These Iraqi dill biscuits significantly exceeded my expectations. We Iraqis love to dunk things.. cookies in tea, bread in soup, cake in coffee… so this savory biscuit delighted us all. Even when fresh out of the oven, the biscuit gives a hint of its toughness. As they cool, they dry into an almost stale consistency, but this is all the better for the dunking! Interestingly, I found these cookies to be very similar to the Qatari kaak al Eid, a revered family recipe given to me by my friend and sister a couple of Eids ago. I can only imagine how the sky is the limit in adapting flavors to the base. Switch dill with parsley, or sesame, or walnut, or cheese…
Ingredients: makes about 60
1 cup plain yogurt
1/2 cup oil
1/2 cup melted butter
3/4 cup chopped dill
1 tsp salt
4 cups flour
2 tsp baking powder
Preheat oven to 375F.
In a bowl, mix the yogurt, oil, melted butter, two eggs and an egg yolk. Reserve the extra egg white for brushing the biscuits later.
Add the chopped dill, salt, flour, and baking powder; knead until a dough is formed. Cover and let rest fro 10-15 minutes.
Pinching off the dough, form about sixty walnut-sized balls and place evenly spaced on a baking sheet. Brush the biscuits with the reserved egg white and bake for 12-15 minutes in the preheated oven. Broil for a minute to give a bit of color.
Serve still warm or cold with sweet tea compulsory for dunking.