Muhammara and Walnut Manakish

Name: Muhammara and Walnut Manakish
Prep time: 55 min
Cook time: 18 min
Total time: 1 h 13 min
Yield: 4 servings
Cuisine: Syrian
Ingredients: 4 cups (480 g) all-purpose flour, spooned and leveled, plus extra for dusting; 2¼ tsp (7 g) instant yeast; 1 tsp (4 g) granulated sugar; 1¼ cups (300 ml) water, warm, about 105°F (40°C); 1½ tsp (9 g) fine sea salt; 3 tbsp (45 ml) extra-virgin olive oil, plus 1 tsp (5 ml) for greasing the bowl; 1 cup (100 g) walnut halves, toasted and cooled; 1½ cups (280 g) jarred roasted red peppers, drained well, patted dry and roughly chopped; ½ cup (50 g) plain dry breadcrumbs; 2 tbsp (40 ml) pomegranate molasses, plus 2 tsp (10 ml) for drizzling; 1 tbsp (16 g) tomato paste; 2 cloves (8 g) garlic, peeled; 2 tsp (4 g) Aleppo pepper flakes; 1 tsp (2 g) ground cumin; 1 tbsp (15 ml) lemon juice, freshly squeezed; ¼ cup (60 ml) extra-virgin olive oil; ½ tsp (3 g) fine sea salt, plus more to taste; ¼ cup (25 g) walnut halves, coarsely chopped; ¼ cup (10 g) fresh flat-leaf parsley, leaves finely chopped (optional)

From the MyKitchenBank Kitchen

Soft, chewy flatbreads baked with a thick, smoky-sweet spread of roasted red pepper, toasted walnuts, pomegranate molasses and Aleppo pepper. This vegan take on Syrian muhammara is baked right on the dough for crisp edges and a jammy, nutty topping.

Prep: 55 min
Cook: 18 min
Wait: 1 hr 25 min
Total: 2 hr 38 min
Makes: 8 manakish (about 6-inch / 15 cm rounds)

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Ingredients

4 servings

For the dough
4 cups (480 g) all-purpose flour, spooned and leveled, plus extra for dusting
2¼ tsp (7 g) instant yeast
1 tsp (4 g) granulated sugar
1¼ cups (300 ml) water, warm, about 105°F (40°C)
1½ tsp (9 g) fine sea salt
3 tbsp (45 ml) extra-virgin olive oil, plus 1 tsp (5 ml) for greasing the bowl
For the muhammara topping
1 cup (100 g) walnut halves, toasted and cooled
1½ cups (280 g) jarred roasted red peppers, drained well, patted dry and roughly chopped
½ cup (50 g) plain dry breadcrumbs
2 tbsp (40 ml) pomegranate molasses, plus 2 tsp (10 ml) for drizzling
1 tbsp (16 g) tomato paste
2 cloves (8 g) garlic, peeled
2 tsp (4 g) Aleppo pepper flakes
1 tsp (2 g) ground cumin
1 tbsp (15 ml) lemon juice, freshly squeezed
¼ cup (60 ml) extra-virgin olive oil
½ tsp (3 g) fine sea salt, plus more to taste
To finish
¼ cup (25 g) walnut halves, coarsely chopped
¼ cup (10 g) fresh flat-leaf parsley, leaves finely chopped (optional)

Equipment (8)

Large mixing bowl
Food processor
Medium skillet (10-inch / 25 cm)
2 rimmed baking sheets (13×18-inch / 33×46 cm)
Parchment paper
Rolling pin
Kitchen scale
Fine-mesh sieve

Steps

Before you start

Read the timing: the dough needs about 1 hour to rise and 15 minutes to rest, so make the topping while it rises.
Drain the jarred roasted red peppers in a sieve for at least 15 minutes, then pat dry. Wet peppers make a runny topping and soggy dough.
Use 2 rimmed baking sheets (or a pizza stone/steel) and keep the oven rack in the center. The oven must be fully preheated to 475°F (245°C) before baking.
Aleppo pepper is mild and fruity. If using hotter chili flakes, start with half the amount.

1
Foam the yeast
- In a large bowl, stir together the warm water (105°F / 40°C), sugar and yeast.
- Let it sit until a thin, creamy foam covers the surface.
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Ready when: The surface is covered with a creamy, bubbly foam and smells yeasty.
Tip: If there is no foam after 10 minutes, the yeast is dead or the water was too hot or cold. Start over.
2
Mix and knead dough
- Add the flour, salt and 3 tbsp (45 ml) olive oil to the yeast mixture.
- Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured counter.
- Knead for 8 to 10 minutes, dusting with only as much flour as needed, until smooth and elastic.
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Ready when: The dough is smooth, slightly tacky but not sticky, and springs back slowly when poked.
Tip: Resist adding too much flour. A slightly soft dough bakes into a more tender manakish.
3
Let dough rise
- Rub a clean large bowl with 1 tsp (5 ml) olive oil.
- Place the dough in the bowl, turn once to coat, cover with a damp towel or plastic wrap and leave in a warm spot for 1 hour.
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Ready when: The dough has doubled in size and a floured finger leaves a dent that fills back in slowly.
4
Toast the walnuts
- While the dough rises, toast the 1 cup (100 g) walnut halves in a dry 10-inch (25 cm) skillet over medium heat, stirring often, for 5 to 6 minutes.
- Tip onto a plate and cool completely.
- Set aside the chopped garnish walnuts by chopping 1/4 cup (25 g) of the walnuts at the end of the recipe from a separate small handful of untoasted or toasted nuts.
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Ready when: Walnuts smell nutty and are a shade darker, with golden spots on the cut edges.
Tip: Walnuts burn quickly once they smell toasty. Remove them from the pan immediately.
5
Blend the topping
- In a food processor, combine the cooled toasted walnuts, dried roasted peppers, breadcrumbs, 2 tbsp (40 ml) pomegranate molasses, tomato paste, garlic, Aleppo pepper, cumin, lemon juice, 1/4 cup (60 ml) olive oil and 1/2 tsp salt.
- Pulse 12 to 15 times, scraping down the sides, to a thick, spreadable paste with some small walnut pieces still visible.
- Taste and add salt if needed.
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Ready when: The paste holds a spoon-drawn line and is coarse, not a smooth purée.
Tip: If the paste looks loose, add 1 to 2 tbsp more breadcrumbs so it doesn't run off the dough in the oven.
6
Divide and restOven 475°F / 245°C
- Place a rack in the center of the oven and preheat to 475°F (245°C).
- Punch down the risen dough, divide into 8 equal pieces (about 100 g each) and roll each into a tight ball.
- Place on a floured counter, cover with a towel and rest 15 minutes.
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Ready when: Balls look puffy and relaxed and the oven has fully preheated.
7
Shape the rounds
- Line 2 baking sheets with parchment.
- On a lightly floured counter, roll or press each ball into a 6-inch (15 cm) round about 1/4 inch (6 mm) thick, then transfer 4 rounds to each sheet.
- Use your fingertips to press a slightly thicker rim around the edge.
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Ready when: Rounds are even in thickness with a defined rim and no tears.
Tip: If dough springs back, cover it and rest 5 more minutes.
8
Top the dough
- Spread about 3 tbsp of muhammara over each round, leaving a 1/2-inch (1 cm) border.
- Dimple the dough lightly with your fingertips as you spread.
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Ready when: Each round is evenly covered in a thick layer with a clean rim.
Tip: Keep the layer thick but not heaped. Excess topping slides off and burns on the parchment.
9
Bake first batchOven 475°F / 245°C
- Bake the first sheet of 4 manakish on the center rack at 475°F (245°C) for 8 to 10 minutes.
- Meanwhile keep the second sheet covered with a towel.
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Ready when: Edges are deep golden brown, the bottoms are firm and the topping looks dry and slightly darkened at the edges.
Tip: Do not walk away after minute 7. The sugary molasses can scorch fast.
10
Bake second batchOven 475°F / 245°C
- Remove the first batch to a wire rack and bake the second sheet the same way, 8 to 10 minutes, until golden at the edges and firm underneath.
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Ready when: Edges are deep golden brown and the topping looks set.
11
Garnish and serve
- Drizzle the hot manakish with the remaining 2 tsp (10 ml) pomegranate molasses and scatter with the chopped walnuts and parsley, if using.
- Let rest 5 minutes, then serve warm.
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Ready when: Topping is glossy and no longer bubbling.
Tip: Fold in half like a sandwich or cut into wedges.

Good to know

Tips

Pat the roasted peppers very dry. This is the most important step for a thick, bakeable topping.
A hot oven gives soft centers and crisp edges. If the oven runs cool, bake 1 to 2 minutes longer.
Make extra topping and use it as a dip with pita or vegetables.
For crisper bottoms, preheat the baking sheets in the oven and slide the parchment with the topped dough onto them.

Make ahead

Make the dough through the first rise, then refrigerate, covered, up to 24 hours (bring to room temperature 30 minutes before dividing). The muhammara topping keeps in the fridge up to 5 days; bring to room temperature before spreading.

Storage & reheating

Room temperature: up to 4 hours, loosely covered. Fridge: airtight up to 4 days. Freezer: wrap individually and freeze up to 2 months. Reheat from fridge or frozen on a baking sheet at 350°F (175°C) for 6 to 10 minutes until hot and the edges re-crisp.

Substitutions

pomegranate molasses → 1 tbsp lemon juice plus 1 tbsp honey-free sweetener such as maple syrup or sugar, per 2 tbsp. Less tangy and complex, but gives a similar sweet-sour balance.
Aleppo pepper flakes → 1 tsp sweet paprika plus 1/2 tsp crushed red pepper flakes. Approximates Aleppo's mild heat and fruitiness.
all-purpose flour → Half whole wheat flour (240 g) and half all-purpose flour (240 g). Nuttier flavor, slightly denser crumb. Add 1 to 2 tbsp more water if dry.
plain dry breadcrumbs → Fine ground toasted walnuts or almond flour (50 g). Gluten-free topping option, though the dough still contains wheat.