📝 About This Recipe
Transport your kitchen to the bustling bakeries of Beirut with this authentic Manakish Jebne. This beloved Lebanese breakfast staple features a pillowy-soft dough topped with a molten, salty blend of traditional Levantine cheeses and a hint of aromatic Nigella seeds. Perfectly charred and irresistibly gooey, it offers a comforting balance of savory flavors that define the heart of Middle Eastern morning rituals.
🥗 Ingredients
The Dough (Massa)
- 4 cups All-purpose flour (sifted)
- 1.5 cups Warm water (between 105-115°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1/4 cup Extra virgin olive oil (plus extra for greasing the bowl)
- 1 teaspoon Sea salt
- 2 tablespoons Powdered milk (secret for a soft, tender crumb)
The Cheese Topping
- 2 cups Akkawi cheese (desalted and shredded)
- 1 cup Low-moisture Mozzarella (shredded, for the perfect cheese pull)
- 1/2 teaspoon Dried Syrian Oregano or Za'atar (optional, for a floral note)
- 1 teaspoon Nigella seeds (also known as black cumin)
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, salt, and powdered milk until well combined.
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3
Make a well in the center of the dry ingredients. Pour in the yeast mixture and the 1/4 cup of olive oil.
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4
Using a dough hook or your hands, mix until a shaggy dough forms. Knead for about 8-10 minutes by hand (or 5-6 minutes in a mixer) until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Lightly oil a large bowl, place the dough inside, and turn it to coat. Cover with a damp cloth and leave in a warm, draft-free spot to rise for 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the Akkawi cheese. Since it is traditionally very salty, soak the shredded cheese in cold water for 30 minutes, then drain and squeeze out all excess moisture using a kitchen towel.
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7
In a medium bowl, mix the desalted Akkawi, shredded mozzarella, Nigella seeds, and chopped parsley. Set aside.
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8
Preheat your oven to 475°F (245°C). If you have a baking stone or steel, place it on the middle rack while the oven heats.
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9
Punch down the risen dough to release air. Divide it into 6 equal-sized balls (roughly the size of a large orange).
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10
On a lightly floured surface, roll each ball into a circle about 7-8 inches in diameter and 1/4 inch thick.
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11
Use your fingertips to press small indentations across the surface of the dough (like focaccia) to prevent it from puffing up too much and to hold the cheese in place.
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12
Spread a generous amount of the cheese mixture over each dough circle, leaving a small border around the edges.
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13
Transfer the manakish to a parchment-lined baking sheet or directly onto the preheated pizza stone. Bake for 10-12 minutes until the edges are golden brown and the cheese is bubbling and slightly charred in spots.
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14
Remove from the oven and immediately brush the crust edges with a little olive oil for extra shine and flavor.
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15
Let them rest for 2 minutes before serving warm. Fold them in half or enjoy them open-faced.
💡 Chef's Tips
If you cannot find Akkawi cheese, a 50/50 mix of Feta (soaked to remove salt) and Mozzarella is a great substitute. Always ensure your water isn't too hot (over 120°F), or you will kill the yeast and the dough won't rise. For a crispier bottom, use a pizza stone and preheat it for at least 30 minutes before baking. Don't skip the powdered milk; it provides that signature soft, 'bakery-style' texture to the dough. Squeeze the cheese thoroughly after soaking; excess water will make the dough soggy during baking.
🍽️ Serving Suggestions
Serve with a side of fresh English cucumbers, Roma tomatoes, and fresh mint leaves. Pair with a plate of brined green olives and spicy pickled peppers. A hot cup of Lebanese black tea with fresh mint is the traditional beverage of choice. Add a side of Labneh (strained yogurt) drizzled with olive oil for dipping the crusts. For a complete breakfast spread, serve alongside a small bowl of Za'atar and olive oil.