The round, flat bread known as manakish is traditional breakfast food in Lebanon. It is traditionally cooked in the oven after being sprinkled with olive oil and zaatar, a mixture of sesame seeds, thyme, and sumac. You might also use cheese, ground lamb, spinach, and fried eggplants are some examples of additional toppings. The name of the meal means “decorated” or “stamped.” It refers to a method of making the dish whereby the dough is pressed with the fingertips, leaving behind a pattern you can use for decoration. Although it is often informally referred to as Lebanese pizza, it is a new addition to Lebanese cuisine. However, it rapidly became among the most popular dishes owing to its taste, low price, and the convenience of being prepared.
What is Za’atar?
Since it combines so many distinct aromas, tastes, and textures, za’atar has a lot of varied qualities and is a very dynamic spice. Although it varies significantly based on where you live in the Middle East, za’atar is often made from a combination of toasted sesame seeds (nutty and flavorful), dried oregano, thyme, or marjoram (with woodsy and flowery aroma), and sumac, which has a sour and acidic flavour. In addition, za’atar may include salt, orange peels, dried dill, and the herb za’atar. Try your hand at recreating the flavour of za’atar in your kitchen if you cannot get it at a store. Experiment with varying amounts of crushed dried oregano, dry thyme, dried marjoram, as well as sumac. Also, add toasted sesame seeds and Salt, If You Want.
Ingredients Needed
You will need the standard components for making dough. You could use instant yeast. The Za’atar spice mix and some olive oil are required to make the Za’atar topping. Traditionally, Akawi cheese is used for the cheesy topping of this delicious dish. If you cannot get it, a combination of feta and mozzarella cheeses can be used instead, producing delicious results. On top of the cheese manakish, you might also sprinkle some nigella seeds.
Equipment To Use
• Kitchenaid Mixer
• A dough Scraper
• A rolling pin
• Parchment Papers
• Measuring Cups and Spoons
• A baking tray
How To Make Manakeesh Recipe
1. Make the dough
2. Adding the toppings to the Manakish
The toppings are prepared with the least amount of effort. To make the topping with Za’atar, thoroughly combine it with olive oil and then set it aside. Use your favourite brand of za’atar. When it comes to the cheese, shred the mozzarella and then the feta before combining the two. You can use fresh mozzarella, but the flavour will be the same with either one. Instead of mixing cheese and nigella seeds, sprinkle them on the cheese after it has been distributed over the dough.
3. Shaping and baking your Manakish
The dough should then be rolled out into moderate flatbreads with a rolling pin dusted in flour and a surface dusted in flour. Roll them out to a very thin consistency as they will puff up a little when baked. After that, dust your baking sheet with flour and place the dough followed by your toppings.
When applying the Za’atar topping, be careful to be generous enough and cover the entire surface in an even layer. Don’t forget to add some nigella seeds to the cheese before serving. Bake them in an oven for 12 to 15 minutes, and when the bottoms are just beginning to turn a light golden colour. To brown the cheese, place it on the broiler for a few minutes; however, keep a close eye on it, so it does not become too dark. After they have been cooked, ensure that they are covered and kept in a warm environment so they do not dry out.
Tips for the Best Manakish Recipe
- You wouldn’t want to fumble around with the olive oil or the zaatar herb blend as you spread the Manakish dough, so make your zaatar mix in advance.
- It is important to avoid tearing the dough by not applying an excessive amount of zaatar to it. To do so, you should use your hands instead of a spoon to spread it out
- To prevent the dough from rising excessively in the oven, you should dimple the surface lightly using three spread-out fingers. Again, be careful not to overdo it to the point where you tear the dough.
- Since eating zaatar manakish may be extremely messy, it is usual to provide napkins beside the dish.
- After eating the zaatar manakish, you may notice that some of the zaatar gets caught between your teeth; nonetheless, this is a healthy indication and should prompt you to smile as you recall the comforting aroma of the zaatar manakish.
FAQ
Many individuals consume zaatar manakish by itself for breakfast alongside tea. It is also possible to blend it with cheese to form a manousheh flavoured with zaatar and cheese.
One other recommendation for serving the zaatar is to mix it with fresh tomatoes, cucumbers, pickles, radishes, olives, and mild herbs like mint or parsley. This combination is delicious. Since the zaatar has a rather intense sour flavour, you won’t need anything that will compete with it in terms of taste.
To form a wrap out of the zaatar manoushe, you may fold the veggies in on themselves. Adding texture and a new dimension to zaatar manakish by preparing it in this manner makes it more fascinating.
The alternative method is to mix it with labneh, a thick paste made from thickened yogurt and frequently referred to as “soft cheese.” You may also put some labneh on top of the zaatar manakeesh if you like. It creates a nice smooth backdrop for the zaatar.
Manakeesh is a kind of pizza or flatbread from Lebanon. It is prepared with a soft dough and you can top it with many different toppings but Za’atar and cheese are the most common.
Top it with cheese, labneh with za’atar, or use cheese with sausage.
Conclusion
The traditional topping for manakish is called zaatar. Not only is the dish humble and inexpensive, making it available to anybody, but it also exemplifies the simple nature of Lebanese food. Since it consists mostly of herbs sautéed in olive oil and bread, there is no requirement for any additional items to make it a full meal.
