Traditional Lebanese Breakfast – Kishik Mana’eesh

kishik mana'eesh

My last post was on gluten free flat bread and I was looking to link it to this very recipe here but I couldn’t find it. I searhched and searched my laptop with no results, then it dawned on me that I should look in drafts. For some reason, I hadn’t published this yet and I wrote it up last year!


Pita bread sourdough, Sprouted pita bread dough, or a gluten free bread dough.

  • 1/2 C kishik, toasted
  • 1/4 C sesame seeds, toasted
  • 1/4 C ground walnuts
  • 1 medium onion, grated or blended keeping the juice
  • 1-2 tsp. unrefined salt, depending on your taste
  • 3 tsp. red bell pepper, dried or fresh blended with the onion
  • 2 Tbs. tomato paste

Olive oil, enough to form a paste.


  1. Preheat oven to 375.
  2. Toast the kishik alone in a pan until turning golden in color.
  3. Take off heat and add all ingredients except olive oil. Mix well.
  4. Once dry mixture is well blended, slowly add olive oil until a spreadable paste is formed. (This may be equal parts of the kishik mix and olive oil)
  5. Grease a cookie sheet with olive oil and form your dough into rounds of 4 inches or larger in diameter.
  6. With your fingertips, press the rounds so that there will be indents  in order for the mixture to stick better.
  7. Spread the mixture and place in a pre heated oven for about 12 minutes or until dough is turning golden color.
  8. Serve with your favorite herbal or green tea.

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