Mutekke

I think my intense curiosity to discover new foods and tastes ultimately determined my fate to become a professional chef. I haven’t lost that interest over the years, and I especially enjoy searching out recipes with unique techniques and flavors – a research journey that often leads me to the Eastern Mediterranean.

I came across this walnut and cardamom flavored biscuit from Azerbaijan while trying to find something else entirely different. Yes, I know Azerbaijan isn’t near the Mediterranean, but it does have a heavy Middle Eastern influence. So, that’s what I’m going with.

This recipe intrigued me instantly because of the shape, which is like little croissants. The name is inspired by little pillows people like to lean on in Azerbaijan – and I find that little nugget of information cool because it conjures up a laid-back attitude. I also adore the flavors: walnuts, raisins, cardamom, vanilla and just a touch of orange. Do you see the Mediterranean influence?

My vegan version is made using unprocessed rapeseed oil as the fat in the pastry. It produces a light, flaky and crispy texture. The yogurt (soy in my version) is an interesting addition to the dough. Yogurt functions in a similar way as buttermilk in baking; it has just enough acid to combine with the baking soda and help create a rise in the dough and a slight browning reaction.

Keep leftover Mutekke at room temperature in a covered container. They will be good for 3-5 days…but I’m guessing they will disappear quickly.

Difficulty: moderate
Yield: makes about 36