Vegan Walnut and Red Pepper Muhammara Manakish

Name: Vegan Walnut and Red Pepper Muhammara Manakish
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1¼ cup (150 g) walnuts, raw or lightly toasted, roughly chopped; 1 cup (240 ml) roasted red peppers, jarred or fresh, drained well and coarsely chopped; 2 cloves garlic clove, peeled; 2 tablespoons (30 ml) pomegranate molasses; 3 tablespoons (45 ml) extra-virgin olive oil; ½ teaspoon (2½ g) ground cumin; to taste kosher salt; to taste freshly ground black pepper; 4 pieces vegan flatbread dough or store-bought vegan pita/naan, about 6 inches (15 cm) round or oval; 1 tablespoon (15 ml) extra-virgin olive oil, for brushing; ½ teaspoon (1½ g) sumac (optional); ¼ cup (15 g) fresh flat-leaf parsley, loosely packed, roughly chopped (optional)

From the MyKitchenBank Kitchen

Manakish are Middle Eastern flatbreads topped with savory spreads and baked until golden. This vegan version features muhammara—a vibrant, nutty red pepper and walnut dip—as the topping. Roasted red peppers provide sweetness and depth, toasted walnuts add earthiness, and pomegranate molasses brings a tangy brightness. The bread bakes quickly until the edges crisp and the topping warms through, creating a satisfying snack or light meal that's crispy outside and soft within.

Prep: 15 min
Cook: 22 min
Wait: 10 min
Total: 47 min
Makes: 4 manakish (one per person)

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Ingredients

4 servings

For the muhammara
1¼ cup (150 g) walnuts, raw or lightly toasted, roughly chopped
1 cup (240 ml) roasted red peppers, jarred or fresh, drained well and coarsely chopped
2 cloves garlic clove, peeled
2 tablespoons (30 ml) pomegranate molasses
3 tablespoons (45 ml) extra-virgin olive oil
½ teaspoon (2.5 g) ground cumin
to taste kosher salt
to taste freshly ground black pepper
For assembly
4 pieces vegan flatbread dough or store-bought vegan pita/naan, about 6 inches (15 cm) round or oval
1 tablespoon (15 ml) extra-virgin olive oil, for brushing
For garnish
½ teaspoon (1.5 g) sumac (optional)
¼ cup (15 g) fresh flat-leaf parsley, loosely packed, roughly chopped (optional)

Equipment (5)

Food processor
Baking sheet (17×12 inch / 43×30 cm)
Parchment paper or silicone baking mat
Measuring cups and spoons
Wooden spoon

Steps

Before you start

Preheat your oven to 425°F (220°C) so it reaches temperature before baking
Use good-quality jarred roasted red peppers or roast fresh ones yourself if preferred
Have all ingredients measured and ready since this recipe comes together quickly

1
Toast the walnuts
- Add the chopped walnuts to a food processor.
- Pulse 5–6 times until they break into small, uneven pieces, no finer than breadcrumbs.
- Don't overprocess; you want texture, not a powder.
- Set aside.
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Ready when: Walnuts are broken into small, uneven pieces with a granular texture
Tip: Pulse gently—overprocessing turns walnuts into bitter, oily walnut butter
2
Make the muhammara
- Return the processed walnuts to the food processor.
- Add the drained roasted red peppers, peeled garlic cloves, pomegranate molasses, olive oil, and cumin.
- Pulse 8–10 times until the mixture becomes a thick, chunky paste with small walnut pieces still visible.
- Taste and adjust with salt and black pepper.
- The muhammara should be spreadable but retain some texture.
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Ready when: Mixture is a thick, chunky paste with small walnut pieces visible throughout
Tip: Don't over-blend—the texture should be coarse and rustic, not smooth like hummus
3
Prepare the baking sheet
- Line a large baking sheet (17×12 inches / 43×30 cm) with parchment paper.
- Arrange the four flatbreads on the sheet, spacing them about 1 inch apart so they have room to crisp at the edges.
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Ready when: Flatbreads are evenly spaced on the parchment-lined sheet
4
Spread the muhammara
- Divide the muhammara into 4 equal portions.
- Spread each portion evenly over a flatbread, leaving a ½-inch (1.25 cm) border around the edges.
- Use the back of a spoon to create a thin, even layer about ¼ inch (6 mm) thick.
- The muhammara should cover about 80% of the bread surface.
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Ready when: Each flatbread is evenly covered with a ¼-inch layer of muhammara with a clear border
Tip: Leaving a border prevents the edges from burning and lets the crust crisp separately
5
Brush the edges
- Using a pastry brush or your fingertip, lightly brush the exposed ½-inch border of each flatbread with olive oil.
- This helps the crust brown and crisp in the oven.
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Ready when: All bread edges are lightly coated with olive oil
Tip: Don't oil the muhammara itself—it will brown better without extra oil on top
6
Bake the manakishOven 425°F / 220°C
- Transfer the baking sheet to the preheated 425°F (220°C) oven.
- Bake for 12–14 minutes until the bread edges are golden brown and crisp, and the muhammara is warm and slightly darker at the edges.
- The flatbread should be cooked through and no longer doughy.
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Ready when: Bread edges are golden brown and crisp, muhammara is warm and slightly caramelized at the edges
Tip: Watch from the 10-minute mark—ovens vary; the goal is crispy edges without burning the muhammara
7
Rest and garnish
- Remove the baking sheet from the oven and let the manakish rest on the sheet for 2 minutes.
- If using sumac, sprinkle ⅛ teaspoon over each manakish for a bright, tangy note.
- If using parsley, scatter the fresh chopped leaves over the warm bread.
- Drizzle very lightly with extra olive oil if desired.
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Ready when: Manakish are cool enough to handle and garnishes are visible and fragrant
Tip: Add fresh herbs after baking for maximum flavor and color—they wilt and lose vibrancy if baked
8
Serve
- Transfer each manakish to a plate or serve directly on the sheet if presenting family-style.
- Eat warm or at room temperature.
- Cut into wedges or quarters if desired for easier eating or sharing.
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Tip: Manakish are best eaten within 10 minutes of baking while the crust is at its crispiest

Good to know

Tips

Drain roasted red peppers thoroughly by patting them dry with a paper towel—excess liquid makes the muhammara watery and prevents proper texture
If your flatbread is thick or doughy out of the package, briefly warm it in a dry skillet before topping to jump-start the baking and ensure a crisper crust
Muhammara is best made fresh but improves slightly after 2–3 hours as flavors meld; make it up to 2 hours ahead if you like
For extra flavor depth, lightly toast the cumin in a dry skillet for 30 seconds before adding to the muhammara

Make ahead

You can prepare the muhammara up to 2 days ahead; store it in an airtight container in the refrigerator. Bring it to room temperature for 15 minutes before spreading. Unbaked manakish (assembled on the baking sheet) can sit covered with plastic wrap for up to 1 hour before baking; add 1–2 minutes to the bake time if cold from the fridge.

Storage & reheating

Serve warm immediately for the best crispy crust. Leftover manakish will keep in an airtight container at room temperature for up to 4 hours or in the refrigerator for up to 2 days. Reheat gently in a 350°F (175°C) oven for 4–5 minutes, uncovered, to recrisp the edges. Frozen muhammara keeps for up to 3 months; thaw overnight in the fridge before using.

Substitutions

walnuts, raw or lightly toasted → Pine nuts or blanched almonds. Use the same weight (150 g); pine nuts will be milder and more buttery, almonds slightly earthier. Both create a smoother texture when processed.
pomegranate molasses → Fresh lemon juice mixed with a pinch of sugar (1½ tablespoons lemon juice + ½ teaspoon sugar). Pomegranate molasses is more complex and less sour, but lemon works in a pinch. Adjust sugar to balance tartness.
vegan flatbread dough or store-bought vegan pita/naan → Store-bought vegan pita bread or homemade vegan flatbread dough. Pita works well but may need 1–2 extra minutes baking. If using very thick pita, split it in half first.
ground cumin → Sumac or ½ teaspoon smoked paprika. Sumac adds tang; paprika adds warmth and color. Either shifts the flavor profile slightly but complements the muhammara.