AuthorbaidooneManakish are savory pastries popular in the Levant (Lebanon, Syria, Jordan, and Palestine). Eggs manakish is an easy recipe to make from scratch using very few ingredients! Perfect make-ahead snack, appetizer, or brunch!
In a cup add yeast, sugar and lukewarm water. Stir and leave for five minutes until fermentation.
Add yeast, sugar, and water mixture to the flour and knead. Add milk, salt and oil. Knead until dough is elastic, smooth, and no longer sticky. Cover and put it in a warm place. Leave to rise for about one hour.
Knead the dough briefly and divide it into 3 balls. Place the balls on a lightly oiled baking sheet, cover with plastic wrap, and let it rest for about 10 minutes.
On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8 inch thick.
Preheat oven to 375°F.
Bake for about 8 minutes. Take it out of the oven. Pinch edges of dough to form pockets to hold the egg. Whisk the eggs well, then put it on top of the dough.
Bake again for another 3-5 minutes until the egg is cooked and the dough bottom is golden brown. keep watch to make sure manakish don't burn.
Serve eggs manakish warm or at room temperature.
Ingredients
Directions
In a cup add yeast, sugar and lukewarm water. Stir and leave for five minutes until fermentation.
Add yeast, sugar, and water mixture to the flour and knead. Add milk, salt and oil. Knead until dough is elastic, smooth, and no longer sticky. Cover and put it in a warm place. Leave to rise for about one hour.
Knead the dough briefly and divide it into 3 balls. Place the balls on a lightly oiled baking sheet, cover with plastic wrap, and let it rest for about 10 minutes.
On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8 inch thick.
Preheat oven to 375°F.
Bake for about 8 minutes. Take it out of the oven. Pinch edges of dough to form pockets to hold the egg. Whisk the eggs well, then put it on top of the dough.
Bake again for another 3-5 minutes until the egg is cooked and the dough bottom is golden brown. keep watch to make sure manakish don't burn.
Serve eggs manakish warm or at room temperature.