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Nutrition Facts
Serving Size 1 (138g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons powdered thyme sumac
Calories 502
Calories from Fat 311		(62%)
Amount Per Serving		%DV
	Total Fat 34.6g	53%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 21.7g
	Polyunsaturated Fat 6.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 622mg		25%
Potassium 71mg		2%
Total Carbohydrate 42.0g		14%
	Dietary Fiber 1.6g	6%
	Sugars 0.2g
Protein 5.9g		11%
detailed view... how is this calculated?

Manaquis Bil-Za'tar -- Thyme Bread (Lebanon -- Middle East)

Recipe #374003 | 1½ hours | 55 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sydney Mike
May 23, 2009

This recipe combo was found more or less intact in the 2002 cookbook, Mediterranean Street Food. Preparation time does not include time needed for dough to rise.

SERVES 4 (change servings and units)

Ingredients

FOR THE DOUGH

1/2 teaspoon active dry yeast
1/2 cup warm water, divided
1 3/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons vegetable oil

FOR THE TOPPING

2 tablespoons powdered thyme
1 tablespoon sumac
3/4 teaspoon sesame seed
1 dash salt, to taste
1/2 cup extra-virgin olive oil (actually "just under 1/2 cup")
1 small onion, finely chopped (optional)

Directions

1
FOR THE DOUGH: In a small container stir together yeast & 1/4 cup warm water, then set asde for 5-10 minutes.
2
In a large mixing bowl, whisk together flour & salt, then make a well in the center & pour in the oil.
3
Work in the oil with your fingertips until completely absorbed, then add the yeast water & knead with your hands for several minutes.
4
Gradually add another 1/4 cup warm water & knead until dough is smooth & elastic, then form into a ball, cover with a damp cloth & leave in a warm place for 1 hour, or until doubled in size.
5
FOR THE TOPPING: In a skillet over medium heat, combine thyme, sumac & sesame seeds, stirring continuously until the aroma rises & the mixture is slightly toasted. Salt to taste & set aside to cool slightly.
6
In a small bowl, mix together all the topping ingredients.
7
Divide the dough into 4 equal portions & roll each into a ball.
8
Dip the first ball of dough in flour on all sides, then shake off the excess before rolling it into a thin disk about 1/8-inch thick.
9
Make a few dimples across the flat dough, pressing hard with the tips of your fingers (done to stop oil in the topping from running out during cooking), then spread a quarter of the topping over the disk of dough.
10
Place a nonstick skillet over medium heat & cook the dough in the skillet, topping side up, for 3-5 minutes or until bottom is crisp & lightly golden.
11
Repeat the procedure to make the rest of the breads.
12
Serve hot or warm, either plain or with some yogurt or . . .