{"id":6487,"date":"2026-10-19T11:52:28","date_gmt":"2026-10-19T16:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-kishik-manoushe-lebanese-manakish\/"},"modified":"2026-10-28T14:37:04","modified_gmt":"2026-10-28T19:37:04","slug":"how-to-make-kishik-manoushe-lebanese-manakish","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/ar\/how-to-make-kishik-manoushe-lebanese-manakish\/","title":{"rendered":"How to Make Kishik Manoushe (Lebanese Kishk Manakish)"},"content":{"rendered":"

Soft, chewy flatbread spread with a tangy paste of kishk, tomato, onion and olive oil, baked until bubbling. The mountain breakfast that rivals za’atar.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n\n
Prep time<\/th>\n25 minutes (plus 1\u00bd hours rising)<\/td>\n<\/tr>\n
Cook time<\/th>\n25 minutes<\/td>\n<\/tr>\n
Serves<\/th>\n6 (6 manakish)<\/td>\n<\/tr>\n
Difficulty<\/th>\nMedium<\/td>\n<\/tr>\n
Origin<\/th>\nBekaa and Mount Lebanon<\/td>\n<\/tr>\n
Diet<\/th>\nVegetarian<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Kishk is one of the oldest foods in the Lebanese pantry. At the end of summer, bulgur is mixed with yogurt or laban, left to ferment for several days, then spread on rooftops to dry in the sun before being rubbed into a fine, cream-coloured powder. Stored through the winter, it becomes a thick breakfast soup, a filling for pastries, and the topping for kishik manoushe, a flatbread with a sour, savoury, slightly cheesy flavour. You will find it in every bakery (furn) in the Bekaa and the mountains, next to za’atar and cheese manakish.<\/p>\n

The topping is simple: kishk powder mixed into a paste with grated tomato, onion, a little pepper paste and plenty of olive oil. The dough is the same one used for all Lebanese manakish.<\/p>\n

Ingredients<\/h2>\n

For the dough<\/h3>\n