قوارب الجبنة والمناقيش
Ingredients
- 3Tablespoons (tbsp)All-purpose flour
- 1Grams (g) Instant yeast
- 1CupSugar
- 0.5Tablespoons (tbsp)Baking powder
- 1PinchSalt
- 1CupWarm milk
- 0.5Tablespoons (tbsp)Vegetable oil
- 300CupًWhite cheese
- 1PinchBlack Seeds
- 2Milliliters (mL)Melted butter
- 1CupKashkawan cheese
- 1Psc.eggs
- 1PinchThyme
- 1CupOil
Steps
- 1
Place the flour, yeast, sugar, baking powder, and salt in the mixer bowl and mix them together.
- 2
Add the warm milk and vegetable oil to the mixture.
- 3
Close the mixer and start kneading; if the dough needs more liquid, add extra milk.
- 4
Continue kneading until the dough becomes smooth and elastic.
- 5
Transfer the dough to a greased bowl, cover it, and let it proof for 30 minutes or according to room temperature.
- 6
To prepare the filling, mix the crumbled white cheese with nigella seeds, melted butter, grated kashkaval cheese, and the egg until well combined.
- 7
After the dough has risen, shape it into small balls, cover, and let rest for 5 minutes.
- 8
Lightly flour the surface and roll out the dough balls into oval shapes using a rolling pin.
- 9
Place the cheese filling in the center of the rolled dough and pinch the edges to form boats, then place them in the oven.
- 10
Roll out a larger piece of dough and prick it with a dough docker, then top it with the za’atar and oil mixture.
- 11
Bake the cheese boats and manakish in the oven at 200°C (top and bottom heat) until fully cooked.
Nutrition Facts
