Mana'eesh (J)gibneh - Cheese Pastries
"This is one of my favorite foods. Mostly because I love the dough. Traditionally it's made with Akkawi cheese but you can mix with Mozzerlla or sub If you like a lil something extra try jazzing them up with za'taar spice or some veggies.
These freeze well pre baked. I have brushed them around the edges with olive oil or butter for a golden glow but not always. Play around with them to cook them to how you like. Some like a softer dough and less time in the oven and some like a crunchy dough. This dough can do either."
photo by loof751
- Ready In:
- 2hrs 20mins
- Ingredients:
- 10
- Yields:
-
18 pies
- Serves:
- 8-10
ingredients
- 1 egg
- 1 (7 g) packet dry active yeast
- 1⁄4 cup warm water
- 1 teaspoon sugar
- 3 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1⁄4 cup extra virgin olive oil, plus
- 2 tablespoons extra virgin olive oil
- 1 1⁄4 cups warm milk
- 1 lb crumbled cheese
directions
- Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
- In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
- Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.
- Preheat oven to 350°F.
- Take fist-fulls of the dough and on a floured surface roll out into small balls. Let rest for 5 minutes. Flatten each dough ball into 4” disc, about ½” thick.
- Place on a lightly oiled baking sheet and top with cheese. Repeat with remaining dough and cheese.
- Bake until golden brown, about 18-20 minutes. Serve warm.
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Reviews
-
These are just FABULOUS. The dough is soft, silky, fragrant and easy to work with, despite the slight stickiness. The weather was very humid, and I had to increase the quantity of flour some, but I still kept the dough soft and tacky. The flavor of the dough is great. I think that it's important to use a fruity evoo, it's discernable in the finished pastry. I used the suggested mozzarella and za'taar toppings, but I'm thinking that this dough is just too good to stop at them. I had a lot of fun making these, both for my customers and my family. It's an easy treat, also a welcome side to a summer salad. This is already one of my favorite little extras, thank you so much Jamilah! -
These were terrific! The dough came out smooth and easy to work with. Mine rose quite a bit while baking and came out soft and tender, just as I wanted them. I topped with mozzarella cheese. I served these with recipe #387638 Koftit Roz (Rice Meatballs) ; the next day I split open one of the pastries, stuffed a couple of sliced meatballs in, and enjoyed a delicious lunch. Great recipe - thanks for posting it! -
these were fantastic, i loved them and easy to make!!! -
These are wonderful. This is easily the best home made mana'eesh dough i've ever made/had. (but don't tell my mama). I think i'm going to use this recipe for all my mana'eesh.. spinach, meat, zaatar. I used a combination of mozzarella and haloumi cheese. mmm...so good. -
These were gone quickly. I used a mixture of grated cheeses but i could not find za´taar topping which is a pity really. I would like to try some other toppings too, the dough is excelent!
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