Charcoal crackers topped with sumac spiced chickpeas and Turkish cacik
Gourmet food stores make my heart melt. The reaction at spotting one is similar to what shopaholics experience at the sight of the word ‘sale’. I rush inside and grab a whole lot of things I know nothing about.
At a recent trip, I bagged a box of charcoal crackers. The way dill crackers are laced with dill and chive with chives, these are flavoured with a small percentage of charcoal powder.
The salty, slim sheets are stark black in colour and have a carbony bite. Their texture is similar to a pie shell – brittle and crumbly.
Though the crackers went miraculously well with blobs of brie, I couldn’t resist this little adventure. Continue reading