These "Pizza" Flatbreads Will Change Breakfast Forever!
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- Опубліковано 10 тра 2024
- These delicious topped flatbreads called Manousha (Manaeesh plural) are one of the most popular breakfast foods in the Middle East. They're soft, fluffy and coated in amazing toppings that pack them full of flavour. Whether it's stretchy cheese or spiced meat, they're all crazy popular and perfect for breakfast or a midday snack.
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Dough
250ml lukewarm water
8g dry active yeast
20g sugar
500g All Purpose Flour (roughly 11% protein)
6g salt
30g oil (2 tbsp)
Lahm-ajeen (makes 8 manousha)
250g beef or lamb mince
175g tomatoes
125g onions
30g tomato paste
2 tsp pomegranate molasses
1 tsp salt
1 tsp paprika
1/2 tsp black pepper
1/2 tsp cayenne pepper
Za’atar (makes 2-3)
50g za’atar
50g olive oil
Cheese (makes 3-4)
400g low moisture fresh mozzarella
pinch of salt
OR
400g Akkawi cheese (soak in tap water for 1 hour before shredding to remove excess salt) - Навчання та стиль
Your recipes get better and better - showing what the dough should look like and what it might look like if it isn't ready, plus what to do in that case, really makes the difference. Great stuff as ever guys :)
Came here to say this. Elite level cookery videos, particularly the kneading tips and knowing when gluten has been properly formed, which is tricky for beginners.
Thanks. I always do that with dough recipes. When you aren't making bread regularly it's tough to know when to stop. Technically you don't need to bloom the yeast the way I do, but because I use it so infrequently (like most people) it's safer to bloom and check
I moved away from the middle east years ago and manaeesh are one thing I miss most
Yeah it's cheap and 😋
Oh you're killing me! I literally have everything I need to do these, docker, spices, pizza stone. I got no excuse! Ahhh!
Do it! And report back..
You won’t regret it, they are so good!
YOU READ MY MIND! I just got an NYT Cooking email on the top 25 restaurants in Washington, D.C., and one is called Z and Z Manoushe Bakery. I was just looking at their website/menu, mourning the fact that they're located in Maryland and we don't have any bakeries like it where I live...then this vid is the first one I see when I pull up UA-cam.
100% gonna make these.
I experimented making lahmacun with impossible meat after I lost the ability to eat red meat and I was surprised that it actually worked out rather well. Nothing beats the real deal of course but, I thought I would let you folks know it can be done.
Ah that's awesome! Another common non meat filling is boiled potatoes with some cumin. Weird but it works
I was happy indeed when I found this channel. Not only is the information well organized and easy to follow, Obi makes an excellent and enthusiastic host. He looks like he can’t wait to tuck into the day’s recipe just as soon as the camera shuts off (if not before). Never trust a skinny cook! Bravo!
Man, the zatar and cheese version of these are the absolute best! I haven't had one in over 20yrs but just thinking about it is making me salivate...
That labna version at the end is epic when it's made with a light zatar manaeesh as the base, Or a breakfast one with egg...man this episode brings back so many memories of childhood and such
It’s 2am Sunday morning and I was just about to go to bed.
Yummy.
Oh how I miss these. There was a little bakery within walking distance from my flat in Al Ain, Emirate of Abu Dhabi which was on my way home from the bus stop. I'd grab one cheese and one labneh with olives and devour them as i walked. Fresh, hot, inexpensive, and tasty...
I'm not sure how popular these are in the UK, but they're relatively unknown in the U.S....and I hope that changes!
Dude, a slightly dry akkawi manousha on a Sunday morning. Heaven.
Wow !! Gotta try this , thank you from Quebec !
Hmmm lahmacun ❤ on Turkey we have them for lunch and dinner mostly but why not breakfast too the minced meat is marinated sour on top with sumac onions love your pizza apparatus
That cheese pull, legend.
Dude, fatayers are tomorrow's dinner and you just dropped this at the perfect time! Sweet
when I was doing my apprenticeship, 20 years ago, I would look forward to one of the lamb ones every tuesday when I had my TAFE(an australian school for trades etc) day in granville. there were 2 kebab shops within a minute walk from the train station and one of them sold these for $2.50. for how good they were and at such a low price I think they're probably the best food I've ever paid for.
man i am your fan for many years all you recipes are well researched and well explained. Most of them are well inline with food i eat in saudi for many years.
You can easily go to 65% hydration without any problems. Also thats a lot of yeast but its a sachet(ish?). Most countries sachets seem to be 7-9g. A wetter dough is easier to knead by hand. Good looking recipes. There's a nice place that sells these in Kilburn.
I love manousha especially the za'atar version. I like to mix a little sumac in there too just to give a fresh zing.
Great recpies as always Obi, I live 2 minutes from great manaeesh, knafeh and shawarma places in Manchester so I've never actually made your recipes for these things but still enjoy seeing how they're made and knowing that if I ever move away I know I'll be able to satisfy the cravings!
I've been meaning to try manoosheh since a shop opened up along my usual walking route.
Might be time to finally get around to that...
Nice! Time to work your way through the menu. My favourite is sausage and cheese
Sabaaaah el Xcher from the US. 😊 🇪🇬
just taking a second to appreciate your channel! recipes never dissapoint! a lil request, would love a video on adapting some of your recipes into pressure cooker for the lazy & busy
My sister has adapted some Middle Eastern rice dishes for an electric pressure cooker (we use a Noxxa). Once the spices and the appropriate amount of liquid have been added to the washed rice, use low pressure to cook it for about 10 minutes first. Then switch to steam for another 10-15 minutes to soften the rice and dry up any remaining liquids. The timing might need some adjustments depending on what brand of pressure cooker you use though, so keep that in mind.
Thanks for the tip!
Man, now I'm going to have to make a trip to the Mediterranean store and fingers crossed they got the ingredients
There's one more manakeesh you could check out; Kishek or Kshk, with tomatoe and onion. Delicious, too!
My stomach just growled at the sight of that thumbnail 🤤 Thank you!!
We go for Manaish every week to feel a little bit at home but now I can do them at home. Thank you!
I might be a little biased - being Lebanese myself - but if I could only choose one cuisine to have for the rest of my life it would be Lebanese cuisine.
Love your channel, can’t wait to try this!
I live near ottawa, Canada. Theres so much great lebanese food here, but i feel like these are slept on! There are a few places that make them marketed as Lebanese pies but more people need to know! Not only simple and delicious, but usually really affordable as well
Oh brother can't do this to me... I know what to do tomorrow.
these are so good for late morning snack or lunch
These look incredible!
I love your channel, sadly haven’t really watched it in a bit. But you taught me about za’atar and I will always be eternally grateful and watch your videos for more inspiration and cooking tips.
Thanks! 😊
Wonderful.
I have made these before, I make homemade pizza for work frequently. I’m glad it’s not too tricky, because I’ve had a lot of trouble finding similar (already made) flatbread in Philly since Bitars closed.
If anyone knows a place around here, I would appreciate a heads up.
I haven't had this for ages! Looking forward to this
Thank you for sharing, easy to make, delicious snacks and foods
I use the flip side of a wooden cutting board (the side with no gutters) as a peel. It helps to keep the board well oiled.
.wow yum just love your recipes
My MiL's church just did a middle eastern dinner last week that served flatbreads like this. I was wondering what they were called, since they were pretty much the only thing on the menu that I could imagine FiL trying, and boy have you got my back!
Fun fact, 6:26 is where manousheh gets its name from. نقش is the verb to engrave or make indents
I thought so! It's probably also to do with the traditional way that the edges are sometimes frilly or twisted by hand
I just tried making these. Replaced the mozzarella cheese with feta, since I thought the salty cheese would pair nicely with the ground beef, and wow, it did not disappoint! next time I'll try making them in a pan, since the bottom barely got brown, when I made them in the oven. Thanks for the recipe man!
Sounds awesome. If you have a cast iron pan, try using that in the oven to cook them
Thankyou so much for a new bread recipe, this is so cool and a new one for my list! Brilliant!
there was a bakery near my apartment in college that made these! - grabbed a zatar and meat one on days i had stupid early classes since it was the only place open at 5am
Love me these flatbreads so much thanks for sharing this
love the channel
I just made these using a cast iron pan ! They turned out GREAT ! Thank you yet again for an awesome recipe !
And thank you so much for the detailed explanations ! Made me confident they would be a success just by following every step with confidence !
Yay new upload!
I prefer baking soda & acid to leaven. It's so much quicker that I can make these in under 15 mins start to finish. Also, yeast gets expensive to buy for such a common staple as bread, and growing it is a long-term chore. I want to make flatbreads at a moment's notice.
Now here's the real trick: use your broiler. You don't need to preheat, and you don't need a stone (or a pizza oven). Just a cheap pizza pan or baking sheet. Broil on one side with no toppings yet. The edges will curl up a bit when it's ready to flip. You just have to watch it for those few minutes because it cooks so fast, but there's just enough time to prep the toppings. Add the toppings and broil that other side. It'll take less time than the first side.
I used to eat these all the time! Someone sold them out of a stand but they stopped coming back. You would order by flavor so I never knew what these were called or how to find them.
i grew up eating armenian lahmajoun, excited to try your lahm-ajeen!!
Fantastic!
wonderful!
I LOVE LOVE LOVE THIS CHANNEL!!!
Great ideas, thanks!
This video just made a subscriber.
Very well done 👍
And this is the reason why this channel continues to be my favourite UA-cam channel 🫂
Thanks for the new video, amazing quality as always.
Love your recipes, it's always simple and delicious.
Just made these 3 ways, and they are awesome, thank you for sharing!
Glad you like them!
Best manakeesh video I have come across! The tips and techniques are spot on.. thank you
Who told you I needed this recipe? I could not remember the name of it so I couldn't find it. Thank you.
What would be a good replacement for active yeast?
Can you list the ingredients in cups and spoons. Thanks.
For a second I thought it was gonna be lahmacun. Equally happy to learn the process on these!
…and then I arrived at the part of the video where you cover the lahmacun version. 😅 Didn’t realize it’s a specific topping, not the whole dish!
Man I love your channel, learning something new with every new video. Thank you and Free Palestine 🇵🇸!
bro I just had those the other day and I want to eat them every single day and night.
A cast iron skillet is also a great way to cook in oven or on the stove
Thank you - these look delicious! I have an ooni which I bought during the pandemic, and I will try making these! You said you don't usually like the meat one... I'm curious, why?
Some places use really fine ground meat, and that gives it a weird texture like crushed spam. But homemade the texture is much better with regular ground meat
These look fantastic. I will definately try them in my ooni. One question though. You didn't say how long to cook them.
It's about 1:40-2:00 you'll need to adjust depending upon how hot it is
@@MiddleEats Thank you sir.. Much appreciated.
Could you do a halal full English breakfast?
As always, excellent recipe. Just one question for you. When making the meat pies, I noticed in the video you added 1/2 tsp of sumac. However, in the written recipe, you omit the sumac. Was this on purpose? Did you decide to remove the sumac from the final recipe? Please confirm. Thank you.
It's a typo, I'll add it to the description
I wonder if adding some grilled halloumi cheese to the labneh sandwich would be good, especially if you needed to use cream cheese instead of labneh. I want to try that. Especially when tomato season hits.
Try it! I'm sure it would be delicious
Italians probably got their Pizza concept from the Middle East🤠
Everywhere there are tasty things and bready things, humans are slapping those things together, and it's truly incredible every time.
Yes, and also arancini… it is another version of arabic kibbeh… and in turkey icli köfte. And I love it. The arabic kitchen is very amazing.
You say these can be frozen. Can you please explain how to go about that? Cook them first ,freeze, thaw and microwave or can they be reheated in the oven?
Just curious, what advantage does docking the dough give? Is it simply to prevent too much or uneven rising?
Without docking, it will simply puff up into a balloon like a pitta bread. It's essential.
can we ake thee with whole wheat flour?
Have you tried browning the bottom in a hot cast iron pan and then cooking in the oven? I've baked other types of breads/pizza that way, but wondering if the quick cooking time would make this method difficult.
No we haven't tried that but don't think it's necessary. The bottom can crisp up pretty quick since it's a thin piece of dough and you still want it to be soft. If you try it let us know how it turns out :)
I'm sorry if this is rude or ignorant sounding...
We have a few bakeries in town that have something called Manoush or Manesh depending on the place... They look similar to this, are they just different words for the same thing (or just americanized words) or are they varied recipes by culture of origin? I love the zaatar and cheese ones that I get at the bakery down the street, they're so rich and hearty that you forget how light it really is, they're one of my favorite weekend breakfast treats.
again, apologies if this is an inappropriate thing to ask, I want to learn. Thanks.
It's probably the same thing yes. They're very popular all over the levant (Syria, Lebanon, Jordan, Palestine) and from town to town accents definitely change hence the translation changing as well. And you're spot on about the lightness while still being hearty! That's exactly why I love them so much
These are awesome, i like to put 2 together.. i get 1 meat,1 cheese then make it into 1 big flat bread sandwich.
Same. Lahm ajeen with cheese and a little chilli is sooooo good.
Has anyone tried these in an air fryer? Would love some tips and advice
Make your way to Green Lanes for excellent Lahmajun 👍🏻
Man now I want lahmacuns... I want lahmacuns with crab meat and lamb chop grounds. My god I'm hungry now
Manakish!
Shawarma man: "And don't forget za bomegranate molasses!!"
Technically not middle east but it would be cool to see some Armenian recipes.
Pomegranate molasses be swapped out, or will replacing it result in not getting that nostalgia flavour I am looking for?
For a true Lebanese style it's necessary, but may you can add something else that's sweet and tangy
30 minutes fermentation is ultrashort and makes the process of fermenting pretty much pointless. Alternative: Mix, do not knead, put it in the fridge until the next day. Enjoy full flavour dough. Pick more dough from your fridge along the week in order to prepare more "pizzas", it is going to improve in flavor.
If you are going for an overnight fermentation, which I prefer, mind the amount of yeast in the recipe
Don't use vegetable oil. Olive oil only
Lebanese word for it is man’oushe , plural mana’ish 😊
well.. now you've made me do it.. need to drive 1 hour 15 mins on the M25. I hope youre happy! xD
Ahahahah good luck, that's your whole Sunday. If you're going to park royal, you can go to beit el zaytoun instead for a sit down experience
Well actually pizza is an Italian version of a middle eastern older recipe. Pizza does come from Pide.
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My oven only goes to 240 :(
The lack of fibre in the flour is concerning. It's also not good for your blood glucose levels.
The last topping is what????
Za what???
Please help...
mmmmm leoparding
Reminds me of lahmacun
Yeah lahmajeen and Lahmacun are the same food just in different countries and different ingredients. The Armenian and Syrian versions are slightly different too
Surely flat breads don’t have yeast ?? Maybe I’m wrong
Yeast adds flavour to the dough through fermentation.
Your recipe is totally fattening.
I’ve been making them several years but always looking to improve, shukran for sharing your tips, can’t wait to make the next batch!!🫡