Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl
Manakish served
Warm Lebanese manakish flatbread with aromatic za'atar and melted white cheese.

Manakish

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Manakish is the 'pizza' of the Levantine region, though revered more as a breakfast dish. The name comes from the Arabic verb 'naqasha', meaning to carve or engrave. This refers to the motion of pressing fingertips into the dough before baking to create little indentations. These little 'pools' catch the golden olive oil and spices, keeping every bite juicy and flavoursome. The scent of Za'atar spice mix (wild thyme, sesame, sumac) fills the whole kitchen during baking.
🕒 Prep Time 1 hr 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Lebanese-Middle Eastern

Ingredients

Equipment Needed

  • Pizza stone (recommended) or hot baking tray
  • Pastry brush
  • Small bowl for spice paste

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Sesame

Instructions

1 ✓

Mix the flour, salt, sugar and yeast. Add the water and knead into a smooth, elastic dough for 10 minutes. Leave to prove for 1 hour covered.

Tip: Don't put oil in the dough, only in the topping! This makes the dough structure more bread-like, 'chewier'.
2 ✓

Mix the za'atar spice blend with the olive oil into a thick but runny paste.

Tip: Let stand a little so the dried spices 'revive' in the oil. [Spices rehydrate.]
3 ✓

Preheat the oven to 230-250°C. If you have a pizza stone, heat that too.

Tip: The hot surface raises the dough immediately.
4 ✓

Divide the dough into 4 parts, form balls, rest for 10 minutes. Roll them out into approx. 15-20 cm diameter rounds.

Tip: Don't roll too thin, it should keep some substance.
5 ✓

Press indentations with your fingertips over the entire surface of the dough (except the very edge).

Tip: These indentations prevent the dough puffing into a ball (like pita), and hold the precious spiced oil.
6 ✓

Spread half the doughs with the za'atar oil, crumble cheese on the other half (or make mixed ones).

Tip: Akkawi cheese is very salty, worth soaking in water beforehand, or mixing with low-salt cheese.
7 ✓

Bake in the hot oven for 8-10 minutes until the edges are golden brown but the centre is still soft.

Tip: Don't overbake or it will be biscuit hard! Manakish should be soft and foldable.

Recipe FAQ

What is Za'atar made of?
Wild thyme, sumac (for tartness), sesame seeds (for texture) and salt. Store-bought mixes vary.
Why did the dough dry out?
You baked it too long at too low a temperature. Flatbreads need extreme high heat (230°C+) for a short time to stay soft.

Ingredients

  • 300 g Plain flour or Strong white flour
  • 180 ml Lukewarm water
  • 7 g Dried yeast
  • 1 tsp Sugar
  • 1 tsp Salt
  • 30 tbsp Za'atar spice mix
  • 60 ml Extra virgin olive oil
  • 150 g Akkawi cheese (or mix of Feta and Mozzarella)