Orsa or Fatteer
Type: bread, ritual food
Estimated cooking time: 15 minutes kneading, 15 minutes baking.
Ingredients:
2 c. whole wheat flour
2 T.+ ground coriander (omit if making for seder)
1 t. salt
1/3 c. olive oil
3/4 c. water
Utensils + Tools:
Rolling pin
Baking sheets
Parchment paper
Instructions:
Preheat oven to 400F.
Mix flour, coriander, and salt.
Briefly heat olive oil and water together over the stove (hand-hot, not boiling).
Add oil and water into the flour mixture. Adjust liquids/flour if needed to make a stiff, non-sticky dough and knead VERY thoroughly. In our family, we typically take two wooden rolling pins and beat the dough with them!
Roll dough out to 1/4" thickness and cut to desired size. We usually do about 2x3".
Transfer pieces to papered baking sheets and bake up to 15 minutes.
This is the Karaite equivalent of matzah. We make a plain version for Pesah itself, but during Hag Hamatsot we typically season it with coriander, since man is stated to have had the appearance of coriander. Moadim lesimhah!
Origin: Egyptian
c is cups, T is tablespoons, t is teaspoons
400°F - 204°C
¼'' - 0.6cm
2'' - 5cm | 3'' - 7.6cm