Red Pepper Pizzettas

Name: Red Pepper Pizzettas (Mankeesh bi Flaifli (mena-keesh bee flay-flee))
Yield: About 3 dozen
Cuisine: Lebanese
Ingredients: Kishk (which is a mixture of fermented milk, salt, and bulgar, dried and ground into a powder-like consistency with a tart flavor and sold as kashk powder in some markets), sumak, and dibs ruman, all found at specialty markets or online.; ½ cup minced yellow onion; 1½ teaspoons dibs ruman; ¾ cup extra-virgin olive oil; ¾ teaspoons sumak; 1 tablespoon fresh lemon juice; 1½ teaspoons paprika; 5 tablespoons tomato paste; ½ cup kishk; ¼ teaspoon salt; ⅛ teaspoon cayenne pepper; ¼ cup toasted sesame seeds

Mankeesh bi Flaifli (mena-keesh bee flay-flee)

Preparation info

About
3 dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

I always whip up a batch of these to serve along side thyme pizzettas. They are always a welcomed addition. While their flavors are distinctly different, they really complement one another and people seem to love them both.

Ingredients

Specialty Ingredients

Kishk (which is a mixture of fermented milk, salt, and bulgar, dried and ground into a powder-like consistency with a tart flavor and sold as kashk powder in some markets), sumak, and dibs ruman, all found a

Asia
Lebanon
Starter
Mediterranean
Vegan
Spicy

Method

Prepare Ahead

The topping can be prepared several days in advance and stored in the refrigerator. The baked pizzettas can be frozen for several weeks. Freeze them on a plastic-lined baking sheet, then transfer to an airtight container. Reheat thawed pastries for 3 to 5 minutes at 350°F.