The Manakish are well known in the Levant especially in Lebanon, Syria, Jordon and Palestine. It is about thin round pieces of dough. Several sauces are being put over it like (thyme, olive oil, cheese, red bell pepper and olive oil…etc). It is being spread over a wooden flat surface then being put in an oven over high heat. It is served hot.
The secret in adding water to thyme mixture is to keep the manakish soft after baking.
2 cups flour
½ cup warm water
2 tsp. yeast
½ tsp. salt
½ tsp. sugar
¼ cup oil
6 spoons green thyme with sesame and spices
½ cup olive oil
1 tbsp. water
- Put the yeast, sugar and 2 spoons warm water in a cup and mix with a fork.
- Put the cup in a warm place for about 5 minutes.
- Sieve the flour, salt and sugar in a large plate or mix well with manual mixer. Pour the yeast mixture with the water and oil in the middle of the flour.
- Mix the liquids and flour and combine then keep kneading with hand for some minutes.
- Leave the dough in a warm place to be multiplied.
- Spread some flour over surface and flip the dough over it.
- Cut the dough into balls and leave for 5 minutes to rest.
- Flatten each ball with hand then with tools to form a loaf with thickness of ½ cm.
- Prepare the thyme mixture: In a deep pot mix thyme with olive oil and water.
- Spread the filling over the dough ieces and arrange the makanish in a tray, which is oiled with oil and flour. Place the tray in the middle part of oven at 200-degree Celsius.
- When the bottom of manakish becomes slightly golden, take the tray off oven.