WanderFood Wednesday: Thyme for Man’oushe!

by Lauren Van Mullem
( April 9th, 2013 )

Manoushe


Whether you call it “thyme pie” or Lebanese pizza, Man’oushe is a delicious flatbread. While I don’t have the convex cook-top called a saj to bake Man’oushe, I do have a pizza stone which works just fine to achieve the ideal crispy crust. Traditionally topped with thyme, sumac, sesame seeds, salt and oil – sometimes with chopped cucumber, tomato and sliced lamb (like schwarma) – it’s too tempting to put your own spin on the basic recipe from the start. I began tweaking before the dough was even formed by replacing the regular salt in the dough with my new toy,Yuzu salt, from Tokyo (citrus flavored salt). I’d like to get some Greek-inspired lemony goodness in with the thyme, and definitely some garlic! The Lebanese are missing out if they haven’t thought of that already. ;) I also spread one of the flatbreads with olive hummus and topped it with goat cheese, leaving the other simply brushed with olive oil, garlic, thyme and salt.

This recipe is largely based on the Man’oushe recipe in Lonely Planet’s “Street Food” – a must-have for the culinary adventurer.

Man’oushe

Time: 2 hours, 45 minutes

Ingredients:

  • 1 tsp active dry yeast

  • 1 1/4 cups warm water

  • 1 tsp salt (I had fun mixing Yuzu salt with Penzey’s Greek seasoning)

  • 1 tsp olive oil

  • flax seeds (I need more omega 3s in my life, how about you?)

  • Toppings before it goes in the oven: Olive oil, thyme, garlic, sesame seeds, goat cheese.

  • Toppings after it comes out of the oven: Tomatoes, cucumber, Greek yogurt.

Directions:

  1. Dissolve the yeast in the warm water, set aside.

  2. Combine 2 cups of flower and salt together, then stir in the oil.

  3. Stir in the yeast water.

  4. Knead the dough until it’s soft and stretchy, like pizza dough. Roll into a ball and set aside in a cloth-covered bowl to rise until it’s doubled in size (~2 hours).

  5. Preheat oven to 400 degrees F.

  6. Divide dough into 4 equal parts and punch each one down, then let rise for another 30 minutes.

  7. Roll each ball out into 8-10 inch disks, about 4 mm thick. Add toppings.

  8. Bake for 10-15 minutes on a pizza stone or cookie sheet. Add the rest of the toppings.

*At the time of writing, my dough is still rising. Bread takes FOREVER. Meanwhile, I’m making Matapa from last week, but adding 1/2 tsp each of cumin and coriander, which really bring out the peanutty goodness.

Don’t forget to join the Travel and Food Blogger Link Party that is WanderFood Wednesday! Nothing better than good food and good company.

Images by WanderFood.



7 comments
 
Comments
1.
On April 10th, 2013 at 6:55 am, Mara said:

This looks really yummy – I think I’d serve it to my family with seasoned ground lamb and yogurt sauce.

2.
On April 10th, 2013 at 8:22 am, Lauren said:

Mara, you read my mind. If I didn’t have to make a special trip to the butcher to get ground lamb, that would have absolutely been on the dinner table! Have you seen my Sfiha recipe? That is mind-blowing ground lamb with mint and pomegranate seeds – and my Greek-Nachos weren’t bad either. ;)

3.
On April 10th, 2013 at 12:01 pm, Ann said:

Now I wonder if this (or some variation of this) is what I often see advertised outside of doener shops here in Germany. I might have to try it out.

4.
On April 10th, 2013 at 12:34 pm, Lauren Van Mullem said:

Either that or it’s schwarma. And if you find schwarma – by all means, get it! It’s one of the most delicious things I’ve ever had in my life. Lamb schwarma with extra garlic sauce.

5.
On April 11th, 2013 at 7:28 pm, Charlie said:

I never was brave enough to try it, but there were several schwarma shops near my hotel in Dubai (spent eight weeks there on three separate work trips)—if I get back there for my work I’ll have to try it out.

6.
On April 17th, 2013 at 3:05 am, Ann said:

Ok, I’ll give it a try! I always thought shwarma was something else completely. Now I have to revisit my knowledge of Lebanese food.

Mentions on other sites...
  1. Eating in Paris with kids on April 11th, 2013 at 7:09 pm
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