Manaquis Bil Zatar Thyme Bread Lebanon Middle East Recipes

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ZA'ATAR MANAQISH RECIPE



Za'atar Manaqish Recipe image

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!

Provided by The Mediterranean Dish

Categories     Appetizer

Number Of Ingredients 11

1 cup lukewarm water
1/2 tsp sugar
2 1/4 tsp active dry yeast (one package active dry yeast)
3 cups unbleached all-purpose flour, more for dusting
1 tsp salt
2 tbsp Private Reserve extra virgin olive oil
7 to 8 tbsp quality Za'atar spice
1/2 cup Private Reserve extra virgin olive oil
Fresh garden vegetables (tomato, cucumbers, radish)
Olives
Homemade labneh or feta cheese (omit if vegan)

Steps:

  • In a small bowl, combine water, sugar and yeast. Set aside for 10 minutes to foam.
  • In a large mixing bowl, combine flour, salt, and olive oil. Work the mixture with your hands. Now, make a well in the middle and pour in the yeast and water mixture. Stir until soft dough forms.
  • Turn dough onto a lightly floured surface and knead for 10 minutes or until dough is elastic, smooth, and no longer sticky (as you knead, if dough is too sticky for you, you can sprinkle just a tiny bit of flour to help it).
  • Form dough into a ball and place in a lightly oiled mixing bowl. Cover with damp cloth and place in a warm spot (inside a warmed but turned-off oven is a good place). Leave to rise for 1 hour and 30 minutes.
  • Punch dough down. Knead briefly and form into 8 small balls. Arrange on lightly floured surface, cover again and leave to rise another 30 minutes.
  • While dough is rising, mix together the za'atar spice and olive oil in a bowl.
  • Preheat the oven to 400 degrees F. Place a large baking sheet in oven while heating.
  • Lightly oil the heated baking sheet and set near you. Flatten the dough into small discs about 5 inches in diameter. With your finger tips, make indentations in discs and add about 1 tbsp za'atar topping in the middle of each disc, leave a narrow boarder around. Arrange discs in prepared oiled baking sheet (use two sheets if needed, do not crowd the manaqish).
  • Bake in 400 degrees F heated-oven for 7 to 8 minutes or until the dough is slightly browned on bottom and edges (za'atar topping will remain liquidy at this point). Remove from heat and let sit for 5 minutes or so, the topping will dry and settle into dough.
  • Serve za'atar manaqish warm or at room temprature with assorted vegetables, olives, feta cheese, or homemade labneh.

Nutrition Facts : Calories 291 calories, Sugar 0.4 g, Sodium 294.8 mg, Fat 13 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 38.2 g, Fiber 2.5 g, Protein 5.5 g, Cholesterol 0 mg

MANAQUIS BIL-ZA'TAR -- THYME BREAD (LEBANON -- MIDDLE EAST)



Manaquis Bil-Za'tar -- Thyme Bread (Lebanon -- Middle East) image

This recipe combo was found more or less intact in the 2002 cookbook, Mediterranean Street Food. Preparation time does not include time needed for dough to rise.

Provided by Sydney Mike

Categories     Yeast Breads

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 teaspoon active dry yeast
1/2 cup warm water, divided
1 3/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons powdered thyme
1 tablespoon sumac
3/4 teaspoon sesame seeds
1 dash salt, to taste
1/2 cup extra virgin olive oil (actually "just under 1/2 cup")
1 small onion, finely chopped (optional)

Steps:

  • FOR THE DOUGH: In a small container stir together yeast & 1/4 cup warm water, then set asde for 5-10 minutes.
  • In a large mixing bowl, whisk together flour & salt, then make a well in the center & pour in the oil.
  • Work in the oil with your fingertips until completely absorbed, then add the yeast water & knead with your hands for several minutes.
  • Gradually add another 1/4 cup warm water & knead until dough is smooth & elastic, then form into a ball, cover with a damp cloth & leave in a warm place for 1 hour, or until doubled in size.
  • FOR THE TOPPING: In a skillet over medium heat, combine thyme, sumac & sesame seeds, stirring continuously until the aroma rises & the mixture is slightly toasted. Salt to taste & set aside to cool slightly.
  • In a small bowl, mix together all the topping ingredients.
  • Divide the dough into 4 equal portions & roll each into a ball.
  • Dip the first ball of dough in flour on all sides, then shake off the excess before rolling it into a thin disk about 1/8-inch thick.
  • Make a few dimples across the flat dough, pressing hard with the tips of your fingers (done to stop oil in the topping from running out during cooking), then spread a quarter of the topping over the disk of dough.
  • Place a nonstick skillet over medium heat & cook the dough in the skillet, topping side up, for 3-5 minutes or until bottom is crisp & lightly golden.
  • Repeat the procedure to make the rest of the breads.
  • Serve hot or warm, either plain or with some yogurt or . . .

LEBANESE THYME BREAD



Lebanese Thyme Bread image

Enjoy a Middle Eastern snack with this recipe for a tasty flat bread, flavoured with thyme and sesame seeds.

Provided by English_Rose

Categories     Breads

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 9

1 tablespoon dried yeast
1 teaspoon sugar
1 1/3 cups warm water
1 1/8 lbs plain flour
1 teaspoon salt
6 tablespoons olive oil
2 teaspoons dried thyme
1 teaspoon dried marjoram
3 tablespoons sesame seeds

Steps:

  • In a small bowl, mix together the yeast sugar and 2-3 tablespoons of the warm water and set aside.
  • Sift the flour into a mixing bowl and add in the salt. Make a well in the centre of the flour and pour in the yeast mixture and the remaining warm water.
  • Knead together until the mixture forms a stiff dough.
  • Knead the dough on a lightly floured surface for 10-15 minutes, adding in a tablespoon of olive oil to the dough to soften it.
  • Wash and dry the mixing bowl and rub with a little of the olive oil. Return the dough to the ball and roll it around the bowl until well oiled. Cover with a clean cloth and set aside in a warm place to rise for 2 hours.
  • Knead the dough again, then divide it into 10 portions.
  • Roll each dough portion between your palms until smooth and round.
  • Using a rolling pin, roll out each portion into a circle. Cover the dough circles and set aside for 20 minutes.
  • Preheat the oven to 450°F Place 2 large baking sheets in the oven to heat up.
  • Brush the tops of each dough circle with a little of the olive oil. Mix the remaining olive oil with the thyme, marjoram and sesame seeds and spread the mixture evenly over the surface of each dough circle.
  • Slide the dough circles onto the hot baking sheets and bake for 8-10 minutes.
  • Remove and cool. Serve.

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