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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (175g) Recipe makes 8 servings |
||
| Calories 514 | ||
| Calories from Fat 239 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.6g | 40% | |
| Saturated Fat 11.3g | 56% | |
| Monounsaturated Fat 12.2g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 867mg | 36% | |
| Potassium 347mg | 9% | |
| Total Carbohydrate 49.1g | 16% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 0.7g | ||
| Protein 19.2g | 38% | |
Mana'eesh Jibneh - Cheese Pastries
By: Jamilah's Kitchen
Sep 4, 2008
This is one of my favorite Lebanese foods. Mostly because I love the dough. Traditionally they make it with Akkawi cheese but the places I generally eat they just use mozzarella and it's really yummy freshly baked and warm. If you like a lil something extra try jazzing them up with za'taar spice or some veggies. These freeze well pre baked.
SERVES 8 -10 , 18 pies
Ingredients
- 1 egg
- 1 (7 g) packet dry active yeast
- 1/4 cup warm water
- 1 teaspoon sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil, plus
- 2 tablespoons extra-virgin olive oil
- 1 1/4 cups warm milk
- 1 lb crumbled cheese
Directions
1
Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.2
In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.3
Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.4
Preheat oven to 350°F.5
Take fist-fulls of the dough and on a floured surface roll out into small balls. Let rest for 5 minutes. Flatten each dough ball into 4” disc, about ½” thick.6
Place on a lightly oiled baking sheet and top with cheese. Repeat with remaining dough and cheese.7
Bake until golden brown, about 18-20 minutes. Serve warm.
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- Course > Appetizers
- Course > Breads > Yeast
- Preparation > Time to Make > < 4 hours
- Occasion > Holiday/Event > Religious > Ramadan
Featured Reviews for This Recipe
From: Maya's Mama
On Aug 23, 2009
These are wonderful. This is easily the best home made mana'eesh dough i've ever made/had. (but don't tell my mama). I think i'm going to use this recipe for all my mana'eesh.. spinach, meat, zaatar. I used a combination of mozzarella and haloumi cheese. mmm...so good.
From: Iceland
On Aug 19, 2009
These were gone quickly. I used a mixture of grated cheeses but i could not find za´taar topping which is a pity really. I would like to try some other toppings too, the dough is excelent!
From: Chef Edlear
On Jul 22, 2009
These are just FABULOUS. The dough is soft, silky, fragrant and easy to work with, despite the slight stickiness. The weather was very humid, and I had to increase the quantity of flour some, but I still kept the dough soft and tacky. The flavor of the dough is great. I think that it's important to use a fruity evoo, it's discernable in the finished pastry. I used the suggested mozzarella and za'taar toppings, but I'm thinking that this dough is just too good to stop at them. I had a lot of fun making these, both for my customers and my family. It's an easy treat, also a welcome side to a summer salad. This is already one of my favorite little extras, thank you so much Jamilah!
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