French manufacturer of professional kitchen equipment since 1947
French manufacturer of professional kitchen equipment since 1947
The manouché is the Lebanese crêpe par excellence.
The word “man’ouché” has two meanings. The first refers to the verb naqacha, which means « to sculpt, to carve »; this makes perfect sense when you know that after the dough is rolled out, it is pressed with the fingertips to create little dips into which the topping spreads.
The second refers to the Arabic word na’sh (to engrave), in reference to the imprint left by the za’tar (thyme) on the dough.
Manouchis are most often enjoyed at breakfast.
Their aroma will remind you of gatherings with family or friends in front of the ovens, enjoying one standing up before heading off to school.
For the dough: 5 g dried yeast, 2 pinches of sugar, 1 pinch of salt, 150 g rice flour, 50 g tapioca flour, 30 g of buckwheat flour and 30 g of cornflour.
Using a food processor: pour the three types of flour, the cornflour, the sugar and the salt into the bowl. Then mix the yeast with a little lukewarm water.
After leaving it to rest for around ten minutes, add the mixture to the food processor and start kneading. Do not hesitate to add water if needed. After an hour’s rest in a bowl covered with a damp cloth, divide the dough into six balls and roll them out thinly.
There is a whole host of toppings for Manouchis, but the favourites remain the following classics:
Dried thyme, oregano, marjoram, toasted sesame seeds, salt and other spices such as sumac.
Minced lamb, mixed with diced tomato, vegetable oil and pepper.
A fermented, dried mixture of yoghurt made from goat’s milk and cracked wheat.
It is also possible to combine two toppings, a technique known as a “Cocktail”.
You can cook your Manouchis in four ways:
Your crêpe is ready once it is golden.
Similar to a pizza, Manouchis can be sliced or « folded ». French crêpes can also be folded, but are mainly eaten with sweet fillings, unlike Manouchis, which are essentially topped with savoury ingredients.
Manouchis are much loved with cheese. To make them, top the dough with cheese (a mixture of Gruyère and spreadable cheese) and cook in an oven preheated to 180°C for around 15 minutes.
You can enjoy the best Manouchis in places that use top-quality ingredients. A poorly chosen oil can cause stomach upsets. Badly chosen cheese can make the dough too rubbery. The quality of the ingredients and the cooking therefore really matter.
