Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup grated zucchini
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 1/2 cup plain yogurt
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, salt, sugar, baking powder, and baking soda.
3. Add the grated zucchini, cheddar cheese, parsley, basil, and mint to the bowl. Mix well.
4. In a separate bowl, whisk together the olive oil, yogurt, and egg.
5. Add the wet ingredients to the dry ingredients and mix until a dough forms.
6. Knead the dough for a few minutes until it becomes smooth and elastic.
7. Divide the dough into 8 equal pieces.
8. Roll each piece into a thin circle, about 6 inches in diameter.
9. Place the circles on the prepared baking sheet.
10. Bake for 15-20 minutes, or until the lakhamari are golden brown and crispy.
11. Serve warm.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
8 lakhamari
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 25g
Protein: 8g
Fiber: 1g
Sugar: 1g
Sodium: 350mg
Substitutions for ingredients:
- You can use any type of cheese you like instead of cheddar.
- You can substitute the zucchini with grated carrots or sweet potato.
- You can use dried herbs instead of fresh.
Variations:
- Add some chopped sun-dried tomatoes to the dough for extra flavor.
- Sprinkle some sesame seeds or poppy seeds on top of the lakhamari before baking.
- Add some chopped nuts, such as walnuts or almonds, to the dough for extra crunch.
Tips and tricks:
- Make sure to squeeze out any excess moisture from the grated zucchini before adding it to the dough.
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more yogurt.
- You can make the lakhamari ahead of time and reheat them in the oven before serving.
Storage instructions:
Store the lakhamari in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the lakhamari in a 350°F (180°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the lakhamari on a platter and garnish with some fresh herbs.
Garnishes:
Fresh herbs, such as parsley, basil, or mint.
Pairings:
Serve the lakhamari with some hummus or tzatziki for dipping.
Suggested side dishes:
A Greek salad or roasted vegetables would be a great side dish.
Troubleshooting advice:
- If the lakhamari are too thick, roll them out thinner next time.
- If the lakhamari are too dry, add a little more yogurt to the dough.
- If the lakhamari are too wet, squeeze out more moisture from the zucchini.
Food safety advice:
Make sure to wash the zucchini thoroughly before grating it.
Food history:
Lakhamari is a traditional bread from Uzbekistan, typically made with flour, water, and salt. This recipe puts a twist on the classic by adding zucchini and cheese.
Flavor profiles:
The lakhamari have a crispy exterior and a soft, chewy interior. The zucchini adds a subtle sweetness, while the cheese adds a salty, savory flavor. The fresh herbs give the lakhamari a bright, herbaceous taste.
Serving suggestions:
Serve the lakhamari as an appetizer or snack. They would also be a great addition to a brunch spread.
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