Monday, 24 January 2011

Ouagadougou's best kept secret: Lebanese Manoushe

Now that I have a few days off work I've finally got around to post a recipe that I meant to share from my last trip to Ouagadougou, the vibrant capital of Burkina Faso.

We conducted our journalism workshop at the Hotel Splendide and every day for lunch we whizzed up to Chez Simon just a block away. It's a buzzing little Lebanese food mecca known for its cheap eats and delicious pastries.

I was keen to try their Manoushe, a kind of Lebanese pizza. Their selection of different Manoushe is rather extensive, so I asked Simon for his favourite. He recommended the Manoushe Spéciale. And, dear reader, it was so special I had it every day for two weeks in a row!


  • 250 gr white flour
  • Salt
  • 20 gr yeast
  • 2 tsp sugar
  • Butter
  • 100 gr of Labneh cheese
  • Fresh tomatoes 
  • Black olives
  • Onions
  • Peppermint
  • Olive oil


  1. You should first make the Labneh (creamy yogurt cheese) as it takes a day to drain. It's actually much more straight forward than I would have thought. You make Labneh from plain yogurt by using a cheese cloth to drain the extra water out of it. Just pour the yogurt into the cheese cloth, bring up the sides and tie them together, then place it in a colander with a bowl underneath (keep it in the fridge) and let it drain for a day.
  2. Now, it's time to prepare the dough. Add flour and a tsp of salt into a bowl. Mix in the yeast, then add sugar and a little warm water. Knead the dough, adding flour if necessary. Cover with a damp tea towel and leave to rise for 10 minutes.
  3. Add 2 tbsp of oil and knead into the dough. At this stage the dough should not be wet and not stick to the bowl. If you think it's too dry add a little warm water. Then roll the dough into a ball and leave in a warm place for an hour.
  4. Using a rolling pin flatten out very thin pieces and roll the edges up a bit with your fingers.
  5. Pre-heat oven to 200°C.
  6. Add a small slice of butter in the middle of the dough, so it melts inside the oven.
  7. Wait till the manoushe becomes golden brown. Now add the Labneh and serve with plenty of fresh tomatoes, black olives, fresh peppermint and olive oil.
  8. Enjoy!



thorsten 23 October 2011 at 01:53  

Hey Barbara, I hadn't seen this (or the "Hau den Lukas" multimedia show) -- guess I have to try it when I get back to Germany. All the best from the Himawari, T.

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