Autumn-Spiced Lebanese Crackers with Persimmon & Sumac

What Makes This Special

This recipe takes inspiration from the beloved Lebanese kaak and cracker traditions, weaving in autumn warmth with a custom spice blend and sweet, ripe persimmon. The result: a crisp, aromatic cracker with a beautiful burgundy hue from the persimmon and sumac, perfect for your Thanksgiving cheese board or mezze platter. The advanced lamination and spice infusion techniques yield professional-level flavor and snap.

Ingredients

Every ingredient is chosen to balance flavor and texture. Persimmon adds subtle sweetness and color, while an autumnal Lebanese-inspired spice blend infuses coziness and depth. Olive oil ensures the crackers stay crisp and shatteringly thin, and a mix of whole wheat and semolina brings authentic texture.

For the Dough

• Flours: A mix of all-purpose, whole wheat, and semolina for snap, flavor, and a rustic edge.
• Persimmon Puree: Adds moisture, gentle sweetness, and a touch of autumn color.
• Extra-virgin Olive Oil: For richness and crispness.
• Yeast: For a whisper of lift and complexity (not a true leavened bread, but gives depth).
• Spice Blend: Sumac (tartness, color), Aleppo pepper, cinnamon, allspice, coriander—invoking fall and Lebanese flavor profiles.
• Seeds: Nigella and sesame for a traditional finish and added texture.

Instructions

Step 1: Prepare Persimmon Puree

If using hachiya persimmon, ensure it is very ripe (almost jelly-like). Scoop flesh, discard skin and seeds, and blend until perfectly smooth. Measure 60ml. Why? Smooth puree integrates better into the dough, ensuring even hydration and flavor.

Step 2: Blend the Autumn Spice Mix

In a small bowl, mix sumac, Aleppo pepper, cinnamon, allspice, and coriander. Set aside. Why? Blending dry spices ensures even distribution and a consistent flavor in every bite.

Step 3: Make the Dough

In the bowl of a stand mixer, combine both flours, semolina, caster sugar, salt, and your autumn spice mix. Add the instant yeast (keep away from direct contact with salt). Add olive oil and persimmon puree. Start mixing on low using the dough hook, gradually drizzling in most of the water. Mix for 3–4 minutes, scraping down as needed. The dough should be soft but not sticky; add more water only if needed. Increase to medium speed and knead for 5–7 minutes. The dough should be supple, smooth, and elastic.

Step 4: Bulk Fermentation (Short Rise)

Cover the bowl tightly and let the dough rise at warm room temperature (24–26°C) for 45–60 minutes, until slightly puffy but not doubled. Why? A short rise develops just enough gluten and flavor without making the crackers bread-like.

Step 5: Divide & Rest

Turn the dough onto a lightly floured surface. Divide into 2 or 3 equal pieces, shape into balls, and cover with a damp towel. Rest for 20 minutes to relax the gluten. Why? Resting makes rolling much easier and prevents shrinkage.

Step 6: Roll and Laminate (Professional Thinness)

Working with one piece at a time, roll the dough into a large rectangle (about 2mm thick). Fold the dough into thirds (like a letter), then roll out again to 1.5–2mm thickness. For extra snap, repeat folding and rolling once more. Trim edges for neatness. Use a ruler and bench knife to cut into 3cm x 12cm strips, or desired cracker shapes. Why? Lamination builds delicate, layered crispness—the secret to professional crackers.

Step 7: Finish & Season

Place strips on parchment-lined baking sheet(s), spaced slightly apart. Lightly brush tops with a little olive oil. Sprinkle with nigella seeds, sesame seeds, and flaky sea salt. Gently press seeds into the dough so they adhere. Why? Seeds add aroma, crunch, and classic Lebanese flair.

Step 8: Bake to Perfection

Preheat oven to 180°C (fan 170°C). Bake for 18–22 minutes, rotating pans halfway, until crackers are deeply golden and edges are firm. If necessary, bake in batches for even color. Why? Even, thorough baking is key to lasting crispness.

Step 9: Cool Completely

Transfer crackers to a wire rack. Cool fully before storing to preserve snap.

Pro Tips

• Roll thinner than you think! 1.5mm is ideal for professional-level crispness.
• For even color, rotate baking sheets and swap their positions halfway through baking.
• Pressing seeds gently into the dough prevents loss during baking.

Troubleshooting

Crackers aren’t crisp after cooling? Return to the oven at 150°C for 5–8 minutes, then cool again. Always cool completely before storing.

Dough keeps shrinking when rolling? Let it rest covered for an additional 10 minutes—the gluten needs to relax more.

Variations

• Pomegranate & Thyme: Add 1 tsp dried thyme to the dough and finish with a sprinkle of dried pomegranate arils.
• Za’atar Topping: Substitute spice blend for 1 Tbsp za’atar and finish with extra sumac.
• Gluten-Free: Use a blend of gluten-free all-purpose flour and fine cornmeal, adding 1/4 tsp xanthan gum to help bind.

Storage

Store completely cooled crackers in an airtight container for up to 7 days. For best texture, add a silica gel packet or a tablespoon of dry rice in a paper pouch to absorb moisture. If they soften, refresh in a 150°C oven for a few minutes.

These crackers bring together Lebanese authenticity and autumnal gratitude, making them a showstopping addition to your Thanksgiving table!