By Franco Namani
Man’oushe Shoumar Bi Jibneh or Fennel & Akawi Cheese Pie
9 steps
Prep:15minCook:30min
Manakish (or in singular form man'ousheh) are a flat style of savory Middle Eastern Pie or Flatbread, In Lebanon, the most common of which is Za'atar, cheese & “Lahm Bi Ajeen”, however topping varieties has expanded to include labneh, Kishk, and sausage etc…
Due to the popularity of this type of food and the high demand for it, we tried to uplift it to another level by adding new varsities & flavors to satisfy the largest number of Mana’eesh lovers in the Middle East and the world.
Here it comes one of the new recipes; Fennel & Cheese Man’oushe, A delicious caramelized Fennel Bulb tossed in Pomegranate Molasses brings out a natural sweetness specially when baked with Akawi cheese to brighten their tangy sweet and savory flavors.
Updated at: Thu, 17 Aug 2023 07:05:46 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories327.3 kcal (16%)
Total Fat16.3 g (23%)
Carbs37.5 g (14%)
Sugars4.7 g (5%)
Protein7.7 g (15%)
Sodium940 mg (47%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Flour Dough Ingredients
370gflour
plus 2 more tablespoons
1 tablespoonsugar
1 tablespooninstant yeast
1 cupwater
warm
¼ cupolive oil
1 teaspoonsalt
Filling Ingredients
Instructions
Step 1
To make the dough, Start by mixing the yeast in the 1 cup of warm water. Make sure it's not hot water or the yeast will not activate. Set aside for 3 minutes.
Step 2
In a bowl, add 1 cup of the flour along with the sugar and the yeast and water mixture. Mix well with a spoon, cover with plastic wrap and set aside for 10 minutes.
Step 3
After 10 minutes, add the rest of the flour (1 ½ cups plus 2 tablespoons), ¼ cup olive oil and the salt and mix well until a shaggy dough forms. Using your hands, knead the dough for 3-4 minutes, then smooth it out and set aside to rise for about 30 minutes, covered. Preheat your oven to 190°C while the dough rises.
Step 4
To prepare the filling, while waiting for the dough to rise, wash the fennel and remove fronds, slice the bulb thinly on the vertical (from top to the bulb base).
Step 5
Working in batches) Place fennel slices on a skillet, Into 2 tbsp olive oil (all should be in contact with the surface of the skillet but not overlapping) & sauté over medium heat, sprinkle with sea salt, leave it without stirring for 2 to 3 minutes, flip it and sprinkling of fennel seeds and a drizzle of pomegranate molasses, let cook for 1 minute and toss to coat. Remove from the skillet, season to taste, and set aside. Repeat the process until all the qty cooked.
Step 6
Once the dough is ready, separate into 10 equal-sized balls. Using a floured rolling pin and a floured surface, flatten each dough ball to a very thin medium sized flatbread. The dough will rise slightly in the oven so it's important to make them as thin as possible, Transfer the dough rounds to a floured baking sheet. You may need to use 2-3 baking sheets to fit them all, or wait for some to bake then add the rest.
Step 7
Add caramelized fennel, and drops of the crumbled Akawi cheese on top, Place the baking sheets in the oven on the bottom rack and bake for approximately 20 to 30 minutes or until the crust is golden and the fennel & cheese has slightly browned. You can bake more than one sheet at one time, by placing one on the bottom rack and one on the middle rack. Once the bottom rack manakish are cooked, then switch the middle rack sheet pan to the bottom for a few more minutes until cooked through.
Step 8
While the Mana’eesh is baking, prepare the garden rocket for serving. Wash and spin dry. Drizzle with 1 tbsp olive oil and lemon juice. Toss to coat. Season to taste.
Step 9
Remove baked Mana’eesh from the oven and let it cool slightly cover with a towel to keep them soft until serving. Once it’s ready to serve, pile high with dressed rocket. Serve immediately.
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