Lebanese Soujok Mana’eesh or Baked Spicy Sausage Flatbread

Name: Lebanese Soujok Mana’eesh or Baked Spicy Sausage Flatbread
Prep time: 3 h 30 min
Cook time: 30 min
Total time: 4 h
Cuisine: Middle Eastern
Ingredients: 2 tsp instant yeast.; - 1 tsp white sugar.; - 4 tbsp + 1.3 cups very warm water.; - 4 cups bread flour.; - 1.5 tsp salt.; - 3 tsp olive oil.; 500g Sausages (Lebanese Soujuk skin removed, breaking it apart).; - 2 tsp tomato paste.; Salt to taste.; - 1 red capsicum / bell pepper, finely diced.; - 1 tomato, finely chopped.; - 2 tsp lemon juice.

9 steps

Prep:3h 30minCook:30min

As mentioned in my previous recipes for Mana’eesh (The Lebanese Flatbread) about the varieties of topping possibilities, and about the most common of which is Za'atar, cheese & “Lahm Bi Ajeen”. Last week I made the Lebanese/ Armenian Version of Soujok from scratch, and now we are making “Soujok Mana’eesh” (Baked Spicy Sausages Flatbread).

Updated at: Thu, 17 Aug 2023 03:11:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories876.5 kcal (44%)

Total Fat39 g (56%)

Carbs97.3 g (37%)

Sugars3.6 g (4%)

Protein30.7 g (61%)

Sodium2132.5 mg (107%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Dough Ingredients:

2 tspinstant yeast

1 tspwhite sugar

4 Tbspwater

very warm

4 cupsbread flour

1 ½ tspsalt

3 tspolive oil

Filling Ingredients:

500gSausages

Lebanese Soujuk skin removed, breaking it apart

2 tsptomato paste

Instructions

Step 1

Mix yeast with 4 tbsp warm water and sugar in a small bowl, cover & leave for 10 minutes until foamy.

Step 2

Mix together flour and salt in a large bowl or stand mixer bowl, add the yeast mixture, olive oil and remaining 1.3 cups water. Mix together with a wooden spoon. Once the flour is mostly incorporated, switch to your hands and bring it together into a dough.

Step 3

Sprinkle work surface with 1 tbsp flour, then knead for 8 to 10 minutes by hand or 3 minutes on speed 6 of a stand mixer. Dough is kneaded enough when it's smooth and does not break when stretched.

Step 4

Shape into a ball, wipe inside edges of used bowl with a bit of olive oil, place dough inside. Cover with cling wrap and rise in warm place for 1.5 hours, or until doubled in size.

Step 5

Punch dough down to fully deflate, then divide into 4 equal pieces. Pull the sides down and tuck underneath so the top is smooth, underside is bunched up. Shape into ball and place on a lightly floured tray, smooth side up. Sprinkle surface with flour, then cover with damp tea towel. Rise 1 hour until doubled in size.

Step 6

While the dough is rising, prepare the filling, remove the Soujuk skin, breaking it apart, heat oil in a skillet over medium high heat, cook until it changes to brown,add tomato paste, salt to taste and cook for 3 minutes, add capsicum, tomato and lemon juice, then cook over medium heat until most of the liquid evaporates about 2 to 3 minutes, set aside to cool before using.

Step 7

To assemble the Soujok Mana’eesh, Preheat oven to 240°C (220°C fan). Place shelfs on the top and the middle. Roll the dough out on a lightly floured surface into a round shape 30cm.

OvenPreheat

Step 8

Prepare 2 trays: Sprinkle 1/4 tsp semolina on each tray, place a rolled out dough on the semolina, spread the soujuk mixer evenly across the surface, leaving a 2cm border all around, and brush the edges with water, Bake 15 minutes, switching trays halfway, until the crust is golden.

Step 9

To serve, sprinkle with toppings of your choice. Cut into slices and serve with lemon wedges & plain yogurt aside.