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In a large mixing bowl, combine the softened butter, mustard, vegetable oil, cheese portions, and plain yogurt. Use your hands to mix the ingredients thoroughly until the mixture becomes creamy and smooth, ensuring all components are well incorporated.
Next, incorporate the garlic powder, white vinegar, chili paste, tomato paste, paprika, and salt into the creamy mixture. Continue mixing with your hands until everything is homogeneous and well combined, ensuring that the flavors are evenly distributed.
Gradually add the flour to the mixture, little by little, while continuously mixing by hand. Keep working the mixture until it transforms into a smooth, non-sticky dough. Once the dough is ready, divide it into 8 equal portions and roll each into a long cylinder (approximately 30 cm by 1 cm in size).
Place the dough cylinders onto a parchment-lined baking sheet and bake in a preheated oven at 170°C (338°F) for 7 minutes until slightly firm. Let the cylinders cool, then slice them into diagonal mini cookies about 0.5 inches thick. Return the cookies to the baking sheet and bake for another 25 minutes until golden. Allow the fekkas to cool completely before serving, as they will become crunchy once cooled.
Ingredients
Directions
In a large mixing bowl, combine the softened butter, mustard, vegetable oil, cheese portions, and plain yogurt. Use your hands to mix the ingredients thoroughly until the mixture becomes creamy and smooth, ensuring all components are well incorporated.
Next, incorporate the garlic powder, white vinegar, chili paste, tomato paste, paprika, and salt into the creamy mixture. Continue mixing with your hands until everything is homogeneous and well combined, ensuring that the flavors are evenly distributed.
Gradually add the flour to the mixture, little by little, while continuously mixing by hand. Keep working the mixture until it transforms into a smooth, non-sticky dough. Once the dough is ready, divide it into 8 equal portions and roll each into a long cylinder (approximately 30 cm by 1 cm in size).
Place the dough cylinders onto a parchment-lined baking sheet and bake in a preheated oven at 170°C (338°F) for 7 minutes until slightly firm. Let the cylinders cool, then slice them into diagonal mini cookies about 0.5 inches thick. Return the cookies to the baking sheet and bake for another 25 minutes until golden. Allow the fekkas to cool completely before serving, as they will become crunchy once cooled.
