Manakeesh is one of the typical delicious food of the Middle East that looks like a pizza. manakish zaatar is usually only wear traditional, one of the local spice mixed with olive oil and sesame seeds for toppingnya which is smeared on the dough before baking. However, over the growing period. This meal is usually given in the form of toppings cheese, diced tomatoes, spicy sauce, minced meat, and onions. The cheese used for toppingnya is usually a type of cheese ackawi cheese has white i.e. saltiness.
Manakeesh is usually served for breakfast in the morning. But you could present it as a lunch menu as well as presented at the time of Ramadan. Well, for those of you who are curious with delicious. It would be nice if you make it yourself at home with our Recipe Guide Manakeesh Delectable Special Middle East below.
- lavash or wholemeal khobez flatbreads (see tips)
- 200g pack feta
For the Turkish salad:
- good-quality tomatoes, chopped into rough cubes
- ½ cucumber, chopped into rough cubes
- ½ small pack mint, leaves picked and torn
- 15 pitted black olives
- balsamic vinegar , for drizzling
- extra virgin ol ive oil, for drizzling
For the garlic yogurt
- 1 garlic clove, crushed
- 150ml pot natural or Turkish yogurt
For the za’atar dressing:
- ½ small pack oregano
- bunch thyme, leaves picked
- 150ml olive oil
- garlic cloves, crushed
- juice ½ lemon
- ¼ tsp sumac
- sesame seeds, toasted
First, make the salad. Add the tomato, cucumber, mint and olives to a large bowl, drizzle over a little balsamic vinegar and some extra virgin olive oil, then mix to combine. Season to taste.
Stir the crushed garlic into the yogurt and mix thoroughly, then season and set aside.
To make the dressing, put the oregano, thyme, olive oil and garlic in a jug and blend with a stick blender. Add the lemon juice, sumac, sesame seeds and some seasoning, and stir well.
Spread one side of each flatbread with 2 heaped tbsp of the za’atar dressing, then top each with a quarter of the feta.
Fold the flatbreads in half or roll up and lightly fry each on both sides in a dry griddle pan over a medium heat until lightly toasted and golden. Keep warm on a low heat in the oven while you fry the others.
Serve with a pile of the Turkish salad, garnished with a dollop of garlic yogurt.