Manakeesh Recipes

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.

CHEESE MANAKEESH

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

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.

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.

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.