This cheese manakeesh recipe is a popular Palestinian flatbread topped with akkawi cheese and has a gooey savory flavor. It is perfect for breakfast or a snack and can be enjoyed with a cup of tea and/or some sliced cucumbers and tomatoes.
Palestinian cuisine includes a variety of savory pastries that are full of flavor and add a great addition to any party gathering. Just to name a few: sfeeha which is filled with meat, Fatayer bi sabanegh (spinach pies), sambousek, or za'atar bread cheese balls. And the most popular za'atar manakeesh.
The cheese manakeesh dough is similar to pizza dough and is typically baked with cheese on top. The cheese used can vary, but the most common is akkawi cheese or a blend of akkawi, mozzarella, and feta cheese.
The dough I'm using with this recipe is called the 10-minute dough, it became a trend a few years ago. The reason it's called 10 minutes, is because it only requires 10 minutes to rest before using.
However, I've made some adjustments to the measurements of the original recipe including letting the dough rest a minimum of 30 minutes which turns it into a soft fluffy dough that is easy to work with and incredibly delicious.
What is Manakeesh / Manakish?
Manakeesh also pronounced mana'ish, is a traditional pastry and is commonly enjoyed in Middle Eastern countries like Lebanon, Syria, Jordan, and Palestine. It is often served for breakfast, or as a snack, or suhoor during the month of Ramadan. It also can be found in local bakeries and restaurants throughout the region.
The bread is usually thin and the cheese adds a savory and gooey element to the overall flavor.
Traditional manakeesh are made in larger sizes, about the size of a tortilla or kmaj khobez (Arabic bread). However, this option of making it smaller helps the purpose of adding it to the table as a side dish and for party gatherings.
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Equipment
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Large Bowl - For mixing the flour, water, and yeast mixture to make the dough.
Baking Sheet - For baking manakeesh.
Stand Mixer (optional) - You can use a stand mixer to mix and knead the dough instead of mixing by hand.
Measuring Cup - To measure the ingredients (water and flour).
Dough Roller - (optional) To help with shaping the small pieces of the dough.
Ingredients
All-purpose Flour - I use all purpose flour with this recipe.
Lukewarm Water - It’s important to use warm water, heat increases the speed at which flour absorbs liquid, and results in a smoother dough with less resting or kneading time.
Instant Yeast - Speeds up the process of raising the dough compared to regular yeast.
Olive oil - Contributes to getting a fluffy dough.
Sea Salt - To give a flavor to the dough.
Akkawi cheese - I love the texture and flavor of akkawi cheese with this recipe.
Nigella Seeds (optional) - Also known as black seeds, other than the fact that they have great nutrient benefits, they add a nice crunchy nutty flavor to the cheese.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | In a small bowl, combine ½ cup of lukewarm water, sugar, and active dry yeast. Mix well and let it sit for about 2-3 minutes until it becomes frothy.
Step 2 | In a large mixing bowl, combine 1 and ½ cups of flour and salt. Then pour in the yeast mixture with the remainder of the water. With a utility whisk or a stand mixer, combine the mix well, then cover with plastic wrap and a kitchen towel, and let it sit for 10 minutes.
Step 3 | Add the rest of the flour and oil to the mixture and then knead on a floured surface or in the mixing bowl for about 5-7 minutes until the dough is smooth and elastic. With your hands rub the bowl and the dough with a few drops of oil cover with a cloth and a blanket, and let the dough rise in a warm place for about 30 minutes.
Step 4 | Dough rising after 30 minutes.
Step 5 | Divide the dough into smaller balls (about golf ball size).
Step 6 | With your hands or a dough roller flatten each ball into a flat disc (about ¼ inch thick) and place on a greased baking pan.
Step 7 | Spread cheese evenly over the dough, leaving a small border around the edges, then sprinkle some nigella seeds on top.
Step 8 | Bake in a preheated oven for about 12-15 minutes or until the bottom and edges are golden brown and the cheese is melted.
Substitutions and Variation
- Use any other cheese, like mozzarella. Or use a mixer of Akkawi with mozzarella cheese and feta cheese.
- Use sesame seeds instead of nigella seeds.
- Add fresh vegetables toppings or sliced olives over cheese.
- Use the same dough to make zaatar manakeesh, by topping za'atar spice mixed with olive oil.
- Add fresh za’atar leaves with the cheese, it will give it a great flavor.
- Use parchment paper.
- Use any other neutral oil with the dough instead of olive oil.
Pro Tips
- Akkawi cheese is more of a salty cheese, I recommend soaking the cheese in hot water for 10-15 minutes before using it to get rid of the extra salt. Then rinse the water and shred the cheese.
- Tap each dough piece after flattening with the tips of your fingers or with a fork before adding the cheese that will prevent the dough from over puffing.
- Make sure you are using instant yeast, if you’re using regular yeast it will take much longer for the dough to rise.
- If the dough is too dry you can add 1 - 2 tablespoons of warm water (add one tablespoon at a time and knead).
- If the dough is too sticky add 1-2 tablespoons of all-purpose flour (add one tablespoon at a time and knead).
- Traditional manakeesh are made in larger sizes, about the size of a tortilla or kmaj khobez (Arabic bread). However, this option of making it smaller helps the purpose of adding it to the table as a side dish perfect for party gatherings.
- This recipe makes 16-18 pieces.
Storage and Reheating
- You can store cheese manakeesh in an airtight container in the fridge for up to a week or in a zip bag in the freezer for up to 3 months.
- Place cheese manakeesh in a preheated 350 F toaster oven and bake for 3-4 minutes and 5-7 minutes coming out of the freezer.
FAQ
What is the difference between manakeesh and fatayer?
The only difference is that cheese manakeesh are shaped like a flatbread which is similar to any Western pizza. On the other hand, a fatayer is assembled in the form of a pie with fillings of meats, cheese, or vegetables which is similar to an empanadas.
Can I make them larger?
Yes, as I said earlier traditional manakeesh are made larger. Divide the dough into larger balls, about twice or triple the above size, using a rolling pin flatten each ball and adjust the cheese quantity.
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Cheese Manakeesh
- Prep Time: 20 minutes
- Resting time 40 minutes:
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 16-18 1x
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: Palestinian - Middle Eastern
Description
This cheese manakeesh recipe is a popular Palestinian flatbread topped with akkawi cheese and has a gooey savory flavor. It is perfect for breakfast or a snack and can be enjoyed with a cup of tea and/or some sliced cucumbers and tomatoes.
Ingredients
- 2 ½ cups flour and 2-3 tablespoons extra if needed
- 1 cup warm water
- ½ teaspoon sea salt (use up to 1 teaspoon only if triple this recipe)
- 1 teaspoon sugar (use one 1 teaspoon only with double or triple this recipe)
- 1 tablespoon yeast (use one 1 tablespoon only with double or triple this recipe)
- ¼ cup olive oil and 1 tablespoon for greasing the baking sheet
- 12 ounces (about 1 and ½ cups) akkawi cheese shredded
- 1-2 tablespoons of nigella seeds (optional)
Instructions
- In a small bowl, combine ½ cup of warm water, sugar, and active dry yeast. Let it sit for about 2-3 minutes until it becomes frothy.
-
In a large mixing bowl, combine 1 and ½ cups of flour and salt. Then pour in the yeast mixture with the remainder of the water. With a utility whisk or a stand mixer, combine the mix well, then cover with plastic wrap and a kitchen towel, and let it sit for 10 minutes.
- Add the rest of the flour and oil to the mixture and then knead on a floured surface or in the mixing bowl for about 5-7 minutes until the dough is smooth and elastic.
- With your hands rub the bowl and the dough with a few drops of oil, then cover it with a kitchen towel, and let the dough rest to rise in a warm place for about 30 minutes.
- Preheat your oven to 420°F.
- Divide the dough into smaller balls (about golf ball size).
- With your hands or a dough roller flatten each ball into a flat disc (about ¼ inch thick) and place on a greased baking pan.
- Spread akkawi shredded cheese over each piece and sprinkle some nigella seeds on top.
- Continue the process until all flattened dough pieces are filled.
- Bake in a preheated oven for about 12-15 minutes or until the bottom and edges are golden brown and the cheese is melted.
Notes
- Akkawi cheese is more of a salty cheese, I recommend soaking the cheese in hot water for 10-15 minutes before using it to get rid of the extra salt. Then rinse the water and shred the cheese.
- Tap each dough piece after flattening with the tips of your fingers or with a fork before adding the cheese that will prevent the dough from over puffing.
- Make sure you are using instant yeast, if you’re using regular yeast it will take much longer for the dough to rise.
- If the dough is too dry you can add 1 - 2 tablespoons of warm water (add one tablespoon at a time and knead).
- If the dough is too sticky add 1-2 tablespoons of all-purpose flour (add one tablespoon at a time and knead).
- Traditional manakeesh are made in larger sizes, about the size of a tortilla or kmaj khobez (Arabic bread). However, this option of making it smaller helps the purpose of adding it to the table as a side dish perfect for party gatherings.
- This recipe makes 16-18 pieces.
Gabriel from Venezuela says
I made this today and it was amazing! I’m used to making fatayers so the dough is pretty similar. I added cheese borders and chopped Swiss chard with the cheese on top. It was so good everybody ate a slice. Thank you for sharing this recipe!
Wafa Shami says
Great, I'm glad to hear it turned out good. The Swiss chard addition sounds like a great idea.