Vegetable Manakeesh (Manakeesh bil Khodra)
Manakeesh, also spelled manakish or manaeesh, are traditional Lebanese flatbreads with a soft, slightly chewy interior and a beautifully crisp, golden crust. In the singular, they are called man’ouche. These beloved Lebanese breads come with a variety of delicious toppings, including za’atar, cheese, kishik, and vegetables. Vegetable manakeesh (Manakeesh bil Khodra) are a flavorful variation topped with a savory vegetable mixture.
Traditionally baked in a wood-fired oven, manakeesh are a cherished part of Lebanese food culture. Almost every bakery in Lebanon starts preparing these irresistible treats early in the morning, filling the streets with an aroma that is nearly impossible to resist. And trust me, they taste even better than they smell!
If I had to choose just one food to eat for the rest of my life, I would undoubtedly pick manakeesh! They are a staple Lebanese breakfast and a familiar sight in bakeries on nearly every street corner in Beirut. Even the smallest village in Lebanon has at least one bakery selling these delicious flatbreads. Oh, how I miss my breakfasts in Beirut!
Why You’ll Love These Lebanese Vegetable Flatbreads
The most popular manakeesh topping is undoubtedly za’atar, which I absolutely adore! But have you ever tried the vegetable version? When made properly, these savory flatbreads are just as delicious! The topping combines fresh tomatoes, onions, red bell pepper paste, sesame seeds, aromatic black pepper, and red chili pepper, creating a wonderful blend of savory, earthy, and slightly spicy flavors. Even my pickiest son declared this recipe a triumph! Give them a try, and I hope you love them as much as we do. Happy eating!
Frequently Asked Questions
Why should the tomatoes be red and ripe for this recipe?
Using deep red, ripe tomatoes is essential because they offer a naturally richer, sweeter flavor that balances the savory onions and pepper paste. Ripe tomatoes also release the perfect amount of natural juices to keep the vegetable topping beautifully moist without making the dough soggy during baking.
Can I use a skillet instead of an oven?
Yes! While this recipe is designed for a traditional high-heat oven bake, you can easily adapt it for a stovetop using the exact same dough. Roll the dough slightly thinner, cook the bare base in a hot, lightly greased skillet until bubbles form, then flip, spread a thin layer of the vegetable filling on top, cover with a lid, and cook on low heat until the crust is beautifully crisp.
How do I prevent the vegetable topping from making the flatbread soggy?
To ensure a perfectly crisp crust, ensure your diced tomatoes are well-drained of excess pooled seeds and water before mixing them into the filling. Additionally, preheating your oven thoroughly to 230°C (450°F)—or using a preheated baking stone—creates an immediate blast of heat that sets the bottom crust instantly.
Can I prepare the dough and filling in advance?
Absolutely. You can mix and tightly cover the vegetable filling in the refrigerator up to 24 hours ahead, which gives the flavors more time to beautifully meld. The dough balls can also be shaped, covered tightly with plastic wrap, and stored in the refrigerator overnight; simply bring them back to room temperature before rolling.
More Savory Lebanese Baking Recipes to Try
Let’s Stay in Touch!
Facebook, Instagram, YouTube , Pinterest and TikTok!
Vegetable Manakeesh /Manakeesh bil khodra
Description
Ingredients
- 4 cups all-purpose flour
- ⅓ cup canola oil or any neutral-flavored oil
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoons active dry yeast
- 1½ cups lukewarm whole milk plus more if needed
For the Vegetable Filling
- 1.5 kg 3 lb 5 oz fresh, ripe tomatoes, diced (unpeeled)
- 3 medium onions finely chopped
- 3 teaspoons red bell pepper paste or 1 medium red bell pepper, seeded and blended until smooth (I prefer red bell pepper paste)
- ¼ cup white sesame seeds optional
- ½ teaspoon ground cumin
- 1 teaspoon salt or to taste
- 1 tablespoon canola oil or any neutral-flavored oil
- 1 red chili pepper seeded and crushed using a mortar and pestle (optional)
Instructions
Prepare the Dough
- Check the expiration date on the yeast package to ensure it is still active.
- In a large bowl, combine the flour, salt, sugar, yeast, and oil.
- Gradually add the warm milk, mixing with your hands until the ingredients come together. You may need a little more milk than the amount specified, depending on the flour’s moisture content.
- Knead thoroughly until the dough is smooth, soft, and pliable.
- Cover the dough and let it rise until doubled in size.
Prepare the Vegetable Filling
- In a bowl, combine the tomatoes, onions, red bell pepper paste, salt, ground cumin, canola oil, sesame seeds, and red chili pepper, if using.
- Mix well, cover, and refrigerate while the dough rises to allow the flavors to meld.
Shape and Bake the Manakeesh
- Preheat the oven to 230°C (450°F).
- Once the dough has doubled in size, divide it into 10 equal portions and shape each portion into a ball. Lightly dust the balls with flour.
- Lightly flour a clean work surface and rolling pin to prevent sticking.
- Roll each ball into a circle approximately 20 cm (8 inches) in diameter and 1.5 cm (½ inch) thick.
- Transfer the dough circles to lightly greased baking sheets or a baking stone.
- Use your fingertips to gently dimple the surface of each dough circle.
- Divide the vegetable filling evenly among the dough circles, spreading it over the surface and leaving a 1.5 cm (½-inch) border around the edges.
- Bake in batches on the lower-middle rack of the oven until the dough is cooked through and the edges are golden brown.
- Remove from the oven and serve warm with a hot cup of tea. Enjoy!
3 Comments
test
I love your site. their recipes are wonderful. My fathe-in-law was from Balbeek, and came to Brasil at
the age of thenty five. I lerned Arab cuisine whit great joy. Now here i find different and great dishes. A
big and affectionate hug to you dear.