📝 About This Recipe
A cornerstone of the Levantine breakfast table, Manakish Jibneh is a warm, pillowy flatbread topped with a gooey, salty blend of traditional cheeses. Originating from the streets of Beirut and Damascus, this 'Arabic pizza' features a soft, olive oil-infused dough that blisters beautifully in a hot oven. The combination of melted Akkawi and creamy Mozzarella creates a perfect balance of stretch and savory flavor that is both comforting and deeply authentic.
🥗 Ingredients
The Dough
- 3.5 cups All-purpose flour (sifted)
- 1 tablespoon Active dry yeast
- 1 teaspoon Sugar (to bloom the yeast)
- 1.25 cups Warm water (approx. 110°F)
- 1/4 cup Extra virgin olive oil (plus extra for greasing)
- 1 teaspoon Salt
- 2 tablespoons Plain yogurt (at room temperature for softness)
The Cheese Blend
- 2 cups Akkawi cheese (shredded and soaked in water to remove excess salt)
- 1 cup Low-moisture Mozzarella (shredded for maximum stretch)
- 1/2 cup Nabulsi or Feta cheese (crumbled for a tangy bite)
- 1 teaspoon Dried Nigella seeds (also known as black cumin)
- 1/2 teaspoon Dried oregano or Za'atar (optional, for the cheese mix)
Garnish and Finishing
- 1/4 cup Fresh mint leaves (for serving)
- 2 pieces Persian cucumbers (sliced)
- 1/2 cup Cherry tomatoes (halved)
👨🍳 Instructions
-
1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
-
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.
-
3
Pour the yeast mixture, olive oil, and yogurt into the well. Begin mixing by hand or with a dough hook until a shaggy dough forms.
-
4
Knead the dough for about 8-10 minutes by hand (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
-
5
Lightly grease a bowl with olive oil, 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 doubled in size.
-
6
While the dough rises, prepare the cheese. If using Akkawi, ensure it has been soaked in fresh water for at least an hour (changing water twice) to remove the heavy brine, then pat very dry and shred.
-
7
Mix the shredded Akkawi, Mozzarella, and crumbled Nabulsi/Feta in a bowl. Toss with nigella seeds.
-
8
Preheat your oven to 475°F (245°C). If you have a baking stone or steel, place it in the oven to get scorching hot.
-
9
Punch down the risen dough and divide it into 6 to 8 equal-sized balls. Cover them and let rest for another 10 minutes.
-
10
On a lightly floured surface, roll each ball into a circle about 1/4 inch thick. Use your fingertips to press small indentations into the surface (like focaccia) to help the cheese stick.
-
11
Transfer the dough rounds to parchment-lined baking sheets. Spread a generous amount of the cheese mixture over each round, leaving a small border around the edges.
-
12
Bake for 10-12 minutes, or until the edges are golden brown and the cheese is bubbly and beginning to develop small brown spots.
-
13
Remove from the oven and immediately brush the exposed crust with a little extra olive oil for a beautiful sheen.
💡 Chef's Tips
Always soak salty cheeses like Akkawi or Nabulsi, otherwise the Manakish will be overwhelmingly salty. For the softest crust, don't skip the yogurt in the dough; the acidity helps break down gluten for a pillowy texture. If you don't have a baking stone, use an upside-down preheated baking sheet to get a crispier bottom. Ensure the cheese is patted dry after soaking; excess moisture will make the dough soggy instead of crisp. Nigella seeds are the secret to that authentic bakery smell; don't skip them if you can find them!
🍽️ Serving Suggestions
Serve hot alongside a bowl of Labneh drizzled with olive oil. Pair with a side of fresh vegetables like sliced cucumbers, tomatoes, and sprigs of fresh mint. Enjoy with a hot cup of black tea infused with fresh sage or mint. Fold the Manakish in half to eat it on the go, street-food style. Serve as part of a larger Mezze spread with olives and Hummus.