Mana'eesh (J)gibneh - Cheese Pastries

Jamilah's Kitchen's Note:

This is one of my favorite foods. Mostly because I love the dough. Traditionally it's made with Akkawi cheese but you can mix with Mozzerlla or sub If you like a lil something extra try jazzing them up with za'taar spice or some veggies. These freeze well pre baked. I have brushed them around the edges with olive oil or butter for a golden glow but not always. Play around with them to cook them to how you like. Some like a softer dough and less time in the oven and some like a crunchy dough. This dough can do either.

• Total Time: 2 hrs 20 mins
• Prep Time: 2 hrs
• Cook Time: 20 mins

Ingredients:

Serves: 8-10

Yield: 18.0 pies

• 1 egg
• 1 (7 g) packet dry active yeast
• ¼ cup warm water
• 1 teaspoon sugar
• 3 ½ cups all-purpose flour
• 1 teaspoon salt
• ¼ cup extra virgin olive oil , plus
• 2 tablespoons extra virgin olive oil
• 1 ¼ cups warm milk
• 1 lb crumbled cheese

Directions:

1. Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
2. In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
3. Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.
4. Preheat oven to 350°F.
5. Take fist-fulls of the dough and on a floured surface roll out into small balls. Let rest for 5 minutes. Flatten each dough ball into 4” disc, about ½” thick.
6. Place on a lightly oiled baking sheet and top with cheese. Repeat with remaining dough and cheese.
7. Bake until golden brown, about 18-20 minutes. Serve warm.

Reviews

[Chef Edlear]

These are just FABULOUS. The dough is soft, silky, fragrant and easy to work with, despite the slight stickiness. The weather was very humid, and I had to increase the quantity of flour some, but I still kept the dough soft and tacky. The flavor of the dough is great. I think that it's important to use a fruity evoo, it's discernable in the finished pastry. I used the suggested mozzarella and za'taar toppings, but I'm thinking that this dough is just too good to stop at them. I had a lot of fun making these, both for my customers and my family. It's an easy treat, also a welcome side to a summer salad. This is already one of my favorite little extras, thank you so much Jamilah!

[loof]

These were terrific! The dough came out smooth and easy to work with. Mine rose quite a bit while baking and came out soft and tender, just as I wanted them. I topped with mozzarella cheese. I served these with Koftit Roz (Rice Meatballs) Koftit Roz (Rice Meatballs) ; the next day I split open one of the pastries, stuffed a couple of sliced meatballs in, and enjoyed a delicious lunch. Great recipe - thanks for posting it!

[MarraMamba]

these were fantastic, i loved them and easy to make!!!