Manaqeesh Zaatar Flatbreads Recipes

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ZA'ATAR MANAQISH RECIPE



Za'atar Manaqish Recipe image

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

1 cup lukewarm water
1/2 tsp sugar
2 1/4 tsp active dry yeast (one package active dry yeast)
3 cups unbleached all-purpose flour, more for dusting
1 tsp salt
2 tbsp Private Reserve extra virgin olive oil
7 to 8 tbsp quality Za'atar spice
1/2 cup Private Reserve extra virgin olive oil
Fresh garden vegetables (tomato, cucumbers, radish)
Olives
Homemade labneh or feta cheese (omit if vegan)

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

MANAKEESH BIL ZA'ATAR (FLAT BREAD WITH ZA'ATAR)



Manakeesh Bil Za'atar (Flat Bread With Za'atar) image

Make and share this Manakeesh Bil Za'atar (Flat Bread With Za'atar) recipe from Food.com.

Provided by AaliyahsAaronsMum

Categories     Breads

Time 2h20m

Yield 8 discs, 4 serving(s)

Number Of Ingredients 10

500 g plain flour
1/2 teaspoon sugar
2 teaspoons dried yeast
1/2 teaspoon salt
about 310ml hand-hot water
2 teaspoons dried thyme
1 teaspoon ground sumac
1 tablespoon sesame seeds, toasted
salt
4 -6 tablespoons extra virgin olive oil

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.

Nutrition Facts : Calories 710.9, Fat 16.3, SaturatedFat 2.3, Sodium 295.7, Carbohydrate 121.5, Fiber 5.2, Sugar 1, Protein 17.4

MANAQEESH (ZA'ATAR FLATBREADS)



Manaqeesh (Za'atar Flatbreads) image

Manaqeesh are one of the most popular breakfast foods for Arabs, particularly Palestinians, Lebanese, Syrians and Jordanians - but they're excellent any time of day. Most often topped with a za'atar and olive oil mixture as they are here, these simple flatbreads are now often found coated with varied ingredients, such as cheese, labneh, pepper paste, eggs and even sweet spreads. But the traditional za'atar still reigns supreme. You can roll the dough out with a pin, but, for the fluffiest and softest version of this flatbread, stretch the dough by hand.

Provided by Reem Kassis

Categories     breakfast, brunch, dinner, lunch, snack, breads

Time 2h30m

Yield 6 manaqeesh

Number Of Ingredients 9

3 1/2 cups/450 grams all-purpose or bread flour
1 1/4 cups/150 grams whole-wheat or white whole-wheat flour
1 teaspoon fine sea salt
1/2 teaspoon granulated sugar
1/4 cup extra-virgin olive oil, plus more as needed
2 teaspoons instant yeast
1 to 2 cups lukewarm water
3/4 cup/60 grams za'atar spice blend (see Tip)
1/2 cup extra-virgin olive oil

Steps:

  • Prepare the dough: In a large bowl, mix both flours, the salt and sugar. Add the oil, yeast and 1 cup water, and knead in the bowl with your fingers. Gradually knead in another 1/4 cup water, then knead in more water, 1 tablespoon at a time, until the dough comes together into a somewhat sticky ball. Let rest 5 minutes, then knead until smooth, supple and elastic, 5 to 7 minutes. Alternatively, in the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients with 1 cup water and mix on low speed, gradually adding water until the dough comes together. Continue mixing until the dough is smooth and elastic, about 5 minutes.
  • Rub the dough ball lightly with some oil, cover the bowl with plastic wrap and set aside until the dough doubles in size, 45 minutes to 1 hour. Timing will vary depending on water and room temperatures.
  • Meanwhile, make the topping: Combine the za'atar and olive oil in a bowl and mix well.
  • Divide the risen dough into 6 equal portions, roll into spheres and place on a greased baking sheet. Cover loosely with plastic wrap or a damp tea towel so the dough doesn't dry out. Let rise again until almost doubled in size, about 30 minutes. Meanwhile, heat oven to 500 degrees. Very lightly grease 2 baking sheets with olive oil.
  • Place a dough round on a prepared sheet. With your fingers, flatten it into a thin circle 7 to 8 inches in diameter. Use a spoon to spread about one-sixth of the za'atar mixture on top, leaving a narrow border along the perimeter and pressing the za'atar into the dough firmly with the spoon to prevent the bread from rising as it bakes. If your baking sheet can fit another piece or two of dough, repeat the process on the same sheet.
  • Bake until golden at the edges and the topping is lightly bubbling, 5 to 7 minutes. Transfer to a wire rack to cool. While the first batch is in the oven, prepare more on the second sheet. Bake as soon as the first sheet comes out. Repeat with the remaining dough and toppings.
  • Serve as soon as they're cool enough to handle or at room temperature. Once cooled, leftovers can be stored in the freezer, with parchment or wax paper between each piece, for up to 2 months. Reheat in the oven when ready to enjoy.

MANAKEESH



Manakeesh image

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

lavash or wholemeal khobez flatbreads (see tips)
200g pack feta
good-quality tomatoes , chopped into rough cubes
½ cucumber , chopped into rough cubes
½ small pack mint , leaves picked and torn
15 pitted black olives
balsamic vinegar , for drizzling
extra virgin olive oil , for drizzling
1 garlic clove , crushed
150ml pot natural or Turkish yogurt (available from ocado.com)
½ small pack oregano
bunch thyme , leaves picked
150ml olive oil
garlic cloves , crushed
juice 0.5 lemon
¼ tsp sumac
sesame seeds , toasted

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



Manakeesh Zaatar image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 flatbreads

Number Of Ingredients 16

3/4 cup dried thyme
1/4 cup toasted white sesame seeds
1/4 cup ground sumac
1/2 teaspoon flaky sea salt
1/2 recipe Dough, recipe follows
1/4 cup zaatar mix
1/3 cup olive oil
1/2 cup sliced pickled cucumbers, for serving
1/2 cup green olives, for serving
Sliced tomatoes, for serving
Fresh mint leaves, for serving
8 cups all-purpose flour, plus more for kneading dough
1 teaspoon active dry yeast
1/4 cup olive oil
1 teaspoon flaky sea salt
About 1 1/4 cups warm water, as needed

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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From simplyleb.com


5-INGREDIENT MANAKISH (LEBANESE FLATBREADS) | RECIPE | KITCHEN …
oven. 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. …
From kitchenstories.com


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