Ground Beef and Vegetable Manakish

Steps

1. 1

   Make the dough

   • In a stand mixer bowl, combine flour, yeast, salt, and sugar.
   • Pour in warm water and olive oil.
   • Mix on low speed with the dough hook for 1 minute until shaggy, then increase to medium speed and knead for 8 minutes until the dough is smooth, elastic, and slightly tacky (it should pull away from the bowl sides but stick lightly to the bottom).
   • If hand-mixing, combine dry ingredients in a large bowl, make a well, add wet ingredients, and stir until a shaggy mass forms; then knead by hand on a lightly floured surface for 10 minutes.

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   Ready when: Dough is smooth, elastic, and slightly tacky

   Tip: Water temperature is critical—too hot kills yeast, too cool slows rising. Use an instant-read thermometer for accuracy.

2. 2

   First rise

   • Shape the dough into a ball, place in a lightly oiled bowl, and cover with a damp cloth or plastic wrap.
   • Let it rise at room temperature (68–72°F / 20–22°C) for 60 minutes until puffy and nearly doubled in volume.
   • If your kitchen is cool, place the bowl in a warm spot (like an oven with the light on).

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   Ready when: Dough is puffy and increased in volume by about 75–90%

   Tip: Don't let it rise longer than 75 minutes or the gluten network may weaken; avoid over-proofing in a warm kitchen.

3. 3

   Make the topping

   • While dough rises, heat olive oil in a large skillet over medium-high heat.
   • Add minced garlic and cook for 30 seconds until fragrant.
   • Add diced onion and bell pepper, sauté for 4–5 minutes until softened and lightly golden.
   • Add ground beef, breaking it into small pieces with a wooden spoon, and cook for 5–6 minutes, stirring occasionally, until the meat is browned (no pink remains).
   • Stir in tomato paste, cook for 1 minute, then add crushed tomatoes, cumin, coriander, salt, and black pepper.
   • Simmer uncovered over medium heat for 8 minutes, stirring occasionally, until the mixture is thick, fragrant, and most of the liquid has evaporated (it should hold together on a spoon without running).
   • Taste and adjust seasoning.
   • Let cool slightly.

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   Ready when: Topping is thick, fragrant, and most liquid has evaporated; mixture holds together on a spoon

   Tip: Don't skip the evaporation step—excess moisture will make the manakish soggy. If it's still watery after 8 minutes, increase heat slightly and cook for another 2–3 minutes.

4. 4

   Shape the doughOven 475°F / 245°C

   • Preheat oven to 475°F (245°C).
   • Turn risen dough onto a lightly floured surface, gently press out gas with your fingertips, and divide into 6 equal pieces (about 100 g / 3.5 oz each).
   • Shape each piece into a ball by pulling the edges underneath; let rest for 5 minutes uncovered.

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   Ready when: Dough pieces are round and feel slightly relaxed

   Tip: Resting the dough makes it easier to stretch without tearing. If dough springs back too much, let it rest another 2 minutes.

5. 5

   Stretch and top the manakish

   • Working with one ball at a time, gently stretch the dough into a 9–10 inch oval or round on a parchment-lined baking sheet (stretch from the center outward, using your fingertips; if it resists, let it rest for 1 minute and try again).
   • Spread 3–4 tablespoons of the beef and vegetable mixture onto each dough round, leaving a ½-inch border.
   • Repeat with remaining dough and topping.
   • Lightly brush the exposed dough edges with olive oil to encourage browning.

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   Ready when: Dough is stretched into ovals, topped, and edges are oiled

   Tip: Work quickly but gently—rough handling can deflate the dough. If the dough is too elastic, let stretched pieces rest for 2–3 minutes before topping.

6. 6

   Bake the manakishOven 475°F / 245°C

   • Bake on two large baking sheets on the upper and lower oven racks at 475°F (245°C) for 14–16 minutes, rotating the sheets halfway through (swap upper and lower) so they bake evenly.
   • The manakish are done when the crust is deep golden brown, the dough edges are puffed and pale golden, and the topping is bubbling slightly at the edges.

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   Ready when: Crust is deep golden brown, dough edges are puffed and pale golden, topping is bubbling slightly

   Tip: If the bottoms aren't browning enough by minute 12, move one sheet to a lower rack position. Oven temperatures vary—watch at 13 minutes and remove when deep golden to avoid burning.

7. 7

   Finish and rest

   • Remove baking sheets from the oven and transfer manakish to a wire rack.
   • If desired, sprinkle a small pinch of sumac over each while still warm (sumac adds a tangy flavor and a traditional appearance).
   • Let cool for 2–3 minutes; the manakish can be eaten warm or at room temperature.

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   Ready when: Manakish have cooled slightly and sumac (if using) adheres to the surface

   Tip: Sumac is optional but adds authentic flavor and color. If you don't have it, fresh chopped parsley is a nice substitute.