Authentic Lebanese Manaeesh Recipe
2 cups Unbleached Flour
1/4 tsp Mahlab (Ground St. Lucie Cherry Pit)
1 tsp Salt
1 cup Milk (tepid)
1 tsp Sugar
1/2 tbsp Dry Active Yeast
3 tbsp Sunflower Oil
2 tbsp Zaatar Mix
1 tbsp Olive Oil
Manaeesh a.k.a Lebanese pizzas or pies are definitely the go-to choice of breakfast for any Lebanese. Nothing beats a fresh, warm Manousheh in my humble Lebanese opinion.
To start preparing the dough, you want to mix the flour, salt, and Mahlab in a bowl. You can find Mahlab at any Middle Eastern grocery store; It is the ground pit of St. Lucie cherries and it gives the dough that Lebanese traditional scent and flavour! In a separate bowl, bloom the yeast in warm milk with the sugar. Once the yeast has had time to sit and froth, add the oil, mix the wet ingredients well. Pour the mixture onto the dry ingredients and knead the dough for 5-8 minutes until it forms a soft ball. Place the dough in an oiled bowl and cover it.
Let the dough rest somewhere warm until it doubles in size. I love using the bottom drawer of my oven to proof my dough, as the oven is preheating to 375F. Once the dough is ready, divide it into small balls and roll them out until they are an 1/8 of an inch thick and lay them out on a lined baking sheet.
In a small bowl, prepare the Zaatar mix with olive oil and spread it on the rolled-out dough. Bake the Manaeesh for at least 8 minutes or until they are slightly golden on the bottom. You can also use a mix of Akkawi and Mozarella cheese, I sometimes even use cheddar.
Once your Manaeesh are ready, enjoy them with a platter of fresh veggies and a cup of English Breakfast tea!
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