Moroccan-style Spiced Vegetable Stew with Maneesh

We had originally planned to make this Moroccan-style roasted vegetable traybake and serve it with cous cous but Bird found herself with a bit of time on her hands. After a flick through Paul Hollywood’s “Bread” she decided to give Maneesh a go. Maneesh is a Middle Eastern flatbread topped with sesame seeds and herbs – basically a za’atar mixture which we’ve used previously with steak. Paul’s recipe can be found here.

The dough was really stretchy and sticky – very fun to work with!  We made half the amount in Paul’s book, he said his made 3 large maneesh but we managed to get 2 pretty huge breads out of half of the mixture. The vegetables were ridiculously simple – a mixture of bite-sized pieces of Mediterranean vegetables, roasted until slightly charred then smothered in chopped tomatoes, mixed with chickpeas and roasted for a further few minutes – often the simplest things are the best. This made a beautifully hearty dinner with enough vegetables left over for 2 lunches. It was lovely on it’s own but would be great with some meat, fish or cheese or could form one of many mezze courses to be enjoyed with friends!

Ingredients for 2 large maneesh

  • 250 g strong white flour
  • 5 g salt
  • 12 g caster sugar
  • 5 g instant yeast
  • 10 ml olive oil, plus extra for kneading and another 1bsp to make the za’atar paste
  • 180 ml tepid water
  • 2 heaped tbsp za’atar

You make this like a fairly standard bread dough. Mix together the flour, salt, sugar and yeast (adding the salt and yeast to opposite sides of the bowl at first), then add in 10 ml of olive oil and most of the water – you don’t need to bother rubbing in the olive oil like a regular loaf. Mix all of this together until you have a soft, smooth dough, adding the rest of the water slowly as needed. We used pretty much all of the water but you may not need to. Once it has come together tip onto an oiled surface and knead for 5-10 minutes until really soft and elastic. Place it in an oiled bowl and cover with cling film to rise, it needs to at least double in size – ours took just over an hour near a warm radiator.

Maneesh with za'atar

Once it’s risen tip it out onto an oiled surface again and knock back, fold it on itself and make sure all of the air is out. Once done split the dough into two. Roll each piece into a ball and then roll out with a rolling pin to form a large roughly circular shape. Put onto a baking sheet lined with oiled greaseproof paper. Now mix together the za’atar with enough oil to form a thick paste and smear onto the maneesh, leaving a small border around the edge. Pre-heat the oven to 210°C (Paul says 230 but we found this a bit hot) and leave the maneesh to rest for 20-30 minutes while the oven comes to temperature. When the oven is ready pop the bread in, we did ours one at a time as they cook best on the middle shelf. They take about 10-15 minutes to cook, when they’re golden-brown they’re ready! Leave to cool, turn the oven down to 180°C and start chopping your vegetables…

Cooked Maneesh

Ingredients for vegetable stew

  • A selection of chopped vegetables, we used 1 aubergine, 2 peppers, 2 courgettes, 1 large carrot, 1 red onion, all cut into bite-sized pieces with the carrots chopped slightly smaller as they take longer to cook
  • 1 tbsp ras el hanout
  • A pinch of sea salt
  • 2 tbsp olive oil
  • 1/2 tsp dried chilli flakes – optional
  • 1 tin of chopped tomatoes
  • 1 tin of chickpeas, drained
  • 1-2 tsp pomegranate molasses – optional

Place all of the chopped vegetables in a large roasting dish and coat with the ras el hanout, sea salt, oil and chilli flakes (if using). Place in a preheated oven at 180°C. The whole dish will take about 1 hour to make, check on the vegetables every 15-20 minutes to move them around. After around 50 minutes they should be getting slightly charred and very soft so tip in the chopped tomatoes, chickpeas and the pomegranate molasses. Cook for a further 10 minutes and it’s ready!

Moroccan Vegetable Stew

We cut our maneesh in half, served the spicy vegetable stew on half and placed the other half on top for dipping. This was a real success and the maneesh made it feel a lot fancier than it was – give it a try!

Maneesh and vegetable stew

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