My Family Manaeesh Arabic Islamic Cheese Spread For Bread Recipes
CHEESE MANAKEESH
Cheese manakeesh, or mana'eesh, is a Middle Eastern flatbread topped with shredded Akawi cheese, which is similar to whole-milk mozzarella. This is a Lebanese-style manakeesh that I learned how to make from my mother. It's easy to prepare from scratch, but you can also use a 1-pound ball of store-bought pizza dough (or your favorite pizza dough recipe).
Provided by Yumna Jawad
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- For the dough: Place the yeast in a large bowl. Add the warm water and stir until the yeast dissolves. Set aside until the mixture foams and the yeast activates, about 10 minutes.
- Add the olive oil, salt and sugar and mix with a wooden spoon until combined. Wait a few minutes, then add the flour and mix until the dough becomes shaggy and you're no longer able to mix.
- Transfer the dough to a floured surface, reserving the bowl, and knead by hand until it feels soft and stretchy, about 5 to 7 minutes. (Make sure you knead the dough enough. A properly kneaded dough will allow you to later shape it into smaller balls without it breaking.) Form a tight ball.
- Coat the reserved bowl with oil, then place the dough back in the bowl. Cover with plastic wrap or a towel and set aside at room temperature to rise for 60 minutes.
- When the dough is almost ready, preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- For the assembly: Divide the dough into 8 to 12 equal pieces, depending on how large you'd like the manakeesh, and place on the baking sheet. Use your fingers to spread each piece into a round flat disc about 1 1/2 inches thick. Top each disc with an equal amount of the cheese.
- Bake until the dough is lightly golden and puffs slightly, about 10 to 12 minutes. Enjoy warm with fresh mint (if using).
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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