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Kefalograviera crackers with sesame seeds
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5 from 2 votes

Kefalograviera crackers with sesame seeds

A crisp, cheesy cracker with the crunch of sesame seeds and a kick of cayenne
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Appetizer, Snack
Cuisine: Greek
Keyword: Cheese and sesame seeds, Cheese crackers, Kefalograviera, Sesame seed crackers
Servings: 24 crackers
Author: Mia Kouppa


  • 1/4 cup sesame seeds
  • 1 cup all-purpose flour
  • 1/2 tsp dry oregano
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 cup grated kefalograviera cheese
  • 1 egg yolk
  • 1/3 cup melted butter
  • 2 - 3 tbsp cold water


  • Preheat oven to 350 degrees Fahrenheit.
  • Toast the sesame seeds in a frying pan set over medium heat, stirring constantly, for approximately 3 - 5 minutes.  They are ready when the sesame seeds have browned.  Remove from the heat and set aside in a small bowl.
  • In a medium sized bowl sift together the flour, dry oregano, salt and cayenne pepper.
  • Add the grated cheese and the sesame seeds to the flour mixture and mix well to combine.
  • Add the egg yolk, melted butter and 2 tablespoons of cold water.  Mix well with your hands until you can shape the dough into a ball that holds together. You may need to add the additional tablespoon of water.
  • Divide the dough in half for easier handling.  Shape into two balls and then roll it out between two sheets of plastic wrap.  Roll the dough out to 1/8 inch thickness.  
  • Using a sharp knife, a pizza cutter or another type of rolling cutter, create your cracker shapes.  We like to make rectangles which are approximately 1 inch wide and 2 inches long.  
  • Place your crackers on a parchment paper lined cookie sheet and repeat until you have used up all your dough.
  • Bake your crackers in the middle rack of your oven for between 15 - 20 minutes.  The exact cooking time will depend on how thick your crackers ended up being (and of course, on your oven).
  • Allow to cool on the baking sheet.  
  • Enjoy!


These crackers are delicious served alongside soup, broken up to make croutons for a salad, or as a snack, plain or with some jam.  They also make a great addition to a cheese board.