Manaqeesh Laham

 

I made these for a casual dinner most recently as Christopher was working away and Otis, mama and I wanted something we could eat while watching a film.  As soon as Otis saw them he started squealing ‘pitzy! pitzy!’, and I suppose they are a bit like Pizzas; Palestinian pizzas.  Christopher even took some left-overs to work for lunch a few days later, so they are very versatile.

Bakeries across Palestine cook these along with families cooking them at home, and I associate this dish wish a casual snack while out and about as well as a celebration party.  Cook with friends and family and enjoy.

laham 3

ingredients

bread

500g flour

½ teaspoon sugar

1 teaspoon yeast

1-2 cups warm water

Extra virgin olive oil

 

meat topping

1 vine-ripened tomato, very finely chopped/ blended

1 green pepper, very finely chopped/ blended

1green chili, very finely chopped/ blended

1 tablespoon tomato puree

1 handful of parsley, very finely chopped blended

500kg ground beef

Salt and pepper

½ teaspoon nutmeg

1 teaspoon allspice

1 tablespoon pine nuts

 

method

making the dough

  • In a mixing bowl add the dry ingredients for the bread and mix
  • Add the water slowly as you bring together and knead into a smooth dough
  • Pat the ball of dough with extra virgin olive oil and cover to prove in a warm corner
  • Leave to rise for 45 mins

assembling the manaqeesh

  • preheat oven to 250c
  • mix all the meat topping ingredients (except the pine nuts) together and mulch with your hands until you have a fine consistency.
  • Drain as much liquid off as you can
  • divide the dough roughly into 6-8 pieces depending on how big you would like your manaqeesh. I make them big, so it’s one per baking sheet
  • with your hand or a rolling pin, flatten out the dough to just a few mm thick
  • add a generous but thin layer of the meat mixture onto the dough and flatten down with your hands
  • sprinkle on the pine nuts and press in with your hands
  • put in the oven for 7-10 minutes
  • serve warm with labaneh or yoghurt.

 

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