Lamb and Pepper Manakish
Ingredients
- 500 gWheat flour (sifted)
- 300 mlMineral water (lukewarm)
- 20 gFresh baker's yeast
- 60 mlExtra virgin olive oil
- 1 tspWhite sugar
- 10 gGray sea salt
- 400 gGround lamb
- 1 pcOnion (finely minced)
- 2 pcRound tomato (small dice)
- 1 pcRed bell pepper (minced)
- 2 tbspZa'atar
- 1 tbspSumac
Method
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.
- 1
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
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge wrapped in a cloth. Reheat for a few minutes in a hot oven to restore crispness.
