How to Cook Tasty Sourdough Akkawi Manoushe

Sourdough Akkawi Manoushe. Sourdough Akkawi Manoushe Thomas Guy Bristol. A couple of close friends showed me how to make manoushe. I also recently went on a sourdough bakery course.

This recipe, the cheese bread is topped with nigella seeds, but you could also use a spice mixture called za'atar which will add a bit more flavor to the bread. We loved Akkawi Manakeesh both ways. Manoushe (as it's also spelled) is a Lebanese street food, a popular breakfast that is eaten on the go, crispy on the outside, slightly chewy on the inside, and topped with the most aromatic of spice blends - za'atar. You can have Sourdough Akkawi Manoushe using 10 ingredients and 10 steps. Here is how you cook it.

Ingredients of Sourdough Akkawi Manoushe

1. It's of For the dough:.
2. It's 150 g of Active sourdough starter.
3. Prepare 250 g of Good quality white flour.
4. Prepare 125 ml of Water.
5. You need of Big pinch of salt.
6. Prepare of For the topping:.
7. It's of Akkawi cheese.
8. It's 1 tbs of nigella seeds.
9. It's of Equipment:.
10. You need of Pizza stone.

Mana'eesh is the most popular bread of Lebanese cuisine. Mana'eesh has various spellings including manakish, manaqish, mana'keesh, but also mu'ajjanāt. What is the origin of mana'eesh? The name mana'eesh is originally an Arabic word مناقيش (manaqish) which is plural and refers to several flatbreads.

Sourdough Akkawi Manoushe instructions

1. Grate the Akkawi cheese into a bowl and cover with water. This will draw out some of the salt..
2. Gather your dough ingredients..
3. Make a well in the flour. Add the sourdough starter and incorporate..
4. Incorporate the water bit by bit until you have a rough dough..
5. Put some tunes on and set a timer for 15 minutes. The dough will be sticky at first but with time it will come away from the table. A great opportunity for some mindfulness - Be in the moment..
6. After 15 minutes the dough should be smooth and soft. It should not stick to the back of your hand, if it does incorporate a little more flour. Put in a lightly floured bowl, cover and rest for a minimum of 10 minutes but ideally 30. Put your oven up to max and have a pizza stone in..
7. Divide the dough into 3 even balls and shape out with your hands or a rolling pin. Make sure you have some flour down so they don’t stick..
8. Take a pice of prepared dough and put on the pizza stone in the oven for 1 minute. Repeat for the others. This will Pre-Bake the base. I find this A) makes you life easier once toppings are added I.e it does not stick to the table and B) Gives you a crispier base.
9. Sprinkle with the cheese and some nigella seeds (These bad boys add a wonderful flavour).
10. Bake for 10 minutes each and enjoy!.

The singular form is called man'oushé, the Arabic word منقوشة. Make the dough: Whisk flour, sugar, and salt in a large bowl; set aside. This is what's known as the sponge, almost all sourdough recipes will call for this. Maui Artisan Sourdough Bread High quality organic whole grain wheat and bread flour from San Francisco, milled from spring wheat. Would you like any meat in the recipe?

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