Serves 6
Calories: 473kcal
Carbs: 70g
Fat: 16g
Protein: 10g
INGREDIENTS
5 heaped Tbsp of kishik powder
1/4 Tsp salt
1/4 Tsp sumac
1/4 Chilli
1/2 tin of plum tomatoes in juice, blended or 2 fresh tomatoes, blended
1 Tbsp natural Greek yogurt
3 Tbsp olive oil
2 Tbsp water (you made need a little more)
2 small shallots, finely chopped
1/4 cup walnuts, broken
INSTRUCTIONS
Preheat oven to 200 degrees Celsius (gas mark 7)
Prepare the manoushe dough, as recipe above. Set aside to rise (1 hr max).
Lightly dust the table with flour & knead the dough slightly. Divide into six equal balls.
Cover the balls with a tea towel until ready to use.
Use your fingers, or a well floured rolling pin to flatten each ball into a flat, round bread, around 5mm thick.
Place the dough on a flat baking tray, lined with baking paper.
Using a pastry brush, work around the edges of the dough with Extra virgin olive oil.
To make the Kishik paste
In a large bowl, add the Kishik powder, salt, sumac, chilli, water & Greek yogurt. Mix well until no viable lumps appear.
Add the tinned tomatoes, olive oil & shallots.
The paste shouldn't be thick or runny. It should be spreadable.
If the mixture is too thick ad a touch more water. If the mixture is too runny, add a touch more kishik powder.
When you reach the right consistency, add the walnuts, reserving a little to garnish at the end.
Spread around 1-2 Tbsp of the kishik mixture onto the raw dough.
Bake for 4-5 minutes at 200 degrees Celsius (gas mark 7) until a the dough takes on a golden shade.
Serve hot with a garnish of crushed walnuts & a little greenery if desired.
RECIPE NOTES
Any remaining Kishik mixture can be placed in an airtight container. The mixture will last about 1 weeks in the fridge.
Try our other Lebanese flatbread featured recipes: Fig cheese and thyme manoushe or Olive spread and labne jewel manoushe.
Dedicated to Nisrine & Amira
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