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Manakish, the beloved Lebanese flatbread, instantly fills the kitchen with enticing aromas of za'atar and melted cheese. This Middle Eastern staple, traditionally served for breakfast, captures the essence of Levantine cuisine - simple yet refined, generous and aromatic. The process of making Manakish has become a cherished morning ritual that infuses the house with Mediterranean flavors.
Recently, I served these Manakish at a Sunday brunch gathering. Even friends who were hesitant about Middle Eastern cuisine were won over by these comforting new flavors.
Essential Ingredients
For the Dough:
- All-Purpose Flour (500g): Select high-quality flour with good protein content for proper texture
- Instant Yeast (7g): Ensures quick and even rising
- Extra Virgin Olive Oil (60ml): Choose a good quality oil for best flavor
- Warm Water (300ml): Temperature is key for activating the yeast
For the Toppings:
- Za'atar: An authentic blend of wild oregano, sumac and toasted sesame seeds
- Akawi Cheese (or Feta-Mozzarella mix): Feta provides saltiness while mozzarella adds melt
- Black Seeds (Nigella): Their peppery flavor is essential
The quality of your za'atar greatly impacts the overall flavor. The difference between fresh, high-quality za'atar and standard varieties is remarkable.
Step-by-Step Instructions
- 1. Making the Dough
- - Combine yeast with warm water and let stand 3-4 minutes
- Mix one cup flour with the yeast mixture in a large bowl
- Add sugar and mix thoroughly
- Cover and rest 10 minutes - this creates an airy texture
- Add remaining flour, olive oil and salt
- Knead 3-4 minutes until smooth
- Let rise 30 minutes in a warm spot - 2. Preparing Toppings
- - Za'atar: Mix with olive oil to make a spreadable paste
- Cheese: Crumble feta and grate mozzarella, then combine
- Have nigella seeds ready - 3. Shaping and Baking
- - Divide risen dough into 8-10 equal portions
- Roll each portion into 15-20cm circles on floured surface
- Maintain even 5mm thickness
- For za'atar version: spread mixture generously to edges
- For cheese version: distribute cheese mixture and sprinkle with nigella
- Transfer carefully to baking sheet
- Bake at 190°C for 12-15 minutes
- Watch for golden brown bottom
Every family has their preferred variations. Some swear by pure za'atar topping, while others prefer the cheese-za'atar combination.
Serving Suggestions
Traditional accompaniments include:
* Fresh tomatoes and crisp cucumbers
* Black olives and labneh
* Mint tea
* Fresh mint leaves
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Storage and Reheating
Manakish keeps for 24 hours in an airtight container. To reheat:
* Warm in oven at 150°C for a few minutes
* Avoid microwave as it softens the crust
* Can be frozen before baking
Creative Variations
* Meat Version: Spiced ground beef (Lahm bi Ajin)
* Vegetarian: Spinach and pine nuts
* Breakfast Style: Egg and cheese
* Modern Twist: Sun-dried tomatoes and mozzarella
Final Thoughts: Manakish embodies Middle Eastern hospitality. While straightforward to make, it requires attention and care. It's a dish that brings people together, encouraging sharing and conversation. Restaurant guests are often surprised by its simplicity yet impressed by its authentic flavor.
Cook's Notes: Years of making Manakish have taught that patience is key - both with the dough and finding the right topping balance. This dish reminds us that cooking is fundamentally about sharing and caring.
Recipe Tips
- → What’s zaatar made of?
- It’s a spice mix often including thyme, sumac, and sesame seeds. Ingredients can vary by region.
- → How do you store flatbreads?
- Keep them at room temperature for a few hours. Warm them slightly in the oven before eating.
- → Can you freeze these flatbreads?
- Absolutely! Freeze them before baking. Cook them straight from frozen, just add a couple extra minutes.
- → What can I use instead of Akawi cheese?
- A combo of feta and mozzarella works great, or go with fresh white cheese.
- → What goes well with these flatbreads?
- Serve them with fresh veggies like tomatoes, cucumbers, mint, and olives. A dollop of plain yogurt is a fantastic addition too.