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Mana'eesh Hilbeh (fenugreek manakish): recipe illustration
Breakfast

Mana'eesh Hilbeh (fenugreek manakish)

A manakish topped with a fenugreek paste with warm, slightly bitter flavours, enriched with olive oil. Served lukewarm at breakfast or as a snack, it is much loved in Jordanian families.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Instructions

  1. Make the dough by mixing the flour, yeast and salt, then add the lukewarm water and olive oil.
  2. Knead for 8 minutes until you have a supple dough, cover and let rise for 45 minutes.
  3. Meanwhile, mix the hilbeh powder with the orange blossom water, olive oil and a little water to obtain a spreadable paste.
  4. Divide the risen dough into 4 balls and flatten each into a disc about 3 mm thick.
  5. Spread the hilbeh topping over each disc, leaving a border free.
  6. Sprinkle with toasted sesame and sliced spring onion if using.
  7. Bake at 240 °C (465 °F) for 10 to 12 minutes, until the edges are golden.
  8. Serve lukewarm, cut into slices.

Variations and tips

Version without onion. Leave out the spring onion for a more concentrated fenugreek flavour.

Za'atar version. Add 1 teaspoon of za'atar over the topping before baking.

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Original Ecomely recipe.