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cheese manakish

Cheese manakish

Oozy gooey melty cheese manakish

Course Appetizer, Breakfast, Snack
Cuisine Lebanese
Keyword Bread, Breakfast, Brunch
Prep Time 10 minutes
Cook Time 7 minutes
Author Zaatar and Zaytoun


  • 500 g Akkawi cheese
  • 3 1/4 cups of plain or bread flour
  • 1 cup of lukewarm water
  • 1 tbsp of dried active yeast
  • 1 tsp of salt
  • 1/2 tsp of sugar
  • 4 tbsp regular olive oil
  • 1/4 cup vegetable oil for brushing


To prepare the cheese

  1. Grate the Akkawi cheese and soak it in a bowl of water for around 4 hours, changing the water several times.

  2. Then squeeze out the extra moisture with your hands. Set aside

To make the Dough

  1. Add the sugar to the luke warm water along with the dried active yeast and stir well until it dissolves. Leave for 10-15 minutes allowing the yeast to bubble
  2. In a large bowl, add the salt and flour, oil and yeast liquid and bring together until you have a smooth ball.
  3. If the dough is too dry add a little water 1 tablespoon at a time until it comes together. Adjust with more flour if it is too sticky
  4. Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back slightly when you poke it
  5. If you are using a stand mixer, knead the dough for approximately 8 minutes

  6. Place the kneaded dough ball into a large bowl and cover with cling film or a damp cloth. Leave to rise for at least 2 hours or until doubled in size

To make the manakish

  1. Heat a wide non stick pan on the stove on medium. Set your broiler (grill) on medium high heat

  2. Roll out a small handful of dough approximately 3-5mm thick and transfer to the hot pan
  3. Brush on a little vegetable oil and add a fair amount of cheese spreading it with your hands and leaving a small margin.
  4. Lightly dimple the surface with three outstretched fingers a few times
  5. After the bottom of the cheese manakish has cooked for a 2-3 minutes, transfer the pan to the broiler (grill) and cook from above until golden for another 4-5 minutes.