Try making your own Manakish with this delicious Manakish Two Ways Recipe. The fresh flavours of parsley, mint and dill paired with the spicy and feta toppings create the perfect side for your next mezze.
Manakish Two Ways Recipe
Makes 4 pieces
- 1 tsp sugar
- 3.5g dry yeast (half a sachet)
- 300g wheat flour, plus extra to dust
- 1 pinch of salt
- 1 tsp olive oil, plus extra to brush and serve
- 1 sprig of parsley
- 1 sprig of mint
- 1 sprig of dill
- 1 tbsp black sesame seeds
- 100g feta, crumbled
- 100g sour cream
- 1 tsp honey
- 1 garlic clove, crushed
- 1 tbsp lemon juice
- 3 tbsp zataar
- 3 tbsp olive oil
How to make this Manakish Two Ways Recipe:
1. For the dough, place the sugar and yeast in a small bowl with 200ml of lukewarm water. Mix well to combine and set aside for 3 minutes, or until foamy. If the mixture does not foam, the yeast is dead and you must start again.
2. Place 250g of the flour and the salt into the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and oil and mix into a smooth dough. Add the remaining flour, then knead for 2-3 minutes with your hands. Form into a ball, brush with a little oil and place into a bowl. Cover with a clean tea towel and leave to rise for 11⁄2 hours in a warm place.
3. Meanwhile, place a baking tray in the oven and preheat to 230°C (210°C fan forced).
4. To make the feta topping, place the feta, sour cream, honey, garlic and lemon juice in a bowl Season with salt and pepper and mix to combine.
5. To make the spice topping, place the zataar and olive oil in a bowl and mix to combine.
6. Once the dough has risen, divide it into 4 portions and roll out each on a floured surface to a 26-28cm circle. Remove the hot tray from the oven, lightly grease, and place 1 dough circle on top.
7. Spread the dough with half of the feta topping, then place into the oven and bake for 7-8 minutes, or until golden brown.
8. Prepare and cook the remaining dough circles in the same way, brushing 2 with the spice topping instead of the feta topping.
9. Pluck the parsley and mint leaves from the stems, roughly chop the dill. Top the finished flatbreads with the herbs and sesame seeds, then drizzle with olive oil to serve.