You already know how to give your pizza the cauliflower treatment, but a Middle Eastern take? Now that’s next level. Created by Chef Rawia Bishara of Michelin-starred restaurant Tanoreen in Bay Ridge, Brooklyn, her gluten-free flatbread topped with flavor-packed toppings—a take on manakeesh—is known to be a crowd-pleaser.
“Manakeesh is a classic Middle Eastern breakfast and brunch item,” says Bishara, who just released her second cookbook, Levant. Her goal with the cookbook—and with this recipe—is to showcase nutritious twists on classic Middle Eastern dishes. “In the book I focus on more forward-thinking Middle Eastern food while maintaining and respecting tradition and that big flavorful way of cooking,” she says.
Bishara says manakeesh has likely been around for as long as pizza and she wishes manakeesh will one day be just as popular. “Here’s to hoping!” she says.
Tanoreen, 7523 3rd Ave., Brooklyn, NY 11209, tanoreen.com
Gluten-free flatbread halloumi manakeesh
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Prep Time1.5 hours
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Cook Time30 minutes
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Servings5 people
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Dietary
Ingredients
For the gluten-free flatbread
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1 tsp sugar
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1 1/2 tsp active dry yeast
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3 cups gluten-free flour mix
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3 large egg whites, beaten
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1 1/2 tsp sea salt
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2 Tbsp milk powder
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1 Tbsp mahlab (optional)
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1/2 cup olive oil
For the halloumi manakeesh
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2 8-ounce blocks halloumi cheese
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1 cup, packed coarsely chopped fresh green za'atar (or fresh oregano or dried za'atar
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1 1/2 cups pomegranate seeds
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2 Tbsp sumac
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1/2 cup olive oil
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4 plum tomatoes, sliced
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4 pre-baked flatbreads (see above)
Instructions
Recipe Notes
Excerpted from the cookbook Levant: New Middle Eastern Cooking from Tanoreen by Rawia Bishara Copyright © 2018. Reprinted with permission of Kyle Books. All rights reserved. For more recipes, check out these vegetarian comfort foods and five gluten-free recipes.