My Family Manaeesh Arabicislamic Cheese Spread For Bread Recipes

MANAKEESH (MANAKISH) ZAATAR RECIPE

Steps:

• In your mixer bowl, combine yeast, sugar and half a cup of the warm water. Stir to combine and leave it to proof for 10 minutes.
• In a separate bowl, combine flour, dry milk and salt.
• After the 10 minutes add oil and flour then start kneading adding the water little by little until a nice consistent dough is formed.
• Cover the bowl with plastic wrap and let it rise on you countertop until it doubled in size or for 1 hour depending on your kitchen temperature.
• Preheat oven to 375F. Place a rack in the middle of the oven.
• Line two large baking sheets (enough to hold two 8inch circles) with parchment paper.
• Lightly flour your work surface and turn the dough in, divide the dough into 8 equal balls.
• Work with one ball at a time and cover the rest with plastic wrap.
• Roll the dough ball into a 8inch circle, lightly dust with flour while rolling so it will not stick to the work space.
• Place the rolled dough on your baking sheet and work with another one then place it on the same baking sheet.
• Top the circles with your za'atar or cheese mix and level the surface.
• Bake for 12-15 minutes ( or longer for a crispier mannish if that's what you like) or until the bottom of the manakish turns golden brown.
• If you want them to stay soft place while hot on a plate and cover with plastic wrap.

MANAAEESH FLATBREAD

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.

MY FAMILY MANAEESH -- ARABIC/ISLAMIC CHEESE SPREAD FOR BREAD

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.

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

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.