Zaatar and Cheese Manakish
Let me tell you about this Lebanese delight that's all the rage in the streets of Beirut: manakish! These flatbreads generously topped with zaatar, that herb blend perfumed with sumac and sesame, are the perfect snack any time. The melting cheese adds a gourmet touch that will delight your taste buds. As I was making this recipe, I thought about the difference between Lebanese hummus and Israeli hummus: actually, they are quite similar, but Lebanese is often creamier due to an extra amount of tahini. For this recipe, you can adapt the cheese to your liking, but akkawi, a slightly salty white cheese, is traditional. So put on your apron and travel to Lebanon with this simple and tasty recipe that you can enjoy as a sandwich, main dish, or meze!
Ingredients
- flour500 g
- baker's yeast1 packet (7 g)
- sugar1 teaspoon
- salt1 teaspoon
- warm water300 ml
- olive oil4 tablespoons (2 for dough)
- zaatar (Lebanese herb blend)4 tablespoons
- akkawi cheese or shredded mozzarella200 g
Instructions
- 1
In a bowl, mix the yeast, sugar, and a little warm water; let foam for 10 minutes.
- 2
In a large bowl, mix the flour and salt. Add the yeast mixture, remaining water, and 2 tablespoons of oil. Knead until smooth and elastic. Cover with a cloth and let rise for 1 hour.
- 3
Preheat oven to 220°C. In a small bowl, mix the zaatar with 2 tablespoons of olive oil to form a paste.
- 4
Divide the dough into 4 balls. Roll each ball into a disc about 1 cm thick.
- 5
Brush each disc with the zaatar mixture, then spread the shredded cheese on top.
- 6
Bake the manakish for 10-12 minutes until golden. Serve hot.
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