TRENDSPOTTING

Food & Drink - - RECIPES -

MAN­AK­ISH WITH CHEESE AND ZA’ATAR

By fold­ing this Mid­dle Eastern-style pizza along the equa­tor, each bite de­liv­ers gooey moz­zarella cheese and tart-herbal za’atar. While they are best eaten freshly baked, they can be cooked, wrapped and frozen then re­heated straight from the freezer in a 300°F (150°C) oven.

ZA’ATAR

2 tbsp (30 mL) sumac

5 tsp (25 mL) dried oregano

1 tbsp (15 mL) toasted sesame seeds 1 tsp (5 mL) dried thyme

¼ tsp (1 mL) fine sea salt

DOUGH

1 cup (250 mL) luke­warm wa­ter, di­vided 1 tsp (5 mL) dry ac­tive yeast

½ tsp (2 mL) sugar

2 tbsp (30 mL) ex­tra vir­gin olive oil, plus more for oil­ing bowl

½ tsp (2 mL) fine sea salt

2½ cups (625 mL) all-purpose flour, plus more for dust­ing

¼ cup (60 mL) ex­tra vir­gin olive oil 1½ cups (375 mL) grated moz­zarella (about 5 oz/150 g)

GAR­NISH (OP­TIONAL)

Pars­ley, whole leaves or coarsely chopped

1 For the za’atar, com­bine all the in­gre­di­ents in a small bowl. Mix un­til evenly dis­trib­uted. Trans­fer to an air­tight con­tainer. (Za’atar will keep in a cool dark place for 6 months.)

2 For the dough, stir to­gether ½ cup (125 mL) wa­ter, yeast and sugar in a mix­ing bowl. Let stand un­til mix­ture be­gins to foam, about 10 min­utes. Stir in re­main­ing ½ cup (125 mL) wa­ter, olive oil and salt. Grad­u­ally stir in flour un­til a shaggy dough forms—you may not need all the flour at first. Trans­fer dough to floured work sur­face. Knead, dust­ing with more flour if sticky, un­til dough is smooth and elas­tic, 7 to 8 min­utes. Trans­fer to an oiled bowl large enough for dough to dou­ble. Place in a warm, draft-free spot un­til dou­bled in size, about 1 hour. 3 Pre­heat oven to 450°F (230°C). Line 2 heavy­duty bak­ing sheets with parch­ment pa­per.

4 Stir to­gether za’atar and ¼ cup (60 mL) olive oil.

5 Trans­fer dough to a lightly floured work sur­face. Divide into 6 equal por­tions. Form a por­tion with your fin­gers into a disc and place on lightly floured work sur­face. Dust with flour and roll a cir­cle ap­prox­i­mately 6 inches (15 cm) in di­am­e­ter. Trans­fer to a pre­pared bak­ing sheet. Re­peat with 2 more por­tions of dough to get 3 rounds on a tray. For each round, smear half with 2 tsp (10 mL) za’atar mix­ture and sprin­kle other half with ¼ cup (60 mL) moz­zarella.

6 Bake on bot­tom shelf un­til bot­toms are nicely browned, about 10 min­utes. While man­ak­ish are bak­ing, re­peat with re­main­ing 3 por­tions of dough.

7 Gar­nish with pars­ley if de­sired, and eat by fold­ing it in half so each bite gets some cheese and some spice mix­ture.

Serves 6

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