Galette – Tunisian Crackers

The Tunisian aperitif - crackers served alongside preserved fish eggs and glasses of aniseed based drink

Galettes are a kind of crispy dry Tunisian cracker that are served as an aperitif a little before sitting down to eat. The galette is usually served alongside bottarga- mullet eggs salted and preserved in wax- a taste of the salads that will come later in the meal, and glasses of anisette (arak, pernod, pastis or any other anise-based drink).

During my work on the dowry book, I discovered the surprising similarity of the galette to the kihil from Ashkenazi cuisine – slightly sweet matzohs that are eaten under similar circumstances.

Ingredients for Tunisian Crackers

  • 4½ cups flour sifted
  • large pinch Salt
  • 1½ cup water lukewarm
  • 1 tablespoon fresh yeast
  • 2 teaspoons oil

For the Garnish

  • 3 tablespoons coarse salt


  • 1. Place flour in a large bowl, sprinkle with a little salt, mix and make a hole in the center. Add yeast and pour water in gradually while kneading. Continue kneading until you get a uniform and flexible dough. Cover the bowl and leave to rise for half an hour.

  • 2. Heat an oven to 338F degrees (170C), and line a baking sheet with parchment paper.  

  • 3. Remove the dough from the bowl and roll out on a lightly floured work surface into a .4" (1 cm) thick sheet. Cut out circles of desired size with a glass and transfer to the sheet. Prick the surface of the rounds with a fork and sprinkle with coarse salt.

  • 4. Transfer the sheet to the oven and bake for 20 minutes until the surface of the galettes is golden.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.