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Manakish, a traditional Lebanese flatbread, often enjoyed for breakfast or lunch, this versatile dish is a staple in Lebanese cuisine, beloved for its flavourful toppings and comforting texture.
Manakish is to Lebanon what pizza is to Italy: a dish that brings people together, whether it’s shared among friends, enjoyed as a quick snack, or savoured during a family gathering.
What Is Manakish?
Manakish is a type of flatbread typically baked in a wood fired oven, topped with a variety of ingredients that range from simple herbs to rich cheeses. The dough is similar to that of a pizza, but thinner and crispier, with a slight chewiness that makes it perfect for holding its toppings.
It’s usually round and can be made in different sizes, from small personal portions to larger family sized servings.
Ingredients and Taste
The most classic topping for Manakish is Za’atar, a fragrant blend of dried thyme, sumac, sesame seeds, and sometimes oregano. This combination is mixed with olive oil and spread generously over the dough before baking. The result is a warm, aromatic flatbread with a tangy, earthy flavour that’s incredibly satisfying.
Another popular version of Manakish is topped with cheese, often a mix of Akkawi and other local cheeses, which melt into a creamy, salty layer that complements the crispy bread perfectly. Meat lovers might opt for a topping of minced lamb or beef, spiced with onions and tomatoes, adding a savoury depth to the dish.
The versatility of Manakish allows for endless variations, each with its unique taste and texture, but all sharing the same comforting base of fresh, warm flatbread.
A Taste of History
The origins of Manakish can be traced back centuries, rooted deeply in the Levantine tradition. Historically, Lebanese families would bake bread in communal ovens, and Manakish was often made using the leftover dough from bread-making. It became a convenient and delicious way to make use of simple ingredients readily available in the region, such as herbs, cheese, and meat.
Over time, Manakish evolved from a humble household meal into a beloved street food, with bakeries and vendors offering it fresh out of the oven. Its popularity spread throughout the Middle East, and today, it’s enjoyed across the region and beyond.
Traditional Lebanese Manakish Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 2 1/4 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1/2 tsp salt
- 3/4 cup warm water
- 2 tbsp olive oil
For the Topping (Za’atar Blend):
- 1/4 cup za’atar (Lebanese thyme mix)
- 1/4 cup olive oil
Directions
To begin, preheat your oven to 220°C (430°F). In a large bowl, mix the flour, yeast, sugar, and salt. Gradually add the warm water and olive oil, mixing until the dough comes together. Knead the dough for about 7-10 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour.
Once kneaded, form the dough into a ball and lightly coat it with olive oil. Place it back in the bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
While the dough is rising, prepare the za'atar topping. In a small bowl, mix the za'atar with olive oil to form a spreadable paste. Adjust the olive oil amount if needed, ensuring the mixture is well combined and easy to spread over the dough.
Once the dough has risen, punch it down to release the air. Divide the dough into 4 equal portions, rolling each into a smooth ball. On a lightly floured surface, roll out each dough ball into a round shape about 1/4 inch thick and approximately 8 inches in diameter.
Transfer the rolled-out dough rounds onto a baking sheet lined with parchment paper. Using your fingers, gently press the dough to create small dimples on the surface, this will help the za'atar topping stay in place during baking.
Spread a generous amount of the za'atar mixture evenly on each piece of dough, leaving a small border around the edges. Ensure the topping is evenly distributed to enjoy the full flavour of the za'atar in each bite.
Bake the manakish in the preheated oven for 10-12 minutes, or until the edges are golden and the dough is cooked through. Keep a close eye on the flatbreads to prevent over-baking, as they should be soft with a slightly crisp edge.
Once baked, remove the manakish from the oven and let them cool slightly. Serve the warm manakish with fresh vegetables, olives, or cheese as a side, or enjoy them on their own for a simple yet flavourful snack. Pairing them with a cup of mint tea adds a perfect Lebanese touch.
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