Name: Za’atar manouche with haloumi
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 - 6
Ingredients: 2 tbsp honey; 2 tbsp vegetable oil; 500 gm white strong "00" flour, plus extra for dusting; 7 gm (1 sachet) dried yeast; Mixed Lebanese pickled vegetables, to serve; Za'atar; 2 tbsp sesame seeds, toasted; ¼ cup anise hyssop, loosely packed; 1 tbsp sumac; 2 tsp sea salt flakes; 180 ml (¾ cup) extra-virgin olive oil, plus extra for drizzling; Haloumi; ½ tsp each caraway, coriander and fennel seeds; ¼ tsp black peppercorns; 2 tbsp orange juice, plus 1 tsp finely grated orange zest; 2 tbsp honey; 450 gm haloumi, halved lengthways, pat dry; Baby anise hyssop, to serve

Za’atar manouche with haloumi

What's better than crusty, freshly baked bread? Freshly baked bread with gooey haloumi.

za'atar-flatbread-haloumi-and-pickles — Photo: Alicia Taylor

Serves 4 - 6

Prep

25M

Cook

30M

Total

55M

Za’atar is a versatile blend of spices that can be used as a rub for meat, or served with olive oil and bread. In this recipe, we serve freshly baked bread (manouche) with the za’atar spice rub sprinkled on top, and a generous hunk of sizzling haloumi.

Ingredients

2 tbsp honey

2 tbsp vegetable oil

500 gm white strong "00" flour, plus extra for dusting

7 gm (1 sachet) dried yeast

Mixed Lebanese pickled vegetables, to serve

Za'atar

2 tbsp sesame seeds, toasted

¼ cup anise hyssop, loosely packed

1 tbsp sumac

2 tsp sea salt flakes

180 ml (¾ cup) extra-virgin olive oil, plus extra for drizzling

Haloumi

½ tsp each caraway, coriander and fennel seeds

¼ tsp black peppercorns

2 tbsp orange juice, plus 1 tsp finely grated orange zest

2 tbsp honey

450 gm haloumi, halved lengthways, pat dry

Baby anise hyssop, to serve

Method

1.For dough, place 300ml warm water, honey and oil in a bowl and whisk until combined. Place 1½ tsp sea salt flakes with remaining ingredients into a bowl of an electric stand mixer fitted with a dough hook attachment and mix on low speed until combined. Add honey mixture and mix until dough is smooth and soft (5 minutes). Cover with a clean tea towel and stand in a warm place until doubled in size (30 minutes).

2.Divide dough into six balls and place on a lightly floured tray; cover loosely with a clean tea towel and stand until slightly puffed (30 minutes).

3.Meanwhile, combine za’atar ingredients in a small bowl; set aside.

4.Preheat oven to 240°C. Working with one ball of dough at a time, turn dough out onto a lightly floured work surface. Using fingertips, push dough outwards, gradually flattening dough out to form a 20cm round. Transfer to a lined tray and spread za’atar mixture over dough, leaving a 1cm border. Bake until golden (10-12 minutes); place on a tray, cover loosely with foil and keep warm until ready to serve.

5.Reduce oven to 200°C. For haloumi, place seeds and peppercorns in a spice grinder or mortar and pestle and crush until coarse. Transfer to a small bowl with orange juice, zest and honey; mix until combined.

6.Heat a small skillet over medium heat and drizzle with a little oil. Cook haloumi until golden (3-5 minutes). Pour seed mixture over haloumi, then bake until haloumi is slightly melted (10 minutes).

7.Serve haloumi in skillet drizzled with remaining syrup and scattered with baby anise hyssop. Serve with manouche and mixed Lebanese pickles on the side.

Note Anise hyssop, also known as Middle Eastern oregano or Syrian oregano is available from Middle Eastern grocers and select greengrocers. If unavailable, substitute with oregano.
Notes

Recipe by Tamika O'Neill

Styling by Olivia Blackmore