📝 About This Recipe
Transport your kitchen to the sun-drenched mountains of Lebanon with Manakish Kishk, a traditional breakfast flatbread topped with a unique fermented mixture of cracked wheat and yogurt. This ancient 'pantry' staple offers a complex, earthy, and slightly tangy profile that is beautifully balanced by sweet onions, juicy tomatoes, and a hint of spice. It is a hearty, probiotic-rich masterpiece that represents the true rustic soul of Lebanese mountain cuisine.
🥗 Ingredients
The Dough (Ajineh)
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1.25 cups Warm water (around 105°F)
- 2 teaspoons Active dry yeast
- 1 teaspoon Sugar (to activate the yeast)
- 1 teaspoon Salt
- 3 tablespoons Extra virgin olive oil
The Kishk Topping
- 1 cup Kishk powder (Traditional Lebanese fermented burghul and yogurt powder)
- 1 large Yellow onion (very finely diced)
- 2 medium Roma tomatoes (seeded and finely diced)
- 1/2 cup Extra virgin olive oil (high quality)
- 1 tablespoon Sesame seeds (toasted)
- 1/2 teaspoon Aleppo pepper or chili flakes (adjust for heat preference)
- 1 teaspoon Dried mint (rubbed between palms)
- 1/4 cup Walnuts (finely crushed (optional for texture))
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
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3
Pour the yeast mixture and the 3 tablespoons of olive oil into the well. Mix by hand or with a dough hook until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for 8-10 minutes (or 5 minutes in a mixer) until it is smooth, elastic, and no longer sticky.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the topping. In a medium bowl, combine the kishk powder, finely diced onions, diced tomatoes, sesame seeds, Aleppo pepper, dried mint, and walnuts.
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7
Gradually pour the 1/2 cup of olive oil into the kishk mixture, stirring constantly until it forms a thick, spreadable paste. Let it sit for 20 minutes so the kishk can rehydrate from the tomato juices and oil.
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8
Preheat your oven to 475°F (245°C). If you have a baking stone or steel, place it in the oven to get screaming hot.
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9
Punch down the risen dough and divide it into 6 equal-sized balls. Cover them with a towel and let rest for 10 minutes.
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10
On a floured surface, roll each ball into a circle about 1/4 inch thick. Use your fingertips to press small indentations into the surface of the dough to help the topping stick.
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11
Spread about 2-3 tablespoons of the kishk mixture evenly over each dough circle, leaving a small border around the edges.
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12
Transfer the manakish to parchment-lined baking sheets or directly onto the hot baking stone.
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13
Bake for 10-12 minutes, or until the edges are golden brown and crisp, and the topping is bubbling slightly.
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14
Remove from the oven and immediately brush the edges with a little extra olive oil for a beautiful sheen and softness.
💡 Chef's Tips
For the best flavor, use authentic Lebanese kishk powder which has a distinct fermented tang that substitutes cannot replicate. If the kishk paste feels too dry after resting, add a tablespoon of water or more olive oil to ensure it spreads easily. Do not skip the resting period for the dough balls; this relaxes the gluten and prevents the dough from snapping back when rolled. Ensure your onions and tomatoes are diced as finely as possible so they cook through and integrate perfectly into the paste. For a crispier bottom, bake on the lowest rack of the oven or use a preheated pizza stone.
🍽️ Serving Suggestions
Serve warm alongside a plate of fresh cucumbers, radishes, and fresh mint leaves. Pair with a hot cup of Lebanese black tea infused with fresh sage or mint. A side of creamy Labneh (strained yogurt) drizzled with olive oil provides a cooling contrast to the savory kishk. Offer a few Kalamata or green Lebanese olives to enhance the salty, earthy notes of the dish. For a complete breakfast spread, serve with soft-boiled eggs or a side of shakshuka.