Flatbread with kishk (Man’ooshe bel-kishk)

November 9, 2009  • 

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:

  1. 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.
  2. Roll out the dough on a cookie sheet or a large piece of aluminum foil into a 12 inch circle.
  3. Spread a few tablespoons of the topping on the flatbread.
  4. Bake in a preheated oven or on the grill.
  5. Serve hot with some fresh mint leaves.

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Comments

11 Comments  •  Comments Feed

  1. Rosa says:

    That flatbread looks really good and flavorful!

    Cheers,

    Rosa

  2. Doria says:

    Tu me fais découvrir une spécialité que je ne connaissais pas.
    Très belle recette !
    Bon mardi, Doria

  3. 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

  4. 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!

  5. Océane says:

    merci de ton passage sur mon blog

  6. 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….

  7. 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!

  8. 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).

  9. domi says:

    Pour pimenté un sympathique apéro…

  10. 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!

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