Haloumi, crème fraîche and spinach manoushi

Haloumi, crème fraîche and spinach manoushi

By
From
New Middle Eastern Food
Makes
10–12 manoushi
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Lebanese pizza
see method for other ingredients

Method

  1. Bring a large saucepan of salted water to the boil and blanch 550 g washed spinach leaves in batches. Refresh in cold water, then squeeze firmly to extract as much liquid as you can. Place the spinach on a large chopping board and on top put 1 finely diced shallot, 1 finely diced small clove garlic, the finely grated zest of 1/2 lemon and 1/2 teaspoon dried mint. Use a very large knife to chop and mix everything together as finely as you can get it until well combined. Tip the spinach mixture into a large bowl and stir in 150 g washed and finely grated haloumi and 60 ml crème fraîche. Season with sea salt and freshly ground white pepper. Roll the pizza dough out into rounds 10 cm in diameter and brush with olive oil. Spread the topping thinly over the rounds and bake for 6–8 minutes (a fan-forced oven may take as little as 4–5 minutes).
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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