< Previous114 Yalla, Let’s Eat! In the meantime, make the cheese and za’atar toppings: For the cheese topping, in a large bowl, mix together the mozzarella, Akawi cheese and ricotta, using a rubber spatula to ensure the ricotta is evenly distributed. For the za’atar topping, in a small bowl, combine the za’atar and extra virgin olive oil, and whisk until a paste forms. Set aside. Preheat the oven to 400°F (200°C). Once the dough has doubled in size, split the dough in half. On a floured surface, using a rolling pin, spread out one dough portion thinly, to about ¼ inch (6 mm) thick. Using a 4-inch (10-cm) round cookie cutter, cut out circles from the dough. Keep repeating this until you run out of dough. On a parchment-lined baking sheet, line up the dough circles about 2 inches (5 cm) apart. You can top the manakish with all cheese, all za’atar or half cheese and half za’atar. Bake the manakish for 9 to 10 minutes, or until the cheese is melty and slightly golden brown on top. Serve while warm or at room temperature. Mama’s Mini Cheese and Za’atar Manakish continued 3 cups (345 g) shredded mozzarella cheese 1 cup (250 g) Akawi cheese, crumbled 1 cup (250 g) ricotta cheese, water removed 1 cup (120 g) za’atar ½ cup (120 ml) extra virgin olive oil114 Yalla, Let’s Eat! In the meantime, make the cheese and za’atar toppings: For the cheese topping, in a large bowl, mix together the mozzarella, Akawi cheese and ricotta, using a rubber spatula to ensure the ricotta is evenly distributed. For the za’atar topping, in a small bowl, combine the za’atar and extra virgin olive oil, and whisk until a paste forms. Set aside. Preheat the oven to 400°F (200°C). Once the dough has doubled in size, split the dough in half. On a floured surface, using a rolling pin, spread out one dough portion thinly, to about ¼ inch (6 mm) thick. Using a 4-inch (10-cm) round cookie cutter, cut out circles from the dough. Keep repeating this until you run out of dough. On a parchment-lined baking sheet, line up the dough circles about 2 inches (5 cm) apart. You can top the manakish with all cheese, all za’atar or half cheese and half za’atar. Bake the manakish for 9 to 10 minutes, or until the cheese is melty and slightly golden brown on top. Serve while warm or at room temperature. Mama’s Mini Cheese and Za’atar Manakish continued 3 cups (345 g) shredded mozzarella cheese 1 cup (250 g) Akawi cheese, crumbled 1 cup (250 g) ricotta cheese, water removed 1 cup (120 g) za’atar ½ cup (120 ml) extra virgin olive oilNext >