What are Manakish or Manakeesh?
Manakish, also known as manakeesh, manaquish, mana’eesh, and manousheh (for a single pie), is a flavorful Middle Eastern or Levantine flatbread or pie (similar to pizza, I call this recipe Lebanese pizza). They start with an easy-to-make soft and pillowy dough and then they’re topped with various toppings. Zaatar spread is the most popular option, but cheese, halloumi, and ground lamb with tomatoes (this variation is called sfiha), are also common and super delicious! Another variation that is common and I love to make is topping half of the flatbread with zaatar spread and the other half with cheese so you get the best of both worlds! Manakish are usually baked in the oven until golden brown and crispy. I like to make mine in my gas pizza oven for an even more golden crunch! We often serve manakish for breakfast or lunch, and it’s also popular to serve it for brunch or for suhoor during Ramadan alongside some fried Halloumi and fresh tomatoes.
Why You’ll Love This Recipe
Get ready for soft and pillowy dough topped with flavorful Middle Eastern-inspired toppings and baked to a golden crispy brown! Manakish or manakeesh are easy to make at home and you can customize the toppings to suit your tastes. If you have a stand mixer, it will do most of the work for you by kneading the dough. Great for sharing with friends and family, Manakish is a great addition to your table any time of the day!
key ingredients
Here’s what you need to make the dough for this fluffy flatbread:
Instant yeast: Dried instant yeast doesn’t have to be proofed first before adding to the dry ingredients, but I like to give it a head start by leaving it to sit in some warm water for 10 minutes until bubbly.
And for the fillings, here’s what you need:
Zaatar: You’ll need half a cup of Zaatar mix and some olive oil. You can make your own Zaatar spice mix or find it premade in most Middle Eastern grocery stores. It’s a blend of dried herbs, sumac, toasted sesame seeds, cumin, salt, and extra virgin olive oil. Cheese: I use shredded mozzarella cheese and crumbled feta cheese. Traditional cheese used for cheese manakeesh is called akkawi, but in the West, it isn’t easy to find. We do feta and mozzarella instead which is very delicious!
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Manakish
The dough for your manakish needs time to rise before you shape it and then again before you bake it. Plan ahead to account for 1.5 hours of resting time.
Recipe Tips
Activate the yeast: Check the expiry date on your yeast and make sure you use warm water to activate it. If your yeast is lifeless, then your bread won’t rise! Don’t over-knead: Knead the dough until it becomes smooth and elastic, then stop. Over-kneading can result in your bread having a tough and dense texture. Let the dough rise: Patience is the key to achieving a light and fluffy texture, so give the dough the time it needs to double in size. Avoid overtopping: The toppings are so delicious, you might be tempted to load them on, but be careful not to overdo it. Too much topping can weigh down the dough and prevent the manakish from baking properly.
Storing Tips
Baked manakish will keep in an airtight container or zip-top bag for 2–3 days at room temperature. For longer storage, pop them into the fridge for up to 1 week. You can even freeze them for up to 3 months to enjoy later. I like to freeze mine and then I thaw them in the fridge before reheating. I usually reheat them in a 350°F/180°C oven until they’re warmed through. You can reheat them in the microwave, but they just won’t be as crispy.
What To Serve With
Manakish are usually served with a spread of fresh vegetables (tomato and cucumber), along with labneh (strained yogurt), olives, and sweet black tea with fresh mint leaves. Grilled halloumi is also a delicious accompaniment and sometimes you’ll find hummus and baba ganoush served on the side. Save this recipe for the next time you’re in the mood for Middle Eastern fare. Manakish are easy enough for even beginners in the kitchen! Pin it for more people to enjoy too! © Little Sunny Kitchen
