Manaeesh Jgibneh Cheese Pastries 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).
MANA'EESH (J)GIBNEH - CHEESE PASTRIES
This is one of my favorite foods. Mostly because I love the dough. Traditionally it's made with Akkawi cheese but you can mix with Mozzerlla or sub If you like a lil something extra try jazzing them up with za'taar spice or some veggies. These freeze well pre baked. I have brushed them around the edges with olive oil or butter for a golden glow but not always. Play around with them to cook them to how you like. Some like a softer dough and less time in the oven and some like a crunchy dough. This dough can do either.
Provided by Jamilahs_Kitchen
Categories Yeast Breads
Time 2h20m
Yield 18 pies, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
- In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
- Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.
- Preheat oven to 350°F.
- Take fist-fulls of the dough and on a floured surface roll out into small balls. Let rest for 5 minutes. Flatten each dough ball into 4" disc, about ½" thick.
- Place on a lightly oiled baking sheet and top with cheese. Repeat with remaining dough and cheese.
- Bake until golden brown, about 18-20 minutes. Serve warm.
Nutrition Facts : Calories 514.4, Fat 26.6, SaturatedFat 11.3, Cholesterol 68.1, Sodium 867.7, Carbohydrate 49.1, Fiber 1.7, Sugar 0.7, Protein 19.2
MANAAEESH FLATBREAD
This flatbread with its sultry flavor makes for a unique appetizer or can be served in wedges to compliment a main course. After attending summer BBQs and pot luck get-togethers where I first tasted this unique bread, I finally persuaded my Middle Eastern friend to ask her mother for this recipe. While not at all spicy, Za'atar, common in Lebanese kitchens, is a blend of many spices that will make your taste buds sing. I often cut this flatbread into bite-size pieces and serve it with small individual bowls of a good quality extra-virgin olive oil for dipping. Double dipping allowed this way!
Provided by cynjne
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 10h5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix yeast with warm water in a large mixing bowl and allow to stand until a creamy layer of foam appears, about 10 minutes. Whisk in 1/4 cup olive oil, then gradually stir in flour and 1/2 teaspoon kosher salt.
- Transfer dough to a floured surface and knead until smooth and just a little bit sticky, 10 to 12 minutes. Place dough into an oiled bowl and turn dough around in bowl to coat surface with oil; cover bowl and refrigerate dough overnight. (Dough should double in size.)
- Coat a 9x13-inch baking sheet generously with 2 tablespoons olive oil; place dough in the center of the baking sheet and flatten into a thick disk. Cover dough with plastic wrap and let double in size, about 1 1/2 hours.
- Use your palms and fingers to gently press and stretch dough to the edges of the oiled baking sheet, making the flatbread as even in thickness as you can. With fingertips, make small indentations in the dough. Brush dough with remaining 2 tablespoons olive oil.
- Stir za'atar and 3/4 teaspoon kosher salt together in a small bowl and sprinkle evenly over the flatbread. Let dough rest for 30 minutes uncovered.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake flatbread in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 34.1 g, Fat 18.7 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 2.6 g, Sodium 404.2 mg, Sugar 0.2 g
MY FAMILY MANAEESH -- ARABIC/ISLAMIC CHEESE SPREAD FOR BREAD
Many food writers credit this as being a food of Lebanon and it is made in Lebanon. However, the original idea is Arabic/Islamic and is found in the Hebrew world as well. This has been made for centuries with little change to the original idea and is used in all of the Arabic/Islamic world. No matter the history it is yummy and makes a perfect mezze! Use a ricotta or dry curd cottage cheese for best results. This is also a Ramadan food for much of the Middle East and Morocco and is best/traditionally baked into the top of breads. c.\2005
Provided by Hajar Elizabeth
Categories Breads
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingerdients and let sit 2-4 hours for flavor to develop.
- This can be made and spread on bread as is though is most commonly and traditionally placed onto the surface of a pita-type dough and pushed into the surface before baking. PLEASE DO NOT use feta cheese. It is not used and is far too salty for this.
- In Morocco we do not see pita breas so we use a bread like "MY ROUGH KHOUBZ" which is posted here on zaar.
- The thyme is used in some countries in up to 2 teaspoons It depends on your own tolerance for it and I like it as a forward flavor but not to overpower.
- You can use stor bought pita bread and place the cheese onto the top of that, pushing slightly so it stays on and bake in a 375 degree oven until hot, approximately 8-10 minutes.
- This makes approximately 2 cups of cheese mix.
Nutrition Facts : Calories 87, Fat 9.2, SaturatedFat 1.1, Sodium 116.6, Carbohydrate 1, Fiber 0.4, Sugar 0.2, Protein 0.9
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Mostly because I love the dough. Traditionally it's made with Akkawi cheese but you can mix with Mozzerlla or sub If. Nov 28, 2017 - This is one of my favorite foods. Mostly because I love the dough. Traditionally it's made with Akkawi cheese but you can mix with Mozzerlla or sub If. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows …
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