Manakish ( also known as manaqish, manaeesh, or manakeesh) is a popular Lebanese breakfast flat bread.

Cheese Manakish

This post may contain affiliate links.

What is Cheese Manakish?

Cheese Manakish or Cheese Manakeesh is a popular breakfast in the 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

Cheese manakish recipe with the best manakish dough!

The Dough for Cheese Manakish Recipe:

The dough for this cheese manakish recipe is very easy to prepare. With just 6 ingredients, this manakish dough  requires just one bowl with a lid (no stand mixer, though you can use one if you’d like), about 5 minutes of kneading, and 3 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, a little butter and a pinch of salt as a delicious alternative! 

Manakish ( also known as manaqish, manaeesh, or manakeesh) is a popular Lebanese breakfast flat bread.

How to Make Lebanese Cheese Manakish- Cheese Manakeesh: 

Yield: 12

Cheese Manakish

manakish recipe or manakeesh. You will love this Lebanese cheese manakish recipe with a homemade manakish dough.

Manakish (also known as manaqish, manaeesh, or manakeesh) is a popular Lebanese breakfast flatbread.

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 50 minutes

Ingredients

For Dough

  • 4 cups flour Bread
  • 1 cup warm milk ( I heat in microwave for a few seconds)
  • 2  tsp instant yeast
  • 2 tsp sugar
  • 3 tbsp warm water
  • 1 tsp salt
  • 1/2 cup vegetable oil

For Cheese Topping

Instructions

    To make the dough: 

  1. In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
  2. In a large mixing bowl with lid, combine flour, salt, warm milk and vegetable oil.  Work the mixture with your hands.
  3. 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).
  4. Shape the whole dough into a big ball.
  5. Pour 1 tablespoon olive oil on ball-shaped dough and spread evenly.
  6. Cover the dough with a piece of seal plastic wrap and close with lid
  7. Wrap container with a large blanket or towel (to keep warm) and leave to rise for about 3-4 hours or until it doubles in size.
  8. Punch down the dough and form into 12 small balls.
  9. Arrange the small balls on lightly floured surface and sprinkle some flour on top too.
  10. Cover again with a towel and leave to rise for another 30 minutes.


To Prepare Cheese Topping:

  1. In a medium size bowl, mix together shredded mozzarella and queso blanco cheese, melted butter and salt until well combined.
  2. Set aside.

To Prepare Cheese Manakish for Baking:

  1. Preheat oven to 400° F. Line a baking sheet with a lightly greased parchment paper.
  2. Form the cheese manakish by flattening the small dough balls on a floured surface into small circles with your fingertips. They will be about 5-6 inches in diameter.
  3. Press on each one with your fingertips to sculpt little dips for the topping to sit in.
  4. Add about 2 tbsp cheese topping in the middle of each flattened circle, leave a 1 inch border around.
  5. Fold the one inch border of dough over the meat filling and pinch the edge all around to from a thick border.
  6. Sprinkle a pinch of roasted sesame seeds to the center of each cheese manakish (optional).
  7. Arrange the manakish on the prepared greased baking sheet tray.
  8. Bake at 400° F heated-oven for 10-12 minutes or until the dough is slightly browned on bottom and edges.
  9. Serve warm and enjoy! Keeps well for about a week in tight sealed Tuppeware.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount 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.

If you like this healthy Lebanese Meat Pies recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page 🙂

Comments (2)

  • 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!

Leave a Reply

Your email address will not be published. Required fields are marked *


Copyright © 2020 The Salt and Sweet Kitchen.
All rights reserved.