Levantine cuisine · Dough, Pasta & Rice

Manakish bi Kishk

Mountain flatbread topped with fermented kishk, braised onions and tomatoes, savory and tangy.

Ingredients · for 4 servings

• 500 g flour
• 1 packet dry yeast (7 g)
• 1 tsp sugar
• 1.5 tsp salt
• 300 ml lukewarm water
• 7 tbsp olive oil
• 150 g kishk powder (fermented bulgur yogurt)
• 3 onions
• 2 tomatoes
• 3 cloves garlic
• 1 tsp chili flakes

Instructions

1. Mix flour, dry yeast, sugar and salt, knead with the lukewarm water and 2 tbsp olive oil for 8 min. into a supple dough and let rise covered for 1 hour.
2. Finely dice the onions and braise in 3 tbsp olive oil over low heat for 12–15 min. until light brown and sweet; let the finely chopped garlic cook along for the last 2 min.
3. Peel, seed and finely dice the tomatoes and reduce with the onions for 3 min. until the mixture releases barely any liquid; let cool.
4. Stir the kishk powder with 150 ml water, the chili flakes and 1 tbsp olive oil, let swell for 10 min. and mix with the onion-tomato mixture into a thick, spreadable paste.
5. Preheat the oven with the baking sheet to 250 °C, roll the dough into eight rounds about 18 cm across, spread the kishk paste thinly and bake each for 7–9 min. until the edges are brown and crisp.
6. Drizzle with the remaining olive oil and serve hot for breakfast with olives, cucumber and tomato.