Red Pepper Pizzettas

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

Preparation info

  • About

    3 dozen

    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

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.


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 at specialty markets or online.


    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.