Minced Meat and Sumac Manakish

Name: Minced Meat and Sumac Manakish
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 3 cups (390 g) bread flour; 1½ teaspoons (5 g) instant yeast; 1½ teaspoons (9 g) fine sea salt; 1 teaspoon (4 g) sugar; 1¼ cups (300 ml) warm water (110°F / 43°C); 2 tablespoons (30 ml) extra virgin olive oil; 1 pound (450 g) ground lamb; 2 (320 g) medium yellow onions, finely diced; 3 tablespoons (18 g) sumac; 2 tablespoons (30 ml) pomegranate molasses; ¾ teaspoon (2 g) ground allspice; ½ teaspoon (1 g) freshly ground black pepper; 3 tablespoons (45 ml) extra virgin olive oil; ⅓ cup (50 g) pine nuts, toasted (optional); ¼ cup (15 g) fresh flat-leaf parsley, chopped (optional); 2 tablespoons (30 ml) extra virgin olive oil, for brushing

From the MyKitchenBank Kitchen

Levantine flatbread topped with seasoned ground lamb, sharp sumac, and caramelized onions. These stuffed rounds are brushed with olive oil and baked until golden, creating crispy exteriors and tender interiors. A traditional street food and breakfast favorite across the Levant.

Prep: 40 min
Cook: 30 min
Wait: 1 hr 30 min
Total: 2 hr 40 min
Makes: 8 manakish (4 servings as a main, 8 as an appetizer)

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Ingredients

8 servings

For the dough
3 cups (390 g) bread flour
1½ teaspoons (5 g) instant yeast
1½ teaspoons (9 g) fine sea salt
1 teaspoon (4 g) sugar
1¼ cups (300 ml) warm water (110°F / 43°C)
2 tablespoons (30 ml) extra virgin olive oil
For the filling
1 pound (450 g) ground lamb
2 (320 g) medium yellow onions, finely diced
3 tablespoons (18 g) sumac
2 tablespoons (30 ml) pomegranate molasses
¾ teaspoon (2 g) ground allspice
½ teaspoon (1 g) freshly ground black pepper
3 tablespoons (45 ml) extra virgin olive oil
⅓ cup (50 g) pine nuts, toasted (optional)
For serving
¼ cup (15 g) fresh flat-leaf parsley, chopped (optional)
2 tablespoons (30 ml) extra virgin olive oil, for brushing

Equipment (6)

Large mixing bowl
Small skillet (10-inch / 25 cm)
Cutting board and knife
Wooden spoon or spatula
Measuring cups and spoons
Rimmed baking sheet (18×13 inches / 46×33 cm)

Steps

Before you start

Preheat oven to 475°F (245°C) 15 minutes before baking
Measure all ingredients and prep the filling first so it cools while dough rises
Have a rimmed baking sheet ready, optionally lined with parchment paper

1
Make the dough
- In a large bowl, combine the bread flour, instant yeast, sea salt, and sugar.
- Create a well in the center and pour in the warm water and 2 tablespoons olive oil.
- Mix with a wooden spoon until a shaggy dough forms, then knead by hand in the bowl for 8–10 minutes until the dough is smooth, elastic, and slightly sticky.
- The dough should barely stick to your fingers when touched.
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Ready when: Dough is smooth, elastic, and slightly tacky
Tip: Knead in the bowl to avoid adding extra flour; the dough should be soft and a little sticky—this creates tender, fluffy manakish.
2
First rise
- Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 60 minutes, or until it has doubled in volume.
- Meanwhile, prepare the filling.
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Ready when: Dough has visibly doubled
3
Toast the pine nuts
- If using pine nuts, heat a 10-inch skillet over medium heat for 1 minute.
- Add the pine nuts and stir constantly for 2–3 minutes until fragrant and lightly golden.
- Transfer to a small plate immediately to cool and prevent burning.
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Ready when: Pine nuts are light golden and fragrant
Tip: Don't leave them unattended—they burn quickly. Toast them first so they're ready when you assemble the filling.
4
Cook the onions
- In the same skillet, heat 3 tablespoons olive oil over medium-low heat.
- Add the diced onions and cook, stirring frequently, for 12–14 minutes until they are soft, translucent, and beginning to caramelize at the edges.
- Season with a small pinch of salt halfway through.
- Remove from heat and set aside to cool for 5 minutes.
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Ready when: Onions are soft, translucent, and golden at the edges
Tip: Low heat is essential—this slow-cooks them to sweetness without browning them hard. They will continue to soften after being removed from heat.
5
Make the filling
- In a separate bowl, combine the ground lamb, cooled onions, sumac, pomegranate molasses, ground allspice, and black pepper.
- Mix gently with your hands until just combined—avoid overworking it.
- Fold in the toasted pine nuts if using.
- Taste and adjust seasoning if needed.
- The filling should be fragrant, slightly tart, and evenly mixed.
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Ready when: All ingredients are evenly combined
Tip: Mix gently so the meat stays tender and doesn't become dense. The pomegranate molasses adds a subtle tartness that balances the richness of the lamb and the citrus notes of sumac.
6
Shape the dough
- Turn the risen dough out onto a lightly oiled work surface.
- Divide it into 8 equal pieces (about 80 g each).
- Shape each piece into a ball, gently tucking the edges under.
- Cover loosely with a towel and let them rest for 5 minutes.
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Ready when: Dough is divided into 8 balls
Tip: Equal-sized portions ensure even baking. A brief rest relaxes the gluten so the dough doesn't spring back when you flatten it.
7
Flatten and fill
- Working with one dough ball at a time, gently flatten it with your fingertips on the oiled work surface into a round about 4–5 inches (10–13 cm) across and ¼ inch (6 mm) thick.
- Spoon about 2 tablespoons (35 g) of filling onto the center of each round.
- Fold the edges up and over the filling, crimping and overlapping them to create a sealed boat or envelope shape, leaving the center slightly open or loosely closed.
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Ready when: All 8 pieces are shaped, filled, and sealed
Tip: Leave the center slightly open so steam can escape and the filling flavors remain concentrated. If edges tear, simply pinch them back together or let a small gap show—it's rustic and authentic.
8
Arrange and brush
- Place the filled manakish onto a rimmed baking sheet, spacing them about 2 inches (5 cm) apart.
- Brush the top and sides of each piece lightly with the remaining 2 tablespoons of olive oil using a pastry brush or your fingertips.
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Ready when: All manakish are oiled and ready to bake
Tip: Oil on the surface creates a golden, crispy crust. Don't skip this step—it's what gives manakish its characteristic shine and texture.
9
Bake until goldenOven 475°F / 245°C
- Preheat the oven to 475°F (245°C).
- Bake the manakish for 14–16 minutes until the edges are golden brown and the bottoms are crispy.
- The filling should be cooked through and fragrant.
- Remove from the oven and let cool for 2–3 minutes on the baking sheet before transferring to a serving platter.
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Ready when: Edges are deep golden, bottoms are crispy, and the filling smells fragrant and cooked
Tip: High heat creates a crispy exterior and prevents the dough from becoming dense. If they're browning too quickly, reduce heat to 450°F (232°C) and check after 12 minutes.
10
Garnish and serve
- Scatter fresh chopped parsley over the warm manakish if desired.
- Serve immediately while still warm, ideally within 10 minutes of baking.
- They are best eaten fresh, but can be reheated gently.
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Ready when: Manakish are warm and garnished
Tip: Fresh parsley adds a bright herbal note that complements the rich, tangy filling. Serve with yogurt, laban, or fresh lemon wedges on the side if desired.

Good to know

Tips

Sumac is essential for authentic flavor—its subtle lemony, slightly astringent quality is what makes manakish distinctive. Don't skip it or over-substitute it.
Keep your workspace lightly oiled and your hands slightly damp when shaping to prevent sticking. This prevents you from needing to add extra flour, which can toughen the dough.
Manakish freeze beautifully unbaked. Shape them, freeze them individually on a baking sheet, then transfer to freezer bags for up to 2 weeks. Bake from frozen with no thawing—just add 3–5 minutes.
The filling should be fragrant, balanced between rich (from the lamb and oil), tangy (from sumac and pomegranate molasses), and warm (from allspice and black pepper). Taste as you go and adjust the seasoning to your liking.

Make ahead

Prepare the filling 1 day ahead and refrigerate in an airtight container. You can also shape and freeze the unbaked manakish for up to 2 weeks; bake from frozen, adding 3–5 minutes to the baking time.

Storage & reheating

Store leftover manakish in an airtight container at room temperature for up to 2 hours, or refrigerate for up to 3 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes until warmed through. Freeze baked manakish for up to 2 weeks; thaw at room temperature and reheat as above, or wrap in foil and warm in a 375°F (190°C) oven for 12–15 minutes from frozen.

Substitutions

ground lamb → Ground beef or 1:1 mixture of ground beef and ground lamb. Beef is milder; use extra salt and spices to compensate. The manakish will be less rich but still delicious.
pomegranate molasses → 2 tablespoons fresh lemon juice mixed with ½ teaspoon sugar. Lemon is more acidic than pomegranate molasses; use slightly less. Taste the filling and adjust to your preference for tartness.
sumac → Zest of 1 lemon plus a pinch of salt. Lemon zest mimics sumac's citrus quality but lacks the slight tang. Increase the amount slightly if you prefer more brightness.
pine nuts → Toasted walnuts or almonds, roughly chopped. Nuts add texture and richness. Pine nuts are traditional, but these alternatives work well and are more budget-friendly.