Preparation time
1h 10min
Total time
1h 22min
Portion
52
portion(s)
Level
easy
Ingredients
Manakeesh Dough based on @Chefolatashman recipe - converted by Carolyn Booth
- 350 g Milk, Full Cream
- 100 g light olive oil
- 125 g Greek yoghurt, Full Fat
- 1 level tbsp dried instant yeast
- 1 level tbsp sugar
- 700 g Flour, Plain
- 1 tbsp baking powder
- 1 tsp salt
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- To the bowl weigh in:
Full Cream Milk - Weigh in Light Olive Oil
- Weigh in Greek Yoghurt
- Add 1 tbsp dried instant yeast and 1 tbsp Sugar
- Place Lid on, warm up for 5 min, 37 degrees, speed 2
- To the bowl add:
700g All Purpose Flour - Add 1 tbs Baking Powder
- Add 1 tbs salt
- Mix for 10 sec, speed 3
- Activate
"Dough mode" Dough Mode for 5 mins - Remove dough from bowl, lightly coat the dough and bowl in light olive oil, cover and let it stand for 1 hour or until doubled in size.
- Once the dough has risen, deflate and divide into 25g portions
- Using your hand and a rolling pin, stretch each portion into 10-12 cm diameter circles. Add your prepared filling mix in the centre, (seasoned mince, halloumi, cheese/spinach or zaatar). Shape into a triangle and pinch the corners firmly, leaving a small opening in the centre. Avoid using extra flour in this step as the dough must be slightly sticky.
- Set the oven to around 200 degrees Celsius, and bake for 10 to 12 minutes until golden in colour.
Basic Manakeesh Dough (A soft and more flexible dough)
Tip
Lightly baked versions with filling can be frozen in portions and reheated (best to cover with foil when reheating initially).
See full video explanation in Arabic via this YouTube https://youtu.be/6YyCen_48Ek?si=Pknjv76WkUFCwFeS
Original recipe method by Chef Ola Tashman @chefolatashman
This recipe has been adapted for the Thermomix and modified to make the dough less sticky, allowing for easier handling and shaping.
Total Dough weight is 1300g. Total portions once divided is 52.
See full video explanation in Arabic via this YouTube https://youtu.be/6YyCen_48Ek?si=Pknjv76WkUFCwFeS
Original recipe method by Chef Ola Tashman @chefolatashman
This recipe has been adapted for the Thermomix and modified to make the dough less sticky, allowing for easier handling and shaping.
Total Dough weight is 1300g. Total portions once divided is 52.
Thermomix Model
-
Recipe is created forTM 7
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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