Cheese Manakish
My Cheese Manakish is the answer to all your cheesy cravings! This warm, satisfying flatbread is loaded with melt-in-your-mouth cheese and topped with fragrant Lebanese spices. It's a Lebanese street food staple, and now you can enjoy it straight out of your homely oven with my easy-to-follow recipe.
For a meaty alternative to this cheese flatbread, try my Lebanese Meat Pizza (Lahm bi Ajeen).
Or maybe you're looking for a traditional Lebanese dip to accompany these Manakish? Try my hummus or baba ganoush.
Ingredients
Time
- Total:
- 30m
- Prep:
- 20m
- Cook:
- 10m
Flatbread
- Bread Flour, 1.5 cups (185 g)
- Instant Dry Yeast, 0.5 tsp
- Cumin, 1 tsp
- Lukewarm water, 0.5 cups (125 ml)
- Extra Virgin Olive Oil, 1 tbsp
- Salt, 1 tsp
Manakish
- Akkawi Cheese, 0.5 lb (240 g)
- Za'atar spice, 1 pinch per flatbread
Notes
If you don't want to make flatbread from scratch, you can buy pre-made Lebanese flatbread. Alternatively, opt for Greek-style flatbread or even plain unflavoured naan if it's not too thick.
You can replace fresh Akkawi cheese with mozzarella (the grated one; the fresh is too watery).
Nutrition Facts
| Total Fat 14g | 22% |
| Saturated 7g | 35% |
| Omega-3 0.1g | 11% |
| Cholesterol 32.5g | 11% |
| Total Carbohydrates 37.5g | 13% |
| Dietary Fibers 1.3g | 4% |
| Sugars 1g | 1% |
| Protein 21.3g | 46% |
| Calcium 450mg | 45% |
| Iron 2.3mg | 16% |
| Vitamin A 100mg | 14% |
| Sodium 575mg | 25% |
Instructions
Step 1
Mix the dry ingredients for the flatbread: flour, salt, cumin, and yeast.
Then, add water and extra virgin olive and mix until you get a sticky but compact dough.
Now, knead the dough on your worktop until it is elastic. Alternatively, you can use a kneading machine and follow the instructions for kneading pizza dough.
Step 2
Divide the dough into 4 equal portions.
Roll each portion into a ball and flatten it with a rolling pin to a disk approximately half the thickness of your pinky finger.
Step 3
Set the oven to the maximum temperature.
Meanwhile, evenly distribute the shredded cheese on the flatbreads and top each with a pinch of za'atar spice.
Step 4
Bake the flatbreads for around 10 minutes or until the melted cheese gets slightly crusty.
Your Lebanese cheese manakish are now ready!
It was easy, right? You're going to love this!
Goes well with
Want to make the perfect meal out of this cheesy flatbread? Then use it to wrap some juicy grilled chicken! Follow my recipe for traditional shish tawook (Lebanese Chicken Skewers), and you'll thank me later!
FAQ
What type of cheese is best for Manakish?
The traditional cheese used to make Manakish is "Akkawi," a white brine cheese from the Middle East. However, as this cheese is not always easy to find abroad, shredded mozzarella cheese is the best alternative.
Can I use store-bought dough?
Yes, pre-made pizza dough can be a time-saving substitute for homemade dough.
You can even buy pre-made plain flatbread (Lebanese or Greek style) and just top it with the cheese and the spices.
What kind of flour is best for the dough?
Bread flour is preferred for its higher gluten content, but all-purpose flour can work too.
How thin should I roll out the dough?
The dough should be relatively thin, but not too papery. Aim for a thickness that's easy to handle without tearing.
Do I need a baking stone?
A baking stone helps achieve a crispy crust so it is recommended, but you can also use a preheated baking tray lined with baking paper.
How long should I preheat the oven?
It's recommended to preheat the oven for at least 15 minutes before baking the manakish.
How long do I bake the Manakish?
Baking time can vary depending on the thickness of the dough and the oven temperature. Look for a golden brown crust on the cheese and slightly puffed dough to indicate doneness.
How can I store leftover Manakish?
Store in the fridge for up to 3 days, or in the freezer for longer. Always quickly reheat it in the oven (or air fryer) before eating.