Manakish (also spelled Manaqish) is a popular Middle Eastern flatbread made with a soft and fluffy dough that is typically topped with za'atar, cheese, or ground meat.
Similar to pizza or Turkish Lahmacun and Biberli Ekmek - Turkish Pepper Bread, this savory pastry is perfect as a make-ahead snack, brunch, or breakfast.
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Freshly baked Manakish is a popular street food in Lebanon and you can find it in numerous bakeries and food stalls throughout the country.
With simple ingredients and easy-to-follow instructions, you'll be able to recreate this authentic Lebanese breakfast bread in the comfort of your own home.
What is Manakish?
Manakish is a kind of traditional Arabic breakfast bread from the Middle East and Levant region. They are also known as Manaqish, Manaeesh, Manouche, or Man’ouche depending on the region.
It's usually topped with za'atar, cheese, or ground meat and can be eaten as a snack, breakfast, or brunch. The dough is soft and fluffy, and the bread is crispy on the outside and soft on the inside.
What is Za'atar?
Za'atar is a Middle Eastern spice blend of a combination of dried thyme, sumac, sesame seeds, and salt. You can also add other spices such as cumin, chili, and coriander.
This versatile seasoning is a staple in many Middle Eastern countries, particularly in Lebanon, Syria, Jordan, and Palestine. The flavor of za'atar is savory, tangy, and slightly nutty, with a pleasant earthy and herbaceous aroma.
You can use Za'atar as a seasoning for meats, vegetables, and salads, or you can sprinkle it on top of bread, like Manakish with Za'atar, for a delicious and flavorful topping.
Why This Recipe Works?
- The bread itself has a soft and fluffy texture, while the toppings, such as cheese or za'atar, provide a burst of flavor with each bite.
- Manakish is made from simple and healthy ingredients, making it a great choice for anyone looking for a nutritious meal.
- Manakish is relatively easy to make at home, even if you're not an experienced cook. All you need is some flour, yeast, water, and your favorite toppings.
- You can make the dough ahead of time and freeze it for later use. This makes Manakish a great choice for busy weeknights when you don't have a lot of time to cook.
- Just like Fatayer - Homemade Lebanese Pies, Manakish is a very versatile dish that can be enjoyed for breakfast, brunch, or as a snack. It is a great choice for a quick and easy meal.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Strong white flour - It has a higher protein percentage than plain/all-purpose flour and it gives more reliable results when making bread and bread rolls. You can also use plain flour in a pinch.
- Yeast - Use fast-action dried yeast or alternatively fresh yeast if you prefer. You need to double the amount if using fresh yeast.
- Sugar - I use caster sugar or granulated sugar. It feeds the yeast and helps the dough rise.
- Salt - It increases the strength of the dough as well as the flavor. Also, it is necessary for the steady and slow rise of the dough.
- Olive oil - Adding olive oil to the dough helps to improve its texture and add moisture, resulting in a softer and more delicious bread. In addition, olive oil is a key ingredient in the za'atar topping as it makes it more spreadable and flavorful. If desired, you can substitute olive oil with vegetable oil.
- Za'atar - You can buy za'atar from Middle Eastern shops or online from Amazon.
- Cheese - Traditionally Akkawi cheese is used for making Manakish. It is a salty and mild cheese that melts well. Alternatively, you can use feta cheese, halloumi, or shredded mozzarella.
How to Make Manakish with Za'atar and Cheese?
You might find daunting the idea of making your own bread at home. The good thing is that this Arabic breakfast bread recipe is straightforward to make when you follow a few simple steps:
Prepare the Dough
In a large bowl, combine the flour, salt, sugar, olive oil, and dried yeast together.
Add the water, and stir until a dough forms. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place the dough back in the bowl, cover with a clean towel.
Let it rise in a warm place for 1 hour or until doubled in size.
Prepare the Toppings
For za'atar topping, in a bowl, mix 3 tablespoons of olive oil with 3 tablespoons of za'atar seasoning. The mixture should be easily spreadable. Set it aside.
To make the cheese topping, crumble the feta cheese in a bowl. If you are using halloumi or mozzarella cheeses, grate them, and set them aside. Keep the nigella seeds separately to sprinkle on top of the pastries.
Shape and Bake the Pastries
Preheat the oven to 210° C (410° F). Divide the dough into 6 equal pieces and let them rest for 15 minutes on a lightly floured surface.
Keep them covered with a damp kitchen towel to avoid them drying. Using a rolling pin, roll each circle out into a flat circle size of 15 cm (6") Ø on a lightly floured surface. Arrange the dough circles on a baking tray lined with baking paper.
Gently press your fingertips into the dough to create small dimples, which will prevent the dough from rising too much during baking.
Next, it's time to add the toppings to the dough circles. For the Za'atar Manakish, be generous and ensure that you cover the surface of 3 dough circles with the za'atar and olive oil mixture. Leave a small border around the edges to allow for rising during baking.
For the Cheese Manakish, spread the crumbled cheese evenly on the other 3 dough circles. Leave a small border around the edges to allow for rising during baking. Sprinkle on some nigella seeds and you're good to go.
Bake in the preheated oven for 7-8 minutes until the edges are golden brown.
Top Tips From the Chef
- Knead the dough for at least 5 minutes to develop gluten and create a soft and elastic dough.
- Let the dough rise in a warm place for at least an hour or until it has doubled in size.
- When dividing the dough into equal pieces, use a scale to ensure consistency in size.
- To prevent the dough from rising too much during baking, create small dimples in the dough with your fingertips before adding the topping.
- If you're using akawi cheese for the topping, make sure to soak it in cold water overnight to reduce the saltiness and improve the flavor.
- Use a crumbly cheese like feta or akawi, which will melt easily and provide a salty contrast to the dough.
- Serve the Manakish bread hot and fresh out of the oven for the best taste and texture.
What to Serve with Manakish Bread?
Manakish bread is a delicious Middle Eastern pastry that you can enjoy on its own or serve with a variety of side dishes. Here are some suggestions for what to serve with Manakish bread:
- Part of a breakfast and brunch spread - Adding Manakish with za'atar and cheese to your breakfast menu is a wonderful way to start your day off with a delicious Middle Eastern twist.
- Lebanese Fattoush Salad - This refreshing salad made with crisp lettuce, tomatoes, cucumbers, and pita chips is a great side dish for Manakish.
- Hummus - This classic Mediterranean dip made with chickpeas, tahini, and lemon juice pairs well with the savory flavors of Manakish.
- Olives and pickles - A plate of assorted olives and pickles is a great way to add some tangy, salty flavors to your Manakish meal.
- Turkish tea or Ayran - To complement the rich and savory flavors of Manakish, you can enjoy a glass of hot Turkish tea or a cold glass of Ayran. The light and refreshing taste of these beverages is the perfect match for the bread.
Storage and Reheating
If you have leftover Manakish bread, store it in an airtight container or plastic bag in the refrigerator for up to 3-4 days. You can also freeze the bread for up to 2-3 months. To reheat, place the bread in the oven until heated through.
Recipe FAQs
Yes, you can make Manakish bread ahead of time and reheat it in the oven when ready to serve. However, it is best to serve the bread fresh and hot out of the oven for the best taste and texture.
Apart from za'atar and cheese, you can top Manakish bread with ground meat (lamb or beef), roasted vegetables (tomatoes, peppers, onions), or an egg.
Related Recipes
For more delicious Middle Eastern bread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this deliciously soft Lebanese Manakish with Za'atar and Cheese as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Manakish with Za'atar and Cheese
Equipment
Ingredients
For the Dough
- 300 g strong white flour
- 180 ml water
- 1 tablespoon olive oil
- 7 g fast action dried yeast
- 1 teaspoon salt
- ½ teaspoon sugar
For the Za'atar Topping
- 2 tablespoon za'atar
- 2 tablespoon extra virgin olive oil
For the Cheese Topping
- 75 g olive oil
- 100 g feta cheese
- 1 tablespoon nigella seeds
Instructions
Preparing the Dough
- In a large bowl, combine the flour, salt, sugar, olive oil, and dried yeast together.
- Add the water, and stir until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic.
- Place the dough back in the bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preparing the Toppings
- For za'atar topping, in a bowl, mix 3 tablespoons of olive oil with 3 tablespoons of za'atar seasoning. The mixture should be easily spreadable. Set it aside.
- To make the cheese topping, crumble the feta cheese in a bowl. If you are using halloumi or mozzarella cheeses, grate them, and set them aside. Keep the nigella seeds separately to sprinkle on top of the pastries.
Shaping and Baking the Pastries
- Preheat the oven to 210° C (410° F).
- Divide the dough into 6 equal pieces and let them rest for 15 minutes on a lightly floured surface. Keep them covered with a damp kitchen towel to avoid them drying.
- Using a rolling pin, roll each circle out into a flat circle size of 15 cm (6") Ø on a lightly floured surface.
- Arrange the dough circles on a baking tray lined with baking paper. Gently press your fingertips into the dough to create small dimples, which will prevent the dough from rising too much during baking.
- Next, it's time to add the toppings to the dough circles. For the Za'atar Manakish, be generous and ensure that you cover the surface of 3 dough circles with the za'atar and olive oil mixture. Leave a small border around the edges to allow for rising during baking.
- For the Cheese Manakish, spread the crumbled cheese evenly on the other 3 dough circles. Sprinkle on nigella seeds and you're good to go.
- Bake in the preheated oven for 7-8 minutes until the edges are golden brown.
Video
Notes
- Knead the dough for at least 5 minutes to develop gluten and create a soft and elastic dough.
- Let the dough rise in a warm place for at least an hour or until it has doubled in size.
- When dividing the dough into equal pieces, use a scale to ensure consistency in size.
- To prevent the dough from rising too much during baking, create small dimples in the dough with your fingertips before adding the topping.
- If you're using akawi cheese for the topping, make sure to soak it in cold water overnight to reduce the saltiness and improve the flavor.
- Use a crumbly cheese like feta or akawi, which will melt easily and provide a salty contrast to the dough.
- Serve the Manakish bread hot and fresh out of the oven for the best taste and texture.
Nutrition
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Tina
I made the cheesy ones and everyone loved them. I will double the amount next time, they were so good!