- 600 g haloumi, sliced
- 24 pieces pickled turnips (see Note)
- 24 pickled baby beetroot (see Note), sliced
- 2 large Lebanese cucumbers, cut into 6 lengthwise
- mint leaves, to serve
- 1 tsp dried yeast
- 2 tsp caster sugar
- 600 g (4 cups) plain flour, plus extra, to dust
- 100 ml olive oil
- 1 tbsp zaatar (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 1½ hours
To make man’oushe, place yeast, sugar and 320 ml lukewarm water in a bowl and stir to dissolve. Set aside for 10 minutes or until mixture bubbles. Combine flour and 1 tsp salt in a large bowl and make a well in the centre. Pour in yeast mixture and 2 tbsp oil, and stir to form a firm dough. Turn dough out onto a lightly floured work surface and knead for 10 minutes or until dough is smooth and elastic. Transfer to a lightly greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1½ hours or until doubled in size.
Preheat oven to 180°C. Punch down dough, knead gently and divide into 6 pieces. Using a rolling pin dusted in flour, roll out each piece to a 22 cm round. Place on 2 oven trays lined with baking paper.
Combine remaining 60 ml oil and zaatar in a small bowl and brush liberally over dough. Using a fork, gently prick dough to ensure it doesn’t puff up in the oven. Bake for 8 minutes or until cooked through and lightly golden. Allow to cool slightly before filling and rolling.
Divide haloumi, turnips, beetroot, cucumbers and mint leaves among warm man’oushe and roll up to serve.
• Pickled turnips and zaatar (a Middle Eastern spice blend of thyme leaves and sumac) are both available from Middle Eastern food shops.
• Pickled baby beetroot is available from supermarkets.
As seen in Feast magazine, Issue 8, pg100.
Photography by John Laurie.