📝 About This Recipe
The Manakish Cocktail is the crown jewel of Lebanese breakfast culture, offering the perfect marriage between earthy, wild thyme and rich, gooey melted cheese. This iconic flatbread features a 'half-and-half' or marbled topping that satisfies every craving, from the zesty tang of sumac to the comforting pull of traditional Akkawi cheese. Baked until the edges are golden and crisp, it is an aromatic journey to the streets of Beirut that brings the warmth of a traditional stone oven into your home kitchen.
🥗 Ingredients
The Dough (Massa)
- 4 cups All-purpose flour (sifted)
- 1.5 cups Warm water (approx. 110°F/45°C)
- 2 teaspoons Instant yeast
- 1 teaspoon Sugar (to feed the yeast)
- 1 teaspoon Salt (fine sea salt)
- 1/4 cup Extra virgin olive oil (plus extra for greasing the bowl)
Za'atar Topping
- 1/2 cup Za'atar blend (high quality Lebanese blend with sumac and sesame)
- 1/3 cup Extra virgin olive oil (adjust for a spreadable paste consistency)
Cheese Topping
- 1.5 cups Akkawi cheese (desalted and shredded)
- 1 cup Mozzarella cheese (shredded, for the perfect cheese pull)
- 1 teaspoon Dried Nigella seeds (optional, for authentic flavor)
- 1/4 cup Fresh mint leaves (for garnish)
👨🍳 Instructions
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1
In a small bowl, combine warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
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3
Pour the yeast mixture and the 1/4 cup of olive oil into the well. Mix by hand or with a dough hook until a shaggy dough forms.
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4
Knead the dough for about 8-10 minutes by hand (or 5 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
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6
While the dough rises, prepare the toppings. Mix the Za'atar and olive oil in a small bowl until it reaches a paste-like consistency. If using Akkawi cheese, ensure it has been soaked in water to remove excess salt, then squeezed dry and mixed with the mozzarella.
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7
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up; otherwise, use a heavy-duty baking sheet.
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8
Punch down the risen dough and divide it into 6 equal-sized balls. Cover them and let them rest for another 15 minutes to relax the gluten.
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9
On a lightly floured surface, roll each ball into a circle about 1/4 inch thick and 7-8 inches in diameter.
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10
Use your fingertips to press small indentations into the surface of the dough circles; this prevents the dough from puffing up too much and helps the toppings stay in place.
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11
Apply the 'Cocktail' topping: Spread 1-2 tablespoons of the Za'atar mixture on one half of the dough circle, and a generous handful of the cheese blend on the other half. Alternatively, swirl them together for a marbled look.
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12
Carefully transfer the dough to the hot baking stone or parchment-lined tray. Sprinkle a few Nigella seeds over the cheese side.
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13
Bake for 10-12 minutes, or until the cheese is bubbly and slightly browned, and the bottom of the crust is golden and crisp.
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14
Remove from the oven and immediately cover with a clean kitchen towel for 2 minutes—this traps the steam and ensures the crust stays soft and pliable.
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15
Garnish with fresh mint and serve hot.
💡 Chef's Tips
If using Akkawi cheese, soak it in cold water for at least 2 hours, changing the water twice, to remove the heavy brine saltiness. For a crispier crust, use a pizza stone and turn your oven to its highest setting. Do not over-bake; the cheese should be melted and just starting to golden, but still gooey. If you cannot find Akkawi, a mix of mild Feta (soaked) and low-moisture Mozzarella is an excellent substitute. Store leftovers in an airtight bag and reheat in a dry skillet to regain the crisp texture.
🍽️ Serving Suggestions
Serve with a side of fresh sliced cucumbers, tomatoes, and olives for a traditional breakfast spread. Pair with a hot cup of Lebanese tea infused with fresh mint or sage. Enjoy with a dollop of thick Labneh (strained yogurt) on the side for dipping. A side of fresh green onions and radishes provides a sharp, crunchy contrast to the rich cheese. Fold the Manakish in half like a taco to eat it on the go, just like they do in the Levant.