Man’ouche

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“When visiting Beirut, we found eateries dedicated to making this street food,” says Teddy Zaki, author of Just Teddy – Petals from Paris. “The smell of man’ouche when they are baking is amazing – the tempting fragrance of the aromatic spices in the Za’atar fill the air. In the winter, when it’s rainy and cold, this is the perfect comfort food. It’s a great ‘grab-and-go’ food.

Ingredients

One batch basic ajeen dough
For the za’atar spice, mix:
4 T dried thyme
125 g dried oregano, ground
65 g sumac
125 g sesame seeds
1 T salt
2⁄3 cup olive oil, plus additional ¼ cup olive oil for brushing
cake flour, for dusting

Cooking Instructions

1. Divide the ajeen dough into 80 g balls and cover with a damp cloth. Allow to prove for 30 minutes.

2. Preheat the oven to 220°C. Mix the za’atar spice and olive oil to form a moist paste. The mixture should not be overly runny. Add a pinch of salt.

3. On a floured surface, roll each dough ball into discs and flatten using your fingertips.

4. Spoon a tablespoon of za’atar paste over each flattened circle. Don’t go too
close to the edge. Place on a baking tray and bake for 10–15 minutes or until golden. Take care not to burn the za’atar.

Find the recipe for basic ajeen dough here.

Find more bread recipes here.

Extracted with permission from Just Teddy - Petals from Paris by Teddy Zaki. Images courtesy: That Food Guy Publishing - a division of That Food Guy Group