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Manakeesh Four Ways

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bread2

I was thinking about the Manakeesh (pronounced ‘m-naeesh’) bi Zatar from Sydney Road and decided that some home-made ones were in order. After mentioning this to A., we decided on M’naeesh bi Za’atar, bi Feta, bi Salami/Tomato/Jibne (cheese) and bi Zaytoun (olives).

I followed the recipe from Arabesque by Greg & Lucy Malouf and also compared it to a different one that was pretty much just flour and yoghurt. I much prefer this recipe as the dough is more pliable and the other dough tasted a little too sour for my taste.

Lebanese Bread
(based on recipe from Arabesque by Greg & Lucy Malouf)
500g mix of plain and stoneground flour, 20g salt, 30g yeast, 20g white sugar, 1.5 cups warm water
  1. Mix yeast, sugar and water and let sit 5 min until foamy.
  2. Add this to flour & salt mixture and mix with dough hook. Knead for 5-10 min until smooth, glossy dough forms.
  3. Cover with cling wrap and leave in warm spot until dough doubles in size.
  4. Knock dough back & divide into 16 balls. Roll each out into a round ~15-20 cm in diam.
  5. Top as you like and bake at 180C for around 10 min.

This entry was posted on Thursday, May 4th, 2006 at 10:14 pm and is filed under savouries. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

10 Responses to “Manakeesh Four Ways”

  1. mumistheword Says:
    May 4th, 2006 at 10:36 pm

    ..very tempting…I feel like breaking the bread and eat them right now…well done!

  2. Reb Says:
    May 5th, 2006 at 7:56 am

    That looks fantastic! I love Za’atar particularly.

  3. cin Says:
    May 5th, 2006 at 10:36 am

    mumistheword: Thanks! A. couldn’t decide which one he enjoyed the most.

    Reb: Mmm, zatar is wonderful isn’t it? I also use it when roasting chicken.

  4. Chubby Hubby Says:
    May 7th, 2006 at 6:37 pm

    Yum, I love Greg Malouf’s food. This looks excellent.

  5. Belinda Says:
    May 7th, 2006 at 7:34 pm

    Looks great!! I have friends who pick up the most amazing Manakeesh from Sydney Road.

  6. cin Says:
    May 8th, 2006 at 9:13 am

    CH: He’s got some pretty good recipes in his book so I’m going to work through them slowly.

    Belinda: We normally go to A1 Bakery, but Tabets is good too.

  7. Helen (AugustusGloop) Says:
    May 8th, 2006 at 11:38 pm

    omg i’ve been craving manakeesh for over a month now, but been too lazy to haul myself to a lebanese pizza shop out west.

    I love zaatar as well. Argh!

    Must. Stop. Drooling. Over. Photos.

  8. Terry Says:
    March 25th, 2009 at 4:58 am

    These look great! I love zaatar bread.

    How long does the dough take to double? Thanks.

  9. Cin Says:
    March 26th, 2009 at 6:30 pm

    @Terry

    It probably depends on the temperature in your kitchen so my dough normally takes around 2hr, but I have also had it sitting in front of a warm oven with the door ajar before to speed things up slightly.

  10. Laith Says:
    September 28th, 2010 at 3:38 pm

    Grrr… Not Lebanese… Arabic! Lol I want credit too goshdarnit!

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