Lamb and Pepper Manakish

A soft flatbread dough, indented with fingertips to hold a juicy lamb topping. Out of the oven, the crust is golden and the bottom crisp, while the scent of grilled meat fills the air.

• Prep time: 80 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 918
• Protein: 34 g
• Carbs: 110 g
• Fat: 37 g

Ingredients

• 500 g Wheat flour ( sifted )
• 300 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast
• 60 ml Extra virgin olive oil
• 1 tsp White sugar
• 10 g Gray sea salt
• 400 g Ground lamb
• 1 piece Onion ( finely minced )
• 2 piece Round tomato ( small dice )
• 1 piece Red bell pepper ( minced )
• 2 tbsp Za'atar
• 1 tbsp Sumac

Instructions

1. Yeast activation

   In a bowl, dissolve the fresh yeast in warm mineral water with the white sugar. Let it rest until a thin foam appears on the surface.

2. Dough kneading

   Mix the wheat flour and grey sea salt. Pour in the yeast-water mixture and 30ml of olive oil. Knead vigorously until the dough becomes smooth, elastic, and pulls away cleanly from the sides of the bowl.

3. Proofing (resting)

   Cover the dough with a damp cloth. Let it rise in a warm place for one hour. The dough should double in volume and be well aerated.

4. Filling preparation

   Finely chop the onion, round tomatoes, and red pepper. Mix these vegetables with the minced lamb, the remaining olive oil, za'atar, and sumac. The filling should be homogeneous and moist.

5. Shaping and marking

   Degas the dough and divide it into 4 balls. Roll each ball into a disc one centimeter thick. Mark the surface with your fingertips to create small craters that will hold the meat juices.

6. Topping and baking

   Spread the lamb filling over the dough discs. Bake at 240°C on a hot tray. Cook until the edges are golden brown and the meat is seared.

Chef's tips

• Preheat your baking tray in the oven to get an instantly seared and crispy bottom.
• Do not overwork the filling by hand to prevent the meat from becoming tough; it should remain crumbly.

Storage

Keeps for 2 days in the fridge wrapped in a cloth. Reheat for a few minutes in a hot oven to restore crispness.