Cheese Manakish

Middle Eastern flat bread topped with beautiful Kashkaval cheese and/or mozzarella, browned to perfection. 

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I am very friendly and I’ve made friends recently. Well, they’re long time friends, but I didn’t know that they’ve been there the whole time… and when I say ‘there‘, I mean in my brain.

So you know that movie Inside Out? I have some sort of friends inside my brain but they look like more of a food – uh… like pasta, rice, bread, cheese. Yes, I know, because I’ve met them.

So few weeks ago, I’ve been in a pizza kick lately… like I’ve been making pizza for the 2 consecutive weekends and eat 6 slices of them in one sitting. Please, don’t look at me like that! I am still your friend, right? Anyway, let’s not discuss what happened inside my brain during the food war because it was very chaotic. To make the story short, Manakish won on the third weekend.

I’ve been meaning to make Manakish since forever, but I cannot figure out the right cheese the bakery usually uses as a topping whenever I get one. One day, I got a Kashkaval cheese from an amazing friend – kept it inside the fridge for a while until finally decided to use it. I wanted to top it on the pizza, but when I tasted the cheese it was like ‘Aha! This is the cheese the bakery usually uses for Manakish! I need to make one very soon!’ And I said it out loud like it was an emergency.

Excuse me pizza, please make a way for cheese manakish!

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I used Kashkaval cheese alone in some and some, I mixed with mozarella. I love the one with Kashkaval cheese alone – it was closer to the manakish I usually get from the bakery. Oh, it was so simple, yet so good! The recipe below makes about 8 x 4 inches round of manakish. Now, do not ask me how many I’ve eaten. I am not telling you this time. 😛

Now, let me bring these at this week’s Fiesta Friday # 153 with our co-hosts, Quinn and Monika. I am happy to be a part of first FF for 2017. Thanks, Angie!

Cheese Manakish

  • Servings: 8 x 4 inches round
  • Difficulty: easy, needs practice
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Ingredients:

For the dough:

  • 1 ¼ cups all-purpose flour
  • ¾ tsp instant yeast
  • 2 tbsp sugar
  • ¼ tsp salt
  • 6 tbsp warm water
  • 1 tbsp olive oil (or any flavorless oil)

(You’ll also need additional flour for your work surface.)

For the toppings:

  • 1 cup of grated Kashkaval cheese; or
  • 1 cup grated mozzarella + 1 tbsp olive oil + pinch of salt

(You can also combine both cheeses (1 cup of grated Kashkaval cheese + ½ cup grated mozzarella, discard oil & salt when you want to combine them.)

Instructions:

  1. Put all ingredients for the dough in a large bowl.
  2. Using a wooden spoon or your clean hands, mix the dough until you get all the flour from the bowl.
  3. Transfer the dough in a lightly floured surface and knead the dough until smooth and elastic. This may take about 10 minutes or so.
  4. Shape the dough into a ball and place in an oiled bowl, cover using a plastic wrap or lint free towel. Keep it in a warm place and let it rise for an hour or until doubled in size.
  5. When the dough has doubled in size, punch the dough and transfer to a lightly floured surface. Knead for a few seconds.
  6. By this time, you may need to preheat your oven at 375 F. My oven needs about 15 minutes before it reaches 375 F, so I turn it on when I am about prepare for the final steps.
  7. Divide the dough into eight. Flatten them thinly into about .5 cm or less than. (Optional: You can pinch the edges of the dough as Manakish usually has pinched edges. Most of the Manakish I see are pinched-free so I did not bother… or let’s simply put it this way: I completely forgot to pinch the sides. Haha!) Place them in a lightly oiled baking sheet.
  8. Bake them for 10-15 minutes or until the bottom turns lovely brown. Take the baking sheet out and flip the dough. Now, the bottom is now on top. Place your toppings and put the baking sheet inside the oven and continue baking for another 10 minutes or until the cheese has beautifully melted.
  9. Optional: Turn off the oven and turn on the broil (grill). Place the Manakish under the broil and broil until the cheese turns lovely golden brown.
  10. Enjoy your Manakish warm. They can be kept in the fridge for later consumption and can be reheated beautifully in a microwave.

Notes:

  • The kneading process can be completely done in your stand mixer or even in a food processor. When kneading in a food processor, place the dry ingredients first. While the motor is running, gradually add warm water and olive oil. Turn off the food processor once the dough has turned into a ball. You can now continue with the rest of the steps.
  • In my oven, the heat does not circulate that much like in the fan oven. So I have to flip the dough so I will have browned bottom and tops, then turn on the broil later for the toppings to brown, too. You can place your toppings the first time when you place the dough inside the oven. I did flip my dough because I like browned top and bottom – that flipping gives me the texture I love. Do whatever works better for you.
  • You can also use your pizza dough recipe or you can get the dough from the store.
  • This is just like as if you are making pizza minus the pizza sauce.

I hope you’ll love the recipe!

Always smile and enjoy your weekend! Happy Fiesta Friday! 😉

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Pan De Sal

Contrary to the literal meaning “salt bread”, Pandesal is slightly sweet rather than salty. It is soft and has a crunchy crust and usually dipped in hot coffee. 

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Pan De Sal is a very famous and the most common bread in Philippines which was said to be have originated in Portugal. It is literally translated as “salt bread”, though every bite is slightly sweet. Pan De Sal (commonly written as Pandesal) is also called “poor man’s bread” due to its very cheap price and availability in most of the bakeries in the Philippines.

Pandesal is staple in our breakfast and usually dipped in hot coffee rather than paired with jam or butter. I prefer mine dipped in hot coffee or Milo. I also love my Pandesal toasted with margarine and sugar. I must confess that my favorite is when my Pandesal is paired with sunny side up eggs. 😀

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Pandesal is usually soft, but you will feel a crunchy crust from the outside. It is a yeast-bread that is rolled into a log, cut into individual pieces then rolled into breadcrumbs before baking. Though I enjoy my Pandesal with our usual pairs, you could pair it with endless choices. 😉

Pandesal

Ingredients:

  • 1 1/2 tsp instant yeast
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1/4 cup white sugar
  • 1/2 tap baking powder
  • 1/2 tsp salt
  • 1/2 cup + 2 tbsp fresh milk, warm
  • 1 small egg
  • 1/2 tbsp vegetable oil
  • 2 1/2 tbsp butter, melted
  • 1/2 cup bread crumbs

Instructions:

  1. In a bowl, combine flour, yeast, sugar and baking powder. Mix to incorporate. Add salt and mix again.
  2. In another bowl, mix warm milk, egg, oil and butter. Add this mixture to the dry ingredients. Using a wooden spoon, mix until well combined.
  3. In a lightly floured surface, knead the dough until smooth and elastic. Form into a ball and place in a lighly oiled bowl. Cover with cling wrap for one hour or until doubled in size.
  4. In a lightly floured surface, divide the dough into two equal parts. Form each into a log and cut individual sizes diagonally (about 3/4 inch thickness).
  5. Roll each into the breadcrumbs and place in a parchment-lined baking sheet making sure to keep a distance between each Pandesal. Cover in a lint-free towel or cling wrap and let rise again for about 30 minutes.
  6. Preheat the oven to 375 F and bake the Pandesal for 15 minutes.
  7. Remove from the oven and serve hot.

Source recipe: Pandesal by Panlasang Pinoy

Now, you decide how many of these you’d like to have at Fiesta Friday # 119. 🙂 I am sure AngieAhila and Diann are deciding now. 😀

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles. 😀

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Shakoy (Twisted Fried Donuts)

There are so many Filipino recipes that I hope I know its history or even just the meaning of the name of the dish. Maybe it’s a language from a certain tribe that I can translate to English? Not a chance. One of them is Bulanglang which I only know that it’s a vegetable dish with clear soup. And the Chicken Tinola which I only know it’s a ginger-based chicken soup. Now, I have Shakoy.

Shakoy is a term used to call twisted fried donuts. I don’t know why people calls it like that. I grew up using the term when I want twisted fried donuts and when I use the term for some people who isn’t familiar, I get a look of ‘Huh? What’s Shakoy?’ And I explain to them and finally make it clear.

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What I love about this recipe is it does not require that much of time like the others.

Let me explain:

The first rising only requires 15 minutes. 

Right after the dough has been formed, they can be fried immediately.

Amazing, isn’t it? I assume the mixing of the instant yeast with warm water quickens the process. I am not sure.

Anyway, here is the recipe and please tell me if you know why the procedure is very quick ’cause I’d really love to know.

Shakoy (Twisted Fried Donuts)

  • Servings: 15
  • Difficulty: easy
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Ingredients:

  • 1.5 tsp instant yeast
  • 1 cup lukewarm water
  • 1 tbsp brown sugar
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup sugar, for dusting
  • 1 tsp of cinnamon powder, optional
  • Oil, for frying the donuts
  • Additional flour for dusting your work surface

Instructions:

  1. In a bowl, place 1 cup of lukewarm water and brown sugar. Mix until sugar is dissolved. Add in instant yeast and wait until the mixture creates bubbles. (This may take about 5 to 10 minutes.)
  2. Meanwhile, in a large bowl, mix in flour and salt. When the liquid mixture is ready, add this to the dry ingredients and mix using a wooden spoon until you get most of the flours from the bowl.
  3. Knead using your clean hands until dough is elastic and smooth.
  4. Place in a lightly greased bowl, cover using a cling wrap. Keep in a warm place to double in size. (This took me only 15 minutes.)
  5. When the dough has doubled in size, take it out to a lightly floured surface.
  6. Divide the dough into 15 equal sizes. Shape each into a log and twist from the top, sealing both ends. Transfer each dough in a clean plate/baking sheet. You will notice that the first few doughs are getting bigger in size – they are ready to dive into the hot oil. (Tip: You can ask somebody to fry the donuts for you while you finish up shaping the rest.)
  7. Prepare a plate with stack of paper towels and a container/plate with white sugar and cinnamon powder. Set aside until ready to use, but make sure it’s not too far from you.
  8.  Fry the donuts in a very hot oil (about 375 F). Make sure not to overcrowd the pan.
  9. When done, place the fried donuts over a stack of paper towels for few seconds. Transfer to the prepared container with white sugar-cinnamon mixture and roll the donuts until well coated.
  10. Serve immediately. Best eaten on the same day.

Source recipe: Shakoy – Easier Version by KwaliTeaTime@Home

These donuts were soft and fluffy and oh so delicious! I will not tell you how many of these I ate, but all were gone in a day. 😀

I think the close up shot didn't do justice to how fluffy the donuts are.
I think the close up shot didn’t do justice to how fluffy the donuts are.

Well, Angie is at Lancaster for some R & R. What you are up to? I am here at home – just finished watching a movie I did not completely understand. 😛 Anyway, it’s time for Fiesta Friday # 112… so life would not be boring as I mingle with my FF Friends. This week’s co-hosts are Natalie and Hilda. Come on and join the fun! 😉

Wishing you a fun weekend full of smiles! 😀 😀 😀

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Glazed Donuts

As this blog turns three months, thenotsocreativecook wants to thank everyone for the nice comments, for taking time to visit, and for the thumbs up. I am also pleased to meet new friends here on WordPress and excited to receive future updates about your life, your kitchen and everything you enjoy doing.

As today is 23, my blog’s birth date, I am sharing something new to me.

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I really love donuts as long as it is not too sweet. I’ve always dreamed of making my own but no matter how I love to cook, I am so lazy when it comes to kneading. When I see a recipe that calls for yeast, like breads and donuts, I automatically reject them – most probably because of this kneading stuff and the waiting time. I am an impatient person and I don’t like to wait that long when it comes to food, haha! So, I knew that I will never, ever make bread or anything that has anything to do with kneading and waiting.

That’s what I thought…

When I saw this video from Laura Vitale, I had no second thought of trying it. She has this effect on me – I feel that she makes everything easy. I just had two small problems – (1) I didn’t have a thermometer; how shall I know the temperature of the oil? And (2) I didn’t know what yeast should I use. But those petty issues didn’t make me changed my mind; I bought a thermometer and I bought an instant yeast. When I bought the yeast, I remembered that instant yeast is directly added to the flour (according to the search I made) and she mixed the yeast with the milk and sugar. So, I bought a new yeast – active dried. Though I was not sure about the effect of it, I still gave it a shot.

When its time to make the donuts…

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I gathered all the ingredients needed and warmed up the milk using a microwave. I mixed the yeast with the milk and sugar and waited for five minutes or until foamy. Five minutes and I guess nothing happened; the yeast did not activate. My friend came to me at the kitchen and saw this sad face on me. She asked me to warm the milk again and she did the yeast-milk-sugar mixture. And after five minutes was a magic, haha. She did it.

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I was glad she was with me that time as her being patient helped me make the donuts a success! 😀 Okay, so after the successful yeast mixture, everything went well.

Glazed Donuts Recipe

  • Servings: 4-6
  • Time: 2hr 30mins
  • Difficulty: intermediate
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Ingredients:

  • 5 cups all-purpose flour (you may need more if the dough is sticky)
  • 7 grams active dried yeast
  • ⅓ cup white sugar
  • 1 ½ cups whole milk, warmed to 115 degrees
  • ¼ cup unsalted butter, melted
  • ¼ cup of shortening, melted
  • 2 eggs

Pinch of Salt

For the Glaze:

  • 3 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • water, as needed

Instructions:

  1. Make sure you warm your milk at 115 degrees. Add 1 tsp of sugar and yeast. Leave the yeast to produce foam (about 10 minutes).
  2. In a bowl, beat sugar, eggs, salt, melted butter and shortening. Add the yeast mixture and mix until combined.
  3. Add flour and beat until well combined. Increase the speed to medium and continue beating until the dough is nice and smooth (about 5 minutes).
  4. Place the dough into an oiled bowl. Cover with plastic wrap or clean kitchen towel and place it somewhere warm until doubled in size. This may take about 2 to 3 hours.
  5. When ready, transfer your dough into a floured surface, knead It for few seconds and roll out to ½ inch thickness
  6. Place parchment papers on your baking sheets and sprinkle some flour over the parchment papers.
  7. Using a donut cutter or biscuit cutter, cut out your donuts and place them on your baking sheets. Make sure to place them couple of inches apart. Cover them with a lint free towel and place them again a warm place to double in size.
  8. In a large pot, bring the oil to temperature at about 350 degrees. While doing so, prepare your drizzle. Mix together the glaze ingredients, adding water little by little until you reach your desired consistency. Set aside.
  9. When the oil is ready, lift each dough from the baking sheet and place them carefully in the hot oil. Fry them about a minute on each side. Make sure not to overcrowd the pot.
  10. Drain the excess oil in a baking sheet lined with paper towels.
  11. Place your doughnuts on a cooling rack with some papers under to catch the glaze. Coat the doughnuts and place them on another cooling rack to set.
  12. Serve and enjoy immediately!

Source recipe: Glazed Donuts by Laura in the Kitchen

 

 

Like Laura Vitale, I am not professional and I don’t have any cutter except for the cute star-shaped cutters and I only used a small mouthed glass for the little round ones.

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I also covered some with granulated sugar and they’re so GOOD!! I enjoyed the glazed one and the sugar-coated. 

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I’m sure I’ll be making more donuts and this time, I will try to activate the yeast myself; it’s time to test my patience. 🙂

 

Related articles:
Homemade doughnuts with plum jam (http://landofbreadandhoney.wordpress.com)
Glazed Yeast Doughnuts (http://sweetrevelations.wordpress.com)
Mini rainbow vanilla bean donuts (http://justbakedbyme.wordpress.com)