Manakish
Manakish ( Arab: مناقيش ), Utawa ing man'ousheh tunggal, utawa éjaan liya, kadhangkala disebut Arab: فَطَايِر , minangka panganan Levantine sing populer [1] adonan sing isine thyme, keju, utawa daging sing digiling . Mirip karo pizza, bisa diiris utawa dilipat, lan bisa disajikake kanggo sarapan utawa mangan awan. Tembung manaqish minangka jamak saka tembung Arab manqūshah (saka tembung kriya naqasha 'kanggo ngukir, ngukir' utawa ngukir), tegese sawise adonan digulung rata, diteken ing pucuk driji kanggo nggawe celup kanggo topping kanggo ngapusi.[2]
 Manakish made with za'atar | |
| Jeneng liyané | Manaqish, manaeesh, manakeesh, manooshe, man'ousheh, mankousheh |
|---|---|
| Jinis | Flatbread |
| Ajangan | Breakfast or lunch |
| Panggonan asal | Levant |
| Woworan pokok | Dough, thyme, cheese or ground meat |
 Buku masakan: Manakish  Médhia: Manakish | |
Biasane, para wanita bakal manggang adonan ing oven umum ing wayah esuk, kanggo nyedhiyakake kebutuhan kulawarga saben dina kanggo kulawargane, lan bakal nyiyapake bagean adonan sing luwih cilik kanthi topping sing beda kanggo sarapan saiki.[3]
Manakish misuwur ing saindenging Levant,[4][5] lan uga bisa ditemokake ing wilayah-wilayah tanggané, lan pusat-pusat émigrasi Levantine.
Topping klasik
besut- Za'atar ( Arab: زَعْتَر ). Wangun manakish sing paling populer nggunakake za'atar ( thyme garing, oregano, marjoram utawa kombinasi kasebut, dicampur karo wiji wijen panggang, uyah, lan rempah-rempah liyane kaya ta sumac ) minangka topping.[6] Za'atar dicampur karo minyak zaitun lan disebar ing adonan sadurunge dipanggang ing oven. Za'atar manakish minangka sarapan sing paling disenengi ing masakan Levantine .[7][8] Iki uga disedhiyakake minangka bagean saka mezze, utawa minangka cemilan kanthi gelas teh mint lan keju feta ing sisih.
- Keju ( Arab: جُبْنَة ). Ana rong jinis utama keju digunakake ing manakish: akkawi ( Arab: عَكَّاوي ) Lan kashkaval ( Arab: قَشْقَوَان ). Keju katelu: sfatit (basa Ibrani : צפתית) mung digunakake ing Israel. Za'atar sok-sok ditambahake menyang resep keju supaya bisa nambah rasane.
- Minced lamb ( Arab: لحم بعجين ) uga diarani sfiha . Manakish sing dilebokake wedhus dadi mangan awan amarga isine luwih abot. Cincang cincang dicampur karo tomat lan minyak sayur sing dicincang, lan manakish yaiku pilihan mrico utawa acar lan yogurt.
- Chili ( Arab: فليفلة utawa فلفل حر).
- Kashk ( Arab: كشك ). Bahan baku Iran iki minangka campuran yoghurt sing wis difermentasi utawa garing lan gandum sing diobong alus sing bisa digunakake dhewe utawa kombinasi karo topping liyane, kaya ta kenari utawa bawang, sing disebar ing roti.[9]
- Bayam ( Arab: سبانخ ), Switserlan Chard ( Arab: سلق ).
Deleng uga
besutReferensi
besut- ↑ Specter, Michael (2 May 2016). "The Eternal Magic of Beirut". The New York Times. ISSN 0362-4331. Dibukak ing 2019-05-09 – lumantar NYTimes.com.
- ↑ Massaad, Barbara Abdeni (19 November 2019). Man'oushé : inside the Lebanese street corner bakery (édhisi ka-First American). Northampton, Massachussetts. ISBN 978-1-62371-932-6. OCLC 1148154883.
- ↑ Riolo, Amy (2007). Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula (édhisi ka-Illustrated). Capital Books. kc. 107. ISBN 9781933102559.
- ↑ "Tayba: Bite-size savory delicacies". Arab News. 25 March 2014. Dibukak ing 2019-05-09.
- ↑ Irving, John (2006). Terra Madre: 1,600 Food Communities. Slow Food Editore. ISBN 9788884991188 – lumantar Google Books.
- ↑ Bender, David (2009). A Dictionary of Food and Nutrition. Oxford University Press. ISBN 9780199234875.
- ↑ Wright, Clifford A. (2003). Little foods of the Mediterranean: 500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more (édhisi ka-Illustrated). Harvard Common Press. kc. 310. ISBN 9781558322271.
- ↑ Carter, Terry; Dunston, Lara; Humphreys, Andrew (2004). Syria & Lebanon (édhisi ka-2nd, illustrated). Lonely Planet. kc. 68. ISBN 9781864503333.
manaeesh.
- ↑ Moraba, Kareh (2016). "The Story of Kashk". Gastronomica. 16: 97–100.