Eggs and awarma flatbread (Man’ooshet bayd w awarma)

August 8, 2012  • 

 

 

This is one of the many flatbreads or man’ooshe that can be ordered from the neighborhood bakery for a quick and filling breakfast. Here, the dough is rolled onto a pizza pan, the eggs are quickly whipped and mixed with some awarma (lamb confit) and baked in a very hot oven for 15 minutes or until puffy and golden. 


You can substitute sausage meat for the awarma or make the awarma when you have some decent pasture-fed lamb. Recipe is here. 

INGREDIENTS: 3 pies

  • 3 cups of all-purpose or bread flour
  • 1/4 cup of olive oil
  • dash of salt
  • 3/4 cup of water (or a bit more, as needed)
  • 1 1/2 teaspoons of yeast
  • 1/2  tablespoon of sugar or honey or molasses
  • 3 large eggs per pie (total of 9)
  • 1/2 cup of awarma per pie

METHOD:

  1. Proof the yeast in 1/4 cup of water and some sugar for 10 minutes.
  2. Place the flour, salt, yeast mixture, olive oil  and  water in a food processor. Run the machine for one or more minutes until the dough is compact and pull away from the sides of the bowl.
  3. Place the dough in a greased bowl, flip it to coat it with oil and cover with a damp towel; place in a warm spot to rise (about one hour or so).
  4. When ready to bake the pies: Warm the awarma until it is melted (in a skillet for example); beat the eggs in a bowl and mix with the awarma. Add spices if you like keeping in mind that the awarma is already pretty salty. Roll 1/3 of the dough and place in a greased 9-inch cake pan (with 1 inch sides). Bake in a very hot oven (at least 450F) until the pie is puffed up and golden and the bread is done. Serve immediately.
MENU on the board : A zaatar man’ooshe is 1000L.L or 60 cents US.

 

 

Comments

18 Comments  •  Comments Feed

  1. Rosa says:

    That looks ever so scrumptious!

    Cheers,

    Rosa

  2. Reinventing nadine says:

    I would love to give it a try except do you have an awarma recipe?

  3. Devaki says:

    Hi Joumana – THIS IS MAGNIFICENT. Especially for those of us who LOVE lamb and goat meet.

    I am going to make this soon – first without the awarma and then plan on going lamb shopping, mae the awarma and do it again! Woo-hoo I am in project mode 🙂

    chow! Devaki @ weavethousandflavors

  4. Cherine says:

    Yummy!!!

  5. Belinda @zomppa says:

    Oh my my! This flatbread is not flat or boring at all! Chock full of goodies.

  6. Juliana says:

    This look delicious…I love the thin dough…so tasty 🙂
    Thanks for the recipe Joumana!

  7. Sophia says:

    woooaaa!! Beautiful!!! I’m definitely making this, topped with gorgonzola cheese and perhaps a chipotle sauce!

  8. Doria says:

    Très belle pizza qui donne envie de se mettre à table !
    Bisous, Doria

  9. Nadji says:

    Une “pizza” à tester rapidement. Nos fours ne donnent pas la même cuisson mais ça reste toujours très bon.
    A bientôt

  10. T.W. Barritt says:

    Love the idea of a savory breakfast flat bread – I’ll bet there are all kinds of variations possible.

  11. Oui, Chef says:

    WOW….I could eat one (or two) of these at every meal on every day!

  12. Alicia (foodycat) says:

    That looks so savoury and delicious!

  13. Jamie says:

    I love this! What a great meal this would make and even my finicky eater who would never eat a scrambled egg would love this. Thanks for sharing this very cool recipe!

  14. Susan says:

    What a delicious way to enjoy breakfast! How I wish I had a brick oven in which to make it.

  15. Paulette says:

    Hi Joumana,
    Where, on your blog, can I found the awarma recipe? Shahhaytina 🙂

  16. Suzy says:

    I love your website! I cook Lebanese food from memory and god rest her soul, my mama when she was around. I turn to you for help now. I could not find awarma recipe. I have a Lebanese restaurant after owning a food truck for 5 years, and we are ready to serve brunch, any help or suggestions are greatly appreciated. Thank you!

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