Levantine cuisine · Breakfast & Eggs

Manakish bi Sujuk

Yeasted flatbread topped with spicy lamb sausage, melted cheese and tomato slices, baked at high heat.

Ingredients · for 4 servings

• 400 g flour
• 1 packet dry yeast (7 g)
• 1 tsp sugar
• 1 tsp salt
• 250 ml lukewarm water
• 4 tbsp olive oil
• 250 g sujuk (spicy lamb sausage)
• 250 g Akkawi cheese (or block mozzarella as a substitute)
• 2 tomatoes
• 1 tsp chili flakes

Instructions

1. Mix flour, dry yeast, sugar and salt, add the lukewarm water with 2 tbsp olive oil and knead everything for 8 min. into a smooth dough; let it rise covered for 60 min. until doubled in size.
2. Cut the sujuk into thin slices, cut the tomatoes into 3 mm thin slices and coarsely grate the cheese.
3. Fry the sujuk slices in a dry pan over medium heat for 2–3 min. until they release fat and the edges curl, then drain on paper towels.
4. Preheat the oven with a baking sheet inside to 250 °C top/bottom heat, divide the dough into four balls and roll each into a flatbread about 20 cm across.
5. Top the flatbreads with cheese, distribute sujuk and tomato slices over them, sprinkle with chili flakes and bake on the hot sheet for 8–10 min. until the edge is browned and the cheese has melted into bubbles.
6. Drizzle with the remaining olive oil, let rest for 2 min. and serve hot, cut into wedges.