Mana-eesh with Three Fillings

In a large mixing bowl, combine the warm milk, yogurt, olive oil, sugar, and yeast. Stir gently until for a couple of minutes, the yeast will begin to dissolve. Add the flour and salt gradually, mixing until a dough forms. Knead until smooth and elastic. Place into a lightly oiled bowl, sprinkle with a little flour, cover, and allow to rest for 1 hour or until doubled in size.

For the Muhammara: Heat a little oil in a pan over medium heat. Add the garlic and onion, cooking until softened. Stir in the pureed tomatoes and capsicum paste. Season with coriander, cumin, chilli, nigella seeds, sesame seeds, salt, and pepper. Simmer gently until thickened into a spreadable paste (approximately 15-20 minutes). Allow to cool.

For the Cheese: Mix the spreadable feta with the softened cream cheese until smooth. Stir in the grated mozzarella and dried oregano. Set aside.

For the Za’atar: In a small bowl, combine the za’atar herb mix with olive oil to create a spreadable paste. Adjust the oil as needed but keep it on the thicker side.

Once rested, divide the dough into 60 g portions. Roll each into a ball and rest for 20 minutes. 

Flatten and roll out into a round on a lightly floured surface. Pinch around the edges to form a border. Prick the base with a fork to prevent it puffing up, then lightly brush the surface—especially the edges—with milk.

Preheat your oven to 230°C (or 220°C if your oven doesn’t reach that high).

Spread your choice of Muhammara, Cheese, or Za’atar filling into the centre of each prepared dough round. For the za’atar filling, don’t spread it all the way to the edges—the oil naturally runs as it bakes, and if you take it too far out, it will overflow onto the tray.

Place on oiled trays and bake until golden and cooked through, about 10 minutes depending on your oven.

A FEW THINGS YOU’LL WANT TO KNOW

Do I need to cool the muhammara before using it?
Yes—if you spread it hot, it makes the dough soggy. Cool it to room temperature first.

Can I use only cream cheese in the cheese filling?
Absolutely. Skip the feta and just use one cup of cream cheese, but I highly recommend some feta in there.

What if I want them bigger or smaller?
That’s up to you! Mine are about 60 g each, but you can size them how you like. 

Why prick the base?
Because if you don’t, the dough will puff up like a balloon. Pricking keeps them flat and easy to fill.

Why brush with milk?
It helps the dough edges bake to a soft golden colour. I don’t add sugar to the milk—it keeps the flavour savoury.

Why shouldn’t I spread the za’atar all the way to the edges?
Za’atar mixed with oil naturally spreads as it bakes. If you take it right to the edge, it will overflow onto the tray. Leave a small border so it stays neat.