Helawat al Jazr

Peel and finely grate the carrots, then squeeze out any excess moisture using a clean kitchen towel or cheesecloth to ensure a crisp final texture.

In a mixing bowl, combine the grated carrots, flour, ground cardamom, and finely zested lemon peel, stirring until evenly distributed.

Melt the butter and add it to the carrot mixture along with the low-fat milk, mixing thoroughly until a smooth, pliable dough forms.

Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

Place small portions of the dough onto the prepared baking sheets and use the back of a spoon or your fingertips to press them into very thin, even rounds approximately 5 cm in diameter.

Bake the crackers in the preheated oven until the edges turn golden and the surface feels dry and crisp, checking regularly to prevent burning.

Remove the baking sheets from the oven and allow the crackers to cool completely on the pans, as they will continue to firm up as they cool.

Transfer the cooled Helawat al Jazr to an airtight container and serve as a snack or alongside tea, storing any leftovers at room temperature for up to five days.