Lebanese Cheese Manakish

Ingredients:

3 cups- All-purpose flour, plus more for dusting

2 tsp. Dry yeast

½ tsp. Sugar

2 tbsp. Olive oil, plus more for greasing

Cheese (Akawe, Akawi), as needed, grated

1 tsp. Salt

1 cup- Lukewarm water as needed

Method:

1. Combine the water, sugar, yeast, and let it stand for about 10 minutes until foamy.

2. Meanwhile, combine the flour and salt in a large bowl.

3. Add the olive oil and work it in with your fingers.  Make a well in the center, add the yeast and water mixture, and stir to form a soft dough.

4. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave the dough to rise in a warm place for about 1 hour until it doubles in size.

5. Pre-heat the oven to 200 degree C.

6. Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover with a damp cloth or plastic wrap, and let stand for about 15 minutes.

7. On a lightly floured surface, flatten each ball of dough and roll it into a circle.

Press each circle with your fingertips to make little indentations for the topping to rest in.

8. Spread 1 heaping tablespoon of grated cheese over each round, leaving a ½ inch border around the edges.

9. Bake until lightly browned and crisp, about 8 minutes.

10. Serve warm right away or else cool on racks.

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Za’atar Flatbread (Mana’eesh bi Za’atar)

Makes 12 6” flatbreads

Ingredients:

For the dough:

2 ½ cups- Lukewarm water
1 tbsp. Yeast
1 tsp. Sugar
1 tbsp. Salt
6 – 7 cups- All-purpose flour or Bread flour

For Za’atar herb:

2 tsp. Oregano

2 tsp. Basil

2 tbsp. Ground Thyme

1 tsp. Whole Thyme

2 tsp. Savory

2 tsp. Ground Marjoram

½ tsp. Whole Marjoram

2 tbsp. Ground Sumac

½ cup- Sesame seeds, toasted

1 ½ tsp. Salt

Zest of 1 lemon

1/2 cup olive oil

Method:

Make the Dough:

1. Place the water in a large bowl.

2. Sprinkle the yeast over the water, sprinkle the sugar on top and let sit for 10 minutes, or until the yeast begins to foam.

3. Mix in the salt and half the flour. Add the rest of the flour one cup at a time, just until the dough holds together. Knead the dough well (either by hand or in a standing mixer), adding flour as necessary until the dough is smooth and shiny. You may need more or less flour than called for in the recipe.

4. Put the kneaded dough in an oiled bowl to rise, cover the bowl with plastic wrap and a dish towel, and put it in a warm spot. Let the dough rise for 1 hour, or until it has doubled in size.

5. Preheat the oven to 500°F.

6. Divide the dough into 12 pieces and pat each piece into a 6” round flatbread.

7. Place the flatbreads on baking sheets with rims; 6 dough rounds fit on a half-sheet pan. Use your fingers to dimple the tops of each flatbread. Let the flatbreads rest for 20 minutes.

Make the Za’atar herb:

1. Grind the oregano, basil, savory, marjoram and thyme in a spice grinder or blender, making sure it’s free of sticks and stems.

2. Put the herbs in a glass jar with a tight sealing lid.

3. Add the sumac, sesame seeds, zest of lemon and salt and shake well to thoroughly combine.

4. Mix together the olive oil and Za’atar Herb.

5. Dimple the flatbreads one more time. Divide the topping between the flatbreads, about 1 tbsp. each, and spread it evenly over the flatbreads’ tops.

6. Bake the flatbreads, one baking sheet at a time, for 8-10 minutes, or until the flatbreads are golden. Serve immediately.

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