ZA'ATAR MANAQISH RECIPE
Manaqish or manakish are savory pastries popular in the Levant (Eastern Mediterranean) region. My mother in law, a master of the Levant kitchen, was the one who first introduced me to the making of za'atar manaqish. They are the perfect make-ahead snack, appetizer, or even brunch!
Provided by The Mediterranean Dish
Categories Appetizer
Number Of Ingredients 11
Steps:
- In a small bowl, combine water, sugar and yeast. Set aside for 10 minutes to foam.
- In a large mixing bowl, combine flour, salt, and olive oil. Work the mixture with your hands. Now, make a well in the middle and pour in the yeast and water mixture. Stir until soft dough forms.
- Turn dough onto a lightly floured surface and knead for 10 minutes or until dough is elastic, smooth, and no longer sticky (as you knead, if dough is too sticky for you, you can sprinkle just a tiny bit of flour to help it).
- Form dough into a ball and place in a lightly oiled mixing bowl. Cover with damp cloth and place in a warm spot (inside a warmed but turned-off oven is a good place). Leave to rise for 1 hour and 30 minutes.
- Punch dough down. Knead briefly and form into 8 small balls. Arrange on lightly floured surface, cover again and leave to rise another 30 minutes.
- While dough is rising, mix together the za'atar spice and olive oil in a bowl.
- Preheat the oven to 400 degrees F. Place a large baking sheet in oven while heating.
- Lightly oil the heated baking sheet and set near you. Flatten the dough into small discs about 5 inches in diameter. With your finger tips, make indentations in discs and add about 1 tbsp za'atar topping in the middle of each disc, leave a narrow boarder around. Arrange discs in prepared oiled baking sheet (use two sheets if needed, do not crowd the manaqish).
- Bake in 400 degrees F heated-oven for 7 to 8 minutes or until the dough is slightly browned on bottom and edges (za'atar topping will remain liquidy at this point). Remove from heat and let sit for 5 minutes or so, the topping will dry and settle into dough.
- Serve za'atar manaqish warm or at room temprature with assorted vegetables, olives, feta cheese, or homemade labneh.
Nutrition Facts : Calories 291 calories, Sugar 0.4 g, Sodium 294.8 mg, Fat 13 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 38.2 g, Fiber 2.5 g, Protein 5.5 g, Cholesterol 0 mg
CHEESE MANAKEESH
Cheese manakeesh, or mana'eesh, is a Middle Eastern flatbread topped with shredded Akawi cheese, which is similar to whole-milk mozzarella. This is a Lebanese-style manakeesh that I learned how to make from my mother. It's easy to prepare from scratch, but you can also use a 1-pound ball of store-bought pizza dough (or your favorite pizza dough recipe).
Provided by Yumna Jawad
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- For the dough: Place the yeast in a large bowl. Add the warm water and stir until the yeast dissolves. Set aside until the mixture foams and the yeast activates, about 10 minutes.
- Add the olive oil, salt and sugar and mix with a wooden spoon until combined. Wait a few minutes, then add the flour and mix until the dough becomes shaggy and you're no longer able to mix.
- Transfer the dough to a floured surface, reserving the bowl, and knead by hand until it feels soft and stretchy, about 5 to 7 minutes. (Make sure you knead the dough enough. A properly kneaded dough will allow you to later shape it into smaller balls without it breaking.) Form a tight ball.
- Coat the reserved bowl with oil, then place the dough back in the bowl. Cover with plastic wrap or a towel and set aside at room temperature to rise for 60 minutes.
- When the dough is almost ready, preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- For the assembly: Divide the dough into 8 to 12 equal pieces, depending on how large you'd like the manakeesh, and place on the baking sheet. Use your fingers to spread each piece into a round flat disc about 1 1/2 inches thick. Top each disc with an equal amount of the cheese.
- Bake until the dough is lightly golden and puffs slightly, about 10 to 12 minutes. Enjoy warm with fresh mint (if using).
MANAKEESH
Fill flatbreads with a za'atar dressing and salty feta, then griddle until toasted for a delicious brunch or light lunch packed with Middle Eastern flavours
Provided by Beth Marriott Howell
Categories Brunch, Lunch, Supper
Time 40m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 761 calories, Fat 54 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 2.6 milligram of sodium
MANAKEESH ZAATAR
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 flatbreads
Number Of Ingredients 16
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.
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- Dissolve yeast in lukewarm water. Add flour, salt, and sugar to a bowl. Make a well and add yeast mixture, followed by one third of the olive oil. Work into a dough using your hands and knead for 5 min. until elastic. The dough should spring back when poked with your finger. Form dough into a ball, place in a large bowl, oil the top, and cover with plastic wrap. Set aside somewhere warm for 1 hr.
- Once the dough has risen, roll out into a log and divide into 4 equal pieces. Place on a parchment-lined baking sheet and press out slightly into flatbreads. Cover with a clean kitchen towel and let rise again while you prepare the topping. Mix the Za’atar with remaining olive oil. Grate halloumi on the largest side of a box grater, then add to the Za’atar mixture and mix to combine.
- Preheat oven to 200°C/400°F. Stretch out the flatbreads and dimple the surfaces with your fingertips. Top each generously with the Za’atar-halloumi mixture and drizzle more olive oil, if desired. Transfer to oven and bake for approx. 8 min. Serve immediately with lemon wedges. Enjoy!
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- In a large bowl combine the yeast, sugar and ½ cup of the warm water. The water should not be too hot or the yeast will not proof. Mix together and set aside for about 10 minutes until foamy.
- Add the flour, remaining water and salt to the proofed yeast. Using the dough hook of your stand mixer, begin mixing on low speed. Slowly add the oil and increase the speed until fully combined. If the dough is sticky, add more flour, a tablespoon at a time. If you find the dough wont combine, add water, also a tablespoon at a time. The dough can be made without a stand mixer and kneaded by hand.
- Lightly flour the bowl and place the dough ball inside. Cover with a kitchen towel and let rise in a warm area for an hour, until doubled in size. After an hour or so, divide the dough into 12 balls. Recover with towel and let rise for an additional 30-45 minutes.
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