Breads and flatbreads
ChefAlisar Rajab
Manaqish with Sreysirah (boiled wheat husk)
Sreysirah is the husk of wheat after boiling and crushing. Add one cup to the manaqish dough and enjoy this delicious, nutritious dough.
Manaqish made with sreysirah — a village-style pastry from Lebanon. Sreysirah is the husk of boiled wheat that remains after crushing to make bulgur, and it is different from "jreesh," which is the wheat husk before boiling.
Ingredients
Start here, then move straight into the method.
- 1 kg flour minus 1 cup
- 1 cup sreysirah (boiled wheat husk)
- 1 tablespoon instant yeast
- 2 tablespoons powdered milk
- 1 tablespoon salt
- 1 medium tablespoon sugar
- 1/4 cup vegetable oil
- About 3 cups warm water (adjust as needed)
- To make Baqaat al-Burghul from the same author, click the link above.
Method
Follow the cooking sequence without leaving the page.
- Mix all the dry ingredients, then gradually add the warm water while kneading until you get a cohesive dough.
- Allow the dough to ferment well — you will notice the sreysirah absorb liquids and the dough will increase in size.
- When the dough has risen, shape it into balls and let them rest again for about 15 minutes.Timers: 15 min
- Gently flatten each ball with oiled hands (do not use a rolling pin). Stretch to the desired diameter and control the thickness — the thinner they are, the crisper they will be.
- Spread the topping you like (za'atar, kishk, tomato and onion, cheese, etc.).
- Place on baking trays and bake in a hot oven at high temperature, watching carefully.
- Serve immediately. You can also bake them plain (no topping) to serve with dairy and cheeses.
Recipe tags
Breads and flatbreadsInternationalVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Baqaat al-Burghul
