A lovely soft dough with cheese and Za'atar on top, served with a cup of tea or coffee. Does that sound hazy to you? You will be very proud of your own dough and manakish making abilities after you attempt this simple Lebanese manakish recipe, I promise. Dough no longer intimidates you if it ever did.
What exactly is Manaeesh/Manakish?
A soft dough-based Lebanese pizza or flatbread called manakish (also pronounced manaeesh) is topped with a variety of ingredients, the most popular of which are cheese and za'atar. Depending on desire, it can be formed into little or big circular circles.
Usually prepared from scratch for morning, it is offered with fresh veggies and tea. Manakish can be made with cheese or Za'atar alone, or you might combine the two. Typical additions consist of labneh, a soft yogurt cheese, cheese-topped sausage, and a minced beef combination resembling Lahm Bi Ajeen. While Fatayer seem more like hand pies, Manakish are a flat form of savory Middle Eastern pie.
In the early hours, it is frequently baked by scratch and offered with fresh veggies and tea. Manakish can be made with only cheese or with cheese and Za'atar. Regular ingredients include labneh, a smooth yogurt cheese, cheese-topped sausages, and a ground beef combination similar to Lahm Bi Ajeen. Manakish are flat versions of savory Middle Eastern pie, whilst Fatayer look almost like hand tarts.
Why does this recipe work?
The nicest aspect about this meal is how simple it is to knead dough. It begins with the ten minute dough for Honeycomb Bread, let it rise for 30 minutes for this dish. The result is a silky bread which cooks to a delicate excellence. The batter doesn't even need to be kneaded for much longer.
However, you can simply just create the seasoning and put them on store-bought naan or pita bread whether you're being very lazy and you'll still have delicious manakish.
Ingredients required
You will require the standard bread components. In this preparation, use quick yeast. Only Zaatar mix and olive oils are needed for the toppings
Akawi cheese is typically used as the cheese garnish. If it is difficult to find it, you may swap a delicious blend of Feta and Mozzarella instead. If you have nigella seeds, then you really shouldn't exclude them from the cheese manakish covering.
How to prepare this dish
Preparing the dough
To begin, make the dough by combining the yeast with warm (not boiling) water and putting aside for 3-4 minutes.
Next, in a large mixing basin, combine 1 cup of the flour, the yeast and water mixture, and the sugar. Mix thoroughly with a spoon, then cover and put aside for 10 minutes.
After ten min, stir thoroughly with a spatula while adding the remaining flour, salt, and olive oil. Continue mixing until a rough mixture develops. Finally, till the mixture clumps altogether, knead by hand for 3–4 minutes.
For 30 minutes, cover it and let it rise. Split into moderate spheres after it has raised. This recipe yields around 10 servings.
Now, preheat your oven to 375 degrees Fahrenheit.
Developing the toppings
Making the garnishes is quite easy. Combine the Za'atar with the olive oil for the topping, then put it aside.
When it comes to the cheese, shred the mozzarella and break up the feta, then combine them. Fresh mozzarella is what I prefer to use, but either one works. Avoid combining the nigella seeds with the cheese; instead, sprinkle them on top after spreading the cheese over the dough.
Manakish shaping and baking
Spread out the mixture into moderate flatbreads using a floured roller and a floured board. As they will somewhat expand in the oven, roll them out to a thinner texture. The toppings are then added after moving the dough to a cookie sheet dusted with flour.
Make sure to generously sprinkle on the Za'atar topping and thoroughly coat the entire area. Don't forget to add a few nigella seeds to the cheese. They should be baked for 12 to 15 minutes, or until the bottom is just beginning to turn brown. The cheese can be browned under the broiler for a few minutes, but watch them carefully to prevent burning! After baking, cover them to prevent drying out and offer warmth.
Instructions for freezing and storage
Manakish may be stored in an airtight container in the fridge and reheated in the oven (or microwave) before serving. Alternatively, wrap them between parchment paper in an opaque container or freezer bag and freeze for up to 3 months. Melt in the microwave and serve!
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