Serves 6
Calories: 388kcal
Carbs: 65g
Fat: 10g
Protein: 10g
A modern & flavourful twist on the classic Manoushe
INGREDIENTS
6 Tbsp Olive paste
10 little labne jewels
1 red tomato
1 green tomato
1/4 large cucumber
handful of fresh cress
Pinch of salt
Light drizzle of olive oil
INSTRUCTIONS
Preheat oven to 200 degrees Celsius (gas mark 7)
Prepare the basic manoushe dough, as recipe above. Set aside to rise (1 hr max).
Lightly dust the table with flour & knead the dough slightly. Divide into six equal balls.
Cover the balls with a tea towel until ready to use.
Use your fingers, or a well floured rolling pin to flatten each ball into a flat, round bread, around 5mm thick.
Place the dough on a flat baking tray, lined with baking paper.
Using a pastry brush, work around the edges of the dough with Extra virgin olive oil.
Spread around 1-2 Tbsp of the olive paste onto the raw dough.
Bake for 4-5 minutes at 200 degrees Celsius (gas mark 7) until a the dough takes on a golden shade.
Serve hot. Garnish with the labne jewels, tomatoes, cucumber & fresh cress. Sprinkle a pinch of salt & drizzle a little olive oil.
RECIPE NOTES
Try our other Lebanese flatbread featured recipes: Fig cheese and thyme manoushe or Kishisk and walnut manoushe
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