Zutaten
Mehl1.5 cup
Pflanzenöl0.5 cup- Warm Water1 cup
Zucker1 teaspoon
Hefe0.5 teaspoon
Salz1 pinch- Dried Za'atar, Ground4 tablespoon
Sumach3 tablespoon- Sesame, Toasted3 tablespoon
Olivenöl0.5 cup
Wasser0.3 cup- Salz1 teaspoon
Schritte
- 1
To prepare the za'atar mixture, place the za'atar, sumac, sesame, and salt in a pot over heat. Toast for 5 minutes, then remove the pot from the heat and let it cool.
5 MinBenötigte Werkzeuge:
Topf - 2
When the za'atar mixture cools, place it in a deep bowl and add the olive oil and water on top. Mix well to obtain a homogeneous za'atar mixture. Set aside until needed.
5 MinBenötigte Werkzeuge:🍳Deep Bowl - 3
To prepare the dough, mix the flour, sugar, yeast, and salt together well. Add the oil and mix again. Then gradually add the water and knead the ingredients well to obtain a soft and cohesive dough.
10 MinBenötigte Werkzeuge:
Rührschüssel - 4
Cover the dough with a plastic bag and let it rest for half an hour in a warm place. When it doubles in size, it is ready to use.
30 Min - 5
Divide the dough into balls the size of an egg and let them rest for 15 minutes.
15 Min - 6
Roll out the dough balls with a rolling pin until they become round with a thickness of 0.5 cm. Place a tablespoon of the za'atar filling on each dough circle and spread it to cover the entire circle.
10 MinBenötigte Werkzeuge:🍳Rolling Pin - 7
Place the za'atar-covered circles on a greased baking sheet, then place the sheet in the oven at medium heat.
10 MinBenötigte Werkzeuge:
Backblech - 8
When the bottom of the dough turns golden brown, remove the sheet from the oven and transfer the manakish to a serving dish.
5 Min
Nährwertangaben
Mehlpro 100gPflanzenölpro 100gZuckerpro 100gHefepro 100gSalzpro 100gSumachpro 100gOlivenölpro 100gWasserpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.