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Manakish with leeks served with sesame seeds
Manakish with leeks, sesame seeds and brushed with olive oil

Manakish with leeks

Author: Flavelo
Recipes Main Courses Side Dishes
Manakish (or manaqish) is the pizza of the Levant region (Lebanon, Syria, Jordan). The name comes from the verb 'naqasha', meaning 'to carve' or 'to indent' – referring to the motion of using fingers to create depressions in the dough for the topping (usually za'atar spice mix and oil) to settle in. This leek version represents a softer, sweeter flavour profile where the creaminess of slowly stewed onions dominates.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Baking tray or pizza stone
  • Frying pan for filling
  • Proving bowl

Allergen Information

⚠️ Gluten
⚠️ Sesame

Instructions

1 ✓

Mix the yeast and sugar in the lukewarm water and let stand for 5 minutes. Add the flour, salt, and 2 tablespoons of olive oil. Knead into a smooth, elastic dough (approx. 10 minutes).

Tip: Water temperature is critical: if too hot (over 40°C), it kills the yeast. If it feels pleasantly warm to your finger, it's good.
2 ✓

Prove the dough in an oiled bowl, covered, in a draught-free place for about 60-90 minutes until doubled in size.

Tip: During proving, the gluten network stretches from the gases produced. This gives the dough its airy structure.
3 ✓

Meanwhile, slice the leeks into thin rings. Sauté in a little oil over low heat until completely soft and collapsed but not browned. Stir in the oregano.

Tip: Cooking over low heat ('sweating') brings out the natural sugars in the onion without caramelising (browning) them, so the taste remains sweet, not bitter.
4 ✓

Divide the risen dough into 4 parts, shape into balls, and rest for 10 minutes. Then roll them out into circles approx. half a cm thick.

Tip: Resting relaxes the gluten strands so the dough doesn't 'spring back' while rolling.
5 ✓

Indent the surface of the dough with your fingers (so the topping doesn't slide off). Spread with the leek mixture, sprinkle with sesame seeds.

Tip: Indenting increases the surface area, allowing more tasty oil to settle on the dough.
6 ✓

Bake in an oven preheated to 220°C (preferably on a hot stone or tray) for 10-15 minutes until the edges are golden brown and crisp.

Tip: The high heat forces the gas bubbles to expand suddenly (oven spring), making the dough light.

Recipe FAQ

How do I get a crispy bottom?
Use a pizza stone or preheat the baking tray in the oven before placing the dough on it. The heat shock creates an immediate crust.
Can I make it with wholemeal flour?
Yes, but add a little more water as the bran absorbs more moisture.

Ingredients

  • 500 g Strong white bread flour
  • 7 g Dried yeast
  • 1 tsp Sugar
  • 300 ml Lukewarm water
  • 4 tbsp Olive oil
  • 1.5 tsp Salt
  • 2 stalks Leeks (white and light green parts only)
  • 2 tbsp Sesame seeds
  • 1 tsp Dried oregano (or za'atar)