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kishik manakish

Kishik Manoushe (Lebanese Manakish)

Lebanese Kishik Manoushe with tomatoes and onion

Course Appetizer, Breakfast, Snack
Cuisine Lebanese
Keyword Authentic, Baking, Healthy
Total Time 2 hours 20 minutes
Servings 8 manakish


For the Manakish Dough

  • 3 1/4 cups of all purpose/ bread flour
  • 1 cup of lukewarm water
  • 1 tbsp of dried active yeast
  • 1 tsp of salt
  • 1/2 tsp of sugar
  • 4 tbsp regular olive oil or vegetable oil

For the Kishik Mixture:

  • 4 tbsp kishik powder
  • 2 tomatoes finely chopped
  • 1/4 small onion finely chopped
  • 1/4 cup regular olive oil
  • 2 tbsp water (approx)
  • 1/4 tsp salt
  • tiny pinch of red chilli flakes Optional


To make the Manakish Dough

  1. Add the sugar to the lukewarm water along with the yeast and stir well until it dissolves. Leave for about 10 minutes allowing the yeast to ferment and bubble
  2. In a large bowl, add the salt and flour, oil and yeast liquid and bring together until you have a ball. Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it
  3. Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp cloth, leave to rise for at least 2 hour or until doubled in size. If the room is cold place in a warm but turned off oven at the lowest setting

To make the Kishik Mixture:

  1. Add the very finely chopped tomatoes and onions to a mixing bowl with the kishik, salt and oil and stir well
  2. Squish the tomatoes down with the back of a spoon so the juices mix with the kishik
  3. Loosen the mixture with a splash of water just enough so you have a dropping consistency. You don't want it too loose or it will be soggy and not too thick so you can't spread it
  4. Add a very tiny pinch of red chilli flakes or mixed herbs (optional) and taste to check the seasoning. Adjust the salt if necessary

To assemble the Manakish

  1. Turn on your oven at the highest setting

  2. Roll out the dough approximately half a centimetre thick. Transfer to a heavy non stick wide pan or tray
  3. Spoon on 2-3 tablespoons of mixture depending on the size of the manakish and spread with your hand leaving a small margin around the edge
  4. Dimple the dough with your fingers a couple of times to reduce the puffiness
  5. Bake in the well heated oven for around 7-10 minutes until golden