Lebanese Zaatar Pizza (Man’Oushe Bi Zaatar) Recipe

Posted on

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese zaatar pizza (man’oushe bi zaatar) recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese zaatar pizza (man’oushe bi zaatar).

Taking its name from the Arabic word for ‘engraved’ because of the indentations on the dough, this pizza is a breakfast favourite.

Makes 6
Preparation 35min
Cooking 30min
Skill level Mid

By
Phoebe Wood

Ingredients

1½ tsp dried yeast
450 g (3 cups) plain flour, sifted
2 tsp caster sugar
2 tbsp olive oil, plus extra, to brush
3 tbsp zaatar (see Note)
500 g haloumi, sliced
2 tomatoes, sliced
1 cup mint leaves
3 tsp dried chilli flakes

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time 3 hours 10 minutes

Dissolve yeast in 250 ml lukewarm water in a large bowl. Set aside in a warm, draught-free place for 10 minutes or until mixture bubbles.

Using an electric mixer fitted with a dough hook, combine flour and sugar with 1 tsp salt. Make a well in the centre and add yeast mixture and 1 tbsp oil. Knead for 6 minutes or until dough is smooth and not sticky. Cover with a clean tea towel and set aside in a warm, draught-free place for 2 hours or until dough doubles in size.

Punch down dough and divide into 6 equal pieces. Roll into balls and place on a lightly floured tray covered with a clean tea towel for 1 hour or until slightly risen and smooth. Roll out balls on a lightly floured work surface to 5 mm thick.

Preheat a chargrill or frying pan over medium-high heat. Working one at a time, brush one side of bread with extra oil and place on grill, oiled side-down. Cook for 2 minutes or until golden and lightly charred. Brush top of bread with oil and flip over. Scatter top with zaatar and cook for a further 2 minutes or until golden, lightly charred and cooked through. Keep warm. Repeat with remaining rounds, zaatar and extra oil.

Heat remaining 1 tbsp oil in a frying pan over medium-high heat. Add haloumi and cook for 2 minutes on each side or until golden. Arrange haloumi on breads with tomato and mint and scatter with chilli flakes. Fold in half to serve.

Note
• Zaatar is a spice blend available from delis and Middle Eastern food shops.

Photography Chris Chen

As seen in Feast magazine, March 2014, Issue 29.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *