Warm, golden, and irresistibly cheesy—Cheese Manakeesh is a beloved staple of Lebanese cuisine that brings comfort and flavor to any table. Whether enjoyed fresh from a street-side bakery in or made at home and shared with family, this simple flatbread captures the soul of Levantine hospitality. With its soft dough and gooey, savory topping, Cheese Manakeesh is more than just a snack—it’s a bite of tradition.
- What is Cheese Manakeesh?
- Why You’ll Fall in Love with This Cheese Manakeesh
- Ingredients You’ll Need for Akkawi Cheese Manakeesh
- How to make cheese manakeesh
- Make the dough
- Divide and Prepare the Flatbread
- How to Bake Cheese Manakeesh
- Tips for Making the Best Akkawi Cheese Manakeesh
- Popular substitutions & additions
- How to serve Cheese Manakeesh
- How to Store Cheese Manakeesh:
- How to Reheat Cheese Manakeesh:
- How long will manakeesh last in the fridge?
- Can I freeze manakeesh?
- Frequently asked Questions
- More Mediterranean Recipes:
What is Cheese Manakeesh?
Cheese Manakeesh (also spelled manaqish or manakish) is a traditional Lebanese flatbread topped with a blend of white cheeses, typically Akkawi, Mozzarella, or Nabulsi. It’s commonly eaten for breakfast or brunch, often accompanied by fresh vegetables, olives, and a cup of hot mint tea. Baked in high-heat ovens, the dough becomes soft yet slightly crisp, while the cheese melts into a rich, stretchy layer. This dish is a popular item across Lebanon and the Levant, loved for its satisfying texture and simple, delicious flavor.
Why You’ll Fall in Love with This Cheese Manakeesh
The texture is ah-mazing. This Lebanese flatbread boasts the perfect contrast—crispy on the outside, yet soft and chewy on the inside. It’s topped with a luscious blend of Akkawi and Mozzarella cheese, which bubbles and caramelizes beautifully as it bakes, giving you that irresistible golden top.
It’s surprisingly easy to make. While the dough does require two rising periods, it’s straightforward and beginner-friendly. Once it’s ready, you simply divide it into 12 equal balls, flatten them into circles, and top each one with cheese. From there, it’s just a quick bake away from cheesy perfection.
Totally customizable. One of the best things about cheese manakeesh is how versatile it is. Stick with traditional Middle Eastern cheeses, or get creative with your own favorites—like cheddar, gouda, or feta. You can also add toppings like fresh herbs, tomatoes, olives, or even cooked meats to suit your cravings.
Ingredients You’ll Need for Akkawi Cheese Manakeesh
For the Dough:
- Flour – Use all-purpose flour for a soft, pliable dough that bakes up with the perfect texture.
- Warm water – Helps activate the yeast and brings the dough together smoothly.
- Vegetable oil – Keeps the dough tender and adds a hint of richness; olive oil works well too if you prefer a more traditional flavor
- Instant yeast – Makes the dough rise beautifully without the need for proofing.
- Sugar – Feeds the yeast and helps the dough develop a light golden color when baked.
- Salt – Enhances the flavor of the dough and balances the overall taste.
For the Cheese Topping:
- Mozzarella cheese – Melts easily and gives the topping a creamy, stretchy texture.
- Akkawi cheese – Brings a slightly salty, tangy flavor that pairs perfectly with mozzarella; soak in water first if it’s too salty.
- Parsley – Adds a fresh, herbal note; use fresh parsley if possible, or dried if that’s what you have on hand.
- Nigella seeds or sesame seeds – A sprinkle on top adds a subtle crunch and earthy flavor that completes the dish.
How to make cheese manakeesh
Making Cheese Manakeesh involves preparing a soft dough, rolling it into circles, and topping it with a mixture of mozzarella and Akkawi cheese. The dough is then baked in the oven until golden, crispy on the edges, and bubbly on top. It’s a simple yet delicious dish perfect for any time of day.
Make the dough
1-Mix dry ingredients: Begin by combining 2 cups of flour, yeast, sugar, and salt in a large bowl. Stir everything well to ensure even distribution.
2-Add warm water: Gradually pour in warm water and stir to combine. Let the mixture sit for 10 minutes, allowing the yeast to activate and begin bubbling.
3-Incorporate oil: Once the yeast has activated, add vegetable oil into the mixture. Stir until the oil is well incorporated into the dough.
4-Add the remaining flour: Slowly add the remaining flour, a little at a time, mixing as you go until a dough begins to form.
5-Knead the dough: On a lightly floured surface, knead the dough for about 8–10 minutes. Gradually add the last ½ cup of flour to create a smooth, soft dough.
6-Let the dough rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 30-45 minutes, or until it doubles in size.
Divide and Prepare the Flatbread
1-Divide the dough: Once the dough has risen, punch it down and divide it into small portions (about 12). Roll each portion into a small ball.
2-Rest the dough balls: Cover the dough balls with a damp cloth and let them rest for 5 minutes to relax the gluten and make rolling easier.
3-Preheat the oven: While the dough rests, preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat up.
4-Roll out the dough: Using a rolling pin, roll each dough ball into a circle of your desired thickness. For thinner manakeesh, roll them thinner; for thicker, roll them a bit thicker.
How to Bake Cheese Manakeesh
Assemble the manakeesh: Place the rolled-out dough onto a baking tray. Evenly spread the cheese mixture (mozzarella and akkawi cheese) over the dough, leaving a small border around the edges.
Bake and finish: Bake in the preheated oven at 500°F (260°C) for 5-7 minutes until the crust is golden and the cheese is bubbling. For a more golden top, turn on the broiler for 1–2 minutes at the end.
Enjoy your delicious homemade Cheese Manakeesh fresh from the oven! Serve hot with fresh vegetables, olives, or a nice cup of tea for a true Lebanese experience.
Tips for Making the Best Akkawi Cheese Manakeesh
1. Soak the Akkawi Cheese – To ensure the perfect balance of flavor, if your Akkawi cheese is too salty, soak it in water for about an hour before shredding. This will help reduce the saltiness and bring out the cheese’s natural taste.
2. Let the Dough Rise Properly – Once you’ve mixed and kneaded the dough, make sure to give it enough time to rise and double in size. This step is crucial for achieving a light, fluffy texture in your manakeesh.
3. Preheat the Oven – Before you start baking, preheat your oven to 500°F (260°C). A hot oven will ensure that your manakeesh has a crispy, golden crust with a soft interior.
4. Don’t Skip the Rest Period for Dough Balls – After dividing the dough into balls, allow them to rest for about 5 minutes. This resting period will make the dough easier to roll out and prevent it from shrinking back.
Popular substitutions & additions
Use Different Cheeses – While Akkawi cheese is traditional, you can easily swap it out for feta or halloumi if you’re looking for a tangier or firmer texture. Mozzarella can still be used for its meltiness, but experimenting with different cheese combinations can add a unique twist to your manakeesh.
Add Fresh Herbs – For a burst of flavor, consider adding fresh herbs like oregano, thyme, or za’atar to your cheese mixture. Not only will this elevate the taste, but it will also add a fragrant, earthy note that complements the rich cheese.
Incorporate Vegetables – To add a fresh touch, you can top your cheese manakeesh with tomatoes, olives, or even spinach before baking. These additions not only enhance the flavor but also bring a beautiful, colorful look to your manakeesh.
Switch to Gluten-Free Flour – If you’re looking for a gluten-free version, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be mindful that the texture may differ slightly, but the result will still be delicious.
Add a Sweet Twist – For something a little different, you can drizzle a bit of honey on top of the cheese before baking. The sweetness balances out the salty cheese and adds an unexpected, delightful contrast.
How to serve Cheese Manakeesh
Cheese manakeesh is so good! The cheesy topping can be enjoyed on its own with a cup of tea or coffee, making it a perfect breakfast option.
You can also pair it with a side of salad or soup for lunch, or enjoy it as a snack or appetizer. It’s great for school lunches or when you’re on the go but still want something delicious.
It can be eaten warm or cold, but to really enjoy that melty, cheesy texture, it’s best served hot or warm. Personally, I love it most with a cup of tea and some fresh veggies on the side.
How to Store Cheese Manakeesh:
Let it Cool – Before storing, let your cheese manakeesh cool completely to prevent condensation, which can make the dough soggy.
Wrap it Up – Once cooled, wrap the manakeesh tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, you can place it in an airtight container for better protection from air.
Refrigerate for Short-Term Storage – If you plan to eat the manakeesh within 2-3 days, simply store it in the fridge. The cheese and dough will stay fresh when wrapped properly.
Freeze for Long-Term Storage – For longer storage, you can freeze the manakeesh. Place the wrapped manakeesh in a freezer-safe bag or container, and freeze for up to 3 months.
How to Reheat Cheese Manakeesh:
Reheat in the Oven (Best Method) – Preheat your oven to 350°F (175°C). Place the manakeesh on a baking sheet and cover it loosely with aluminum foil to prevent the cheese from drying out. Heat for about 10-12 minutes (or 5-7 minutes if it’s frozen) until it’s warmed through and the cheese starts to bubble again.
Reheat in a Skillet (Quick Method) – If you’re in a hurry, you can reheat the manakeesh in a skillet over medium heat. Simply heat the manakeesh for 3-4 minutes on each side, covered, until it’s warmed through. This method gives the crust a nice crispness.
How long will manakeesh last in the fridge?
Manakeesh will last about 3 to 4 days in the fridge if stored properly in an airtight container or tightly wrapped in plastic wrap or foil.
Can I freeze manakeesh?
Yes, you can freeze manakeesh! To do so, let it cool completely, then wrap it tightly in plastic wrap or foil and place it in an airtight container or freezer bag. It will last for up to 1-2 months in the freezer, and you can reheat it in the oven or on a skillet when you’re ready to eat it.
Frequently asked Questions
Akkawi cheese, which is a mild, white cheese that melts well. Alternatively, you can use mozzarella for a stretchy texture or a combination of mozzarella and feta for added flavor.
Yes, you can make the dough ahead of time! After preparing the dough, cover it tightly and refrigerate it for up to 24 hours. Let it come to room temperature before rolling it out and topping it for baking.
Yes, you can definitely make them larger! If you prefer bigger manakeesh, simply roll out the dough to a larger size before topping and baking. Just keep in mind that the baking time may need a slight adjustment depending on the size.
More Mediterranean Recipes:
Cheese Manakeesh
Ingredients
- For the Dough:
- 5 cups flour
- 2 cups warm water
- ½ cup vegetable oil
- 2 tbsp instant yeast
- 2 tbsp sugar
- 1 tsp salt
- For the Cheese Mix:
- 4 cups shredded mozzarella cheese
- 2 cups shredded akkawi cheese
- 1 tbsp chopped fresh parsley or 1 tsp dried
- ⅓ tsp black seeds nigella seeds or sesame seeds
Instructions
- Prepare the Dough
- In a large bowl, mix 2 cups of flour with warm water, yeast, sugar, and salt. Stir well, cover, and let rest for 10 minutes to allow the yeast to activate.
- Once the mixture has doubled in size, add the vegetable oil and gradually add the remaining flour.
- Add the last ½ cup of flour slowly while kneading, until you get a soft and smooth dough.
- Cover the dough and let it rest for 30–45 minutes, until it rises.
- Prepare the Filling
- In a bowl, mix the mozzarella and akkawi cheese together.
- Add parsley and black seeds (or sesame seeds) and mix well.
- Shape the Manakeesh
- Take small portions of dough and roll them into balls. Cover and let them rest for 5 minutes.
- Preheat the oven to 500°F (260°C).
- Using a rolling pin, roll out each dough ball to your preferred thickness.
- For thinner manakeesh, bake for less time.
- For thicker manakeesh, bake slightly longer.
- Assemble & Bake
- Place the rolled-out dough on a baking tray.
- Spread the cheese mixture evenly on top, leaving space around the edges.
- Bake in the preheated oven at 500°F for about 5 minutes, until golden.
- If you prefer a more golden top, turn on the broiler for 1–2 minutes.
- Serve & Enjoy
- Serve hot and enjoy with fresh vegetables, olives, or a cup of tea.