Manoushe Recipe

Manoushe Recipe

Ingredients

Makes 8-10

FLATBREAD:

• 4 cups (500g) all-purpose (plain) flour
• 7g sachet easy-blend dried yeast
• 1½ tsp sea salt
• 1 tsp superfine (caster) sugar
• generous 1 cup (250ml) warm water
• 1½ tbsp olive oil
• za’atar (available from middle eastern stores)
• olive oil
• fresh mint leaves, roughly chopped
• fresh flat-leaf parsley leaves, roughly chopped
• tomatoes, seeded and finely chopped
• red onion, finely chopped
• pickled turnips or other pickled vegetables, drained and sliced labneh or plain yogurt

Method

1. To make the flatbread, combine the flour, yeast, salt, and sugar in a large mixing bowl.
2. Gradual y add the warm water, mixing until you have a soft dough.
3. Knead for about 5 minutes on a lightly floured surface, gradual y adding the olive oil as you do so.
4. Rub a bowl with a little oil and place the dough in it.
5. Cover with a clean dish towel and let rise in a warm place for about 3 hours, until doubled in size.
6. Once risen, gently punch down (knock back) the dough and knead again for a few minutes.
7. Divide the dough into 8-10 pieces, then rol out into flatbreads, each about ¼in (5mm) thick.
8. Cook the flatbreads, 1 or 2 at a time, in a hot, dry large skil et for about 3 minutes on each side, until brown spots appear in places.
9. The cooked flatbreads can be kept warm in a low oven while you cook the remainder.
10. To assemble the sandwiches, mix some za’atar with a little olive oil to make it easier to spread and brush it onto each flatbread while stil warm.
11. Top with mint and parsley leaves, some chopped tomato and red onion, and some sliced pickles, then dol op with labneh.
12. Sprinkle with sumac, wrap, and eat posthaste.

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