The za’atar topping may seem oily when it’s still hot but it will dry and taste just right.
6. #OCD) The other is that they recommend preheating the steel for 45 minutes in the oven before using it, at 500ºF/260ºC, which makes the “green” part of me worry about using energy. Roll the dough from the center of the circle to the edge a couple of times, then rotate it, and roll again, repeating until the dough is round and ¼ -inch thick. I need some za’atar though. I put cornmeal on the peel before I place the pizza dough on it but it still won’t slide into the oven. Have you had sumac lemonade? Place the dough in an oiled bowl and cover. The dough is soft and not doughy and I baked them in my oven on 475C using my pizza stone. xx. Roll each piece of dough into a small oval, rolling it just until each starts to resist. Love love love za’atar bread!
You can bake manakeesh in a toaster oven, or even in a skillet stovetop. I used to have one of those pizza stones, but I never liked it. Although the ones in Lebanon are actually slightly supple, so they can be rolled up.
Thanks for the post David, I must try this recipe myself. Your recipe is similar to a pizza dough recipe that I use frequently with the difference being double 00 caputo pizza flour – makes all the difference in the world. Copyright © 2020 Simply Lebanese. An acquired taste? Recover with towel and let rise for an additional 30-45 minutes. Yes, I’ve used a cast-iron skillet to make pizza and it works well without having to preheat the oven for a long time. Tammi, those old church cookbooks are great! Keeps well for about a week in Tupperware or sealed baggie (Cheese Manakeesh in the fridge). I had these at a market in Paris and have been longing to try making them at home.I was just wondering about the quantity of sugar which is much more than elsewhere….is it definitely a tablespoon rather than a teaspoon? Using a small sharp knife, carefully make a little cut in each tomato and, holding it over a bowl, gently squish to remove the seeds and excess juice (it’s a good idea to wear an apron for this part).
The key to getting the dough rolled flat and round is to keep it moving, which means turning it frequently throughout the rolling process and adding more flour lightly to the work surface as you go. Hi Maureen, is it possible to do some of this at night so I can finish it up and bake fresh in the morning? Being half Lebanese, my family grew up on this bread. Knead the dough until smooth.
More Lebanese recipes please. as a delicious substitute. A pizza peel is also particularly helpful for placing the flatbread dough in the oven and removing the bread when it’s finished. The one I got was pretty heavy – there goes my baggage allowance! I added a little extra sesame seeds and sumac to my zaatar mix. Set the sauce aside. So don’t overdo it when brushing on the za’atar and olive oil.
Look forward to making this! All messages posted at this site express the views of the author, and do not necessarily reflect the views of the owners and administrators of this site.
You tell and great story and I just loved “holy moly”. I am relatively new to all things bread and i was under the impression that strong flour is the preferred sort for all breads. By the time we reached our next destination to meet our family in the village of El Mtein, I thought man’oushe would have to be tabled to a Day 3 obsession.
Continue to roll each of the six pieces of dough into ovals, stopping when the dough starts stretching back on itself. Save my name, email, and website in this browser for the next time I comment.
It also returned me to my wonderful visit to Beiruit and Gharzouz to meet my mother’s relatives. Mix the yeast and sugar together, then slowly add ¼ cup of the lukewarm water while stirring to combine. I built a brick oven at my house for pizza, which has become legendary around my office, and then somebody at work asked me if I ever make za’atar flat bread. and David, Q. Makes 4 loaves.
Wow, lots of activity today. Remove the racks or line them at the top of the oven.
I always feel warm and fuzzy after reading your posts and slightly sad for those long ago days. I have never had turnip on it. However one may pronounce it, it’s a bite of home and heritage. Maybe just for the last two?
Allow the dough to doubles in size - about 1 hour. (Note: My za’atar was quite fresh, and strong. I’ll also be using it for my bread baking. Hi Maureen, you made me laugh when you wrote about the students at the AUB looking like your relatives or you! I freeze them individually and then allow them to defrost on the bench. easy to follow clear and well written…ty …i do however want to attempt this recipe…just wanted to be sure that one tablespoon of sugar is correct ,,seems high? Love to all I have a question about this recipe….specifically around the use of a food processor for making the dough.
Instead of a pizza peel you can simply place your dough on parchment paper and plop it directly on the stone/steel.
For Christmas I purchased Maureen Abood’s book, olive oil, and many others items for my 92 year old Druze Lebanese mother.
Leave a ½ -inch rim around the edge. Doughnuts with a chocolate filling recipe. Do I set the stone directly on them or should I set a rack as low as possible and put the stone on that? Hi – This is how I make laffa – I bought a cheap wok from Ikea just for this purpose. I bought a copy of your cookbook after coming across this blog last week. Technique: How to cook potatoes perfectly for salad, Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, Diane Nassir (My maternal grandmother was an Abowd), http://hr-michelle.tumblr.com/post/96841045430/finally-breakfast-home-lebanon-manoukshe-at, “A terrific and important book!” — Anthony Bourdain. Save my name, email, and website in this browser for the next time I comment. Serving and storage: The flatbreads are best when eaten warm or shortly after baking, preferably within a few hours. I just baked up a batch of flatbreads using your recipe for my kids and they were a hit. Help me here. I guess I’ll have to try the cake flour and maybe that will bring me closer to replicating her wonderful dough. This was what I eat there I am going try your recipe inshiallah Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Breads » Lebanese man’oushe, za’atar flatbread. My very own home made Mankoushe… I think the Ziyad is acceptable (green za’atar)–go for it!! Thank you again I am a foodie. Keeps well for about a week in Tupperware or sealed baggie (Place the cheese Manakeesh in the fridge).
We use cookies to ensure that we give you the best experience on our website. I met my husband at college and we now reside in Sheboygan but I am originally from MI as well. Flip it over the heat source and let heat to as hot as possible. And yes, I’m from Lansing…. This site uses Akismet to reduce spam. Garnishes: tomatoes, picked turnips, mint, arugula, labneh, etc. Add the flour, remaining water and salt to the proofed yeast.
Manakeesh are pretty much a flatbread topped with a variety of possible toppings.
Deflate the dough by removing it from the bowl and pulling off four evenly sized balls of dough. Omg, found what I was looking for. Leave a comment below and share a picture and tag me on my Instagram @simplylebanese. . Can’t wait to try. Have a great day, This Sunday in Saigon felt just like the old days back home. Slice the pizza into 4pieces and serve immediately. Really easy dough to work with and roll out, and of course I love the za’atar.
We will permanently ban all users who do so.
My father would make fresh bread weekly, which we called Baba’s Bread, and my friends always found their way to my house to chow down on Baba’s Bread and Za’tar – or butter for those who don’t like the flavor of Za’atar. A ceramic pizza stone and a metal plate, each left in a hot oven for 45 minutes will have the same surface temperature, and should cook identically.
6. #OCD) The other is that they recommend preheating the steel for 45 minutes in the oven before using it, at 500ºF/260ºC, which makes the “green” part of me worry about using energy. Roll the dough from the center of the circle to the edge a couple of times, then rotate it, and roll again, repeating until the dough is round and ¼ -inch thick. I need some za’atar though. I put cornmeal on the peel before I place the pizza dough on it but it still won’t slide into the oven. Have you had sumac lemonade? Place the dough in an oiled bowl and cover. The dough is soft and not doughy and I baked them in my oven on 475C using my pizza stone. xx. Roll each piece of dough into a small oval, rolling it just until each starts to resist. Love love love za’atar bread!
You can bake manakeesh in a toaster oven, or even in a skillet stovetop. I used to have one of those pizza stones, but I never liked it. Although the ones in Lebanon are actually slightly supple, so they can be rolled up.
Thanks for the post David, I must try this recipe myself. Your recipe is similar to a pizza dough recipe that I use frequently with the difference being double 00 caputo pizza flour – makes all the difference in the world. Copyright © 2020 Simply Lebanese. An acquired taste? Recover with towel and let rise for an additional 30-45 minutes. Yes, I’ve used a cast-iron skillet to make pizza and it works well without having to preheat the oven for a long time. Tammi, those old church cookbooks are great! Keeps well for about a week in Tupperware or sealed baggie (Cheese Manakeesh in the fridge). I had these at a market in Paris and have been longing to try making them at home.I was just wondering about the quantity of sugar which is much more than elsewhere….is it definitely a tablespoon rather than a teaspoon? Using a small sharp knife, carefully make a little cut in each tomato and, holding it over a bowl, gently squish to remove the seeds and excess juice (it’s a good idea to wear an apron for this part).
The key to getting the dough rolled flat and round is to keep it moving, which means turning it frequently throughout the rolling process and adding more flour lightly to the work surface as you go. Hi Maureen, is it possible to do some of this at night so I can finish it up and bake fresh in the morning? Being half Lebanese, my family grew up on this bread. Knead the dough until smooth.
More Lebanese recipes please. as a delicious substitute. A pizza peel is also particularly helpful for placing the flatbread dough in the oven and removing the bread when it’s finished. The one I got was pretty heavy – there goes my baggage allowance! I added a little extra sesame seeds and sumac to my zaatar mix. Set the sauce aside. So don’t overdo it when brushing on the za’atar and olive oil.
Look forward to making this! All messages posted at this site express the views of the author, and do not necessarily reflect the views of the owners and administrators of this site.
You tell and great story and I just loved “holy moly”. I am relatively new to all things bread and i was under the impression that strong flour is the preferred sort for all breads. By the time we reached our next destination to meet our family in the village of El Mtein, I thought man’oushe would have to be tabled to a Day 3 obsession.
Continue to roll each of the six pieces of dough into ovals, stopping when the dough starts stretching back on itself. Save my name, email, and website in this browser for the next time I comment.
It also returned me to my wonderful visit to Beiruit and Gharzouz to meet my mother’s relatives. Mix the yeast and sugar together, then slowly add ¼ cup of the lukewarm water while stirring to combine. I built a brick oven at my house for pizza, which has become legendary around my office, and then somebody at work asked me if I ever make za’atar flat bread. and David, Q. Makes 4 loaves.
Wow, lots of activity today. Remove the racks or line them at the top of the oven.
I always feel warm and fuzzy after reading your posts and slightly sad for those long ago days. I have never had turnip on it. However one may pronounce it, it’s a bite of home and heritage. Maybe just for the last two?
Allow the dough to doubles in size - about 1 hour. (Note: My za’atar was quite fresh, and strong. I’ll also be using it for my bread baking. Hi Maureen, you made me laugh when you wrote about the students at the AUB looking like your relatives or you! I freeze them individually and then allow them to defrost on the bench. easy to follow clear and well written…ty …i do however want to attempt this recipe…just wanted to be sure that one tablespoon of sugar is correct ,,seems high? Love to all I have a question about this recipe….specifically around the use of a food processor for making the dough.
Instead of a pizza peel you can simply place your dough on parchment paper and plop it directly on the stone/steel.
For Christmas I purchased Maureen Abood’s book, olive oil, and many others items for my 92 year old Druze Lebanese mother.
Leave a ½ -inch rim around the edge. Doughnuts with a chocolate filling recipe. Do I set the stone directly on them or should I set a rack as low as possible and put the stone on that? Hi – This is how I make laffa – I bought a cheap wok from Ikea just for this purpose. I bought a copy of your cookbook after coming across this blog last week. Technique: How to cook potatoes perfectly for salad, Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes, Diane Nassir (My maternal grandmother was an Abowd), http://hr-michelle.tumblr.com/post/96841045430/finally-breakfast-home-lebanon-manoukshe-at, “A terrific and important book!” — Anthony Bourdain. Save my name, email, and website in this browser for the next time I comment. Serving and storage: The flatbreads are best when eaten warm or shortly after baking, preferably within a few hours. I just baked up a batch of flatbreads using your recipe for my kids and they were a hit. Help me here. I guess I’ll have to try the cake flour and maybe that will bring me closer to replicating her wonderful dough. This was what I eat there I am going try your recipe inshiallah Home » Rose Water & Orange Blossoms Blog – Fresh and Classic Lebanese Recipes » Stories and Recipes » Breads » Lebanese man’oushe, za’atar flatbread. My very own home made Mankoushe… I think the Ziyad is acceptable (green za’atar)–go for it!! Thank you again I am a foodie. Keeps well for about a week in Tupperware or sealed baggie (Place the cheese Manakeesh in the fridge).
We use cookies to ensure that we give you the best experience on our website. I met my husband at college and we now reside in Sheboygan but I am originally from MI as well. Flip it over the heat source and let heat to as hot as possible. And yes, I’m from Lansing…. This site uses Akismet to reduce spam. Garnishes: tomatoes, picked turnips, mint, arugula, labneh, etc. Add the flour, remaining water and salt to the proofed yeast.
Manakeesh are pretty much a flatbread topped with a variety of possible toppings.
Deflate the dough by removing it from the bowl and pulling off four evenly sized balls of dough. Omg, found what I was looking for. Leave a comment below and share a picture and tag me on my Instagram @simplylebanese. . Can’t wait to try. Have a great day, This Sunday in Saigon felt just like the old days back home. Slice the pizza into 4pieces and serve immediately. Really easy dough to work with and roll out, and of course I love the za’atar.
We will permanently ban all users who do so.
My father would make fresh bread weekly, which we called Baba’s Bread, and my friends always found their way to my house to chow down on Baba’s Bread and Za’tar – or butter for those who don’t like the flavor of Za’atar. A ceramic pizza stone and a metal plate, each left in a hot oven for 45 minutes will have the same surface temperature, and should cook identically.