Manakeesh Zaatar Food

MANAKEESH ZAATAR

Steps:

• For the zaatar: Combine the sesame seeds, sumac, thyme and salt together in an airtight container.
• For assembly and serving: Preheat the broiler. After it has risen, divide the full dough recipe in half, reserving one half to make Spinach Fatayer (keep the extra dough covered until ready to use). Cut the remaining half into 6 equal portions and roll each into a small ball shape. Preheat a large skillet over medium heat. Flatten one ball with the rolling pin, then prick lightly all over with a fork to prevent puffing.
• Cook each dough round in the skillet over medium heat until toasted and browned in spots on the first side, 2 to 3 minutes, then remove from the heat (the dough will only be cooked on one side). Repeat with the remaining dough balls.
• Meanwhile, mix 1/4 cup zaatar with 1/3 cup olive oil in a small bowl. Spread some of the mixture on the uncooked sides of the flatbreads, place on a baking sheet and broil until they are golden and crisp on top, about 2 minutes. Serve the manakeesh zaatar with sliced pickles, olives, tomatoes and mint.
• Mix the flour, yeast, olive oil and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the warm water, a little at a time, until the dough starts to come together into one mass and forms around the hook. Increase the speed to high and continue kneading for 4 minutes.
• Dust a work surface with flour and transfer the dough to it. Continue kneading by hand, then form the dough into a large ball, dust lightly with flour and place in a large bowl. Cover with a kitchen towel and let rise in a warm place for 1 hour.

MIDDLE EASTERN ZAATAR (MANAKISH ZA'ATAR)

Steps:

• I use this simple Middle Eastern Dough. This recipe will require about an hour and a half (due to the hour-long proving time), so plan accordingly.
• Once the dough is prepared, split it into 5 equal pieces for larger breads or 8 pieces for medium-sized breads. You can weigh it out for complete accuracy, but I just do this by eye.
• Roll out the dough pieces with a rolling pin into round pizza-shaped pieces around 1/4-inch in thickness.
• Use your fingers to lightly dimple the top of the bread. This will not only help keep the topping in place as the bread bakes, but it will also stop it from puffing up too much in the oven. You can do this step before or after adding the topping. I did it after this particular time, as I forgot to do it before - whoops!
• Place an inverted tray or a pizza stone in the oven and preheat it to the highest it can possibly reach (Mine is 500ºF/260ºC).
• In a small bowl combine the za'atar and olive oil and mix well into a paste similar to pesto rather than a thick paste.
• Top each of the Middle Eastern Flatbread with some of the za'atar oil blend, leaving about a 1/2-1 inch 'crust' at the edges.Feel free to increase/decrease the amount of topping that you add based on how strong you want the flavor to be.
• Transfer the topped zaatar bread onto the pre-heated inverted oven tray (or pizza stone). Do this carefully, so you don't burn yourself.
• Bake for between 5-7 minutes, until it's lightly golden-brown, without burning the spices on top.
• Remove the manakish za'atar from the oven and allow it to cool slightly. This will allow the topping to 'dry' to the flatbread. Then, enjoy- make sure to wrap/cover it with a kitchen towel to keep the bread soft.
• Store: Store the baked zaatar bread in an airtight container in the fridge for up to a week. If you used oil in the dough in place of oil then you can store the bread at room temperature for 3-5 days (covered).Freezer: Wrap the zaatar manakish tightly with plastic wrap and store in the freezer for up to three months, Thaw in the refrigerator before enjoying or heat from frozen.Reheat: You can reheat the bread from frozen in the oven at 250ºF/120ºC until warmed through (20-25 minutes usually). If heating from chilled or room temperature, then reduce the time in the oven.

MANAKEESH

Steps:

• First, make the salad. Add the tomato, cucumber, mint and olives to a large bowl, drizzle over a little balsamic vinegar and some extra virgin olive oil, then mix to combine. Season to taste.
• Stir the crushed garlic into the yogurt and mix thoroughly, then season and set aside.
• To make the dressing, put the oregano, thyme, olive oil and garlic in a jug and blend with a stick blender. Add the lemon juice, sumac, sesame seeds and some seasoning, and stir well.
• Spread one side of each flatbread with 2 heaped tbsp of the za'atar dressing, then top each with a quarter of the feta.
• Fold the flatbreads in half or roll up and lightly fry each on both sides in a dry griddle pan over a medium heat until lightly toasted and golden. Keep warm on a low heat in the oven while you fry the others.
• Serve with a pile of the Turkish salad, garnished with a dollop of garlic yogurt.

MANAKEESH BIL ZA'ATAR (FLAT BREAD WITH ZA'ATAR)

Steps:

• To make the dough, sift the flour, sugar, yeast and salt in a large bowl.
• Make a well in the centre and add in the water and knead till the dough has come together leaving the sides of the bowl clean.
• Transfer onto a clean work surface and knead for about 10 minutes till the dough is smooth and elastic.
• Lightly grease the bowl and transfer the dough into the bowl and cover with cling film and leave it in a warm place till it has doubled in bulk, for about 1 1/2 hours.
• Meanwhile, pre-heat the oven to gas mark 7/425F/220°C.
• Put 2 large oiled baking sheets in the oven to heat.
• Knock the air out of the dough and knead again for about 2 minutes.
• Divide into 8 portions and roll each ball between your palms until smooth and round.
• Flour the work surface and flatten each round with a rolling pin until it is circular, even, and about 1/4 inch thick.
• Cover and leave in a warm place to rise for 20 more minutes.
• Brush the tops of the discs with a little olive oil.
• In a small bowl, mix all the ingredients for the zaatar spice mix and add in the remaining oil and give it a good mix.
• Spread the oil-zaatar mixture over the surface of each bread.
• Slide the bread onto the hot baking sheets and bake for 10 minutes or until the bread is golden brown.
• Remove from the oven and serve hot.