![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lauredhel in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomManakish! (Lebanese pizza bread, also spelt manaqish, manaeesh, manakeesh, or manoush).
For my fellow PWD, the prep can be done sitting down, and a breadmaker takes care of much of the heavy lifting. Za'atar mix could be made in advance. The physically hardest bits are rolling and prepping the dough, and getting the cookie sheets in and out of the oven.
Recipe and photos behind the cut.
Finished dish:
The dough is a basic one - 500 g strong flour, 310 g water, 2 tsp instant yeast, 1 1/2 tsp salt, and a drizzle of olive oil. I made the dough in the breadmaker:
then divided it into eight, rolled it out, and made oval bases with rolled edges:
I covered those with a tea towel and left those to rise a little (20-30 minutes), then spread most of them with za'atar.
I made the za'atar with thyme and oregano from the garden (around 3 teaspoons all up, once finely chopped), sesame seeds (2 tsp), ground sumac (1 tsp), and olive oil (enough to get it looking like this). Use a good olive oil. Dry-toasting the sesame seeds is optional.
I spread the za'atar on most of the bases:
then I baked then at 220 degrees for about 12 minutes. I put them on pre-heated cookie sheets; or you could use a pizza stone. Om nom nom!
A couple of them I added feta to the za'atar: these were delicious, and would make a nice lunch.
And a couple, instead of using za'atar, I turned into an after-school snack with melted cheddar instead.
We ate the za'atar manakish with koftas baked in a tomato-based sauce, and a rocket/spinach/spiced-chickpea/grilled-haloumi salad in a lemon-EVOO dressing.
For my fellow PWD, the prep can be done sitting down, and a breadmaker takes care of much of the heavy lifting. Za'atar mix could be made in advance. The physically hardest bits are rolling and prepping the dough, and getting the cookie sheets in and out of the oven.
Recipe and photos behind the cut.
Finished dish:
The dough is a basic one - 500 g strong flour, 310 g water, 2 tsp instant yeast, 1 1/2 tsp salt, and a drizzle of olive oil. I made the dough in the breadmaker:
then divided it into eight, rolled it out, and made oval bases with rolled edges:
I covered those with a tea towel and left those to rise a little (20-30 minutes), then spread most of them with za'atar.
I made the za'atar with thyme and oregano from the garden (around 3 teaspoons all up, once finely chopped), sesame seeds (2 tsp), ground sumac (1 tsp), and olive oil (enough to get it looking like this). Use a good olive oil. Dry-toasting the sesame seeds is optional.
I spread the za'atar on most of the bases:
then I baked then at 220 degrees for about 12 minutes. I put them on pre-heated cookie sheets; or you could use a pizza stone. Om nom nom!
A couple of them I added feta to the za'atar: these were delicious, and would make a nice lunch.
And a couple, instead of using za'atar, I turned into an after-school snack with melted cheddar instead.
We ate the za'atar manakish with koftas baked in a tomato-based sauce, and a rocket/spinach/spiced-chickpea/grilled-haloumi salad in a lemon-EVOO dressing.
no subject
on 2012-05-23 02:09 pm (UTC)Thanks for posting the pretty pictures. Now I am hungry.
no subject
on 2012-05-23 03:44 pm (UTC)I'm hungry too now, and these are all gone. Darnit.
no subject
on 2012-05-23 04:10 pm (UTC)(I just use a pita.)
no subject
on 2012-05-23 05:37 pm (UTC)no subject
on 2012-05-23 05:43 pm (UTC)Long ago when I first moved to Boston, there was an adorable little restaurant called Za'atar, which is how I first encountered this heavenly substance. Hopefully your recipe will help me. :)
no subject
on 2012-05-26 05:41 pm (UTC)no subject
on 2012-05-27 12:02 am (UTC)