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We hope you got benefit from reading it, now let’s go back to open-faced thyme pies - manakeesh bi zaatar recipe. You can cook open-faced thyme pies - manakeesh bi zaatar using 12 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Open-faced thyme pies - manakeesh bi zaatar:
- Use - For the dough:
- Prepare 3 cups flour
- Prepare 1 teaspoon dried yeast dissolved in ¼ cup warm water
- Take 1 1/2 cups water
- Prepare 2 tablespoons vegetable oil
- Prepare 1/2 teaspoon sugar
- Provide - For the thyme mixture:
- Provide 2 cups dried wild thyme, finely ground
- Get 2/3 cup sumac
- Prepare 1/3 cup sesame seeds
- Take 1 cup olive oil
- Prepare 1 teaspoon salt
Instructions to make Open-faced thyme pies - manakeesh bi zaatar:
- In a bowl, mix all the thyme mixture ingredients together. If needed add some water to get a medium fluid mixture.
- To prepare the dough: mix the flour, sugar and the water dissolved yeast. Add the vegetable oil and mix again. While kneading, gradually add the water until you get a well-combined dough.
- Cover the dough with a plastic wrap and leave it to rest in a warm place for at least 1 hr.
- After the dough has risen, knead it again, with some flour on your hands. Divide the dough into big parts and roll each part on a lightly floured surface using a rolling pin. Cut the dough into 10 cm diameter circles using a circular pastry cutter.
- Top each circle with 1 tablespoon of thyme mixture.
- Slightly grease 2 oven trays with olive oil and place the manakeesh on them. Bake at medium heat for around 20 min or until the bottom of the dough turns lightly brown.
- Serve warm or at room temperature.
It's such a good thing to have ready in the freezer! Husband (Palestinian) loves zaatar, I still haven't gotten used to the taste. In a small bowl, mix all the ingredients for the zaatar spice mix and add in the remaining oil and give it a good mix. Spread the oil-zaatar mixture over the surface of each bread. Manakeesh are a Middle-eastern flatbread typically eaten for breakfast.
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