Manakish - A traditional flatbread from Lebanon



One of the best Zabiha Restaurants in San Diego is famous for its continental dishes. Manakish is a Lebanese flatbread, and people usually like to have it in breakfast, where bread dough is topped up with olive oil and za’atar, which means sesame seeds, thyme, and sumac then baked in the oven.
People have different toppings like cheese, spinach, fried eggplants, and minced lamb makes it a delicious recipe. This traditional flatbread Manakish means decoration or stamped (refer to the technique to press fingers on the dough and decorate a pattern).

Traditional Lebanese bread

Traditional Lebanese women make the bread in the communal oven in the morning for their family as daily bread needs and make smaller portions of dough with different toppings.

Types and toppings of manakish

1. Za'atar(thyme)

This is the traditional Lebanese ingredient use for topping the bread before putting the bread dough in the oven mixed with olive oil when zaatar includes:

Oregano

Thyme

Sesame Seeds

Marjoram

Salt and other spices.

2. Cheese

Manakish is topped up with a different cheese of three types that is 'Akkawai, Sfatit,and Kashkaval, with the added flavor of zaatar.

3. Minced lamb

With such heavy topping,manakish is served in lunch, not in breakfast like a lamb minced with tiny pieces of diced tomato and vegetable oil. Somewhere it is also served with ground pepper, pickles, and yogurt.

4. Chili

Some spread chili on the bread.

5. Kishq

Manakish is topped up with dried yogurt with the ground wheat mixture and the combination of other ingredients.

6. Spinach

Some use Swiss chard.

Ingredients of Manakish

Dry yeast (1tsp), water (150ml), flour (250g), salt (1tsp), sugar (1tsp), olive oil (6 tbsp), za’atar (3tbsp) and halloumi (150g) lemon for serving.

Method

Kneading

The first step of making Manakish pour lukewarm water in a bowl and add yeast and sugar in it and mix. Let the yeast start bubbling rest it for 5 minutes. Take another bowlto add flour, olive oil, salt, and mix with fingers, then add frothy yeast in it and start kneading the flour. You can add water if required and make a scraggy dough when everything is mixed well.

Making dough

Clean the counter and dust with flour and put the money on it, knead until it gets smooth now, place it in a greased bowl (with olive oil), cover it with a damp cloth and rest it for 1.5 hours. It will rise double in size. Repeat kneading to remove excess air for 2 minutes.

Baking

Preheat the oven at 180 degrees C, make small balls of dough of equal size depends on the manakish size let it rise again for more 15 minutes. Flat the balls into a disc-like pizza base and punch some holes into it, then sprinkle zaatar and pressed gently, so it sticks to flour. Bake them at 170C degrees for 8-10 minutes when slightly brown then remove them from the oven. It makes an excellent addition to the Mediterranean Restaurant in San Diego.

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