This fluffy Lebanese manakish recipe is not only easy to make but has that special ingredient that will reward you with a special fluffy dough in real-time.
Ask any Lebanese about his favorite breakfast; you will get almost the same answer from all: Lebanese Manakish. As you walk in the streets of Lebanon, especially in the morning time, you will smell the aroma of the manakish going out from the Lebanese bakeries, famously known as “fern” in the Lebanese dialect. As you step into these bakeries, you will spot Lebanese flocking around to satisfy their hunger and cravings with a delicious “Man’oushe”.
These manakish, known as Lebanese pizzas, are usually topped with zaatar (dried thyme mixed with roasted sesame and olive oil), cheese, minced meat, and kishik (yogurt-derived product), labneh, wild zaatar, and so on.
If you trot around the streets, you will find different types of bakeries. Some bakeries tend to bake the manakish in a gas or wood oven, while others use the “Saj”. Saj is a sort of black hot plate that comes with a curved shape. And for a fact, although manakish is a famous breakfast dish, and an all-time meal, wherever, whenever.
If you are reading this blog, this means you want to learn how to prepare these delicious Lebanese Manakish the best way. And I promise you will get what you want. This fluffy Lebanese manakish recipe is not only easy to make but has that special ingredient that will reward you with a special fluffy dough in real-time. It is one of the healthy food recipes you will do. No worries, no fake promises, just delicious Lebanese manakish made at home.
Manakish is a flatbread made with soft dough and baked in different ways after adding one of many topping options. Toppings can vary from zaatar or thyme, cheese, shanklish, labneh, meat, kishik, sausages, and so on.
You can make Manakish in different sizes whether in small pizza sizes or small circular shapes. First, you need to roll the dough flat then press with your fingers to create small hollows that allow the topping to fit perfectly.
To prepare the dough, start first by activating the dry yeast. You will need to use a cup of lukewarm water to dissolve the yeast and wait until it becomes foamy.
Once the yeast is active, start combining the ingredients and proceed into kneading the dough. Once you finish kneading the dough, cover it and let it rest in a room temperature environment for half an hour.
– For the zaatar manakish, you need to mix the zaatar spice, roasted sesame, and olive oil in a bowl.
– For the cheese, most cheese manakish are made with Akawi cheese. However, many tend to use kashkawan or mozzarella. You can blend two or all these cheese types and sprinkle some herbs such as thyme or oregano.
– For the kishik manakish, add chopped tomato, diced onion, and olive oil to the kishik and mix them all.
– Lahmujin, add chopped onion and tomato to the minced meat along with salt and pepper to taste. You can add as well chopped parsley or pomegranate molasses based on your preference.
To prepare the dough, you need a handful of ingredients that you will easily find in your kitchen. It means that you can prepare this manakish anytime you want!
The list of ingredients includes flour, sugar, salt, active dry yeast, yogurt, vegetable oil, milk, and lukewarm water.
Now let me stress a bit on two main ingredients. First is the lukewarm water. Many people do not understand the importance of water temperature. However, it is wrong. You need lukewarm water, water at 43 degrees, to be able to activate the yeast. Two main tips over here: avoid mixing the yeast with salt before the yeast is activated, and ensure that a foam appears on top of the yeast and water mix before preparing the dough.
The second ingredient to stress is the magic ingredient, yogurt. The added yogurt is what will reward us with soft fluffy manakish at the end. Therefore, do not skip this main ingredient.
When I make manakish, I prepare a large quantity and store them in the freezer for up to 3 months. However, I keep some in an air-tight container in the fridge to eat for a week.
Though you can always warm the manakish in the microwave, I prefer to make it warm in the oven. It goes out with great taste and crispiness.
If you are kneading the dough manually, then you need to knead for 10 minutes. However, if you are using a stand mixer, you will have to knead for 8 minutes. As a rule of thumb, try to poke the dough with your finger. If it bounces back, then it is ready. If it stays the same, then continue kneading. Remember that you are looking for a soft and smooth dough as a result.
Mainly, this is a yeast-related issue. Look for one of these three reasons:
If you are using the exact amount of water and flour in a recipe, this may depend on the quality of flour you are using. If you face this issue, try adding more flour, one spoon at a time.
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This fluffy Lebanese manakish recipe is not only easy to make but has that special ingredient that will reward you with a fluffy dough in real-time.
Calories: 254 kcal per serving | Serving size: 1 | Number of servings: 10
Total Fat 12 g | Saturated Fat 2 g | Cholesterol 0 mg | Sodium 16 mg | Potassium 40 mg | Total Carbohydrate 32 g | Dietary Fiber 1 g | Sugars 2 g | Protein 5 g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 6% | Iron: 0%
* The Percent Daily Values are based on a 2,000 calorie diet