📝 About This Recipe
Transport your kitchen to the bustling bakeries of Beirut with this Manakish Muhammara, a beloved Lebanese staple that balances fiery heat with nutty sweetness. This artisanal flatbread features a pillowy, golden crust topped with a rich, complex paste of roasted red peppers, toasted walnuts, and tangy pomegranate molasses. It is the perfect marriage of texture and bold Levantine flavors, making it an unforgettable addition to any breakfast spread or mezze platter.
🥗 Ingredients
The Dough (Ajineh)
- 4 cups All-purpose flour (sifted)
- 1.5 cups Warm water (approximately 110°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Sugar (to activate the yeast)
- 1/4 cup Extra virgin olive oil (plus extra for greasing the bowl)
- 1.5 teaspoons Salt (fine sea salt)
The Muhammara Topping
- 3 large Roasted red bell peppers (peeled and deseeded; jarred is fine if drained well)
- 1 cup Walnuts (lightly toasted)
- 1/2 cup Breadcrumbs (plain or Panko)
- 3 tablespoons Pomegranate molasses (for a sweet-tart depth)
- 1.5 tablespoons Aleppo pepper flakes (adjust to preferred heat level)
- 1 tablespoon Tomato paste (rich concentrate)
- 1 teaspoon Cumin (ground)
- 1 small Onion (very finely grated)
- 1/3 cup Extra virgin olive oil (high quality)
Garnish
- 1 teaspoon Nigella seeds (also known as black seed)
- 1/4 cup Fresh mint leaves (for serving)
👨🍳 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 the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Create a well in the center and pour in the yeast mixture and the 1/4 cup of olive oil.
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3
Knead the dough for 8-10 minutes by hand (or 5-6 minutes with a dough hook) until it becomes smooth, elastic, and slightly tacky but not sticky.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
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5
While the dough rises, prepare the Muhammara. Place the walnuts in a food processor and pulse until finely ground but not oily.
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6
Add the roasted red peppers, breadcrumbs, pomegranate molasses, Aleppo pepper, tomato paste, cumin, grated onion, and salt to the processor. Pulse until a thick, spreadable paste forms.
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7
With the processor running on low, slowly drizzle in the 1/3 cup of olive oil to emulsify the sauce. Taste and adjust salt or pomegranate molasses if needed. Set aside.
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8
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat up.
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9
Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a smooth ball.
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10
On a lightly floured surface, roll each ball into a circle about 7-8 inches in diameter and roughly 1/4 inch thick.
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11
Use your fingertips to press small indentations into the surface of the dough (like focaccia) to help the topping stick. Spread 2-3 tablespoons of the Muhammara mixture evenly over each circle, leaving a small border around the edges.
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12
Sprinkle a few nigella seeds over the top and transfer the manakish to a baking sheet lined with parchment paper or directly onto the preheated pizza stone.
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13
Bake for 12-15 minutes until the edges are golden brown and the topping is bubbling and slightly darkened.
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14
Remove from the oven and immediately brush the crust edges with a little olive oil for extra shine and softness.
💡 Chef's Tips
For the most authentic flavor, use Aleppo pepper which provides a mild heat and fruity undertone; if unavailable, mix paprika with a pinch of cayenne. Ensure your roasted peppers are patted completely dry; excess moisture will make the topping runny and the dough soggy. If you prefer a crispier crust, bake the manakish on the lowest rack of the oven to ensure the bottom gets direct heat. Don't over-process the walnuts; you want a tiny bit of texture left in the paste rather than a smooth butter. You can make the Muhammara topping up to two days in advance to let the flavors meld even more deeply.
🍽️ Serving Suggestions
Serve warm alongside a plate of fresh labneh drizzled with olive oil and za'atar. Pair with a refreshing salad of sliced cucumbers, tomatoes, and fresh mint leaves. Enjoy with a hot cup of Lebanese black tea infused with fresh mint or sage. Add some salty contrast by serving with a side of Halloumi cheese or assorted olives. Fold the manakish around a few sprigs of fresh arugula for a quick and spicy handheld lunch.