Nouvelle Manakish: A Modern Twist on a Lebanese Classic

Ingredients

In this Nouvelle Manakish recipe, we have incorporated elements of Nouvelle cuisine to give a modern twist to the traditional Lebanese dish. The toppings have been reinvented with innovative ingredients like truffle-infused labneh and microgreens, adding a touch of sophistication. The presentation is also elevated, with careful attention to aesthetics and garnishes that reflect the principles of Nouvelle cuisine. We alse have the original recipe for Manakish, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240g) truffle-infused labneh 1 cup (240g) truffle-infused labneh
• 1 cup (150g) roasted heirloom tomatoes, sliced 1 cup (150g) roasted heirloom tomatoes, sliced
• 1/4 cup (10g) microgreens 1/4 cup (10g) microgreens
• 1 tablespoon sesame seeds 1 tablespoon sesame seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the flour, instant yeast, sugar, and salt. Gradually add the warm water and olive oil, mixing until a soft dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
3. 3.
   Preheat the oven to 220°C (425°F). Punch down the dough and divide it into small portions. Roll each portion into a thin circle.
4. 4.
   Place the rolled dough on a baking sheet lined with parchment paper. Spread a generous amount of truffle-infused labneh on each circle of dough.
5. 5.
   Top the labneh with roasted heirloom tomatoes, microgreens, sesame seeds, salt, and pepper.
6. 6.
   Bake in the preheated oven for 12-15 minutes, or until the flatbread is golden brown and crispy.
7. 7.
   Remove from the oven and let it cool for a few minutes. Cut into wedges and serve warm.

Treat your ingredients with care...

• Truffle-infused labneh — If you can't find truffle-infused labneh, you can mix regular labneh with a few drops of truffle oil for a similar flavor.
• Microgreens — Choose a mix of microgreens like arugula, radish, or basil for a variety of flavors and textures.
• Roasted heirloom tomatoes — To roast the tomatoes, drizzle them with olive oil, sprinkle with salt and pepper, and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until softened.

Tips & Tricks

• For added flavor, sprinkle some za'atar or sumac on top of the labneh before adding the other toppings.
• Experiment with different toppings like caramelized onions, roasted garlic, or grilled vegetables to create your own unique Nouvelle Manakish.
• Serve the flatbread as an appetizer or alongside a fresh salad for a complete meal.

Serving advice

Serve the Nouvelle Manakish warm, either as an appetizer or as part of a mezze spread. Cut it into wedges and arrange them on a platter for easy sharing.

Presentation advice

To enhance the presentation, garnish the Nouvelle Manakish with a drizzle of olive oil, a sprinkle of sesame seeds, and a few additional microgreens. The vibrant colors and artistic arrangement will make it visually appealing.