Best Manaeesh Bread Recipes
MANAAEESH FLATBREAD
This flatbread with its sultry flavor makes for a unique appetizer or can be served in wedges to compliment a main course. After attending summer BBQs and pot luck get-togethers where I first tasted this unique bread, I finally persuaded my Middle Eastern friend to ask her mother for this recipe. While not at all spicy, Za'atar, common in Lebanese kitchens, is a blend of many spices that will make your taste buds sing. I often cut this flatbread into bite-size pieces and serve it with small individual bowls of a good quality extra-virgin olive oil for dipping. Double dipping allowed this way!
Provided by cynjne
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 10h5m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 34.1 g, Fat 18.7 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 2.6 g, Sodium 404.2 mg, Sugar 0.2 g
MY FAMILY MANAEESH -- ARABIC/ISLAMIC CHEESE SPREAD FOR BREAD
Many food writers credit this as being a food of Lebanon and it is made in Lebanon. However, the original idea is Arabic/Islamic and is found in the Hebrew world as well. This has been made for centuries with little change to the original idea and is used in all of the Arabic/Islamic world. No matter the history it is yummy and makes a perfect mezze! Use a ricotta or dry curd cottage cheese for best results. This is also a Ramadan food for much of the Middle East and Morocco and is best/traditionally baked into the top of breads. c.\2005
Provided by Hajar Elizabeth
Categories Breads
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 87, Fat 9.2, SaturatedFat 1.1, Sodium 116.6, Carbohydrate 1, Fiber 0.4, Sugar 0.2, Protein 0.9
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