Recipe Gallery

Seeded Crackers with spiced yoghurt dip

These seeded crackers with spiced yoghur dip are a perfect snack: Crunchy and wholesome, the crackers are made with fine Luxembourgish semolina, Ourdaller linseeds and poppy seeds, while the dip combines creamy An Dottësch sheep’s yoghurt with aromatic spices, sundried tomatoes, and a drizzle of Ourdaller rapeseed oil. Really easy to make and incredibly moreish – you’ll be making these over and over again!

This recipe was developed for the Foire Agricole, where I showcased how Luxembourg’s local produce – from organic seeds to rapeseed oil and sheep’s yoghurt – can shine in everyday cooking.

You can find more cracker recipes here in my recipe archive.

View this post on Instagram

A post shared by Anne Faber (@anneskitchen)

View this post on Instagram

A post shared by Foire Agricole Ettelbruck (@foire_agricole_ettelbruck)

Ingredients

Makes 60 crackers (2 baking trays) – Prep: 15 min – Oven: 40 min

200g fine semolina
70g linseeds
70g pumpkin seeds
20g poppy seeds
50ml rapeseed oil
200ml just-boiled water
1 tsp salt
pepper

For the yoghurt dip:
300g yoghurt
1 tbsp hemp seeds (optional)
6 tbsp rapeseed oil
2 garlic cloves, finely chopped
2 tsp coriander seeds
2 tsp fennel seeds
40g sundried tomatoes, finely chopped
A bit of lemon zest

Method

For the crackers:
Preheat the oven to 150°C fan.

Put the semolina in a bowl. Lightly bash the linseeds in a pestle and mortar to make them digestible. Add the linseeds to the semolina with the pumpkin seeds and salt and pepper and stir to combine. Pour the olive oil and hot water into the bowl and stir until you get a dough.

Lay out a piece of baking paper and put half the dough on it. Top with a second piece of baking paper and roll the dough out very thinly (about 2mm).

Remove the baking paper from the top and slide the baking paper with the dough onto a baking tray. Using a pizza cutter, cut a criss-cross pattern into the dough.

Repeat with the remaining dough to get a second tray of crackers.

Bake the crackers in the preheated oven for 40 minutes until nicely browned.

Transfer the crackers onto a wire rack and leave to cool completely, breaking up any crackers that still stick together.

For the yoghurt dip:

Season the yoghurt with salt and spread out on a large plate.

Heat a small frying pan and briefly toast the hemp seeds for 2 minutes. Set aside.

Heat the rapeseed oil in the same frying pan. Add the garlic and spices and fry until the garlic is golden. Take off the heat, stir through the sundried tomatoes, then spoon over the yoghurt.

Grate some lemon zest over the dip, and serve with the crackers.