Vegetable Manakeesh /Manakeesh bil khodra
Description
A beloved centerpiece of the traditional Lebanese breakfast table. This vibrant version features a soft, pillowy dough with crisp edges, generously layered with a savory topping of diced tomatoes, onions, and rich red bell pepper paste. Perfectly balanced with black pepper, chili, and toasted sesame seeds, these flavorful flatbreads capture the authentic essence of a classic Beirut bakery.
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!
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