If you haven’t tried Manakish Lahmeh (Meat Manakish) yet, you’re in for a treat! This delightful dish hails from the Middle East, particularly popular in Lebanon and surrounding regions. It consists of a crispy flatbread topped with a savory mixture of spiced ground meat, often enjoyed as a breakfast item or a snack. The unique fusion of spices, combined with a fragrant dough, makes Manakish Lahmeh a beloved street food and a staple in many households.
In this article, you’ll learn all about the essential ingredients needed to create Manakish Lahmeh (Meat Manakish) at home, step-by-step instructions to guide you through the cooking process, helpful pro tips for the best results, and nutritional information. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will inspire you to whip up your own delicious Manakish Lahmeh!
Ingredients
| Ingredient | Measurement | Description |
|---|---|---|
| All-purpose flour | 4 cups | All-purpose flour gives the Manakish its soft and chewy texture, making it perfect for holding the toppings. |
| Active dry yeast | 1 packet (2 1/4 tsp) | This helps the dough rise, ensuring a light and fluffy texture for the flatbread. |
| Warm water | 1.5 cups | Warm water activates the yeast, making it critical for the dough’s rise. |
| Ground beef or lamb | 500g | Choosing lean meat adds flavor without an excess of fat, keeping the dish balanced. |
| Onion | 1 medium, finely chopped | Onions add a sweet, aromatic depth to the meat mixture, enhancing the overall flavor of the topping. |
| Tomato paste | 3 tbsp | This adds moisture and a tangy richness to the meat topping. |
| Spices (cinnamon, allspice, salt, pepper) | 1 tsp each | These spices bring the signature Middle Eastern flavors to the meat, making it aromatic and delicious. |
| Fresh parsley | 1/4 cup, chopped | Parsley provides a fresh brightness and a hint of color to the dish. |
| Olive oil | 2 tbsp | Using quality olive oil enhances the flavor of the dough and adds richness to the meat topping. |
Step-by-Step Instructions
- Step 1: Prepare the Dough – In a large bowl, combine warm water and yeast. Let it sit for about 5 minutes until bubbly. Gradually add the all-purpose flour and a pinch of salt, mixing until a dough forms. Knead for about 10 minutes until smooth, then cover and let rise in a warm place for 1 hour or until doubled in size.
- Step 2: Cook the Meat Mixture – In a skillet over medium heat, add olive oil and sauté the onions until translucent. Add the ground meat, breaking it up with a spoon. Cook until browned. Stir in tomato paste, spices, and chopped parsley. Season with salt and pepper. Let it cool.
- Step 3: Assemble the Manakish – Preheat your oven to 450°F (230°C). Roll out the risen dough into 10 equal pieces. Flatten each piece into a round shape, about ¼ inch thick. Spread the meat mixture evenly over each dough round, leaving a small border around the edges.
- Step 4: Bake – Place the assembled Manakish on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the edges are golden brown and the meat is cooked through.
- Step 5: Serve and Enjoy – Remove the Manakish from the oven and let them cool slightly. Serve warm with yogurt or tabbouleh on the side for a delicious meal!
Pro Tips
- Use fresh ingredients: Fresh herbs and spices can make a noticeable difference in flavor. Don’t skimp!
- Adjust the spices: Customize your spice blend based on personal preference. If you like it spicy, add some chili powder!
- Try different meats: Ground lamb can be used for a richer flavor, or mix meats for variety in your Manakish Lahmeh (Meat Manakish).
- Make a larger batch: These freeze well! After baking, cool and freeze individually, then reheat when you’re ready to eat.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 320 |
| Protein | 20g |
| Carbohydrates | 40g |
| Saturated Fats | 5g |
| Fiber | 2g |
| Cholesterol | 50mg |
| Sugars | 2g |
| Total Fat | 10g |
FAQs
What is the best way to store Manakish Lahmeh (Meat Manakish)?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crisp finish.
Can Manakish Lahmeh (Meat Manakish) be made vegan or gluten-free?
Yes! Use plant-based meat alternatives and a gluten-free flour blend to create a vegan and gluten-free version.
What are the best side dishes to serve with Manakish Lahmeh (Meat Manakish)?
Pair with a fresh salad, garlic yogurt sauce, or even tabbouleh for a refreshing complement.
How long does it take to prepare Manakish Lahmeh (Meat Manakish)?
Preparation takes about 20 minutes, plus 1 hour for dough rising and 15 minutes for baking.
Can I freeze Manakish Lahmeh (Meat Manakish) for later?
Absolutely! Allow them to cool completely, then wrap them individually and store in the freezer for up to 2 months.
Can I use store-bought dough for my Manakish Lahmeh (Meat Manakish)?
Yes, using store-bought dough can save time, but homemade dough offers better flavor and texture.
What is the origin of Manakish Lahmeh (Meat Manakish)?
This traditional dish is rooted in Levantine cuisine, particularly enjoyed in Lebanon and Syria. It’s often found in breakfast menus and bakeries.
How can I make my Manakish Lahmeh (Meat Manakish) spicier?
Add cayenne pepper or chili flakes to the meat mixture for an extra kick of heat!
