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Zaatar and cheese Manakish

Zaatar and cheese Manakish, Zaatar and cheese Manakish

These Lebanese cheesy breads are called zaatar and cheese manakish are unbelievably good. I do hope you give these a go very soon.

We enjoyed them as a part of a Lebanese feast/dinner at home as one of the dishes that I prepared for our wonderful RM Cooking club this month. Our members have received a collection of stunning recipes from Lebanon to Syria. They will be available to all new members who join us this month.

Zaatar and cheese Manakish, Zaatar and cheese Manakish

Zaatar and cheese Manakish

 

These Lebanese cheesy breads are unbelievably good. I do hope you give these a go very soon.

We enjoyed them as a part of a Lebanese feast/dinner at home, and they were a huge hit with my family. I hope you love them.

Dough

1 x 7 g sachet of dried yeast
250ml of warm water
1 teaspoon of honey
1 tablespoon of extra virgin olive oil
400g flour
1.5 teaspoons salt

 

For the cheese filling
1 cup of grated mozzarella
1 cup of crumbled feta cheese or use ½ ricotta cheese
1 teaspoon of nigella seeds
1 teaspoon of sumac
1 tablespoon of finely chopped parsley
Sea salt
1 egg, lightly beaten

Zaatar spice blend for topping

 

Place yeast in a small bowl and combine with the warm water, honey, and oil. Stir gently to combine. Set aside for 5-10 minutes to activate.

In a mixing bowl, add the flour & salt & add to this the yeast mixture. Mix to incorporate and then knead for 10 minutes. Form into a ball & place in an oiled bowl, and cover with a clean tea towel or cling film. Set aside for an hour. It will double in volume.

Preheat oven to 250 oC & line a baking tray.

‘Knock back’ the dough by punching it just once. Add a little flour to your bench & tip the dough on the bench. Knead for just a minute and then cut into 8 portions. Form each piece into a ball.

Combine all of the filling ingredients.

Preheat oven to 250oC & line a baking tray.

‘Knock back’ the dough by punching it just once. Add a little flour to your bench & tip the dough on the bench. Knead for just a minute and then cut into 8 portions. Form each piece into an oval/football shape approx. 4 mm thickness.

Add a generous amount of cheese filling to the centre and pinch both ends together (one at a time) to assist in making a boat shape.

Transfer to the lined baking tray. Repeat with the rest of the dough & filling. Sprinkle with a little zaatar.

Bake in the oven for 10 to 12 minutes until golden brown on the edges.

Nellie

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And, if you would love more recipes exclusive to our cooking club as well as weekly dinner inspiration and live online cooking classes, I’d love to invite you to explore our cooking club……please explore here RM Cooking Club.

P.S – If you would love to learn more about our food tours this year (they are going to be absolutely incredible), please don’t hesitate to reach out to us via email or check out our tours page this way. 

 

Zaatar and cheese Manakish

Zaatar and cheese Manakish, Zaatar and cheese Manakish

Zaatar and cheese Manakish

These Lebanese cheesy breads are unbelievably good. I do hope you give these a go very soon. We enjoyed them as a part of a Lebanese feast / dinner at home and they were a huge hit with my family. I hope you love them.
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Course: Breakfast, Appetizer, Dinner, Brunch
Cuisine: Lebanese
Diet: Vegetarian
Prep Time: 1 hour
Cook Time: 12 minutes
Servings: 8 breads
Calories: 303kcal
Author: Nellie Kerrison | Relish Mama
Cost: $15

Equipment

  • 1 Small Bowl
  • 1 large bowl for the dough
  • 1-2 Baking trays

Ingredients

Dough

  • 1 x 7 g sachet of dried yeast
  • 250 ml of warm water
  • 1 teaspoon of honey
  • 1 tablespoon of extra virgin olive oil
  • 400 g flour
  • 1.5 teaspoons salt

For the cheese filling

  • 1 cup mozzarella grated
  • 1 cup feta crumbles or use ½ ricotta cheese
  • 1 teaspoon nigella seeds
  • 1 teaspoon sumac
  • 1 tablespoon parsley finely chopped
  • Sea salt
  • 1 egg lightly beaten
  • Zaatar spice blend for topping

Instructions

  • Place yeast in a small bowl and combine with the warm water, honey, and oil. Stir gently to combine. Set aside for 5-10 minutes to activate.
  • In a mixing bowl, add the flour & salt & add to this the yeast mixture. Mix to incorporate and then knead for 10 minutes. Form into a ball & place in an oiled bowl, and cover with a clean tea towel or cling film. Set aside for an hour. It will double in volume.
  • Preheat oven to 250oC & line a baking tray.
  • ‘Knock back’ the dough by punching it just once. Add a little flour to your bench & tip the dough on the bench. Knead for just a minute and then cut into 8 portions. Form each piece into a ball.
  • Combine all of the filling ingredients.
  • Preheat oven to 250oC & line a baking tray.
  • ‘Knock back’ the dough by punching it just once. Add a little flour to your bench & tip the dough on the bench. Knead for just a minute and then cut into 8 portions. Form each piece into an oval/football shape approx. 4 mm thickness.
  • Add a generous amount of cheese filling to the centre and pinch both ends together (one at a time) to assist in making a boat shape.
  • Transfer to the lined baking tray. Repeat with the rest of the dough & filling. Sprinkle with a little zaatar.
  • Bake in the oven for 10 to 12 minutes until golden brown on the edges.

Nutrition

Calories: 303kcal | Carbohydrates: 40g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 749mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg

 

 

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