Cheese Manakeesh Recipes
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 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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- 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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