I did not follow the filing recipe exactly as it is written below from the cookbook, but I used it as a loose guide using what I had on hand, not measuring everything. I started with grating about 1/2 an onion and a fairly large zucchini which I squeezed to get rid of excess water before adding to the pan. Towards the end of cooking I added a minced clove of garlic, and two bunches of Tatsoi from my CSA that I needed to use followed by a couple tablespoons of ricotta once it was off the heat. I mixed this all together and then add nice chunks of deliciously creamy French feta and folded in gently to maintain the large pieces. I didn’t have any haloumi so I skipped this, and instead of pomegranate molasses I used balsamic vinegar. I didn’t have any Maras pepper or sesame seeds. As for herbs, I threw in what was on the counter; a little basil, mint and Italian parsley.
The filling turned out wonderfully! It was a fun mix of different things that I eat, but maybe wouldn’t typically put together this way! It was delicious and perfect to fill the flatbreads with. I put down a nice layer of my favorite red pepper sauce to start, and then topped with the filling. I finished with extra feta. Then fold in the dough on both sides and press to hold in place. I then grilled these up on the grill. This was a tiny bit tricky to make sure the filling didn’t all out when I flipped them over (I probably over filled them a bit too) but in the end I was very successful, just had to be careful. You could definitely just bake in the oven for a few minutes, or fry up in a pan as the recipe stated. Just get them heated up and warmed through.
I had the leftovers for lunch the next few days and it was delicious! Definitely not as crispy as day-of, but still wonderful, and easy for a nice lunch! If I was at home would have reheated in either a skillet or the oven and I imagine it would have been just as good as the day they were made!
Sesame-Walnut Manoushe with Zucchini
Ingredients
Yufka Dough (recipe below)
2 cups grated zucchini or cousa squash
1/2 teaspoon kosher salt
1 Spanish onion
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/4 cup cup walnuts, lightly toasted and finely ground in a food processor
1/2 cup grated haloumi cheese
3 to 4 ounces crumbled feta, or 4 ounces buffalo milk mozzarella, broken up into small pices
1 tablespoon pomegranate molasses
3/4 teaspoon Maras pepper
2 tablespoons toasted sesame seeds
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup sliced fresh basil leaves
Directions
Follow the directions to make the yufka dough, transfer to a plastic bag and store at room temperatures. Sprinkle the zucchini with the salt and let stand in a colander or a bowl for 5 minutes to draw out water.
Using the large holes of a box grater, grate the onion over a plate with sides. Place in a strainer and rinse with cold water. Squeeze dry by placing it in the palm of your hand, making a ball and then flattening it as hard as you can to get the water out. Repeat the squeezing with the zucchini. Sweat the zucchini with 2 teaspoons olive oil in a spall saute pan over medium heat until it is barely tender, about 3 minutes.
In a large mixing bowl, combine the onion, zucchini, walnuts, haloumi, feta, pomegranate molasses, Maras pepper, sesame seeds, remaining 2 tablespoons olive oil, parsley and basil. Mix until the filling is spreadable.
When you are ready to assemble, put about 1/3 cup filling on each yufka and smooth it to the edges in a very thin layer. Fold the left side in towards the middles and then the right sides towards the middle, overlapping by about 1/2 inch, to form a rectangle shape with an open top and bottom.
When the manoushe are assembled, heat an 11-to-12 inch cast iron or nonstick pan over medium-low heat. Place two manoushe at a time, seam side down, in the pan. Cook until the filling is hot and the bread is lightly toasted on one side but still soft on the other, 3 to 4 minutes. Flip to the other side and cook 1 minute more to heat through. Place on a tray and cover with aluminum foil to keep warm while you cook the remaining four manoushe. Cut into halves or strips and serve immediately.
Yufka Dough
Ingredients
1 2/3 cup (200 grams) all purpose flour
1 teaspoon kosher salt
2/3 cup (150 grams) warm water
2 tablespoons extra virgin olive oil
Directions
In a medium bowl, whisk together the flour and salt. Make a well in the center and pour in the water and olive oil. Using your fingers, draw the flour in from all sides, working the mixture until it’s sticky and forms into a ball. Turn the dough onto a floured surface and knead until smooth and elastic, about 3 minutes. Transfer back to the bowl, drizzle with a little bit of oil and turn to coat. Cover with plastic wrap and let rest at room temperature for at least 4 hours, or up to overnight.
Divide the dough in half, then divide each half into three equal pieces; you should have six equal pieces, each weighting about 2 ounces of 60 grams.
Roll out each yufka ball into a very thin 8-to-9-inch round, using plenty of flour to keep the dough from sticking to the rolling pin.
Heat an 11-to-12 inch cast-iron or nonstick pan over medium heat and cook the yufka on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. You only need to partially cook each flatbread at this stage; don’t get them too crispy or they will be dry and hard to work with. Stack them on top of each other as you cook each one so that they lightly steam and keep each other soft and pliable.
Transfer the warm yufka to a large zip-top plastic bag and store at room temperature up to overnight, or freeze for later use.
