Zaatar Manakish Recipe | Dawat | Abida Baloch | Traditional Food

Method:

Mix all the ingredients of topping and set aside.

To begin making the Manakish, first add yeast and sugar in a small mixing bowl and pour Luke warm water over it. Allow it to rest for 5 minutes until the yeast starts bubbling.
In another mixing bowl, add flour, salt, olive oil and mix with your fingers. Make a well in the center and pour in the bubbly yeast mixture. Mix well, Knead until you get smooth, soft dough.
Set it aside for about 1.5 hours or until it has risen and has doubled in size.

Knock down the dough (punch it with your fist), this is done to release all the air that would have collected. Gently knead for another 2 minutes.

At this stage, preheat the oven at 180 degrees C.

Divide dough into equal sized balls, depending on the size of Manakish you want to make. Place it on a greased surface and cover and let it rise a second time for another 15 minutes.

Now, working with one portion of dough at a time, flatten it into a disc like a pizza base, about ¼ inch thick. Punch small holes on the dough like dimples. Sprinkle zaatar spice mix on top. Press gently so the spice mix sticks to the base.

Place the prepared manakish one at a time on a baking sheet and bake in pre heated over at 180 degrees C for about 8 to 10 minutes each, once you see the base turning slightly brown. Serve Manakish/

Method:
Transfer the chicken to a larger bowl and pour in the egg, flour, cheese, spring onions, paprika, rosemary, garlic powder, salt, and pepper, crumbs. Mix together and then roll the mixture into balls using your hands.

Coat the balls in filo pastry. Heat up oil in a frying pan and deep fry the balls for about 3 minutes. Enjoy!