Manakish Zaatar

Stolen on: June 1, 2005

The cuisine of Lebanon has been called the epitome of a Mediterranean diet. At Mandaloun, you’ll feel like you stepped into an Arabian night complete with belly dancers and a menu of gourmet specialties from Lebanon. If you have not ventured into cooking Mediterranean dishes at home, get started with this great recipe from Chef Michel Chamma for Manakish Zaatar, a traditional Lebanese bread.

About the chef: Michel Chammaa was born in Beirut and developed an early interest in food as he observed his parents, both accomplished home chefs, prepare traditional Lebanese dishes for his family and friends. His early exposure to cooking developed into a passion and he eventually decided to attend culinary school in Beirut. In 1988, he graduated at the top of his class.

After graduation, Chammaa and his family moved to the United States, settling in Los Angeles, where his first job took him to the acclaimed Al-Amir restaurant. Located on L.A.’s famed Miracle Mile and internationally recognized for its elegant atmosphere and refined cuisine, Chammaa’s cooking at Al-Amir helped make it one of the top Middle Eastern dining destinations in the city.

In 1991, Chammaa became Executive Chef and General Manager at The Sultan, another highly regarded Middle Eastern restaurant in Los Angeles. There he continued to impress, winning numerous awards from local media. After this experience, Chammaa returned to Al-Amir in 1995 to serve as Executive Chef until the restaurant closed in 1998. At that point, legendary Lebanese restaurateur Bechara Nammour, a pioneer in the development of Middle Eastern restaurants in the Washington, D.C. area, lured Chammaa to head the kitchen at his new Neyla Mediterranean Grill at the MGM Grand Hotel in Las Vegas, where he went on to win numerous honors.

While Chammaa was introducing Las Vegas to the pleasures of refined Lebanese cooking, noted Glendale restaurateur Ara Kalfayan was putting plans together for his much anticipated Mandaloun restaurant. Being quite familiar with Chammaa’s accomplishments at Al-Amir, Kalfayan was delighted to offer him the position of Executive Chef at Mandaloun for its opening in late 2003. Chammaa is an enthusiastic proponent of his native cuisine. The chef prides himself on adhering to authentic Lebanese culinary practices.

Mandaloun
Glendale Marketplace
141 S. Maryland St.
Glendale, CA 91205
818-507-1900

Manakish Zaatar

Mandaloun

Manakish Zaatar is $2.95 at Mandaloun. Cook at home cost is $ 1.41.

Ingredients:
1/2 package active dry Yeast ($ .16)
1 1/2 cups unbleached all-purpose Flour ($ .22)
1/2 cup warm tap Water ($ .01)
1/2 teaspoon Salt ($ .01)
1 cup dried Thyme ($ .50)
1 cup Sumac ($ .26)
1 Tbsp Sesame Seeds ($ .10)
3 Tbsp. Olive Oil ($ .15)

Whisk together the yeast, 1 Tbsp. flour and 1/4 cup warm water in a small bowl and let stand until mixture develops a creamy foam; about 10 minutes. If mixture does not foam, discard and start over with new yeast. Next, stir together the salt and 3/4 cups flour in a large bowl. Then add yeast mixture and remaining 1/4 cup of warm water. Stir until smooth, then mix in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour to make the dough start to pull away from the side of the bowl. This dough may be wetter than other familiar Italian pizza dough. Knead the dough on a lightly floured surface with floured hands. Lightly re-flour the work surface and your hands when dough becomes too sticky. Work the dough until it is smooth, soft and elastic; about 10 minutes. Form dough into a ball, then generously dust with flour and put in a medium bowl. Cover the bowl with plastic wrap and let dough rise in a warm, draft-free place until it doubles in size; about 1 to 1 1/4 hours. While dough is rising, combine thyme leaves, sumac and sesame seeds in a medium mixing bowl. Sumac is a dark red berry that grows on bushes throughout the Middle East and some parts of Italy. Sumac is sold ground, or in dried seed form and can be found at most Middle Eastern markets or can be ordered from an on-line specialty company. Next add the olive oil to the mixture to form a paste. This paste is the zaatar mixture. When the dough has fully risen, place it onto a floured surface, press down to form into a disk shape. Spread with the zaatar mixture and place on a pizza stone or oiled pizza pan. Cook in a 350 degree oven for 3 – 4 minutes, or until the dough is crispy and brown. Serve warm.

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	Manakish Zaatar
	Mandaloun

	Manakish Zaatar is $2.95 at Mandaloun. Cook at home cost is $ 1.41. Ingredients: 1/2 package active dry Yeast ($ .16) 1 1/2 cups unbleached all-purpose Flour ($ .22) 1/2 cup warm tap Water ($ .01) 1/2 teaspoon Salt ($ .01) 1 cup dried Thyme ($ .50) 1 cup Sumac ($ .26) 1 Tbsp Sesame Seeds ($ .10) 3 Tbsp. Olive Oil ($ .15) Whisk together the yeast, 1 Tbsp. flour and 1/4 cup warm water in a small bowl and let stand until mixture develops a creamy foam; about 10 minutes. If mixture does not foam, discard and start over with new yeast. Next, stir together the salt and 3/4 cups flour in a large bowl. Then add yeast mixture and remaining 1/4 cup of warm water. Stir until smooth, then mix in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour to make the dough start to pull away from the side of the bowl. This dough may be wetter than other familiar Italian pizza dough. Knead the dough on a lightly floured surface with floured hands. Lightly re-flour the work surface and your hands when dough becomes too sticky. Work the dough until it is smooth, soft and elastic; about 10 minutes. Form dough into a ball, then generously dust with flour and put in a medium bowl. Cover the bowl with plastic wrap and let dough rise in a warm, draft-free place until it doubles in size; about 1 to 1 1/4 hours. While dough is rising, combine thyme leaves, sumac and sesame seeds in a medium mixing bowl. Sumac is a dark red berry that grows on bushes throughout the Middle East and some parts of Italy. Sumac is sold ground, or in dried seed form and can be found at most Middle Eastern markets or can be ordered from an on-line specialty company. Next add the olive oil to the mixture to form a paste. This paste is the zaatar mixture. When the dough has fully risen, place it onto a floured surface, press down to form into a disk shape. Spread with the zaatar mixture and place on a pizza stone or oiled pizza pan. Cook in a 350 degree oven for 3 – 4 minutes, or until the dough is crispy and brown. Serve warm. For more recipes, go to www.archive.supermarketguru.com