Yemeni Thamool

Thamool are traditional Yemeni biscuits that are enjoyed with tea, cheeses, and soups. My personal favorite pairings are with Mateet soup or jam with cheese. below is a classic recipe as well as a multigrain version. My personal favorite is the multigrain variation - especially because it toasts up nicely and can be enjoyed all week long.

Thamool can be stored in a tight sealed container for a week or up to two weeks in the fridge. If refrigerated, reheat in an oven toaster.

I highly recommend making these with Yemeni Mateet soup. I love breaking up the thamool pieces into the soup like croutons.

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Multigrain Recipe Ingredients:

1 cup wheat flour كباية دقيق أسمر

1 cup cornmeal كباية دقيق ذرة

1 cup ground flaxseed كباية حبوب الكتان- مطحونة

2.5 cups white flour كبايتين ونص دقيق أبيض

1 cup lentil flour كباية دقيق عدس

1 cup barley flour كباية دقيق شعير

1.5 cup olive oil كباية ونص زيت زيتون

3/4 tsp salt ثلاثة ارباع ملعقة صغيرة ملح

2 tbsp sugar ملعقتين كبيرة سكر

3 tsp active yeast ثلاثة ملاعق صغيرة خميرة

3 tsp baking powder ثلاثة ملاعق صغيرة بيكنق بودر

2.5 cups warm water كبايتين ونص ماء دافئ

2 eggs to brush onto thamool biscuits بيضتين للدهن

Black Nigella seeds for garnish حبة سوداء للتزيين

Multigrain Recipe Directions:

1. In a stand mixer, combine all dry ingredients and allow to mix on low speed.

2. Keep the mixing speed on low and slowly begin to drizzle in the olive oil, then the warm water. The dough is ready once it hold together as one piece or until you feel like the dough is holding together but still somewhat separated. This will depend on the type of attachment you are using.

3. Dump the dough onto a floured surface and begin to knead. If you feel like your dough is too sticky, add a tablespoon of white flour at a time until it holds together.

4. Transfer the dough into an oiled bowl, then cover with a dish towel. Allow the dough to rest for 30 to 40 minutes.

5. Roll out the dough on a floured surface. I personally like to keep them about 1 inch thick, but others enjoy a thicker biscuit. Use a large biscuit or donut cutter to cut out the thamool biscuits.

6. Arrange on a parchment lines baking sheet. Brush each thamool biscuit with egg wash then garnish with the black nigella seeds.

7. Bake in a 350F preheated oven and bake until golden brown on the top and bottom. The duration depends on how thick you chose to keep your thamool biscuits.

Classic Recipe Ingredients:

3 cups white flour ثلاثة كبايات دقيق أبيض

1 cup wheat flour كباية دقيق أسمر

1 tbsp corn starch ملعقة كبيرة نشا

1 tbsp sugar ملعقة كبيرة سكر

1 tsp salt ملعقة صغيرة ملح

1 - 2 tbsp black nigella seeds ملعقة أو ملعقتين كبار حبة سوداء

8 tbsp unsalted butter (or 50% butter 50% ghee) ملاعق كبار زبدة بدون ملح او سمن

1/4 cup vegetable oil ربع كباية زيت نباتي

1 tbsp active yeast in 3/4 cup warm water كباية كبيرة خميرة مع ثلاثة أرباع كباية ماء دافئة

2 eggs, whisked بيضتين مخضوبة

2 eggs to brush onto thamool biscuits بيضتين للدهن

Classic Recipe Directions:

1. In a bowl, pour 3/4 cup of warm water then sprinkle the active yeast onto the water's surface. Set aside.

2. In a deep bowl, mix white flour, wheat flour, corn starch, salt, sugar, and black nigella seeds. Set aside.

3. In a small sauce pan, met butter and ghee over low heat until frothy, then add vegetable oil. Bring to a low simmer.

4. Using a wooden spoon, make a well in the flour mixture. Pour in the warm butter and oil and mix to combine.

5. Add the water and yeast mixture into the dough along with 2 whisked eggs. Continue to mix with the wooden spoon until it is workable by hand.

6. Transfer onto a floured surface then kneed just until the dough hold together and becomes soft to the touch. Do not over-kneed.

7. Rip off chunks of dough and shape into disks.

8. Arrange on a parchment paper lined baking sheet then brush egg wash onto each thamool biscuit.

9. Bake in a 350F preheated oven until golden brown on both sides.