MANAKISH (LEBANESE ZA'ATAR BREAD)
Steps:
- Mix sugar and active dry yeast into a cup of warm water. Allow the yeast to activate until frothy. This can take anywhere from 5 to 10 minutes. (Tip: If the water does not froth it could be due to the yeast being expired, or the water is either too hot or too cold.)
- Mix flour and salt in a large bowl. When the yeast is frothy, add it to the same bowl, along with the olive oil.
- Stir to combine the ingredients and then knead the dough for at least 5 minutes. You may use a stand mixer with a hook attachment if you prefer.
- When the dough is smooth and elastic, form it into a ball and place it inside a large oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise for 1-½ hours in a warm location.
- Punch down the dough and knead for a few additional minutes. Divide the dough in half and then each half into thirds. Form each portion into a ball and place it on a floured surface or baking sheet. Cover the dough and allow to rise for an additional 30 minutes.
- Prepare the Za'atar from scratch or use a pre-made blend. Mix the Za'atar with olive oil.
- On a floured surface, form each portion into a circle about the same size as pita bread. Flatten the circle with your hand, or use a rolling pin. Use your fingers to make indentations into the top of the dough (similar to Focaccia bread).Tip: This step will not only help spread the dough but allow the zaatar paste to fill the indentations and stick to the dough.
- Transfer onto a pizza stone or lightly oiled pan. Add a few tablespoons of the Za'atar paste onto each flatbread, leaving an inch border all around.
- Bake for approximately 12 to 15 minutes or until golden brown along the edges. Serve with Lebneh, Hummus, or cheese and olives.
Nutrition Facts : ServingSize 1 piece, Calories 384 kcal, Fat 23 g, SaturatedFat 3 g, Protein 5 g, Carbohydrate 39 g, Fiber 2 g, Sugar 1 g
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
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