The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese zaatar pizza (man’oushe bi zaatar) recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese zaatar pizza (man’oushe bi zaatar).
Taking its name from the Arabic word for ‘engraved’ because of the indentations on the dough, this pizza is a breakfast favourite.
Makes 6
Preparation 35min
Cooking 30min
Skill level Mid
By
Phoebe Wood
Ingredients
1½ tsp dried yeast
450 g (3 cups) plain flour, sifted
2 tsp caster sugar
2 tbsp olive oil, plus extra, to brush
3 tbsp zaatar (see Note)
500 g haloumi, sliced
2 tomatoes, sliced
1 cup mint leaves
3 tsp dried chilli flakes
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Resting time 3 hours 10 minutes
Dissolve yeast in 250 ml lukewarm water in a large bowl. Set aside in a warm, draught-free place for 10 minutes or until mixture bubbles.
Using an electric mixer fitted with a dough hook, combine flour and sugar with 1 tsp salt. Make a well in the centre and add yeast mixture and 1 tbsp oil. Knead for 6 minutes or until dough is smooth and not sticky. Cover with a clean tea towel and set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
Punch down dough and divide into 6 equal pieces. Roll into balls and place on a lightly floured tray covered with a clean tea towel for 1 hour or until slightly risen and smooth. Roll out balls on a lightly floured work surface to 5 mm thick.
Preheat a chargrill or frying pan over medium-high heat. Working one at a time, brush one side of bread with extra oil and place on grill, oiled side-down. Cook for 2 minutes or until golden and lightly charred. Brush top of bread with oil and flip over. Scatter top with zaatar and cook for a further 2 minutes or until golden, lightly charred and cooked through. Keep warm. Repeat with remaining rounds, zaatar and extra oil.
Heat remaining 1 tbsp oil in a frying pan over medium-high heat. Add haloumi and cook for 2 minutes on each side or until golden. Arrange haloumi on breads with tomato and mint and scatter with chilli flakes. Fold in half to serve.
Note
• Zaatar is a spice blend available from delis and Middle Eastern food shops.
Photography Chris Chen
As seen in Feast magazine, March 2014, Issue 29.
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