MANAKISH: THYME + CHEESE PIES

Formally known as ‘manakish’, nothing tastes more like home to us than these breakfast pies.

As most of you already know, I am one who loves being in the kitchen.  Whether it be something I stumbled upon, or an old family recipe, I always have the best time making things that people can enjoy.  Sundays are usually my go-to day to grab brunch, but I was feeling very homesick a few weeks ago and decided to make the easy version of ‘manakish’.  These are cheese, zaatar, and egg pies that my grandmother used to make for us from scratch when we were growing up and are famously known around the Arab world.

Knowing that I couldn’t make them as good as my grandmother (‘Taita’), I decided to take a few short cuts.  Thankfully they satisfied my cravings for a home away from home brunch.

A few notes: You can find zaatar and Nabulsi cheese at any Mediterranean grocery.  If you’re local, try Halal International Market. Also note that Nabulsi cheese is salty, so soak it in water before you crumble it.  If you’re running short on time, combine it with some mozzarella to tone the salt down.

If you make your own pizza dough, use that recipe for the base.  I used pre-made dough, and it turned out just fine.

“Manakish” : Thyme, Cheese, & Egg Breakfast Pies

2016-04-05 14:27:40

Manakish is a dish made of flatbread covered with various toppings, commonly eaten in Arab countries.

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Ingredients

1. 1 pound pizza dough, store-bought or homemade
2. 3/4 cup of zaatar
3. 3 tablespoons of olive oil
4. 1 package of Nabulsi cheese, or cheese of your choice
5. 1/2 cup of mozzarella cheese
6. 2 tablespoons of butter
7. 4 eggs
8. Optional: cucumbers & tomatoes, side dish

Instructions

1. Preheat oven to 400°F (the higher the temperature, the crunchier the crust).

For the toppings

1. Take zaatar and olive oil and combine in a bowl until dry spice turns into a paste. Don’t be afraid to add more olive oil if the paste seems to too dry. Set aside.
2. In another bowl, crumble Nabulsi cheese starting with just half of the packet. Add mozzarella and mix together. If you find yourself needing more topping, add the rest of the packet and a little more mozzarella.

Assembly

1. Roll out pizza dough to approximately 1/4-inch thick and use a round biscuit cutter (or another round tool) to shape dough into circles. Save scraps of dough to make zaatar twists.
2. Line baking sheet with parchment paper, and place dough onto pan. Prick dough with a fork to allow the air bubbles to be released. If you see the dough shrinking, allow it to rest and then knead out to 1/4-inch thickness again.
3. Pinch edges of dough to form pockets to hold toppings. Top each pie with toppings alternating between zaatar, cheese, and egg. Add salt and pepper to the egg pie and few slices of butter on cheese.
4. Take scraps of dough and place them in a triangle shape. Add zaatar to the short side of the dough triangle and roll up in the shape of a crescent. Place on another baking sheet and set aside.
5. Bake sheets for 8-12 minutes and keep watch to make sure pies don’t burn. Slice up the vegetables and enjoy.

Notes

1. *As mentioned previously, Nabulsi cheese is very salty. If you have time, soak the cheese in water to remove some of the salt. If not mozzarella will do the job just fine.
2. *All foreign ingredients can be found at a local Mediterranean market. Zaatar consists of a mixture of dry thyme, sumac, and sesame seeds.

By Always Two Fabulous

Adapted from Taita’s Manakish

Adapted from Taita’s Manakish

Always Two Fabulous https://alwaystwofabulous.com/