Easiest Way to Make Quick Manakish

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, manakish. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Manakish is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Manakish is something which I have loved my entire life.

The word manaqish is the plural of the Arabic word manqūshah (from the root verb naqasha 'to sculpt, carve out' or engrave), meaning that after the dough has been rolled flat, it is pressed by the fingertips to create little dips for the topping to lie in. "The unmistakable scent of fresh-from-the-oven manakish, or Lebanese flatbreads, takes me right back to my childhood, tearing apart the hot bread with za'atar or ground lamb at one of the local Lebanese bakeries, or unwrapping giant, warm parcels on the kitchen table—with spinach and sumac triangles and cheese pies thrown into the mix. Manakish is a traditional Lebanese flatbread that's topped with a mixture of Za'atar and olive oil and baked until golden brown. Some describe it as Middle Eastern pizza, while others call it Lebanese Za'atar bread. Manakish is typically served for breakfast and as an appetizer, but it can really have it at any meal.

To get started with this particular recipe, we must prepare a few ingredients. You can cook manakish using 25 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Manakish:

1. Make ready Manakish:
2. Make ready 1/2 Cup Lukewarm Water,
3. Make ready Active Instant Yeast, 1 + 1/8 TSP
4. Make ready 1/2 TSP Granulated Sugar,
5. Make ready 192 g Unbleached All Purpose Flour,
6. Get 1/2 TSP Sea Salt,
7. Make ready Olive Oil, 2 TBSP + More For Greasing
8. Make ready Za'atar:
9. Prepare 1/8 Cup Sumac,
10. Take 1/4 Cup Extra Virgin Olive Oil,
11. Get 1.5 TBSP Dried Thyme,
12. Prepare 4 Red Radish Thinly Sliced,
13. Take 1.5 TBSP Dried Oregano,
14. Make ready 1 Handful Carrot Shredded,
15. Make ready 1/4 TBSP Black Sesame Seeds,
16. Get 1 Handful Coriander Finely Minced,
17. Make ready 3/4 TBSP White Sesame Seeds,
18. Make ready 6 Cherry Tomatoes Quatered,
19. Take Pinch Sea Salt,
20. Prepare Extra Virgin Olive Oil, A Drizzle
21. Get Pinch Sea Salt,
22. Get Salad:
23. Get Pinch Black Pepper,
24. Make ready 1 Fresh Lemon Juice,
25. Take Vegan Feta Cheese, A Few Pinches

What can be better than the smell of freshly baked manakish topped with zaatar, kishik, meat, or cheese? The answer to that is nothing. Manaqish or manakish are savory pastries popular in the Levant (Eastern Mediterranean) region. My mother in law, a master of the Levant kitchen, was the one who first introduced me to the making of za'atar manaqish.

Steps to make Manakish:

1. Prepare the dough. - - In a bowl, add water, yeast and sugar. - - The water has to be lukewarm If it is too warm, it will kill the yeast. - - Stir to dissolve the yeast and sugar.
2. Set aside for 10 mins. - - In another large bowl, add flour and salt. - - Stir to combine well. - - Create a well in the middle.
3. By now the yeast should become foamy. - - Gradually, pour the yeast mixture into the well while still mixing with your other hand or spatula. - - Add in the olive oil. - - Combine the mixture well until it becomes a dough. You can do this by hand or a spatula.
4. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour is kneaded into the dough, about 3 to 4 mins. - - Transfer the dough onto a working surface and continue kneading for another 5 to 6 mins. - - The dough should be soft, smooth and tacky, but not sticky. It should pass the "window-pane" test.
5. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. - - Form the dough into a ball. - - Lightly grease the dough ball with olive oil and transfer back into the bowl. - - Cover with cling film and set aside for 2 hrs or until doubled in size.
6. While the dough is raising, prepare za'atar. - - In a bowl, combine all the ingredients together. - - Mix until well combined. - - Set aside.
7. Prepare the salad. - - In a bowl, toss everything together, except the vegan feta cheese. - - Toss until well combined. - - Set aside in the fridge until ready to use.
8. Prepare the manakish. - - After it has doubled in size, divide into 4 equal dough balls with a weighing scale. - - Cover with a damp lint free kitchen towel, lightly grease the dough balls with olive oil and set aside to rise for 30 mins for the 2nd raise. - - Preheat oven to 205 degree celsius or 400 fahrenheit.
9. Lightly grease a baking tray with olive oil. - - Lay parchment paper over the tray. - - Transfer a dough ball onto the tray. - - Using fingers to press the dough ball and form a 5" round disc. - - Don't need to be a perfect circle.
10. Lastly press the disc with fingers to form dimples. - - Spread 1 heaped TBSP of za'atar over the dough leaving a 1/8 inch border along the edge. - - Repeat the process for the remaining dough balls. - - Do not crowd the baking tray.
11. Bake the manakish in batches if have to. - - Wack into the oven ad bake for about 15 to 20 mins or until is golden brown and crisp brown at the bottom. - - The za'atar should be still liquidy.
12. Remove from oven and set aside on a wire cooling rack to cool down to allow the za'atar to soak into the dough, for about 15 mins. - - Serve with salad on the side. - - Sprinkle pinches of vegan feta cheese over the top. - - Serve immediately.

Manaqish or manakish are savory pastries popular in the Levant (Eastern Mediterranean) region. My mother in law, a master of the Levant kitchen, was the one who first introduced me to the making of za'atar manaqish. They are the perfect make-ahead snack, appetizer, or even brunch! In Lebanon, manakish (also known as manakeesh and manaqish; singular manousheh) are frequently eaten for breakfast and may be topped with herbs, cheese, or meat. I especially like the versions with zataar, a balanced mix of herbs and spices like thyme, oregano, lemony sumac, and toasted sesame seeds.

So that’s going to wrap this up for this special food manakish recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!