Manekeesh or Manaqish is almost the equivalent of baked flatbread pizza in the Middle East. The Manaqish term is rooted in the Arabic verb naqash which literally means sculpting or cutting out. After rolled flat, the dough is pressed by the fingertips to form small dips to rest in the topping.
Manaqish are usually made from smaller amounts of dough leftover from regular baking. Usually, classic manaqish has one of three toppings: hazelnut lamb, cheese, or a combination of za’atar spice and olive oil.
Manakeesh is a very popular breakfast meal in Levantine. It consists of a flatbread overlaid with a variety of potential toppings. Za’atar, cheese, and onion, and tomato, or a combination thereof, are only a couple of those toppings.
About Lebanese Manakeesh Pizza Recipe
The dough recipe is homemade. You can most definitely use all-purpose flour if you choose, but with bread flour, the dough comes out fluffier!
You blend an even ratio of Za’atar with olive oil or vegetable oil can also be used. The most widely used cheese in manakeesh is a white salty cheese known as akawi. A milder cheese, called Nabulsi is also used. You may also use the queso blanco combined with mozzarella as a tasty alternative with a pinch of salt.
You can also make these a week or two ahead and freeze them in freezer bags. Then, you can take as many manakeesh as you need out to thaw overnight in the fridge or at room temperature. Warm them up in the oven at a low temperature. Click here to learn more information about international recipes.
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