Lebanese Mushroom Manakish

Ingredients

In this Lebanese adaptation of the Italian Pizza ai funghi, we replace the traditional pizza dough with a soft and fluffy Lebanese flatbread. The spices used in the topping are also adjusted to reflect the flavors of Lebanese cuisine. Additionally, the dish is typically served with fresh vegetables and a drizzle of olive oil, which is a common practice in Lebanese cuisine. We alse have the original recipe for Pizza ai funghi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• For the topping: For the topping:
• 2 cups (250g) mushrooms, sliced 2 cups (250g) mushrooms, sliced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground sumac 1/2 teaspoon ground sumac
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the olive oil and warm water, and knead until a smooth dough forms. Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
2. 2.
   Meanwhile, heat olive oil in a pan over medium heat. Add the onions and garlic, and sauté until translucent. Add the mushrooms and cook until they release their moisture and become tender. Season with cumin, coriander, sumac, salt, and pepper. Remove from heat and set aside.
3. 3.
   Preheat the oven to 220°C (425°F).
4. 4.
   Divide the dough into small portions and roll each portion into a thin circle or oval shape. Place the dough on a baking sheet lined with parchment paper.
5. 5.
   Spread the mushroom mixture evenly over the dough, leaving a small border around the edges.
6. 6.
   Bake in the preheated oven for 12-15 minutes, or until the bread is golden and crispy.
7. 7.
   Remove from the oven and let it cool for a few minutes before serving.
8. 8.
   Serve the Mushroom Manakish with a side of fresh vegetables, such as tomatoes, cucumbers, and mint leaves. Drizzle with olive oil for added flavor.

Treat your ingredients with care...

• Mushrooms — Make sure to slice the mushrooms evenly for even cooking.
• Sumac — If you can't find sumac, you can substitute it with a squeeze of lemon juice for a tangy flavor.

Tips & Tricks

• For a more intense flavor, you can marinate the mushrooms in olive oil, lemon juice, and spices for 30 minutes before cooking.
• Experiment with different mushroom varieties, such as cremini or shiitake, to add depth to the dish.
• If you prefer a spicier kick, sprinkle some red pepper flakes on top before baking.
• Serve the Mushroom Manakish with a side of labneh (strained yogurt) or tahini sauce for added creaminess.

Serving advice

Mushroom Manakish is best served warm. Cut it into slices or wedges and serve as a main dish or as part of a mezze spread. It pairs well with a fresh salad and a side of pickles.

Presentation advice

To enhance the presentation, sprinkle some fresh parsley or mint leaves on top of the Mushroom Manakish before serving. The vibrant green color will add a pop of freshness to the dish.