Wasfetna

Muhammara manakish

Flatbreads baked under a layer of muhammara — red pepper, walnuts and pomegranate molasses — served warm with labneh.

Vegan

Muhammara manakish
Cooking time
1 hr 40 min
Hands-on time
30 min
Free time
1 hr 12 min
Difficulty
Easy
Cuisine
Levantine
Calories
390
Contains
Nuts, Gluten

From the same family as za'atar manakish, with a red layer instead of a green one. The breadcrumbs in the muhammara are what keep it from running in the oven, which is why more go in if the mix is loose, spread in a thin, even layer.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the dough

For the muhammara

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Kneading bowl — Big enough for the dough once it has doubled.
  • Baking tray — The rounds are spread on it with space between them.

Method

  1. Knead the dough ingredients until smooth, and cover it until it doubles in size.

    1 hr 12 minYou can walk away
    You’ll know it’s ready when

    The dough is smooth and its size has doubled.

  2. Mix the ingredients for the muhammara until it becomes a firm paste that holds its shape on a spoon.

    8 min
    You’ll know it’s ready when

    The mixture is a thick, dark red.

    Tip: The breadcrumbs keep the muhammara from being runny — add more if it is loose.

  3. Roll out the dough into discs, and spread the muhammara on top in a thin, even layer.

    10 min
    You’ll know it’s ready when

    The layer is thin and the edges are clean.

  4. Bake at 230° until the edges are golden brown, and serve warm with labneh.

    10 min
    You’ll know it’s ready when

    The edges are golden and the top has darkened.

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