Cheese Manakeesh

Cheese Manakeesh is a popular Lebanese flatbread that combines the rich, savory flavors of cheese with the soft, warm texture of freshly baked dough. Originating from the Middle East, this dish is often enjoyed as a breakfast or snack, and is commonly served with a variety of toppings like olives, za’atar, or fresh vegetables. The dough is topped with a generous layer of creamy cheese, typically a blend of Akkawi or mozzarella, and then baked until golden and bubbly. The result is a deliciously cheesy, slightly salty treat with a satisfying contrast between the fluffy bread and melty cheese, making it a favorite comfort food in Lebanese and wider Levantine cuisine.

Components

Dough: a combination of milk and water hydrate flour to create a soft and chewy dough.

Cheese: a special 3 cheese mixture of salty and melty cheeses is used for the ultimate bakery level manakeesh

Toppings: Sujuk, sesame seeds, za’atar, or anything else your heart desires.

Making dough for manakeesh

Achieving bakery-level manakeesh dough: The ideal manakeesh dough is soft, chewy and crispy in all the right places. Including milk in the dough is a key ingredient that aids in softening the dough and also improves its browning potential to achieve that bakery style appearance.

Resting time: This recipe is especially amazing because there is minimal. resting time and the dough doesn’t require too much kneading as it is slightly higher in hydration. If I decide I want manakeesh one morning, these can be ready in under an hour.

Portioning out the manakeesh dough and considering size: ultimately the size of your manakeesh is up to you. Sometimes I simply divide the dough into 3 parts to give me 3 large personal manakeesh- this is a size similar to what you get from street-food vendors and Lebanon and perfect if you’re looking for something to really satiate you. If you’re making these for a light brunch, dividing the dough into 6 or 7 parts will give you more “mini” sized manakeesh that are great for when you’re craving just a couple bites.

Preparing the Cheese mixture

To make the ultimate manakeesh, that specifically resemble the ones I grew up eating on the streets of Lebanon, you need to use 3 types of cheese.

Akkawi: This is soft, mild, and salty white cheese often used in Mediterranean and Levantine dishes, known for its smooth texture and delicious salty flavour. The texture of this cheese once it melts is slightly squeaky- similar to halloumi. Using this cheese in manakeesh is a non-negotiable as it gives it that authentic manooshe flavour.

Mozzarella: This is a soft, mild, and creamy cheese known for its smooth texture and excellent melting properties. Using this in the manakeesh gives the cheese that irresistibly melty characteristic that we all know and love.

Buffalo mozzarella: also known as mozzarella di bufala, this is a creamy, soft cheese made from the milk of water buffalo, originating from Italy, and is known for its rich flavor and slightly tangy taste. Using this in the manakeesh makes the cheese mixture have an ultra creamy, slippery almost juicy character that might just make you fall in love.

This combination of cheese will give you the perfect cheesy manooshe that have that iconic cheesy flavour that is salty, yet stretchy and melty. If you really want to narrow this down to only two cheeses, for the sake of simplicity or ease of effort, my picks would be a blend of akkawi and buffalo mozzarella.

Cooking the manakeesh

These manakeesh are cooked on the stove top and then finished in the oven under the broiler. The initial cook should be done in a pan with excellent heat retention which will do most of the work in achieving that beautiful bottom crispy crust. The pan I use for this is a 12″ Hexclad fry pan.

An alternative to cooking the manakeesh using the 2-step stovetop to oven method, which works especially great if you make these often or are making big batches is using a pizza oven. This incorporates the use of a heated stone to ensure that crispy bottom crust looks perfect every time.

Serving suggestions

Cheese Manakeesh is best served warm, fresh out of the oven, and can be paired with a variety of sides like olives, tomatoes, cucumbers, or a simple salad. For a more flavorful twist, drizzle with olive oil, sprinkle with za’atar, or enjoy it with a cup of mint tea for a traditional Lebanese experience. It also makes a great accompaniment to hummus or baba ganoush for a full Mediterranean meal.

5 from 2 votes

Cheese Manakeesh

This Cheese Manakeesh recipe brings the flavors of Lebanon straight to your kitchen with soft, fluffy dough topped with a delicious blend of salty, stretchy and creamy cheeses. Perfect for breakfast or a savory snack, these homemade flatbreads are easy to make and sure to be a hit with your family and friends. Add your favourite toppings for an extra burst of flavor!

Print Recipe

Prep Time 50 mins Cook Time 5 mins Total Time 55 mins

Ingredients

Dough

• ¹⁄₂ cup milk (warm)
• ¹⁄₂ cup water (warm)
• 1 tsp instant yeast (rounded)
• 2 tsp sugar
• ¹⁄₂ tsp salt
• 2 tbsp olive oil
• 2 ¹⁄₄ cups flour

Cheese & Toppings:

• Akkawi cheese (485 g)
• Mozzarella cheese (350 g)
• Buffalo mozerela (125 g)
• Sujuk
• Sesame seeds
• Black seeds

Instructions

1. In a large mixing bowl, combine warm water, warm milk, yeast, sugar, salt , olive oil and whisk to combine. Add in flour and mix using a spatula until a rough dough is formed.

2. Hand knead for 8-10 minutes or in the stand mixer for 4-5 minutes on speed 2 until dough is smooth.

3. Roll the dough into a thick log and divide into equal portions. Cut into 3-4 parts for large 10-12” manakeesh and 6 parts for small 6-8” manakeesh

4. Knead each piece into a dough ball and place in a tray. Cover the dough balls with Saran Wrap and a towel and rest in a warm place for 20-30 minutes until doubled in size.
5. In the meantime, grate all the cheeses and prep the toppings. Cut the buffalo mozzarella into small pieces and place in a strainer over a small bowl to drain excess liquid.
6. Once the dough is ready for shaping, place a pan with good heat retention and is oven-safe on the stove on medium heat for 10-15 minutes as you roll out the dough. This is also the point when you should turn on the oven at the broil setting and move your rack directly under the broiler.

7. Sprinkle flour over the work surface. Coat the dough with a little flour on both sides. Press your fingers into the dough ball to flatten out the dough then continue rolling with a rolling pin into an even circle that is not too thick or too paper thin.

8. Roll out all the dough balls, keeping them covered and place parchment paper or flour in between to prevent sticking.
9. Once the pan is well-heated, add in a 1/2 tsp of ghee and brush to coat the pan evenly. Lay one manakeesh dough at a time in the pan and set a timer for 1 minute. Evenly sprinkle cheese on top of the dough and press it down with your fingers. Add any toppings if desired.
10. When one minute is up and cheese and toppings are added, check the bottom of the manakeesh dough to see if a good amount of colour has been achieved (this will not be the final colour as it will continue browning in the oven). If needed allow the dough to cook on the stove for 30-40 more seconds for more browning.
11. Once the bottom of the dough is browned well, transfer the pan to the oven under the broiler and set a time for 1 minute. Check after 1 minute and if more time is needed, set a timer for 20-30 more seconds. Pay close attention and have oven mitts on hand ready to remove the pan from the stove.
12. Cool manakeesh on a wire rack for 1-2 mins and sprinkle sesame and black seeds on top immediately if desired.