Pomegranate Molasses Chicken Manakish

Name: Pomegranate Molasses Chicken Manakish
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Syrian
Ingredients: 3 cups (360 g) all-purpose flour; 1½ tsp (5 g) instant yeast (active dry or rapid-rise); 1½ tsp (9 g) kosher salt; 1 tbsp (12 g) granulated sugar; 1¼ cups (300 ml) warm water (100–110°F / 38–43°C); 2 tbsp (30 ml) extra-virgin olive oil; 1 lb (450 g) ground chicken (90/10 lean); 1 whole (150 g) medium yellow onion, finely diced; 3 tbsp (45 ml) pomegranate molasses; ½ cup (60 g) pine nuts; 3 cloves (15 g) garlic, minced; 1 tsp (2½ g) ground cumin; ½ tsp (1 g) ground allspice; to taste freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional); 2 tbsp (10 g) fresh mint, finely chopped (optional)

From the MyKitchenBank Kitchen

Crispy-bottomed Syrian flatbread topped with a warm, tangy ground chicken mixture finished with toasted pine nuts and fresh herbs. The pomegranate molasses adds a distinctive fruity sourness that balances the richness of the chicken and pine nuts. Serve warm as a main course or cut into pieces for sharing.

Prep: 25 min
Cook: 35 min
Wait: 1 hr 30 min
Total: 2 hr 30 min
Makes: 4 manakish (4 servings)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the dough
3 cups (360 g) all-purpose flour
1½ tsp (5 g) instant yeast (active dry or rapid-rise)
1½ tsp (9 g) kosher salt
1 tbsp (12 g) granulated sugar
1¼ cups (300 ml) warm water (100–110°F / 38–43°C)
2 tbsp (30 ml) extra-virgin olive oil
For the topping
1 lb (450 g) ground chicken (90/10 lean)
1 whole (150 g) medium yellow onion, finely diced
3 tbsp (45 ml) pomegranate molasses
½ cup (60 g) pine nuts
3 cloves (15 g) garlic, minced
1 tsp (2.5 g) ground cumin
½ tsp (1 g) ground allspice
to taste freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil
For garnish
¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional)
2 tbsp (10 g) fresh mint, finely chopped (optional)

Equipment (7)

Large mixing bowl
9×13-inch (23×33 cm) baking sheet or two 8-inch (20 cm) round pans
Small skillet (8–10 inch / 20–25 cm)
Wooden spoon
Instant-read thermometer
Kitchen towel or plastic wrap
Rolling pin (or your hands)

Steps

Before you start

Read through the entire recipe—dough needs 1–1.5 hours to rise, so plan accordingly
Preheat your oven to 450°F (230°C) about 15 minutes before baking
Have all ingredients measured and the chicken mixture prepared before shaping the dough

1
Mix and knead dough
- In a large mixing bowl, combine 3 cups (360 g) flour, 1.5 tsp (5 g) instant yeast, 1.5 tsp (9 g) salt, and 1 tbsp (12 g) sugar.
- Create a well in the center and pour in 1.25 cups (300 ml) warm water and 2 tbsp (30 ml) olive oil.
- Stir with a wooden spoon until shaggy dough forms, then knead by hand for 8–10 minutes until smooth and elastic.
- The dough should be soft but not sticky; add 1 tbsp flour at a time if too wet.
+ Show details− Hide details
Ready when: Dough is smooth, elastic, and slightly tacky but holds its shape
Tip: Water temperature matters—too hot kills yeast, too cold slows rising. Test with your wrist; it should feel warm but not hot.
2
First rise
- Lightly oil the bowl and turn the dough in it to coat all sides.
- Cover with a kitchen towel or plastic wrap and let rise in a warm spot (70–75°F / 21–24°C) for 1 to 1.5 hours until doubled in bulk.
+ Show details− Hide details
Ready when: Dough has roughly doubled in size and springs back slowly when poked
Tip: On a cold day, place the covered bowl in an oven with the light on, or over a warm pot of water to speed rising.
3
Toast pine nuts
- While the dough rises, warm 0.5 cup (60 g) pine nuts in a small 8–10 inch (20–25 cm) skillet over medium heat.
- Stir frequently for 3–4 minutes until light golden and fragrant.
- Transfer to a plate to cool.
+ Show details− Hide details
Ready when: Pine nuts are light golden brown and smell toasty and nutty
Tip: Watch constantly—pine nuts burn quickly and taste bitter when charred. Remove from heat as soon as fragrant.
4
Make chicken toppingOven 165°F / 75°C
- In the same skillet (no need to wash), add 1 tbsp (15 ml) olive oil over medium heat.
- Add 1 finely diced medium onion (150 g) and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
- Add 3 minced garlic cloves (15 g), 1 tsp (2.5 g) cumin, and 0.5 tsp (1 g) allspice.
- Cook for 1 minute until fragrant.
- Add 1 lb (450 g) ground chicken and cook, breaking it into small pieces with the wooden spoon, for 5–7 minutes until no pink remains and the chicken is cooked through (internal temperature 165°F / 74°C).
- Stir in 3 tbsp (45 ml) pomegranate molasses and the toasted pine nuts.
- Season with black pepper to taste.
- Remove from heat and let cool slightly.
+ Show details− Hide details
Ready when: Chicken is fully cooked with no pink, internal temperature is 165°F (74°C), and mixture is fragrant and slightly glossy from pomegranate molasses
Tip: Don't crowd the chicken at first—let it brown slightly for better flavor. If liquid pools, cook uncovered for another minute to reduce it.
5
Preheat ovenOven 450°F / 230°C
- About 15 minutes before shaping the dough, preheat your oven to 450°F (230°C).
6
Shape dough
- Turn the risen dough out onto a lightly floured surface.
- Divide into 4 equal pieces (about 160 g each).
- Let them rest uncovered for 5 minutes.
- Working with one piece at a time, gently stretch or roll it into a roughly 7–8 inch (18–20 cm) oval about 0.25 inch (0.6 cm) thick.
- Place on a parchment-lined 9×13-inch (23×33 cm) baking sheet or individual 8-inch (20 cm) round pans, leaving space between if using the large sheet.
+ Show details− Hide details
Ready when: Dough ovals are evenly shaped and about 0.25 inch (0.6 cm) thick
Tip: Don't overwork the dough or it will become tough. If it springs back, let it rest 2–3 minutes and try again.
7
Top and bakeOven 450°F / 230°C
- Spoon the cooled chicken mixture evenly over each dough oval, spreading gently to the edges but leaving a thin border.
- Bake at 450°F (230°C) for 12–15 minutes until the crust is golden brown at the edges and bottom, and the dough is cooked through.
- You should be able to see the golden bottom if you carefully lift a corner with a spatula.
+ Show details− Hide details
Ready when: Crust is golden brown at the edges, bottom is golden and crisp when lifted, and dough is cooked through but still tender
Tip: If the bottom isn't browning enough, move the pan to a lower oven rack for the last few minutes, or preheat a baking stone on the lower rack and bake directly on it for better bottom heat.
8
Garnish and serve
- Remove manakish from the oven and transfer to a cutting board.
- While still warm, scatter fresh chopped parsley and mint over the top if desired.
- Drizzle with a little extra olive oil.
- Serve warm, whole or cut into wedges.
+ Show details− Hide details
Tip: Fresh herbs brighten the pomegranate molasses and add visual appeal. Add them after baking so they stay vibrant.

Good to know

Tips

Pomegranate molasses varies widely in tartness and consistency between brands. Start with 2.5 tbsp and taste the warm mixture; add another 0.5 tbsp if you want more tang. It should balance rather than dominate.
For crispier bottoms, place a preheated baking stone on the lowest oven rack and bake directly on it instead of using a sheet pan. This mimics a traditional manakish oven.
Don't skip toasting the pine nuts separately—they become more flavorful and won't have time to toast evenly if cooked only in the filling.
If you have a meat thermometer, use it to verify the chicken reaches 165°F (74°C). Ground chicken is done when no pink remains, but the thermometer is a foolproof backup.

Make ahead

The dough can be mixed and refrigerated up to 12 hours before the first rise. Bring to room temperature 30 minutes before shaping. The chicken topping can be made up to 2 days ahead, refrigerated in an airtight container, and gently reheated in a skillet before topping the dough.

Storage & reheating

Store leftovers in an airtight container at room temperature for up to 4 hours, or refrigerated for up to 3 days. To reheat, wrap loosely in foil and warm in a 325°F (163°C) oven for 8–10 minutes until heated through. Manakish does not freeze well after baking because the crust loses its crispness, but unbaked shaped dough can be frozen for up to 1 month—thaw in the refrigerator overnight and bake as directed, adding 2–3 minutes to bake time.

Substitutions

pomegranate molasses → 2 tbsp balsamic vinegar mixed with 1 tbsp honey, or 2 tbsp tamarind paste thinned with 1 tbsp water. Both provide tartness and slight sweetness, though the flavor will be noticeably different. Tamarind is closer to pomegranate's complex tang.
pine nuts → toasted slivered almonds or chopped walnuts (same amount). Almonds are milder and less rich; walnuts are earthier. Neither has quite the buttery texture of pine nuts, but both work well with pomegranate molasses.
ground chicken (90/10 lean) → ground lamb or ground beef (1 lb / 450 g). Lamb is traditional in some manakish and has more robust flavor. Reduce cumin to 0.75 tsp if using lamb to avoid overpowering the pomegranate.
instant yeast (active dry or rapid-rise) → 0.5 tbsp (3 g) rapid-rise yeast, or 1 tbsp (7 g) active dry yeast. Rapid-rise yeast may shorten rise time by 15–20 minutes. Active dry yeast requires slightly more time and should be proofed with warm water and sugar for 5 minutes before mixing.