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 kishk; 1½ teaspoons dibs ruman; ¾ cup extra-virgin olive oil; ½ cup minced yellow onion; 5 tablespoons tomato paste; ⅛ teaspoon cayenne pepper; ¾ teaspoons sumak; 1 tablespoon fresh lemon juice; ¼ teaspoon salt; ¼ cup toasted sesame seeds; 1½ teaspoons paprika

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

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.