The first time I encountered Lebanese manakish was during an impromptu breakfast in Beirut’s old quarter. The neighborhood baker pulled golden discs from a wood-fired oven, their surfaces bubbling with melted cheese and glistening with olive oil. One bite of this deceptively simple flatbread transported me – the stretchy cheese pulling away in perfect strands, the tender yet chewy dough creating the perfect foundation. What amazed me most was how something so humble could deliver such profound satisfaction. Today I’m sharing my perfected method for creating authentic cheese manakish at home, with techniques that honor tradition while fitting into your modern kitchen.
The Story
Manakish (singular: man’ousheh) is Lebanon’s beloved breakfast street food, often described as “Lebanese pizza.” While many know the za’atar-topped version, cheese manakish holds equal cultural importance. Traditionally, these flatbreads would be prepared at home, then carried to community wood-fired ovens for baking. The classic cheese topping uses Akkawi, a brined white cheese with a delightfully chewy texture. What makes this dish special is its beautiful simplicity – just a few quality ingredients transformed through proper technique.
Ingredients Spotlight
For the dough (makes 8 manakish):
- 3 cups (375g) bread flour
- 1 cup (240ml) warm water (110°F/43°C)
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- ½ teaspoon sugar
- 4 tablespoons (60ml) extra virgin olive oil
For the cheese topping:
- 1 pound (450g) Akkawi cheese, desalinated (see Chef’s Note)
- 2 tablespoons olive oil for brushing
- Optional: pinch of nigella seeds or sesame seeds
Chef’s Note: Can’t find Akkawi? Create a fantastic substitute by combining equal parts low-moisture mozzarella with feta cheese that’s been rinsed and patted dry. This gives you both the stretch and the salty tang of traditional Akkawi. For a creamier version that pairs beautifully with fresh herbs like you might use in pesto, try substituting half the cheese with ricotta.
Step-by-Step Guide
1. Prepare the dough: In a large bowl, whisk together flour, salt, sugar, and yeast. Create a well in the center and pour in warm water. Mix until shaggy, then knead for 8-10 minutes until smooth and elastic. Add olive oil and knead for another 2 minutes until fully incorporated. The oil makes the dough both tender and crisp when baked—much like what gives pancakes their perfect texture.
2. First rise: Place dough in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 1 hour or until doubled.
3. Portion and shape: Divide dough into 8 equal pieces (about 3 oz/85g each). Form into balls and let rest, covered, for 15 minutes.
4. Preheat oven: Place a baking stone or inverted baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes.
5. Shape and top: On a floured surface, gently stretch each ball into a 7-inch (18cm) round. Transfer to parchment paper, brush with olive oil, and dimple the surface with your fingertips (like creating indentations in gnocchi but more lightly). Crumble cheese evenly over the surface, leaving a ½-inch border.
6. Bake: Slide the manakish with parchment onto the hot stone. Bake for 5-7 minutes until cheese bubbles and edges turn golden brown. The high heat is crucial for proper texture, similar to the technique used for perfect lava cakes.
Expert Techniques
The dimpling technique is essential for proper cheese distribution and texture. Press fingertips gently into the dough surface to create slight depressions that hold the cheese in place and prevent excessive puffing. I discovered after many trials that manakish baked on a preheated stone develop a far superior bottom crust than those baked on a regular sheet pan.
For the stretchy cheese texture that defines great manakish, tear the cheese into small pieces rather than grating it. This creates those coveted cheese pulls when you bite in—much like you’d want with a rich truffle pasta.
Presentation & Pairing Ideas
Serve manakish immediately while the cheese is at its stretchy best. Traditional accompaniments include fresh cucumber, tomatoes, mint leaves, and olives. A dollop of labneh (strained yogurt) makes a cooling counterpoint to the warm bread.
For a complete breakfast spread, pair with fresh mint tea or strong Arabic coffee. If serving as an afternoon meal, a crisp Lebanese white wine makes a perfect companion.
Remember, manakish is meant to be torn and shared, bringing people together around the table. Adapt this recipe to your taste—try adding a sprinkle of za’atar over the cheese or experiment with different cheese combinations. The beauty of this bread is that while technique matters, it also welcomes your personal touch.