Beef Manakish in Indian style

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  1. Minced Beef – 1 cup
  2. Onion finely sliced: 1/4 cup
  3. Ginger, garlic, chillies (make paste adding 1 spoon lemon juice) – 1 spoon each
  4. Capsicum- Finely chopped different coloured capsicum
  5. Oregano – ¼ tsp
  6. Garam Masala
  7. Turmeric power-1/4 tsp
  8. Crushed pepper-1/4 tsp
  9. Roasted same Seed – 1tsp

Preparation of filling

  1. When the pan gets hot, add oil. Add onion, when it turns light brown add the paste. add crushed pepper (depends on spice who want), and turmeric powder, garam masala (for Indian touch) add minced beef.
  2. Cover it and cook in low flame for 20 minutes. care should be taken, no need to add water.
  3. Once it is cooked, add roasted sesame seeds (1 teaspoon full) and a pinch of dried oregano leaves
  4. Add different colours (orange and red) of finely sliced capsicum to the mix.

Base flour preparation

  1. Maida 1 cup
  2. Eggs 4 no’s
  3. Milk 1 cup
  4. Oil 1/2 cup
  5. Salt – a pinch
  6. Baking powder – a pinch



  1. Beat the mix for 3-4 minutes. (drain it to ensure no solid pieces). Keep the batter aside for 15-20 minutes.
  2. Add a pinch of cinnamon powder and Black cummin. Mix with a spoon for blending well. (do not use mixer)

Heat an Iron pan. Place a warm a non stick pan over it ( Like we do for putting dhum for Biryani). When the pan gets hot, add 1/2 spoon ghee and grease the pan. Pour half of the batter to the non stick pan  and close the lid. cook for 7-10 minutes. (you can see the sides get half cook) now spread the filling lavishly. sprinkle grated cheese and cover the lid. Again pour the rest gentle ensuring an equal spread. Cover and cook in low flame for 30 minutes. (garnish with pistachio  slices)

If needed cook for another 5-10 minutes, turning the other side. Before turning the side, brush with ghee so that it will not stick and will give brown colour.

Serve hot, along with Gava or coffee.

Note: The filling need to be bit spicy. Since we are not adding any spices to the batter, the taste should reach evenly.

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