife, about the width of a finger, but everyone can do as they wish.
8. Carefully lift the strips and place them on a tray lined with baking paper.
9. Bake in the oven at medium heat (about 180°C if you have an electric oven) for 10-12 minutes, until they start to get a bit of color on the edges.
10. Repeat with the remaining dough, the same way – roll out, add sesame, cut, place on the tray, and put in the oven.
Why I make the recipe often
It doesn't take long to make them, you don't need special techniques, and the taste is good and filling. They are suitable for guests or for quick snacks. They keep for a few days if there are leftovers.
Tips and variations
Tips
If the dough seems too soft, add a bit more flour, but don't overdo it – it shouldn't harden after baking.
You can also use dry white wine if you don't have borscht; the taste will be slightly different, but they still turn out good.
Roll the dough out evenly so that all strips bake evenly.
Don't bake them too long – they become hard if they stay in the oven too long.
Substitutions
The salty sheep cheese can be replaced with another hard cheese, but ideally, it should still be salty.
Lard gives the specific texture, but if you don't have it, you can try using butter, although the result will be slightly different.
Borscht can be replaced with dry white wine if you don't have another option.
Variations
You can add a bit of cumin along with the sesame if you like the flavor.
Sometimes I add a bit of black sesame for contrast.
If you want them less salty, reduce the amount of cheese or use less salty cheese.
Serving ideas
They are good on their own as a snack.
You can serve them with cold yogurt or kefir.
They are suitable for appetizers or packed lunches, as they don't crumble easily.
Frequently asked questions
Do I need to let the dough rise?
No. It is not necessary; you can work directly after kneading.
What type of yeast should I use?
Any fresh yeast works. A small piece, about the size of a cherry, is enough for this quantity.
Can I use another cheese instead of sheep cheese?
Yes, well-drained telemea or hard cheese can also be used, but it will slightly change the taste and texture.
What if I don't have baking paper?
You can grease the tray with a little lard or oil and sprinkle flour to prevent the crackers from sticking.
Can the crackers be frozen?
They can be frozen, but the texture after thawing is not as crunchy.
Nutritional values
Estimated for one serving (approx. 30-40 g of crackers):
Calories: 180-200 kcal
Fats: 12-14 g (mostly from lard and cheese)
Carbohydrates: 13-15 g
Proteins: 4-5 g
These values are approximate and can vary depending on how much flour goes into the dough and how big you cut the crackers.
Storage and reheating
The crackers keep well for 3-4 days at room temperature in a closed container. They do not get soggy quickly. If you want to reheat them, you can put them in a preheated oven for 2-3 minutes. If you leave them too long, they become hard, so I do not recommend keeping them for more than a week. Freezing does not benefit them, but they can be kept if necessary.
Quick info
Total time: about 50 minutes
Preparation time: 30-35 minutes
Baking time: 10-12 minutes/batch
Servings: depends on how big you cut them, usually 2-3 trays come out
Difficulty: easy-medium
Recipe type: savory snack, homemade crackers
Ingredients
2 cups of lard
1 cup of borscht (or white wine if you don't have borscht)
1 egg
1 small piece of yeast (about the size of a cherry, not much needed)
Flour as needed (add gradually until you get a suitable dough to knead)
50 g sesame
100 g grated salty sheep cheese
Preparation method
1. Gently heat the lard until it becomes liquid. Put it in a large bowl.
2. Add the borscht (or wine), egg, and piece of yeast over the lard. Mix with a spoon until well combined. There is no need to let the yeast rise separately.
3. Add the grated sheep cheese and mix again.
4. Start adding flour gradually. Knead with your hand or spoon at first, then with your hand until the dough no longer sticks, but remains slightly soft and elastic. It may take some time to find the right consistency – it shouldn't be too hard or too soft.
5. Take a piece of dough and roll it out on the work surface, not too thin.
6. Sprinkle some sesame over the sheet. Roll over the sesame a few times with the rolling pin to make it stick to the dough, without pressing too hard.
7. Cut strips with a knife, about the width of a finger, but everyone can do as they wish.
8. Carefully lift the strips and place them on a tray lined with baking paper.
9. Bake in the oven at medium heat (about 180°C if you have an electric oven) for 10-12 minutes, until they start to get a bit of color on the edges.
10. Repeat with the remaining dough, the same way – roll out, add sesame, cut, place on the tray, and put in the oven.
Why I make the recipe often
It doesn't take long to make them, you don't need special techniques, and the taste is good and filling. They are suitable for guests or for quick snacks. They keep for a few days if there are leftovers.
Tips and variations
Tips
If the dough seems too soft, add a bit more flour, but don't overdo it – it shouldn't harden after baking.
You can also use dry white wine if you don't have borscht; the taste will be slightly different, but they still turn out good.
Roll the dough out evenly so that all strips bake evenly.
Don't bake them too long – they become hard if they stay in the oven too long.
Substitutions
The salty sheep cheese can be replaced with another hard cheese, but ideally, it should still be salty.
Lard gives the specific texture, but if you don't have it, you can try using butter, although the result will be slightly different.
Borscht can be replaced with dry white wine if you don't have another option.
Variations
You can add a bit of cumin along with the sesame if you like the flavor.
Sometimes I add a bit of black sesame for contrast.
If you want them less salty, reduce the amount of cheese or use less salty cheese.
Serving ideas
They are good on their own as a snack.
You can serve them with cold yogurt or kefir.
They are suitable for appetizers or packed lunches, as they don't crumble easily.
Frequently asked questions
Do I need to let the dough rise?
No. It is not necessary; you can work directly after kneading.
What type of yeast should I use?
Any fresh yeast works. A small piece, about the size of a cherry, is enough for this quantity.
Can I use another cheese instead of sheep cheese?
Yes, well-drained telemea or hard cheese can also be used, but it will slightly change the taste and texture.
What if I don't have baking paper?
You can grease the tray with a little lard or oil and sprinkle flour to prevent the crackers from sticking.
Can the crackers be frozen?
They can be frozen, but the texture after thawing is not as crunchy.
Nutritional values
Estimated for one serving (approx. 30-40 g of crackers):
Calories: 180-200 kcal
Fats: 12-14 g (mostly from lard and cheese)
Carbohydrates: 13-15 g
Proteins: 4-5 g
These values are approximate and can vary depending on how much flour goes into the dough and how big you cut the crackers.
Storage and reheating
The crackers keep well for 3-4 days at room temperature in a closed container. They do not get soggy quickly. If you want to reheat them, you can put them in a preheated oven for 2-3 minutes. If you leave them too long, they become hard, so I do not recommend keeping them for more than a week. Freezing does not benefit them, but they can be kept if necessary.