How to Make Kishik Manoushe (Lebanese Manakish)
Kishik Manoushe, also known as Lebanese Manakish, is a powdered form of burghul or cracked wheat cereal. People in Lebanon and other Middle Eastern countries ferment cracked wheat cereal with milk and yogurt.
If you want to achieve the best results, we recommend using cow’s milk. However, you can also use goat’s milk. So, if you don’t mind a strong acidic taste, you can use goat’s milk.
Most people in Lebanon follow the 10th-century tradition and prepare the Kishik Manoushe during the summer season. Households dry the Lebanese Manakish in the intense heat and consume it during the harsh cold winter months.
The Lebanese Manakish is one of the favorite toppings for Manoushe dough. It is an integral component of Lebanese cuisine and takes around 30 minutes to prepare. The cooking time is approximately 60 minutes.
Ingredients
- Three tablespoons of Kishik powder
- Two small tomatoes
- One small onion
- Make sure you grate the onion and tomatoes
- ¼ cup of olive oil
- A half teaspoon of red pepper paste
- A half teaspoon of sesame seeds
Instructions
- Start the process by grating the tomatoes and onions
- You can also chop these two ingredients
- Make a creamy paste using the tomato juice
- Add some water if you need a little more juice
- Add all ingredients and mix well
- Set aside for 30-40 minutes
- The purpose is to combine all ingredients
- Create your dough and add one teaspoon of the mixture
- Preheat your oven and cook on high heat for 15 minutes
- Use the Lebanese Manakish or store it in the fridge
