Lebanese Saj Manakesh
This recipe was shared with us by a family friend who lives in Lebanon. Traditionally Saj Manakesh are made on a dome shaped metal top with flaming wood or gas fire underneath. Since it’s difficult to have that at our house in the U.S. (I would have to ship one from Lebanon), a pan on the stovetop will do the trick.
View this video to see the traditional method done in Lebanon
Recipe:
makes around 20 manakesh
3 1/2 cups (500g) all purpose flour
3 1/3 cup (500g) whole wheat flour
2 3/4 cup (650 ml) lukewarm water
1/2 tsp dry active yeast
1 1/2 tsp salt
1/2 cup cornmeal or corn flour
Fillings: cheese, zataar, keshek, labneh, vegetables, etc.
Directions:
This recipe will be easier with a stand mixer but you can do it by hand. This recipe makes a large quantity so make half of the recipe if you want a smaller amount.
In a bowl, at flours, yeast, salt, and water. Mix for at least 5 minutes until elastic with your hand or a dough hook.
The important part is to have a semi wet dough. When the dough comes together start splashing the dough with water and mixing until it’s sticky on the outside. Listen to video clip below.
Once mixed, allow the dough to rest while covered tight for at least 4 hours. You can leave it overnight. I discovered that the more I let the dough rest, the more delicious it was even after 3 days in the fridge.
Once the dough has rested and risen, form the dough into small equal balls. You can determine how large you want it to be. Place the dough balls in a container or on a tray and cover it. Allow the dough balls to rest for 10 minutes.
In a separate plate, add the corn meal. Dip one dough ball in the corn meal then place in on a clean counter top to start stretching.
Dust your counter top with some of the corn meal. Push the dough down into a disc then use a rolling pin to stretch. Start stretching the sides of the dough all round. Stretch and turn. Then roll through the middle. Pay attention to method in the clip below.
Heat a non stick pan on the stove top on high heat. Once the pan is very hot (wait for about 3 minutes) Place the dough flat on the pan. It will start to dry and form bubbles. Once it starts to bubble check the bottom, if it’s starting to color then flip the dough on the other side.
Poke any big air bubbles with a fork. Add your Zataar mixture or cheese, fold your saj in half and leave it on the stove top for a few seconds with the filling in.
Once done, transfer to a plate.
Continue with rest of the dough and your desired fillings.
Sahtean and enjoy! Please let me know of any questions via social media
