There’s something magical about the aroma of freshly baked manakish wafting through a Lebanese home on a Sunday morning. As a young chef working in Beirut, I was captivated by the sight of skilled bakers dimpling dough with their fingertips before adorning it with melty cheese. This humble flatbread—crisp on the bottom, chewy within, and crowned with salty, stretchy cheese—tells a story of gathering and hospitality that spans generations in the Levant region. While many know of za’atar manakish, the cheese version (jibneh) holds a special place in my heart for its beautiful simplicity.
The Story Behind Lebanese Cheese Manakish 📖
Manakish (singular: man’oushe) derives from the Arabic word “nakasha,” meaning “to sculpt or carve out”—referring to the technique of pressing dimples into the dough with fingertips. While now enjoyed throughout the day, manakish originated as a breakfast staple for farmers and working families who needed sustenance before a long day’s work. Neighborhood bakeries would often use the same ovens that had been fired overnight for bread, making manakish the perfect morning production. The simplicity of cheese manakish represents Lebanese cuisine at its finest: uncomplicated ingredients transformed through technique into something extraordinary.
Essential Ingredients 🧾
The beauty of manakish lies in its simplicity. For the dough, you’ll need:
- 3 cups (375g) all-purpose flour
- 1 cup (240ml) warm water (110°F/43°C)
- 2¼ tsp instant yeast
- 1 tsp salt
- ¼ cup (60ml) olive oil
For the authentic cheese topping:
- 1 cup shredded Akawi cheese (traditional Lebanese cheese)
- ½ cup shredded mozzarella (adds creaminess)
- 1 tbsp nigella seeds (optional, but adds traditional flavor)
Chef’s Note: Can’t find Akawi cheese? Create a reasonable substitute by mixing 3 parts low-moisture mozzarella with 1 part crumbled feta. Rinse the feta first if it’s very briny. The result won’t be identical, but it captures the salty-stretchy balance that makes traditional manakish so irresistible.
Step-by-Step Instructions 📝
- Prepare the dough: In a large bowl, combine flour, yeast, and salt. Add warm water gradually while mixing. Once incorporated, add olive oil and knead on a floured surface for 5-7 minutes until smooth and elastic.
- First rise: Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 60 minutes, or until doubled in size.
- Prepare for baking: Preheat your oven to 450°F (230°C). If using a pizza stone (highly recommended), place it in the oven during preheating.
- Shape the manakish: Divide dough into 12 equal portions. Roll each into a 4-inch disc about ¼-inch thick.
- Create the signature texture: Use your fingertips to make dimples across the surface of each dough disc.
- Top with cheese: Combine Akawi and mozzarella in a bowl, then spread generously over each dough circle, leaving a small border. Sprinkle with nigella seeds if using.
- Bake: Carefully transfer to your hot pizza stone or a lined baking sheet. Bake for 10-13 minutes until the cheese is bubbly and the edges are golden brown.
Chef’s Secret Techniques 🤫
The difference between good manakish and exceptional manakish lies in three details: First, don’t rush the kneading—proper gluten development creates that distinctive chewy-yet-tender texture. Second, those characteristic dimples aren’t just decorative; they prevent excessive rising and create pockets for the cheese to nestle into. Finally, the oven temperature is crucial—too low and you’ll miss the contrast between crisp bottom and chewy interior that defines great manakish.
If you enjoy this Lebanese classic, you might also appreciate the rich, slow-simmered goodness of an authentic Italian Bolognese or the layers of flavor in a traditional Greek moussaka. For another Mediterranean delight, try making Spanish potato tortilla for your next tapas night.
Serving & Presentation Tips 🍽️
Serve cheese manakish warm, when the cheese is still slightly molten. In Lebanon, we traditionally pair it with fresh cucumbers, tomatoes, olives, and mint leaves on the side, along with small bowls of labneh (strained yogurt). For a more substantial meal, consider adding pickled vegetables or a simple cucumber-tomato salad dressed with lemon and olive oil. Tear or cut the manakish into wedges for sharing, encouraging guests to scoop up labneh with each bite of bread.
Manakish takes me back to mornings in my grandmother’s kitchen, where the smell of baking bread mingled with the voices of family gathering for the day’s first meal. It’s proof that beautiful food doesn’t require complexity—just quality ingredients and careful attention. Whether you’re making this for a leisurely weekend breakfast or as part of a mezze spread alongside other Mediterranean favorites, I hope this brings as much joy to your table as it has to mine. For dessert, you might consider a light strawberry tart to complement this savory delight. Sahtein! (That’s “enjoy your meal” in Arabic.) 🇱🇧✨