Middle Eastern Thyme Breads Recipes

MANAQUIS BIL-ZA'TAR -- THYME BREAD (LEBANON -- MIDDLE EAST)

Steps:

• FOR THE DOUGH: In a small container stir together yeast & 1/4 cup warm water, then set asde for 5-10 minutes.
• In a large mixing bowl, whisk together flour & salt, then make a well in the center & pour in the oil.
• Work in the oil with your fingertips until completely absorbed, then add the yeast water & knead with your hands for several minutes.
• Gradually add another 1/4 cup warm water & knead until dough is smooth & elastic, then form into a ball, cover with a damp cloth & leave in a warm place for 1 hour, or until doubled in size.
• FOR THE TOPPING: In a skillet over medium heat, combine thyme, sumac & sesame seeds, stirring continuously until the aroma rises & the mixture is slightly toasted. Salt to taste & set aside to cool slightly.
• In a small bowl, mix together all the topping ingredients.
• Divide the dough into 4 equal portions & roll each into a ball.
• Dip the first ball of dough in flour on all sides, then shake off the excess before rolling it into a thin disk about 1/8-inch thick.
• Make a few dimples across the flat dough, pressing hard with the tips of your fingers (done to stop oil in the topping from running out during cooking), then spread a quarter of the topping over the disk of dough.
• Place a nonstick skillet over medium heat & cook the dough in the skillet, topping side up, for 3-5 minutes or until bottom is crisp & lightly golden.
• Repeat the procedure to make the rest of the breads.
• Serve hot or warm, either plain or with some yogurt or . . .

MANAAEESH FLATBREAD

Steps:

• Mix yeast with warm water in a large mixing bowl and allow to stand until a creamy layer of foam appears, about 10 minutes. Whisk in 1/4 cup olive oil, then gradually stir in flour and 1/2 teaspoon kosher salt.
• Transfer dough to a floured surface and knead until smooth and just a little bit sticky, 10 to 12 minutes. Place dough into an oiled bowl and turn dough around in bowl to coat surface with oil; cover bowl and refrigerate dough overnight. (Dough should double in size.)
• Coat a 9x13-inch baking sheet generously with 2 tablespoons olive oil; place dough in the center of the baking sheet and flatten into a thick disk. Cover dough with plastic wrap and let double in size, about 1 1/2 hours.
• Use your palms and fingers to gently press and stretch dough to the edges of the oiled baking sheet, making the flatbread as even in thickness as you can. With fingertips, make small indentations in the dough. Brush dough with remaining 2 tablespoons olive oil.
• Stir za'atar and 3/4 teaspoon kosher salt together in a small bowl and sprinkle evenly over the flatbread. Let dough rest for 30 minutes uncovered.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake flatbread in the preheated oven until golden brown, 15 to 20 minutes.

TA'MIYYAH - MIDDLE EASTERN BROAD BEAN / FAVA BEAN PATTIES

Steps:

• Drain & rinse soaked or tinned beans. Remove skins.
• Combine prepared ingredients and process in 2 lots using steel blade. Mix well to evenly distribute flavours, rest mixture 30 minute then fry as directed above.
• Let mixture rest for 30 minutes.
• With wet hands shape about a tablespoon of mixture at a time into thick patties about 4 cm (1-1/2 inches) in diameter. Place on a tray and leave at room temperature for 20 minutes.
• Heat oil to 180C or until a cube of bread turns golden in 1 minute. Fry the Ta'miyyah a few at a time until deep golden brown, turning to brown evenly. Each lot should take 5 minutes to cook. Drain on paper towels.
• Serve hot with flat bread such as Khoubiz, Salata Tahina and assorted salad vegetables, such as tomato, cucumber, sweet peppers and lettuce.