@roubasfoodjourney: These mini mana-eesh are soft, golden, and topped three ways Dough Ingredients: 2 cups warm milk 1⁄2 cup yogurt, room temperature 2 tablespoons olive oil 2 tablespoons sugar 1 tablespoon dry yeast 6 cups plain flour (900 grams) 2 teaspoons salt Muhammara Filling ¼ cup olive oil 3 garlic cloves, crushed 1 onion, finely diced 1 can diced tomatoes, pureed 4 tablespoons capsicum (pepper) paste 1 teaspoon ground coriander 1⁄2 teaspoon cumin 1⁄2 teaspoon red chili powder or minced chili 1⁄2 teaspoon nigella (black) seeds 1⁄2 teaspoon sesame seeds Salt and black pepper, to taste Cheese Filling 1⁄2 cup spreadable feta (approx 150 grams) 1⁄2 cup cream cheese, softened 1⁄2 cup mozzarella, grated 1 teaspoon dried oregano Za’atar Filling 1⁄2 cup za’atar herb mix 1⁄3 cup olive oil + 2 Tablespoon (adjust to make a spreadable paste) 👉🏽 Combine warm milk, yogurt, olive oil, sugar and yeast in a large bowl. Add flour and salt, mix then knead until smooth and elastic. Place in a lightly oiled bowl, cover and rest for 1 hour until doubled. 👉🏽 Muhammara: Sauté garlic and onion in a little oil. Add pureed tomatoes and capsicum paste, season with coriander, cumin, chilli, nigella seeds, sesame seeds, salt and pepper. Simmer 15–20 minutes until thickened. Cool. 👉🏽 Cheese: Mix feta and cream cheese until smooth. Stir through mozzarella and oregano. 👉🏽 Za’atar: Mix za’atar with enough olive oil to form a thick paste. 👉🏽 Divide dough into 60g balls, rest 20 minutes. Roll each into a round, pinch the edges to form a border, prick the base with a fork and brush with milk. 👉🏽 Preheat oven to 230°C. Spread filling into the centre — for za’atar, keep it away from the edges as the oil runs. Bake on oiled trays for about 10 minutes until golden. Detailed recipe is on my website. Link in bio👆🏾

Rouba Shahin

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Region: AU

Sunday 13 September 2026 11:58:34 GMT