Manakeesh (Lebanese Flatbreads)
Serves 4
30 mins prep
45 mins cook
75 mins total
This homemade Manakeesh recipe brings the vibrant flavors of Lebanese street food to your kitchen, with a crispy flatbread base topped with savory ground beef and aromatic spices - it's a perfect blend of traditional and modern that'll become your new favorite meal!
For the flatbread dough
For the meat topping
For serving
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For the flatbread dough
To a medium bowl add warm water and milk (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds).
Whisk in the sugar first and then the yeast. Let sit for 5 minutes until it becomes frothy.
Whisk in the olive oil and salt.
Use a wooden spoon to stir in the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 10 minutes until the dough becomes more smooth and elastic.
Put the dough back into the mixing bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 1/2 hours.
After the dough has risen, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 4 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
Form the 4 pieces of dough into circles and place on a parchment lined baking sheet. Let rest for 20 minutes covered with a tea towel while you make the meat topping.
For the meat topping
Add the onion and parsley to a food processor and pulse to finely dice (you can also finely dice with a knife if preferred.)
In a large mixing bowl combine the finely diced onion and parsley with ground beef, cumin, paprika, tomato sauce, tomato paste, harissa paste, salt and pepper. Mix well with a spatula or by hand
Assemble and bake
Preheat your oven to 425F and line a large baking sheet with parchment paper.
Roll out each of the dough balls into a thin oval shape on a lightly floured surface.
Cook in batches - place two of the ovals on the baking sheet. Divide the meat mixture into 4. Place ¼ of the meat mixture onto each oval and gently spread it over most of the dough, leaving about ¼-½ inch border.
Place the baking sheet on the middle rack of the oven and bake for 15-20 minutes or until the pita is golden brown and meat is cooked through.
Repeat with the remaining 2 thin rounds of dough and meat filling.
Once they’re all cooked, add 1 tsp zataar spice to 1 cup labneh, stir and taste and adjust to your tastes, adding up to 1 tsp more zataar if desired.
Serve manakeesh warm garnished with fresh parsley and dip into the labneh.
