Flatbread with kishk (Man’ooshe bel-kishk)
November 9, 2009 • Category: Savory Pastries
The flatbread in this recipe is a specialty of the druze community in the Shouf area of Lebanon. It uses a very traditional product named keshk (or Kishk). This was prepared by Lebanese folks as part of the provisions for the winter season. What is keshk? It is simply a mixture of yoghurt and bulgur, ground into a powder. Its use goes back centuries all the way back to the Crusaders time in the 10th century. Since keshk is sun-dried, it is made at the end of summer, after the wheat harvest. Keshk isa staple food for farmers because it is very nourishing. It can be eaten fresh, or it can be dried and reconstituted in water before consumption. A popular way to consume keshk is in a flatbread (man’ooshe) which is ordered at hundreds of bakeries every morning throughout Lebanon. It will fill you up for the rest of the day!
In the US and elsewhere, it is available at middle-eastern groceries or online. In Lebanon, traditional people still make it at home but most people purchase it. The most known producers of keshk are located in the North near Baalbeck.
This recipe comes from Fragrance of the Earth, by Nada Salehand is adapted.
INGREDIENTS: This recipe will make 2 large flatbreads
- 1 recipe flatbread dough (See post on flatbread with zaatar)
- TOPPING: 1 large onion, finely chopped or pureed (6 ounces)
- 1 small red chili pepper or 1 teaspoon red pepper flakes
- 4 tablespoons keshk
- 1/4 cup extra-virgin olive oil (or more as needed)
- 4 tablespoons toasted sesame seeds
- salt, to taste
- Either: 2 large ripe tomatoes, chopped or pureed or tomato ketchup or tomato sauce.
- 4 tablespoons red pepper paste, preferably hot
- 1/4 cup chopped walnuts (optional)
METHOD:
- Mix all the ingredients in a bowl, less the olive oil. If the paste feels too wet, drain it a bit through a coffee filter over a small bowl. When ready to spread it, add the olive oil and mix.
- Roll out the dough on a cookie sheet or a large piece of aluminum foil into a 12 inch circle.
- Spread a few tablespoons of the topping on the flatbread.
- Bake in a preheated oven or on the grill.
- Serve hot with some fresh mint leaves.
Comments
12 Comments • Comments Feed
Rosa says:
That flatbread looks really good and flavorful!
Cheers,
Rosa
On November 9, 2009 at 11:22 pm
Doria says:
Tu me fais découvrir une spécialité que je ne connaissais pas.
Très belle recette !
Bon mardi, Doria
On November 10, 2009 at 2:59 am
Maninas says:
That looks fantastic! I’d love to try it.
Keshk reminds me or Iranian kashk, but that is dried buttermilk. I’ve just been reading about it
On November 10, 2009 at 5:07 am
Joanne says:
This is really a delicious looking flatbread! So many excellent spices. Thanks for the info on keshk. I am going to have to seek out a Middle Eastern grocer to find it!
On November 10, 2009 at 7:22 am
Océane says:
merci de ton passage sur mon blog
On November 10, 2009 at 4:21 pm
spice says:
We saw this bread otherday in global market when we went for grocerries……may be sometime i should try to make it at home….
On November 11, 2009 at 4:17 pm
kouky says:
je suis ravie de découvrir ce délicieux pain plat garni,moi qui adore les recettes de nos ancêtres! ils avaient beaucoup plus de sagesse et leur nourriture était tellement pure! j’ai beaucoup de plaisir à déguster des yeux tes differentes gourmandises! merci c’est réellement un plaisir!bises!
On November 12, 2009 at 5:44 am
shayma says:
i think i may have mentioned one of my best friends is italian of lebanese descent- she is Drouze. her mother prepares this beautifully when they return from Lebanon in the summer- w a jar of keshk. your photos are so, so beautiful in this post Joumana (they are alw beautiful but particularly more so in this one).
On December 16, 2009 at 9:19 pm
domi says:
Pour pimenté un sympathique apéro…
On October 6, 2011 at 11:13 am
Ellen says:
I really like your recipe of Flatbread with kishk (Man’ooshe bel-kishk).
I am going to make it. Could you post flatbread recipe for it? I can’ t find flatbread with zaatar recipe.
Thanks!
On May 7, 2013 at 12:06 pm
Joumana says:
@Ellen: here is the link and hope you like it!https://www.tasteofbeirut.com/2009/09/manooshe-zaatar-on-the-saj-or-bbq-grill/
On May 7, 2013 at 12:50 pm
John Edwards says:
Great article!
On February 14, 2019 at 3:05 pm