My Family Manaeesh Arabicislamic Cheese Spread For Bread Recipes

CHEESE MANAKEESH

Steps:

• For the dough: Place the yeast in a large bowl. Add the warm water and stir until the yeast dissolves. Set aside until the mixture foams and the yeast activates, about 10 minutes.
• Add the olive oil, salt and sugar and mix with a wooden spoon until combined. Wait a few minutes, then add the flour and mix until the dough becomes shaggy and you're no longer able to mix.
• Transfer the dough to a floured surface, reserving the bowl, and knead by hand until it feels soft and stretchy, about 5 to 7 minutes. (Make sure you knead the dough enough. A properly kneaded dough will allow you to later shape it into smaller balls without it breaking.) Form a tight ball.
• Coat the reserved bowl with oil, then place the dough back in the bowl. Cover with plastic wrap or a towel and set aside at room temperature to rise for 60 minutes.
• When the dough is almost ready, preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• For the assembly: Divide the dough into 8 to 12 equal pieces, depending on how large you'd like the manakeesh, and place on the baking sheet. Use your fingers to spread each piece into a round flat disc about 1 1/2 inches thick. Top each disc with an equal amount of the cheese.
• Bake until the dough is lightly golden and puffs slightly, about 10 to 12 minutes. Enjoy warm with fresh mint (if using).

MY FAMILY MANAEESH -- ARABIC/ISLAMIC CHEESE SPREAD FOR BREAD

Steps:

• Combine all ingerdients and let sit 2-4 hours for flavor to develop.
• This can be made and spread on bread as is though is most commonly and traditionally placed onto the surface of a pita-type dough and pushed into the surface before baking. PLEASE DO NOT use feta cheese. It is not used and is far too salty for this.
• In Morocco we do not see pita breas so we use a bread like "MY ROUGH KHOUBZ" which is posted here on zaar.
• The thyme is used in some countries in up to 2 teaspoons It depends on your own tolerance for it and I like it as a forward flavor but not to overpower.
• You can use stor bought pita bread and place the cheese onto the top of that, pushing slightly so it stays on and bake in a 375 degree oven until hot, approximately 8-10 minutes.
• This makes approximately 2 cups of cheese mix.

APPLE OATMEAL SQUARES

Steps:

• In a medium bowl, combine margarine, brown sugar, applesauce and vanilla.
• Stir until well blended.
• Add oats, percans, cinnamon and baking powder and mix well.
• Spray a 13x9x2 inch baking pan with non-stick cooking spray and press mixture into pan.
• Bake at 325 degrees for 30 minutes.
• Let cool and cut into squares.

FABULOUS FATTOUSH

Steps:

• Whisk together in a non-reactive bowl the olive oil, lemon juice, sumac and black pepper. Set aside.
• Dice the lemon cucumbers. (If using English cucumber, peel then dice.) Chop the scallions and mix the cucumbers, scallions and tomatoes together in a bowl. Sprinkle with salt and allow to stand 10 minutes.
• Toast the bread until lightly browned then cool. Once cool enough to handle, break the bread up into 1 inch pieces and place in a serving bowl or platter.
• Cover the bread with the cucumber/tomato mixture and let stand 10 minutes to allow the bread to absorb the juices.
• Chop the romaine lettuce, parsley and mint. Strip the purslane leaves from the stalks. Stir the herbs into the salad.
• Pour the vinaigrette over the salad and serve immediately.
• NOTE: DO NOT prepare the salad in advance. If the salad is prepared too soon it will turn soggy. Best eaten the same day it is prepared.

YEMENITE HONEYCOMB BREAD (KHALIAT AL NAHL)

Steps:

• Activate the yeast by adding it to ¼ cup warm milk. Then add in the sugar, salt, flour, yogurt, egg, butter, ¼ cup sugar, and water. Add the water in slowly and stop when the dough is smooth but not too sticky to work with. Knead for about 15 minutes until smooth.
• Let the dough rise for about 1 hour in a warm place. If it is cold in your house, try placing in the oven (not turned on).
• Grease a 14 inch round baking pan or 2 smaller baking pans if you prefer. Separate the dough into 48 equal sized pieces. I do this by first splitting it into 3 equal pieces then splitting each piece in half to make six, then in half again to make 12, 24, 48 etc.
• Cut the cheese into 48 pieces also. I used 12 kiri cheeses which I cut each into 4 smaller pieces. Take a piece of the dough and flatten it out. Then place a piece of cheese inside. Pinch it closed with your fingers and roll it into a smooth ball.
• Place it into the prepared pan. Continue with the rest of the dough until you have finished. You need to leave about ½ space between the dough balls to allow room for them to rise. Cover and let rise until doubled in size for 1-1.5 hours.
• Paint the tops of the dough with 1 tablespoons milk. Then sprinkle black and white sesame seeds on top. Place in preheated 375 F oven for 20-25 minutes.
• In the meantime prepare the sugar syrup by heating 2 cups sugar an 1 cup water over medium high heat. Let it boil for 5-10 minutes. Then add 1 tablespoons honey and 1 tablespoons of orange blossom water. (You can also substitute the flavor of your choice).
• Remove the buns from the oven and pour the sugar syrup on the top.