Manakish (also spelled Manakeesh or Manaeesh) is one of the most iconic and beloved flatbreads in Middle Eastern cuisine. Originating in the Levant region — particularly in Lebanon, Syria, Palestine, and Jordan — Manakish is often enjoyed for breakfast, brunch, or as a quick snack. Traditionally baked in a stone oven, it features a soft and chewy dough topped with savory ingredients like za'atar (thyme mix) or white cheese, creating a mouthwatering balance of flavor, texture, and aroma.
Whether it’s the earthy aroma of za’atar blended with olive oil or the salty creaminess of cheese melting over golden dough, Manakish is more than just food — it’s a cultural experience passed down through generations.
What Is Manakish?
Manakish is a round flatbread, similar to pizza, traditionally topped with za’atar (a mix of wild thyme, sumac, sesame seeds, and salt) blended with olive oil, or with Akkawi cheese, halloumi, or a mix of cheeses. The dough is made with flour, yeast, water, and olive oil and is baked until slightly crispy on the edges and soft inside.
While za’atar and cheese are the most common toppings, there are also varieties with ground meat (manakish lahmeh), vegetables, or spicy mixtures. Manakish is often served with tea, yogurt, olives, or fresh vegetables, making it a complete and satisfying meal.
History and Origins
The word "Manakish" (مناقيش) comes from the Arabic verb "naqasha" (نقش), which means to sculpt or carve out — a reference to the traditional technique of pressing indentations into the dough before adding the toppings. This ancient practice dates back hundreds of years, especially among Levantine households that relied on communal stone ovens (furns).
Families would prepare the dough at home and take it to the bakery early in the morning to bake Manakish along with other breads for the day. This flatbread became a morning ritual, a symbol of hospitality, and a beloved street food item throughout the region.
Popular Types of Manakish
- Za’atar Manakish: The most traditional and popular version, featuring a blend of wild thyme, sumac, sesame seeds, and olive oil.
- Cheese Manakish: Topped with white cheeses such as Akkawi, Nabulsi, or a mix of mozzarella and feta for a creamy finish.
- Meat Manakish (Lahm Bi Ajeen): Topped with spiced ground beef or lamb with onions and tomatoes.
- Vegetable Manakish: Sometimes topped with tomatoes, onions, spinach, or chili paste.
- Mixed Manakish: A blend of za’atar and cheese for the best of both worlds.
Health Benefits of Manakish
Manakish can be both indulgent and nutritious depending on the ingredients and preparation. Here are some potential benefits:
- Za’atar: Contains antioxidant-rich sumac, digestion-boosting thyme, and heart-healthy olive oil.
- Cheese: Offers calcium and protein, but should be enjoyed in moderation due to its sodium content.
- Olive Oil: Provides healthy fats that support brain and heart function.
- Homemade Dough: Making dough at home allows control over ingredients and portion sizes.
Manakish Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon dry yeast
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 cup warm water (as needed)
For the Za’atar Topping:
- 1/2 cup za’atar spice blend
- 1/3 cup olive oil
For the Cheese Topping:
- 1 cup shredded Akkawi or mozzarella cheese (or a mix)
- Optional: Sprinkle of nigella seeds or mint leaves
How to Make Authentic Manakish
Step 1: Prepare the Dough
- In a large bowl, mix warm water, sugar, and yeast. Let sit for 10 minutes until foamy.
- Add flour, salt, and olive oil. Knead the dough until soft and smooth (about 8–10 minutes).
- Cover and let the dough rise in a warm place for 1 hour or until doubled in size.
Step 2: Shape the Flatbreads
- Preheat oven to 475°F (245°C). Line baking trays with parchment paper.
- Divide the dough into small balls (about 6–8 depending on size).
- Roll each ball into a thin round disc (about 6–8 inches).
Step 3: Add Toppings
- For za’atar: Mix za’atar spice with olive oil. Spread a spoonful over the surface of the dough.
- For cheese: Add a handful of cheese over the top, avoiding the edges.
Step 4: Bake
- Bake in the preheated oven for 7–10 minutes or until the edges are golden and the top is cooked.
- Serve hot or warm with tea, yogurt, or fresh vegetables.
Serving Suggestions
- Serve with labneh, olives, and cucumbers for a complete Levantine breakfast.
- Pair with fresh mint tea or black tea with sugar.
- Roll up and enjoy as a wrap or street-style snack.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze baked or unbaked manakish for up to 2 months. Reheat in a hot oven or toaster oven for best results.
- Reheat: Warm in oven or pan for 5 minutes to restore crispiness.
Regional Variations
- Lebanon: Known for za’atar and Akkawi cheese manakish, often enjoyed for breakfast.
- Syria: Offers spicy meat toppings and red pepper pastes.
- Palestine: Adds olives, tomatoes, and more diverse herbs to the za’atar mix.
- Jordan: Often served with tea and fresh herbs in gatherings.
Conclusion
Manakish is more than just a flatbread — it’s a symbol of culture, family, and tradition. Whether you're craving the tangy blend of za’atar or the creamy richness of cheese, manakish is a dish that brings warmth and comfort with every bite. Simple to prepare yet deeply rooted in heritage, it's the perfect addition to your breakfast table or brunch spread.
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