📝 About This Recipe
Transport your senses to the bustling bakeries of Beirut with this soul-warming Manakish Baid wa Awarma. This traditional Lebanese 'pizza' features a pillowy, hand-stretched dough topped with rich, slow-cooked lamb confit (Awarma) and perfectly set eggs. It is a masterpiece of texture and heritage, offering a savory, buttery depth that has fueled mountain villages for generations.
🥗 Ingredients
The Dough (Dough for Manakish)
- 3 cups All-purpose flour (sifted)
- 1 cup Warm water (approximately 105°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 3 tablespoons Extra virgin olive oil (plus extra for greasing the bowl)
- 1 teaspoon Sea salt (fine grain)
The Topping
- 1 cup Awarma (Lebanese Lamb Confit) (preserved lamb cooked in suet, brought to room temperature)
- 4-8 pieces Large eggs (1 or 2 per mankouche depending on size)
- 1 teaspoon Aleppo pepper (Pul Biber) (for a mild, smoky heat)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Dried mint (optional, for an herbal lift)
Garnish and Sides
- 1/4 cup Fresh mint leaves (plucked from stems)
- 2 pieces Persian cucumbers (sliced into rounds)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Kalamata or Lebanese green olives (pitted)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy 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. Knead by hand or with a dough hook for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
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4
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack while the oven preheats.
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6
Punch down the risen dough and divide it into 4 equal-sized balls. Cover them with a towel and let them rest for another 15 minutes.
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7
On a lightly floured surface, roll out each ball into a circle about 8 inches in diameter and 1/4 inch thick. Use your fingertips to press small indentations (dimples) into the dough to hold the toppings.
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8
Transfer the dough rounds to parchment-lined baking sheets. Spread about 1/4 cup of Awarma evenly over each dough circle, leaving a small border for the crust. If the Awarma is very cold, warm it slightly so it spreads easily.
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9
Bake the dough with the Awarma for 5-7 minutes. This allows the meat to render its fat into the dough and the base to begin crisping.
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10
Remove the trays from the oven. Create a small 'nest' in the center of the Awarma on each mankouche and carefully crack 1 or 2 eggs into the center.
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11
Season the eggs with a pinch of salt, Aleppo pepper, and black pepper. Return to the oven for another 5-7 minutes, or until the egg whites are set but the yolks remain slightly runny.
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12
Remove from the oven and immediately sprinkle with dried mint if using. Let them rest for 2 minutes before serving to allow the crust to firm up.
💡 Chef's Tips
For the most authentic flavor, try to source Awarma from a Middle Eastern grocer; it is traditionally preserved in lamb fat which provides a unique richness. If you cannot find Awarma, you can substitute with ground lamb sautéed with 7-spice, salt, and a generous amount of ghee or butter. Ensure your oven is fully preheated to a high temperature; this creates the characteristic 'leopard spotting' on the bottom of the crust. Do not overcook the eggs; the residual heat of the manakish will continue to cook the yolk for a minute after it leaves the oven. Use a high-quality extra virgin olive oil for the dough to ensure a fragrant, supple finish.
🍽️ Serving Suggestions
Serve hot alongside a plate of fresh mint, sliced cucumbers, and tomatoes to cut through the richness of the lamb. Pair with a side of creamy Labneh drizzled with olive oil and a sprinkle of Za'atar. A glass of hot Lebanese black tea with fresh mint leaves is the traditional beverage of choice. For a tangy contrast, serve with a side of pickled turnips (Kabees El Lift). Enjoy it 'folded' like a sandwich for a true street-food experience.