Cheese Manakish
This post may contain affiliate links. Please read our disclosure policy.
A delicious homemade flatbread dough topped with cheesy goodness! These Cheese Manakish are the perfect make-ahead snack, appetizer, or even brunch!
Are you a Manakish fanatic? So am I, so don’t miss my other Manakish recipes including Zaatar Manakish, Lebanese Meat Pies, & Lebanese Spinach Pies.
Cheese Manakish
My kids are huge fans of cheese manakish, because it has layers of flavor. Who doesn’t want to eat warm flatbread topped with a bunch of cheese? It is my kind of heaven.
What is Manakish?
Manakish, Manakeesh or Manaqish is a popular breakfast in Middle Eastern cuisine. Lebanese Manakish is made with homemade flatbread topped with a variety of choices. Some of these toppings include: cheese, zaatar , spinach or beef.
The Dough for Cheese Manakish Recipe:
The dough for this cheese manakeesh recipe is very easy to prepare. With just 6 ingredients, this manakish dough requires one bowl (no stand mixer, though you can use one if you’d like), about 5 minutes of kneading, and 2 hours to rise. If you don’t have the time to prepare homemade dough, you can use ready-made pizza dough or frozen rolls as an alternative.
The Cheese Topping for Manakish:
In Lebanon we use a mix of special cheese for manakish called “Akkawi cheese” and “Halloumi cheese”, but since it is hard to find in the US, I have been using a mix of Queso Blanco cheese (I find mine at Walmart) with shredded mozzarella cheese as a delicious alternative!
How to Make Cheese Manakish:
(Here is a step by step with pictures on how to assemble these Lebanese manakish- Scroll down to recipe card for exact measurements)
Preheat oven to 400° F and lightly grease a baking sheet with cooking spray.
Form the cheese manakish by flattening the small dough balls on the prepared greased baking sheet into small circles with your fingertips. They will be about 5-6 inches in diameter.
Press on each one with your fingertips to sculpt little dips for the topping to sit in.
Add about 2 tablespoons of cheese topping in the middle of each flattened circle, leave a 1 inch border around.
Bake for 9-10 minutes or until the dough is slightly browned on bottom.
Serve warm and enjoy!
How to Store Manakish:
While manakish with cheese are best enjoyed when served warm, but they keep well in an airtight container in the fridge for up to a week. Reheat for a few seconds in the microwave, toaster or oven.
How to Serve Cheese Manakish:
Manakish are often served warm for breakfast with fresh chopped veggies, like cucumbers and tomatoes.
Looking for Different Lebanese Manakish Recipes, here are some:
Zaatar Manakish
Lebanese Meat Pies
Lebanese Spinach Pies
Labneh Flatbread
If you make this Lebanese cheese manakish recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook!
Cheese Manakish Recipe:
Cheese Manakish
Manakish (also known as manaqish, manaeesh, or manakeesh) is a popular Lebanese breakfast flatbread.
Ingredients
For Dough
- 4 cups flour Bread
- 1 cup warm milk (I heat in microwave for a few seconds)
- 2 teaspoons instant yeast
- 2 teaspoons sugar
- 3 tablespoons warm water
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 tablespoons plain yogurt
For Cheese Topping
- 1 cup shredded mozzarella cheese
- 1 cup shredded queso blanco cheese
Instructions
To make the dough:
- In a small bowl, combine 3 tablespoons of warm water, sugar and yeast. Set aside for 10 minutes to foam.
- In a large mixing bowl with lid, combine flour, salt, yogurt, warm milk and vegetable oil. Work the mixture with your hands.
- Pour in the yeast mixture. Continue kneading until soft dough forms. I knead until dough feels elastic, smooth, and no longer sticks to my hands (If after mixing, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour).
- Shape the whole dough into a big ball.
- Pour 1 tablespoon olive oil on ball-shaped dough and spread evenly.
- Cover the dough with a piece of seal plastic wrap and close with lid.
- Let the dough rise in a warm place for about 2 hours or until it doubles in size.
- Punch down the dough and form into 12 small balls.
- Arrange the small balls on lightly floured surface.
- Cover again with a towel and leave to rise for another 20 minutes. Prepare the cheese topping in the meantime.
To Prepare Cheese Topping:
- In a medium size bowl, mix together shredded mozzarella and Queso Blanco cheese until well combined.
- Set aside.
To Prepare Cheese Manakish for Baking:
- Preheat oven to 400° F and lightly grease a baking sheet with cooking spray.
- Form the cheese manakish by flattening the small dough balls on the prepared greased baking sheet into small circles with your fingertips. They will be about 5-6 inches in diameter.
- Press on each one with your fingertips to sculpt little dips for the topping to sit in.
- Add about 2 tablespoons of cheese topping in the middle of each flattened circle, leave a 1 inch border around.
- Bake for 9-10 minutes or until the dough is slightly browned on bottom.
- Serve warm and enjoy!
Recommended Products
The recommended products below are affiliate links to products I use and love!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 331Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 18mgSodium: 535mgCarbohydrates: 36gFiber: 2gSugar: 1gProtein: 10g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
I definitely would like to try this recipe. We have Kashkaval cheese in several locations in my area.
That’s great! Let me know how the Cheese manakish come out 🙂
Loved this recipe! My parents find Kashkaval cheese to be a close alternative to Akawi.
Hello Nicoletta, so glad to you liked the recipe and thanks for leaving a comment. I love Kashkaval cheese! But unfortunately it is also hard to find in the US, at least where I live!