Open-faced thyme pies - manakeesh bi zaatar
A flat dough topped with a mix of thyme, sumac, sesame grains and olive oil, then oven baked. You can find it in all bakeries in Lebanon; it is a traditional breakfast pie. A perfect appetizer too when served in small sizes.
Open-faced thyme pies - manakeesh bi zaatar
A flat dough topped with a mix of thyme, sumac, sesame grains and olive oil, then oven baked. You can find it in all bakeries in Lebanon; it is a traditional breakfast pie. A perfect appetizer too when served in small sizes.
Cooking Instructions
- 1
In a bowl, mix all the thyme mixture ingredients together. If needed add some water to get a medium fluid mixture.
- 2
To prepare the dough: mix the flour, sugar and the water dissolved yeast. Add the vegetable oil and mix again. While kneading, gradually add the water until you get a well-combined dough.
- 3
Cover the dough with a plastic wrap and leave it to rest in a warm place for at least 1 hr.
- 4
After the dough has risen, knead it again, with some flour on your hands. Divide the dough into big parts and roll each part on a lightly floured surface using a rolling pin. Cut the dough into 10 cm diameter circles using a circular pastry cutter.
- 5
Top each circle with 1 tablespoon of thyme mixture.
- 6
Slightly grease 2 oven trays with olive oil and place the manakeesh on them. Bake at medium heat for around 20 min or until the bottom of the dough turns lightly brown.
- 7
Serve warm or at room temperature.
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