Homemade Maneesh, and Hummus

Hello and welcome to the ANEWdawn blog! All my favorite homemade recipes all in one place. Wether passed down in my family generation to generation or one I’ve picked up along the way and never want to lose. You will find it here!

The recipe today was inspired by my recent blog post in response to being asked “What is my favorite go-to comfort food?”

It’s one I’ve been making for more than a few years now, and I want to share it.

Maneesh, with Za’atar, and Hummus.

First of all, you do not have to add the mint or feta on top of the Maneesh, as it’s usually eaten without the toppings aside from olive oil and Zataar, baked and or warmed up in the oven until soft and the Za’atar almost becomes one with the flatbread 🫓.

INGREDIENTS for EACH

FOR THE MANEESH

• 12 1/3 oz of strong white bread flour
• 1 tsp salt
• 1 tbsp of caster sugar
• 1/4 oz of fast-action dried yeast
• 1 tbsp of olive oil, (not extra virgin, plus extra for oiling the table)
• 1/2 pint of water, lukewarm

FOR THE ZA’ATAR TOPPING

• 3 tbsp of sesame seeds
• 1 tbsp of dried thyme
• 1 tbsp of dried oregano
• 1 tbsp of dried majoram
• 1 tsp sumac
• 2 tsp salt
• 2 tbsp of olive oil, at least

FOR THE HUMMUS

• 1 can of chickpeas
• 2 tbsp of tahini
• Splash (about 1 tsp) of lemon juice
• 1 garlic clove
• 1/4-1/2 tsp sea salt (depending on your taste buds)
• Blender and or food processor
• 1 tsp of olive oil

DIRECTIONS

Maneesh and Za’atar

1

Sift the flour into a large bowl, place the salt on one side and the yeast and sugar on the other. Place a bowl in the middle of the two, add the oil and two-thirds of the water. Mix together thoroughly, adding the remaining water a little at a time until you have a smooth dough

2

Oil your worktop a little, and knead your dough on it for about 10 minutes or until the dough is like elastic. You can do this in a freestanding mixer with a dough hook if you prefer. Form a ball, and place it in a large oiled bowl and cover the top with a wrap. Pop it somewhere warm (I stick it on top of my stove under he light for about an hour or until the dough has doubled in size)

3

Knock back the dough by giving it a good poke, and punch, take it out and place onto the worktop, and knead again for a couple of minutes. Divide the dough into two and shape each piece into a ball. Roll each ball of dough into a large round about a centimetre thick and place each on a lightly floured baking tray

4

To make the za’atar topping, simply mix up all the ingredients into a dry mix, and sprinkle mixture onto each flatbread. (reheated and or fresh.) For a reheat, let the flatbread cool, add 2 tsp of olive oil and spread it evenly, shake the Za’atar onto the flat bread and shake off extra. Place in oven for 4-5 min on 350°F. To add onto and bake into the fresh maneesh, add 2 tsp of olive oil into the Zataar mixture divide it, and spread the mixture onto each flatbread before placing in the oven.

5

Leave to rest for 15–30 minutes while you preheat your oven to 350°F

6

Bake the maneesh for 15–20 minutes, or until golden and transfer to a wire rack to cool before eating.

HUMMUS

1

Place the chickpeas along with adding all the other ingredients listed.

2

Blend on high for approximately 1 full minute, check consistency. If too thick add a 1/2  teaspoon of water , and poke it around. (You don’t want it runny so start with 1/2 tsp) Blend until smooth and creamy.

And another thing with the hummus… You can heat up pita, add a little olive oil to the pita after cutting it up, lying flat and baking on 400°F for 7 minutes and the Manessh you can cut up and bake until crispy too, making Zataar chips, or pita chips! I use to dip into Mediterranean Hummus, which recipe is this hummus with added diced cucumber, diced kalamata olives, diced pickled turnips,halved cherry tomatoes, crunchy garlic, feta, chopped mint, chopped parsley, and diced shallot. It’s divine!

Start by making it like the photo on the left, with no cherry tomatoes.line up the ingredients, you can add the cherry tomato halves like that and or mix it, top with feta, a sprig of mint, and flat leaf parsley, then add the cherry tomato halves around as such. Makes for great party food, comfort food, a side with a meal, or even as the meal itself. I like to roast veggies to go along with it, and make Mediterranean rice.

I hope you enjoy these healthy recipes!!

~ANEWdawn blog