Cheese Manakeesh

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Cheese Manakeesh, a Lebanese classic, is a delicious and satisfying flatbread that can be enjoyed any time of day. Made with a simple dough and topped with Akkawi cheese, it’s a perfect comfort food for cheese lovers. Akkawi manakeesh is a versatile and satisfying dish that is sure to please.

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What is manakeesh?

Manakeesh is a traditional Middle Eastern flatbread that is popular street food in Lebanon and other countries in the region. It is made by topping a dough with various ingredients such as cheese, zaatar, meat, or vegetables, then baking it in the oven. Manakeesh is often eaten for breakfast, but can also be enjoyed for lunch, or as a snack, and is often served with a side of vegetables or a dip such as hummus.

Why you’ll love this traditional cheesy manakeesh

• The texture is Ah-Mazing. This flatbread has a crispy exterior and a soft, chewy interior that’s topped with a blend of akkawi and mozzarella cheese that caramelizes on the top.
• Easy to make. Making the dough for your cheese manakeesh is fairly easy, although it does require two rising periods. After dividing the dough into 12 balls, you only need to flatten them into circles and add the cheese.
• Customizable. The beauty of cheese manakeesh lies in its ability to be customized with a variety of cheeses and toppings. You can choose from traditional Middle Eastern cheeses or experiment with your favorites, such as cheddar or gouda. Add fresh vegetables, herbs, or even cooked meats to create a flavor combination that suits your palate.

Ingredients to make akkawi manakeesh

• Flour: Use all-purpose flour for this recipe. You can also use a 1:1 gluten-free flour mix.
• Instant yeast: With instant yeast, you can combine the dough ingredients at the same time without waiting for it to be activated.
• Oil: Use a neutral oil like olive or avocado.
• Cheese: This recipe uses a 2 to 1 blend of akkawi and mozzarella cheese. You can find akkawi cheese in most Middle Eastern stores and online, but if you want to try this recipe and can’t find it, you could also use halloumi or more common mild white cheese such as ricotta.
• Salt: The salt is to flavor the dough.

How to make cheese manakeesh

Making cheese manakeesh involves preparing a soft dough, flattening it, and adding a cheese topping. The dough is then baked in the oven until golden and bubbly.

Make the dough

1. In a large bowl or a stand mixer fitted with the hook attachment, add the flour, water, yeast, and salt.
2. Mix until it comes together in a shaggy mixture.
3. Add the olive oil and, using your hands right in the bowl or with the dough hook, thoroughly knead the dough.
4. Continue kneading until it transforms from a tight, rough mass into a smooth, springy, cohesive ball.
5. Cover the dough in the bowl with a slightly damp kitchen towel or a piece of oiled plastic wrap.
6. Set the bowl aside at room temperature until the dough has puffed and risen to double its volume. This can take up to an hour.

Divide and prepare the flatbread

1. Preheat the oven and line a large baking sheet with parchment paper. Lightly flour a flat surface, and transfer the dough ball from the bowl to the surface. Divide the dough into 12 equal pieces, and using your palms, shape them into round balls.
2. Set aside to rest on the prepared baking sheet covered with a slightly damp kitchen towel for to relax the dough’s elasticity.
3. Take a ball of dough and press it into a round, flat, palm-sized disc. Return the flatbread to the prepared baking sheet and cover it again with the kitchen towel while you work on the rest to prevent them from drying out.
4. Use a fork to poke each flatbread to prevent it from puffing up too much in the oven.

How to bake cheese manakeesh

• Sprinkle the flatbreads with a little bit of both mozzarella cheese and Akawi cheese.
• Bake until they are slightly puffed, golden brown on the bottom, and the cheese has melted. Let the manakeesh cool before serving.

Tips for making the best Akkawi cheese manakeesh

1. Use instant yeast. It requires no activation time and produces a more consistent rise compared to active dry yeast making for a faster and more efficient dough-making process. Using warm water is still necessary, but a temperature-controlled kettle can help achieve the right temperature.
2. Be patient and let it rise. For a light and fluffy texture, the flatbread dough requires two rises: first, after mixing the ingredients and forming a ball, and second after dividing into smaller balls and flattening. Skipping these resting times will result in a tough and chewy texture.
3. Poke holes in the manakeesh before baking. This prevents the flatbreads from over-puffing and prevents the dough from becoming too soft or soggy by allowing steam to escape.
4. Avoid overloading toppings. I use about 2 tablespoons of cheese for each one which allows the cheese to melt on top and crisp up the bread as it bakes. Adding too much cheese or additional toppings will make it difficult to cook the dough properly.

Popular substitutions & additions

• Use different cheeses. Manakeesh is easy to customize with different cheeses. Basically, any cheese you like will work, as long as it’s a good melting cheese. You can try it with shredded cheddar, feta, or even ricotta.
• Add a sauce under the cheese. There are several sauces that can be used to complement the flavors of cheese manakeesh, including zaatar, tomato sauce, toum, garlic-infused oil, pesto, and harissa. Add it in a thin layer before sprinkling on the cheese.
• Pair with labneh. Cheesy manakeesh is so good dipped in labneh which is similar to a smooth creamy cheese. Pair it with some fresh vegetables like tomato, cucumbers, and olives for a savory and fresh breakfast.
• Add herbs. Bake with fresh herbs mixed into the cheese. It’ll add a herby flavor and aromatic addition to your flatbreads.
• Make Zaatar Manakeesh. Zaatar seasoning is combined with oil and baked on top of the dough for a variation of manakeesh.

What to serve with cheese manakeesh

• Roasted Garlic Hummus
• Lebanese Baba Ghanoush
• Lebanese Fattoush Salad
• Tzatziki Sauce

How to store & reheat cheese manakeesh

Store leftovers in an airtight container in the fridge. To reheat, place in a preheated 350°F oven for about 4-5 minutes until warmed through.

How long will manakeesh last in the fridge?

You can store them for up to a week in the fridge when stored properly. It’s important to keep them wrapped or in a container to prevent the flatbreads from absorbing any odors.

Can I freeze manakeesh?

Yes, cheese manakeesh can be frozen for 1-2 months. After cooling, wrap tightly in plastic or foil, store in a freezer-safe container, and thaw in the fridge before reheating.

Frequently asked questions

Cheese manakeesh is a simple yet satisfying dish with a soft and fluffy dough and delicious cheese topping. It’s a crowd-pleaser that everyone will love. So next time you’re in the mood for something cheesy and delicious, give this recipe a try and enjoy the flavors of Lebanon in your own kitchen!

More Mediterranean recipes:

• Zaatar Manakeesh
• Zaatar Spring Rolls
• Ful Medames
• Halloumi Fries
• Chicken Fatteh
• Muhammara
• Lebanese Crispy Falafel
• Lebanese Mujadara
• Ejjeh {Lebanese Omelette}

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Review

Cheese Manakeesh

Cheese manakeesh is a Lebanese flatbread topped with gooey cheese that's hard to resist. Learn how to make this delicious recipe at home!

5 from 15 votes

Author Yumna Jawad

Servings 12 servings

Course Side Dish

Calories 196

Prep Time 35 minutes mins

Cook Time 10 minutes mins

Resting time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

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Ingredients

  

1x2x3x

• ▢ 3 cups all-purpose flour
• ▢ 1 cup warm water
• ▢ 2 ¼ teaspoon instant yeast
• ▢ 1 teaspoon salt
• ▢ ¼ cup olive oil
• ▢ 1 cups shredded Akawi cheese
• ▢ ½ cup shredded part-skim mozzarella cheese
• ▢ Labneh for serving

Instructions

Make the Dough

• In a large bowl or a stand mixer fitted with the hook attachment, mix the flour, water, yeast, and salt until it comes together in a shaggy mixture, about 1 minute. Add the olive oil and, using your hands right in the bowl or with the dough hook, thoroughly knead the dough until it transforms from a tight, rough mass into a smooth, springy, cohesive ball, about 5 more minutes.
• Cover the dough in the bowl with a slightly damp kitchen towel or a piece of oiled plastic wrap. Set the bowl aside at room temperature until the dough has puffed and risen to double its volume, about 60 minutes.

Assemble and Bake

• Preheat the oven to 450°F and line a large baking sheet with parchment paper.
• Lightly flour a flat surface, transfer the dough ball from the bowl to the surface. Divide the dough into 12 equal pieces, and using your palms, shape them into round balls. Set aside to rest on the prepared baking sheet covered with a slightly damp kitchen towel for 10 minutes to relax the dough’s elasticity.
• Take a ball of dough and press it into a round, flat, palm-sized disc about ¼-inch thick and 4 inches in diameter. Return the flatbread to the prepared baking sheet and cover again with the kitchen towel while you work on the rest. Use a fork to poke each flatbread to prevent it from puffing up too much in the oven.
• Sprinkle the flatbreads with about 1 tablespoon of mozzarella cheese and 1 tablespoon of Akawi cheese. Bake until they are slightly puffed, golden brown on the bottom and the cheese has melted, 10 to 13 minutes. Let the manakeesh cool for at least 5 minutes before serving.

Equipment

• Stand Mixer
• Aluminum Sheet Pans
• Kettle

Notes

Labneh not included in nutrition.

Storage: Store in an airtight container or wrap in the fridge for up to a week.

Tips:

Use instant yeast. It requires no activation time and produces a more consistent rise compared to active dry yeast making for a faster and more efficient dough-making process.

Be patient and let it rise. For a light and fluffy texture, the flatbread dough requires two rises: first, after mixing the ingredients and forming a ball, and second after dividing into smaller balls and flattening. Skipping these resting times will result in a tough and chewy texture.

Poke holes in the manakeesh before baking. This prevents the flatbreads from over-puffing and prevents the dough from becoming too soft or soggy by allowing steam to escape.

Avoid overloading toppings. I use about 2 tablespoons of cheese for each one which allows the cheese to melt on top and crisp up the bread as it bakes. Adding too much cheese or additional toppings will make it difficult to cook the dough properly.

Nutrition

Calories: 196kcal, Carbohydrates: 25g, Protein: 8g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 9mg, Sodium: 283mg, Potassium: 67mg, Fiber: 1g, Sugar: 0.2g, Vitamin A: 68IU, Vitamin C: 0.01mg, Calcium: 116mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Lebanese

Course: Side Dish