Manaquis Bil Za Tar Thyme Bread Lebanon Middle East Recipes

MANAQUIS BIL-ZA'TAR -- THYME BREAD (LEBANON -- MIDDLE EAST)

Steps:

• FOR THE DOUGH: In a small container stir together yeast & 1/4 cup warm water, then set asde for 5-10 minutes.
• In a large mixing bowl, whisk together flour & salt, then make a well in the center & pour in the oil.
• Work in the oil with your fingertips until completely absorbed, then add the yeast water & knead with your hands for several minutes.
• Gradually add another 1/4 cup warm water & knead until dough is smooth & elastic, then form into a ball, cover with a damp cloth & leave in a warm place for 1 hour, or until doubled in size.
• FOR THE TOPPING: In a skillet over medium heat, combine thyme, sumac & sesame seeds, stirring continuously until the aroma rises & the mixture is slightly toasted. Salt to taste & set aside to cool slightly.
• In a small bowl, mix together all the topping ingredients.
• Divide the dough into 4 equal portions & roll each into a ball.
• Dip the first ball of dough in flour on all sides, then shake off the excess before rolling it into a thin disk about 1/8-inch thick.
• Make a few dimples across the flat dough, pressing hard with the tips of your fingers (done to stop oil in the topping from running out during cooking), then spread a quarter of the topping over the disk of dough.
• Place a nonstick skillet over medium heat & cook the dough in the skillet, topping side up, for 3-5 minutes or until bottom is crisp & lightly golden.
• Repeat the procedure to make the rest of the breads.
• Serve hot or warm, either plain or with some yogurt or . . .

KHOBZ RAMADAN -- BREAD WITH DATES (LEBANON-- MIDDLE EAST)

Steps:

• Put dates in a food processor & process until coarsely chopped, then add 4 tablespoons butter & continue processing until there is a smooth paste.
• Divide into 4 equal parts, then cover with plastic wrap & refrigerate.
• Stir yeast into 1/4 cup of the warm water & set aside for 10 minutes in a warm place.
• In a large mixing bowl, whisk together the flour, seeds & rest of the butter, working the butter into the flour with your hands.
• Add yeast water & 1/4 cup of the warm water & knead until the dough is supple & firm.
• Divide dough into 4 equal parts, roll into balls & let rest for 15 minutes.
• Line a large baking sheet with parchment paper.
• When dough has rested, roll out each ball of dough into a disk about 7 1/2 inches across & 1/2 inch thick.
• With your hands flatten one portion of the date paste into a smaller disk about 4 1/2 inches across, then lay it in the middle of the dough.
• Turn the edges of the dough over the filling & seal the dough, then turn the dough over & lay it on the prepared baking sheet. Pat with your hands to make as perfect a circle as you can.
• Make the other breads in the same way, then cover with plastic wrap & let rest for another 15 minutes.
• Preheat oven to 400 degrees F.
• Brush breads with egg yolk & bake 25-30 minutes or until golden, then remove to a wire rack to cool, before serving.