Akkawi Cheese Manakish
Akkawi Cheese Manakish
Ingredients
- 500 g Akkawi Cheese (Baladi or Chikkie)
- vegetable or mild olive oil for brushing
- 3 cup bread flour
- 1 cup lukewarm water
- 1 tbsp dried active yeast
- 1 tbsp salt
- 4 tbsp mild olive oil
Instructions
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If you are using akkawi baladi cheese, grate it in a bowl and set aside.
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If you are using Akkawi chikkie cheese, then grate the cheese and soak it in a bowl of water for half an hour before. Drain in a sieve then squeeze out the extra moisture with your hands and set aside.
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Add the sugar to the luke warm water along with the dried active yeast and stir well until it dissolves. Leave for 10-15 minutes allowing the yeast to bubble
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In a large bowl, add the salt and flour, oil and yeast liquid and bring together until you have a smooth ball.
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If the dough is too dry add a little water 1 tablespoon at a time until it comes together. Adjust with more flour if it is too sticky
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Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back slightly when you poke it
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If you are using a stand mixer, knead the dough for approximately 8 minutes
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Place the kneaded dough ball into a large bowl and cover with cling film or a damp cloth. Leave to rise for at least 2 hours or until doubled in size
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Preheat the oven on your highest setting and make sure it is well heated before putting in the manakish
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Divide the dough into 8 manakish balls, dust lightly with flour and cover with a teacloth
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Roll out a dough ball between 3-5mm thick, dusting with extra flour to avoid sticking
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Brush on a little vegetable or mild olive oil, and add a fair amount of cheese spreading it with your hands and leaving a small margin.
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Lightly dimple the surface with three outstretched fingers a few times
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Bake until the cheese bubbles and the manakish start to brown on the outside, turning if necessary to get an even bake.