My Family Manaeesh Arabic Islamic Cheese Spread For Bread Recipes

MY FAMILY MANAEESH -- ARABIC/ISLAMIC CHEESE SPREAD FOR BREAD

Many food writers credit this as being a food of Lebanon and it is made in Lebanon. However, the original idea is Arabic/Islamic and is found in the Hebrew world as well. This has been made for centuries with little change to the original idea and is used in all of the Arabic/Islamic world. No matter the history it is yummy and makes a perfect mezze! Use a ricotta or dry curd cottage cheese for best results. This is also a Ramadan food for much of the Middle East and Morocco and is best/traditionally baked into the top of breads. c.\2005

Provided by Hajar Elizabeth

Categories Breads

Time 25m

Yield 10 serving(s)

Number Of Ingredients 6

My Family Manaeesh -- Arabic/Islamic Cheese Spread for Bread image

Steps:

Combine all ingerdients and let sit 2-4 hours for flavor to develop.
This can be made and spread on bread as is though is most commonly and traditionally placed onto the surface of a pita-type dough and pushed into the surface before baking. PLEASE DO NOT use feta cheese. It is not used and is far too salty for this.
In Morocco we do not see pita breas so we use a bread like "MY ROUGH KHOUBZ" which is posted here on zaar.
The thyme is used in some countries in up to 2 teaspoons It depends on your own tolerance for it and I like it as a forward flavor but not to overpower.
You can use stor bought pita bread and place the cheese onto the top of that, pushing slightly so it stays on and bake in a 375 degree oven until hot, approximately 8-10 minutes.
This makes approximately 2 cups of cheese mix.

Nutrition Facts : Calories 87, Fat 9.2, SaturatedFat 1.1, Sodium 116.6, Carbohydrate 1, Fiber 0.4, Sugar 0.2, Protein 0.9

Ingredients

1 1/2 cups white cheese (crumbled)
2 garlic cloves, crushed with
1/2 teaspoon salt
1/4-1/2 teaspoon ground thyme
1/2 cup chopped walnuts or 1/2 cup browned pine nuts
1/4 cup olive oil

CHEESE MANAKEESH

Cheese manakeesh, or mana'eesh, is a Middle Eastern flatbread topped with shredded Akawi cheese, which is similar to whole-milk mozzarella. This is a Lebanese-style manakeesh that I learned how to make from my mother. It's easy to prepare from scratch, but you can also use a 1-pound ball of store-bought pizza dough (or your favorite pizza dough recipe).

Provided by Yumna Jawad

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 8

Cheese Manakeesh image

Steps:

For the dough: Place the yeast in a large bowl. Add the warm water and stir until the yeast dissolves. Set aside until the mixture foams and the yeast activates, about 10 minutes.
Add the olive oil, salt and sugar and mix with a wooden spoon until combined. Wait a few minutes, then add the flour and mix until the dough becomes shaggy and you're no longer able to mix.
Transfer the dough to a floured surface, reserving the bowl, and knead by hand until it feels soft and stretchy, about 5 to 7 minutes. (Make sure you knead the dough enough. A properly kneaded dough will allow you to later shape it into smaller balls without it breaking.) Form a tight ball.
Coat the reserved bowl with oil, then place the dough back in the bowl. Cover with plastic wrap or a towel and set aside at room temperature to rise for 60 minutes.
When the dough is almost ready, preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
For the assembly: Divide the dough into 8 to 12 equal pieces, depending on how large you'd like the manakeesh, and place on the baking sheet. Use your fingers to spread each piece into a round flat disc about 1 1/2 inches thick. Top each disc with an equal amount of the cheese.
Bake until the dough is lightly golden and puffs slightly, about 10 to 12 minutes. Enjoy warm with fresh mint (if using).

Ingredients

2 1/2 teaspoons instant yeast
1 cup warm water
2 tablespoons olive oil, plus more for coating
1 teaspoon salt
1 teaspoon granulated sugar
3 cups all-purpose flour (see Cook's Note), plus more for shaping
8 ounces Akawi cheese, shredded (see Cook's Note)
Whole or chopped fresh mint leaves, for serving; optional

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MANAKEESH - SIMPLY LEBANESE

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Total Time 2 hrs 12 mins
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In a large bowl combine the yeast, sugar and ½ cup of the warm water. The water should not be too hot or the yeast will not proof. Mix together and set aside for about 10 minutes until foamy.
Add the flour, remaining water and salt to the proofed yeast. Using the dough hook of your stand mixer, begin mixing on low speed. Slowly add the oil and increase the speed until fully combined. If the dough is sticky, add more flour, a tablespoon at a time. If you find the dough wont combine, add water, also a tablespoon at a time. The dough can be made without a stand mixer and kneaded by hand.
Lightly flour the bowl and place the dough ball inside. Cover with a kitchen towel and let rise in a warm area for an hour, until doubled in size. After an hour or so, divide the dough into 12 balls. Recover with towel and let rise for an additional 30-45 minutes.

My Family Manaeesh Arabic Islamic Cheese Spread For Bread Recipes

MY FAMILY MANAEESH -- ARABIC/ISLAMIC CHEESE SPREAD FOR BREAD

CHEESE MANAKEESH

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