10 Delicious Manakish Recipes: Explore the Flavors of the Levant

Dive into the vibrant world of Levantine cuisine with these 10 delicious Manakish recipes. From the classic za’atar manakish to more adventurous toppings like spicy minced meat and tangy cheese mixtures, explore the diverse flavors of this beloved Middle Eastern flatbread. Whether you’re a seasoned baker or just starting out, these easy-to-follow Manakish recipes will guide you through creating authentic and flavorful homemade Manakish. Get ready to experience the taste of the Levant with these irresistible Manakish variations!

Easy Thyme Manakish Recipe

This recipe provides a simple and quick way to make delicious thyme manakish. With just a few key ingredients and steps, you’ll have a flavorful treat ready in minutes.

Ingredients

• 1 pita bread
• 2 tablespoons dried thyme
• 2 tablespoons olive oil

Instructions

1. Start with one piece of pita bread.

2. In a small bowl, combine the olive oil and dried thyme. Mix well.

   Spread the thyme and olive oil mixture evenly over the pita bread.

3. Place the pita bread on a grill or in a preheated oven. Cook for 4-5 minutes, or until the bread is golden brown and the thyme is fragrant.

   Watch closely to prevent burning.

Homemade Manakish with Za’atar and Fresh Salad

This recipe guides you through making delicious homemade Manakish, a popular Middle Eastern flatbread topped with a fragrant za’atar spice blend. We’ll cover making the dough from scratch, preparing a vibrant salad, and assembling the Manakish for a flavorful and satisfying meal.

Ingredients

Dough:

• 1/2 Cup Lukewarm Water
• Active Instant Yeast
• 1 + 1/8 TSP Granulated Sugar
• 192 g Unbleached All Purpose Flour
• 1/2 TSP Sea Salt
• 2 TBSP + More Olive Oil (For Greasing)

Za’atar Topping:

• 1/8 Cup Sumac
• 1/4 Cup Extra Virgin Olive Oil
• 1.5 TBSP Dried Thyme
• 1.5 TBSP Dried Oregano
• 4 Thinly Sliced Red Radishes
• 1/4 TBSP Black Sesame Seeds
• 1 Handful Shredded Carrot
• 1 Handful Finely Minced Coriander
• 3/4 TBSP White Sesame Seeds
• 6 Quartered Cherry Tomatoes
• Pinch of Sea Salt
• A Drizzle of Extra Virgin Olive Oil

Salad:

• 1 Fresh Lemon Juice
• Pinch of Black Pepper
• A Few Pinches of Vegan Feta Cheese
• (Add your preferred salad vegetables)

Instructions

Making the Dough:

1. Activate the yeast: In a bowl, combine lukewarm water (too hot will kill the yeast), yeast, and sugar. Stir and let sit for 10 minutes until foamy.
2. Combine dry ingredients: In a large bowl, whisk together flour and salt.
3. Mix wet and dry ingredients: Create a well in the dry ingredients and gradually pour in the yeast mixture while mixing. Add olive oil and combine until a dough forms.
4. Knead the dough: Knead in the bowl for 3-4 minutes, then on a lightly floured surface for 5-6 minutes until smooth and tacky (not sticky). The dough should pass the “window-pane” test.
5. First rise: Form the dough into a ball, lightly grease with olive oil, place in a bowl, cover with cling film, and let rise for 2 hours, or until doubled in size.

Preparing the Za’atar Topping:

6. Combine all za’atar ingredients in a bowl and mix well.

Preparing the Salad:

7. Toss all salad ingredients (except vegan feta) in a bowl. Refrigerate until ready to serve.

Shaping and Baking the Manakish:

8. Divide and rest: Punch down the risen dough and divide it into 4 equal pieces. Cover with a damp cloth and let rest for 30 minutes.
9. Preheat and prepare: Preheat oven to 205°C (400°F). Lightly grease a baking sheet with olive oil and line with parchment paper.
10. Shape the Manakish: Flatten each dough ball into a 5-inch disc on the prepared baking sheet. Use your fingers to create dimples in the surface.
11. Add za’atar: Spread a heaped tablespoon of za’atar on each disc, leaving a small border.
12. Bake: Bake for 15-20 minutes, or until golden brown and crisp. The za’atar should still be slightly liquidy.
13. Cool and serve: Let cool for 15 minutes to allow the za’atar to soak in. Serve with the salad and sprinkle with vegan feta.

Easy Homemade Manakish (Za’atar and Idli Podi Variation)

This recipe provides a simple and delicious way to make Manakish at home, with a flavorful twist using both traditional za’atar and a unique idli podi topping. It’s perfect for a quick snack, appetizer, or even a light meal.

Ingredients

• Dough:
• 2 cups whole wheat flour
• 1 tbsp. olive oil
• 1 tsp. active dry yeast
• 1/2 tsp. sugar
• 1 cup lukewarm water
• Salt to taste
• Toppings:
• 2 tbsp. za’atar spice mix
• 3 tbsp. grated cheese (e.g., mozzarella, cheddar)
• 2 tbsp. idli podi
• Olive oil as needed

Instructions

1. Activate the yeast: In a bowl, combine the yeast, sugar, and lukewarm water. Cover and let it rest for 10-15 minutes until foamy.

2. Make the dough: In a separate bowl, whisk together the flour and salt. Create a well in the center and add the olive oil. Gradually incorporate the yeast mixture into the flour, kneading until a smooth dough forms. Cover the bowl with cling film and let it rise for an hour in a warm place.

3. Prepare the toppings: In individual bowls, mix the za’atar and idli podi separately with a drizzle of olive oil. Set aside.

4. Shape the Manakish: Divide the dough into 6-7 equal portions. Roll each portion into a small, thin disc using your hands or a rolling pin (lightly dusted with flour if needed).

5. Add the toppings: Spread the za’atar mixture, idli podi mixture, and grated cheese onto the dough discs as desired.

6. Bake: Preheat your oven to 180°C (350°F). Bake the Manakish for 12-15 minutes, or until golden brown and cooked through. Baking time may vary depending on your oven.

7. Serve: Enjoy the warm Manakish with hummus, your favorite dip, or simply on their own.

Making Delicious Manoushe: A Lebanese Flatbread Adventure

This recipe guides you through creating Manoushe, a popular Lebanese flatbread, with three delectable topping options: Cheese, Za’atar, and Vegetable.

Ingredients

We’ll start by gathering our ingredients. For the dough, you’ll need:

• 450g plain flour
• 1 tsp baking powder
• 1 tbsp fast action yeast
• 0.5 tbsp sugar
• 1 tsp salt
• 70 ml vegetable oil (mixed with some olive oil)
• Water

For the cheese topping:

• 400g Akkawi cheese (or a similar hard white cheese)
• 100g grated mozzarella
• 1 bunch parsley

For the za’atar topping:

• 2 tbsp za’atar seasoning
• Olive oil

And finally, for the vegetable topping:

• 1/2 large onion
• 1/4 red pepper
• 1/4 yellow pepper
• 2 tomatoes
• 1 pinch allspice
• 1 pinch cumin
• 1 pinch 7 spices
• Salt and pepper
• Olive oil

Instructions

Making the Dough:

1. Activate the yeast by mixing it with sugar and 100ml of warm water.
2. In a separate bowl, combine the flour, baking powder, and salt.
3. Once the yeast mixture is bubbly, create a well in the dry ingredients and pour in the yeast and oil.
4. Gradually add water while mixing until a soft dough forms.
5. Cover the dough and let it rise for 45 minutes.

Preparing the Toppings:

1. Cheese: Rinse and soak the Akkawi cheese in lukewarm water for 30 minutes to reduce saltiness. Then, mix it with mozzarella and chopped parsley.
2. Za’atar: Simply combine the za’atar seasoning with olive oil.
3. Vegetable: Chop the onion, peppers, and tomatoes. Mix them with allspice, cumin, 7 spices, salt, pepper, and olive oil.

Assembling and Baking the Manoushe:

1. Preheat your oven to 220°C (428°F). A hot oven with strong bottom heat is crucial for perfectly cooked Manoushe.
2. Divide the risen dough into about 10 equal pieces and roll each into a thin circle.
3. Lightly brush each dough circle with olive oil.
4. Spread your chosen topping evenly over the dough.
5. Bake until the topping is cooked and the dough is cooked through but still pliable enough to fold.

Enjoy your homemade Manoushe!

Easy Homemade Za’atar Manakeesh

This recipe guides you through making delicious, fragrant za’atar manakeesh (open-faced thyme pies) from scratch. Perfect for breakfast, brunch, or a snack, these savory flatbreads are surprisingly simple to prepare with readily available ingredients.

Ingredients

For the Dough:

• 3 cups flour
• 1 teaspoon dried yeast dissolved in ¼ cup warm water
• 1 ½ cups water
• 2 tablespoons vegetable oil
• ½ teaspoon sugar

For the Za’atar Topping:

• 2 cups dried wild thyme, finely ground
• ⅔ cup sumac
• ⅓ cup sesame seeds
• 1 cup olive oil
• 1 teaspoon salt

Instructions

1. Prepare the Za’atar Topping: In a bowl, combine the ground thyme, sumac, sesame seeds, olive oil, and salt. Mix well. If the mixture is too dry, add a little water until it reaches a spreadable consistency.

2. Make the Dough: In a large bowl, combine the flour, sugar, and the yeast dissolved in warm water. Add the vegetable oil and mix. Gradually add the remaining water while kneading until a smooth, cohesive dough forms.

3. First Rise: Cover the dough with plastic wrap and let it rise in a warm place for at least 1 hour, or until doubled in size.

4. Shape the Manakeesh: Lightly flour a clean surface. Punch down the risen dough and divide it into large pieces. Roll out each piece using a rolling pin until it’s about ¼ inch thick. Use a circular pastry cutter (or a glass or bowl) to cut out circles approximately 4 inches (10 cm) in diameter.

5. Add the Topping: Spread approximately 1 tablespoon of the za’atar mixture evenly over each dough circle.

6. Bake: Lightly grease two baking sheets with olive oil. Place the manakeesh on the prepared sheets. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until the bottoms are lightly golden brown.

7. Serve: Serve the manakeesh warm or at room temperature. Enjoy!

Manaqish with Eggs

This recipe guides you through making a delicious Manaqish topped with eggs and mozzarella cheese. This Middle Eastern flatbread is easy to make and perfect for breakfast, brunch, or a light meal.

Ingredients

For the Dough:

• 475 grams all-purpose flour (APF)
• Wild yeast starter (amount needed will vary depending on starter activity)
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 3 tablespoons olive oil
• 200 grams water

For the Topping:

• 100 grams mozzarella cheese, shredded
• 5 extra-large eggs
• 1 teaspoon salt
• 1 teaspoon black pepper
• Olive oil, for brushing

Instructions

1. Combine Dough Ingredients: In a large bowl, combine the flour, salt, sugar, wild yeast starter, and olive oil.
2. Add Water: Gradually add the water, mixing until a shaggy dough forms.
3. Knead and Proof: Knead the dough until smooth and elastic. Cover the bowl and let the dough rise overnight, or until doubled in size.
4. Prepare the Manaqish: Preheat your pizza stone or baking sheet in a hot oven (around 450°F/230°C). Gently stretch the dough to fit your pizza stone or baking sheet.
5. Add Mozzarella: Create a ring of mozzarella cheese around the perimeter of the dough, leaving the center empty for the eggs.
6. Crack Eggs: Carefully crack the eggs into the center of the mozzarella ring.
7. Brush with Olive Oil: Brush the outer crust and the eggs with olive oil.
8. Season: Sprinkle salt and pepper over the eggs and crust.
9. Bake: Bake for 25-30 minutes, or until the crust is golden brown and the eggs are cooked through. The baking time may vary depending on your oven.

Homemade Za’atar Manakish

This recipe guides you through making delicious, fragrant za’atar manakish at home. Manakish is a popular Levantine flatbread, similar to a pizza, and this version features the classic topping of za’atar, a flavorful Middle Eastern herb and spice blend.

Ingredients

• 500 grams all-purpose flour (APF)
• 250 grams water
• 1 teaspoon salt
• 1 teaspoon sugar
• Za’atar (enough to generously cover the dough)
• 4 tablespoons olive oil
• Active sourdough starter (optional, see instructions)

Instructions

1. Prepare the Dough: In a large bowl, combine the all-purpose flour, water, salt, and sugar. If using a sourdough starter, incorporate it at this stage. Knead the mixture until it forms a slightly sticky dough. If not using a starter, a brief knead is sufficient.

2. First Rise (Optional): If using a sourdough starter, cover the bowl and let the dough rise in a warm place for about an hour, or until puffy. If not using a starter, skip this step.

3. Shape and Stretch: Preheat your oven to 180°C (350°F). Lightly grease or flour a pizza stone or baking sheet. Gently stretch the dough using your fists or roll it out to your desired thickness and place it on the prepared surface.

4. Add the Toppings: Brush the stretched dough with olive oil, ensuring it’s evenly coated. Generously sprinkle the za’atar over the oiled surface. Drizzle a little extra olive oil over any dry patches of za’atar to enhance the flavor and prevent burning.

5. Bake: Bake the manakish in the preheated oven for approximately 20 minutes, or until the crust is golden brown and the za’atar is fragrant.

6. Serve: Enjoy your freshly baked za’atar manakish warm. It’s a perfect breakfast option or a delicious snack any time of day.

Homemade Za’atar Manaqish (Za’atar Flatbread)

This recipe guides you through making delicious, fragrant Za’atar Manaqish, also known as Za’atar flatbread. With simple ingredients and easy-to-follow instructions, you’ll be enjoying this Middle Eastern staple in no time.

Ingredients

For the Dough:

• 2 2/3 cups All-purpose Flour
• 2 cups Whole Wheat Flour
• 11 grams Yeast
• 2 cups Lukewarm Water
• 2 tablespoons Sugar
• 1/2 teaspoon Salt
• 3 tablespoons Olive Oil

For the Topping:

• Za’atar (as needed)
• Olive Oil (as needed)

Instructions

Step 1: Prepare the Dough

In a large bowl, combine the all-purpose flour, whole wheat flour, yeast, lukewarm water, sugar, and salt. Knead the mixture for 8-10 minutes until a smooth dough forms. Coat the dough with olive oil, cover the bowl with cling film, and let it rise for 1 hour, or until doubled in size.

Step 2: Shape the Dough

Once the dough has doubled in size, punch it down and knead for a minute. Divide the dough into equal-sized portions. Cover the portions with a damp cloth and let them rest for 30 minutes.

Step 3: Prepare the Topping and Preheat

While the dough rests, mix the za’atar and olive oil in a small bowl. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and preheat the sheet in the oven.

Step 4: Assemble and Bake

Remove the hot baking sheet from the oven and lightly oil it. Flatten each dough portion into a 4-5 inch disc. Use your fingers or a fork to make indentations in the discs. This will prevent them from puffing up too much during baking. Gently spread the za’atar and olive oil mixture over the discs, leaving the edges bare. Arrange the discs on the baking sheet, leaving enough space between them. Bake for 7-8 minutes, or until the bottoms and edges are golden brown.

Step 5: Serve

Remove the manaqish from the oven and let them cool for about 5 minutes. Serve warm or at room temperature. Za’atar Manaqish is delicious on its own or paired with toum (garlic sauce), labneh (yogurt cheese), or as part of a mezze platter.

Manakish (Savory Meat Flatbread)

This recipe guides you through making delicious Manakish, a popular Middle Eastern flatbread topped with flavorful spiced minced meat. This version uses a simple dough and a richly spiced keema (minced meat) topping.

Ingredients

For the Dough:

• 500 gm all-purpose flour (maida)
• 1/2 cup warm water
• 1/2 cup warm milk
• 2 pinches baking soda
• 1 tsp sugar
• Salt to taste
• 1/2 tsp oregano
• 2 tbsp oil
• 1 egg

For the Keema (Minced Meat) Topping:

• 250 gm mutton, minced
• 1 1/2 tbsp chili flakes
• 1 onion, chopped
• Salt to taste
• 1/2 tbsp kabab cheeni (a spice blend, can substitute with a mix of cinnamon and cloves)
• Long pepper, as required
• 1 tsp ginger-garlic paste
• 1/2 tbsp kachri powder (dried unripe mango powder)
• 1 tbsp cumin seeds
• 1/2 tbsp garam masala

Instructions

1. Make the Dough: In a large bowl, combine the flour, baking soda, sugar, salt, oregano, oil, and egg. Gradually add the warm water and milk, mixing until a soft dough forms. Knead the dough for a few minutes until smooth and elastic.

2. Proof the Dough: Cover the dough and let it rest for at least 30 minutes in a warm place.

3. Prepare the Keema Topping: In a food processor or grinder, combine the minced mutton and chopped onion. Grind until finely chopped.

4. Spice the Keema: In a bowl, combine the ground mutton mixture with the ginger-garlic paste, kachri powder, cumin seeds, garam masala, kabab cheeni, long pepper, chili flakes, and salt. Mix thoroughly.

5. Assemble the Manakish: Divide the dough into equal portions. Roll each portion into a thick, round flatbread.

6. Add the Topping: Spread a generous layer of the prepared keema topping evenly over each flatbread.

7. Cook the Manakish: Heat some oil on a griddle or tawa. Cook the Manakish for about 10 minutes on each side, or until golden brown and cooked through.

8. Serve: Garnish with fresh coriander leaves and optionally, some cheese. Serve the Manakish hot.

Homemade Manakish (Za’atar and Cheese)

This recipe guides you through making delicious homemade Manakish, a popular Levantine flatbread, with two classic toppings: Za’atar and cheese.

Ingredients:

• 4 cups flour
• 1 tablespoon yeast
• 2 tablespoons sugar
• Salt
• 1/2 cup vegetable oil
• 1 1/2 cups warm milk
• 2 tablespoons yogurt
• 2 tablespoons Za’atar
• Mozzarella cheese
• Cheddar cheese
• 1/2 cup olive oil

Instructions:

Step 1: Prepare the Ingredients

In a bowl, combine 1/2 cup olive oil and 2 tablespoons of Za’atar. In another bowl, mix the cheddar and mozzarella cheese. In a third bowl, combine the flour, 2 tablespoons of sugar, and yeast. Mix well and set aside.

Step 2: Make the Dough

Gently warm the milk and yogurt in a small pan. Add this mixture to the dry ingredients (flour, sugar, yeast), along with the vegetable oil and salt. Mix thoroughly with a spatula. Sprinkle some flour onto a clean surface and begin kneading the dough. The dough should be soft and slightly sticky. Continue kneading for about 10 minutes, adding a little flour as needed to prevent sticking. Oil your palm and knead the dough once more. Place the dough in a lightly oiled bowl, cover, and let it rest for approximately 2 hours, or until doubled in size.

Step 3: Shape and Cook the Manakish

Punch down the dough to remove any air bubbles. Divide the dough into 10 equal-sized balls. Roll each ball into a thin, round shape. Let the rolled dough rest for 15 minutes. Heat a flat griddle or pan over medium heat. Cook each round of dough for 30-40 seconds on one side. Flip and brush the cooked side with the Za’atar oil mixture. Continue cooking until the bottom is golden brown. Fold the Manakish in half and remove from the pan. Repeat this process with the remaining dough rounds, using the cheese mixture as a topping for some of the Manakish to create two variations: Za’atar and cheese.

Step 4: Serve

Serve your freshly made Manakish warm and enjoy!

Manakish, a beloved Levantine flatbread, boasts a rich history deeply intertwined with the region’s cultural heritage. While pinning down an exact origin date is difficult, its roots can be traced back centuries, possibly to the time of the Byzantine Empire. It’s believed that what started as simple dough baked in communal ovens evolved over time, taking on regional variations and becoming a staple food.

Originally, manakish likely served as a practical and affordable meal for working people. The basic dough could be easily topped with readily available ingredients like za’atar, a blend of herbs and spices, or simple olive oil. This made it a versatile and nutritious option.

As time progressed, manakish transitioned from a humble peasant food to a culinary symbol of the Levant. The toppings diversified, incorporating cheeses, ground meat, and vegetables, reflecting the region’s diverse agricultural bounty. Its presence in homes, bakeries, and street food stalls cemented its position as a communal food, often shared with family and friends.

Today, manakish continues to be a beloved dish, representing not just a tasty meal, but also a connection to the Levant’s rich history and culinary traditions. From simple za’atar versions to elaborate meat-topped varieties, each bite tells a story of generations past.

Nutritional Content and Benefits of Manakish

Manakish, while undeniably delicious, offers more than just a delightful taste experience. The nutritional content varies depending on the toppings, but the base itself provides a good source of carbohydrates for energy. Whole wheat dough options increase the fiber content, aiding in digestion and promoting satiety.

Toppings like za’atar contribute a wealth of antioxidants and minerals. The herbs in za’atar, including thyme and oregano, are known for their potential health benefits, ranging from boosting immunity to improving cognitive function. Cheese toppings offer calcium and protein, essential for bone health and muscle growth.

While variations with minced meat provide protein and iron, it’s important to be mindful of the fat content. Choosing leaner meats and opting for vegetable-rich toppings like tomatoes and spinach can help create a more balanced and nutritious meal.

Ultimately, enjoying manakish as part of a balanced diet allows you to savor its delicious flavors while reaping some nutritional rewards. By being mindful of your toppings and choosing whole wheat options when possible, you can enhance its nutritional value even further.

Tips for Choosing Quality Dough

Choosing the right dough is crucial for delicious Manakish. Look for dough that is soft and pliable, yet still has enough structure to hold the toppings. Avoid dough that feels dry or overly sticky.

Consider using a dough specifically designed for flatbreads. This type will often have a slightly higher hydration level, resulting in a more tender and flavorful Manakish.

If purchasing pre-made dough, check the ingredients. Shorter ingredient lists are often a sign of higher quality. Look for dough made with simple ingredients like flour, water, yeast, and salt.

Freshly made dough is generally preferred, but if you’re using frozen dough, make sure to thaw it completely and allow it to come to room temperature before stretching and topping. This will ensure a more even bake.

Pay attention to the dough’s texture. It should be smooth and slightly elastic. If the dough feels rough or grainy, it may result in a tougher final product.