Cheese Manakeesh Recipe
If you’re looking to whisk your tastebuds away to the heart of the Levant, Cheese Manakeesh is your ticket! This beloved Middle Eastern flatbread bursts with a trio of gooey cheeses atop a soft, golden dough, kissed with olive oil and aromatic herbs. Whether you’re serving it for breakfast, brunch, or as a cozy snack, Cheese Manakeesh brings everyone to the table with its irresistible aroma and satisfyingly melty finish. Once you master this recipe, you’ll find yourself craving its comforting flavors again and again.
Ingredients You’ll Need
The magic of Cheese Manakeesh lies in its simple, honest ingredients. Each component plays a starring role, from the pillowy dough to the creamy cheese blend and the final sprinkle of herbs that brightens every bite. Here’s what you’ll need—and why it matters.
- Active dry yeast: This brings your dough to life, giving it that classic airy lift.
- Sugar: Just a touch, to help activate the yeast and add a hint of sweetness.
- Warm water: Essential for dissolving the yeast and making a supple dough.
- All-purpose flour: The base of your dough, giving it structure and a soft crumb.
- Olive oil: Infuses richness into the dough and adds a beautiful golden sheen when baked.
- Salt: Enhances flavor and balances the cheeses.
- Ground mahlab (optional): A dash of this aromatic spice gives authentic Middle Eastern flair, but it’s totally optional.
- Mozzarella cheese, shredded: For that classic melt and gooey cheese pull.
- Feta cheese, crumbled: Adds tang and a bit of saltiness to the mix.
- Ricotta cheese (optional): For extra creaminess and a soft, velvety bite.
- Dried oregano (or thyme): Brings earthy, herbal notes that complement the cheese.
- Ground black pepper: A gentle kick that rounds out the flavors.
- Olive oil (for drizzling): A finishing touch for shine and flavor after baking.
- Fresh parsley, chopped: Adds a burst of color and freshness at the end.
- Za’atar spice mix (optional): For those who crave a zesty, herby finish.
How to Make Cheese Manakeesh
Step 1: Prepare the Dough
Start by waking up your yeast: dissolve the sugar and yeast in warm water, and wait until it’s nice and frothy. In a big bowl, mix your flour, salt, and mahlab (if you have it), then pour in the yeast mixture and olive oil. Stir until a shaggy dough forms, then knead on a floured surface for about 5 to 7 minutes. You’re aiming for dough that’s smooth, elastic, and just a little tacky to the touch.
Step 2: Let the Dough Rise
Pop the dough into a greased bowl, cover it with a clean kitchen towel, and leave it in a warm spot for about 1 to 1.5 hours. Watch as it doubles in size—the hallmark of a well-made Cheese Manakeesh base! This step is all about patience, so let the yeast work its magic.
Step 3: Prepare the Cheese Filling
While your dough gets puffy, combine the mozzarella, feta, ricotta (if you’re using it), oregano, and black pepper in a bowl. Stir until everything is evenly mixed. This cheesy blend is the soul of your Cheese Manakeesh, offering creaminess and a punch of flavor in every bite.
Step 4: Preheat the Oven
Set your oven to a hot 475°F (245°C). If you have a pizza stone, slide it in now to preheat as well—it’ll give your manakeesh a wonderfully crisp bottom. A hot oven is key for bubbling cheese and golden crust!
Step 5: Shape the Dough
Once risen, punch down the dough to release any air bubbles, then divide it into 4 to 6 pieces, depending on how big you want each flatbread. Roll each piece into a ball, then use a rolling pin (or your hands!) to flatten into rounds or ovals about 1/4-inch thick. Don’t stress if they’re a little rustic—homemade charm is part of the appeal.
Step 6: Add the Cheese Topping
Spread a generous layer of your cheese mixture over each dough round, stopping just short of the edges. Press the borders down slightly to form a neat crust that will puff up and turn golden in the oven. The smell at this stage already hints at the deliciousness ahead!
Step 7: Bake the Manakeesh
Carefully transfer each topped flatbread onto your hot pizza stone or a lined baking sheet. Bake for 10 to 12 minutes, until the crust is beautifully golden and the cheese is bubbling and just starting to brown in spots. Keep an eye on them—the transformation is quick and oh-so-rewarding.
Step 8: Garnish and Serve
As soon as they’re out of the oven, drizzle a little olive oil over the top, then scatter fresh parsley or a sprinkle of za’atar for color and extra flavor. Serve Cheese Manakeesh warm and watch them disappear!
How to Serve Cheese Manakeesh
Garnishes
A sprinkle of chopped parsley adds freshness and a pop of green, while a dusting of za’atar brings a tangy, herby punch that’s truly classic. You can also try a few chili flakes for a gentle heat, or a squeeze of lemon for brightness.
Side Dishes
Cheese Manakeesh pairs beautifully with crisp cucumber and tomato salad, tangy yogurt, or a handful of briny olives. For brunch, serve it alongside a bowl of labneh or a spread of hummus for a Middle Eastern feast.
Creative Ways to Present
Cut your Cheese Manakeesh into wedges for easy sharing, or roll them up and slice into pinwheels for a playful, party-ready snack. For a fun twist, try mini versions as part of a mezze platter—guaranteed to wow your guests!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled Cheese Manakeesh in an airtight container in the fridge. They’ll stay fresh for about 2 to 3 days, ready to be revived for a quick snack or meal.
Freezing
Cheese Manakeesh freezes surprisingly well! Wrap each piece individually in plastic wrap and then foil before placing in a freezer bag. They’ll keep for up to a month, making it easy to enjoy this treat anytime.
Reheating
To reheat, pop the flatbreads in a preheated oven at 350°F (175°C) for about 8 to 10 minutes, or until warmed through and the cheese is melty again. Avoid the microwave if you can—it’s worth the wait for that fresh-from-the-oven texture.
FAQs
Can I make Cheese Manakeesh without mahlab?
Absolutely! Mahlab offers a subtle, authentic flavor but your Cheese Manakeesh will still taste delicious and traditional without it. Just skip it if you can’t find it.
What’s the best cheese combination for Cheese Manakeesh?
The classic combo is mozzarella and feta, which gives you the perfect balance of melty and tangy. Ricotta is optional but adds lovely creaminess—feel free to experiment with your favorites.
Can I prepare the dough in advance?
Yes! You can make the dough a day ahead and let it rise in the fridge overnight. Just bring it to room temperature before shaping and topping for the best results.
Is Cheese Manakeesh suitable for vegetarians?
Yes, as long as the cheeses you use are made with vegetarian-friendly rennet. Always check the labels if you’re cooking for vegetarians.
Can I use whole wheat flour instead of all-purpose?
You can substitute part of the all-purpose flour with whole wheat for a nuttier flavor and extra fiber. Just keep in mind the texture may be a bit denser, so try a half-and-half mix for best results.
Final Thoughts
Cheese Manakeesh is the kind of recipe that brings people together, whether it’s for a lazy weekend breakfast or a lively gathering of friends. Give it a try and let its cozy, cheesy goodness become a new favorite in your kitchen—you’ll be amazed at how quickly it disappears!
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Cheese Manakeesh Recipe
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cheese Manakeesh is a delicious Middle Eastern flatbread topped with a blend of mozzarella, feta, and ricotta cheeses, seasoned with oregano and black pepper. This warm, cheesy flatbread makes a perfect snack or light meal, offering a crispy crust with gooey, flavorful cheese filling, enhanced by a drizzle of olive oil and optional za’atar spice.
Ingredients
For the Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- 1 cup warm water (about 110°F or 45°C)
- 3 cups all-purpose flour
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground mahlab (optional, but adds authentic flavor)
For the Cheese Topping:
- 2 cups mozzarella cheese, shredded
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese (optional, for a creamy texture)
- 1 tablespoon dried oregano (or thyme)
- 1/4 teaspoon ground black pepper
For Garnish:
- 1 tablespoon olive oil (for drizzling)
- Fresh parsley, chopped
- Za’atar spice mix (optional)
Instructions
- Prepare the dough: In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5-10 minutes, or until the mixture becomes frothy. In a large mixing bowl, combine the flour, salt, and mahlab (if using). Add the yeast mixture and olive oil to the flour mixture. Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until it’s smooth and elastic.
- Let the dough rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 1 to 1.5 hours, or until it has doubled in size.
- Prepare the cheese filling: While the dough is rising, mix the shredded mozzarella, crumbled feta, ricotta (if using), dried oregano, and black pepper in a bowl. Set aside.
- Preheat the oven: Preheat your oven to 475°F (245°C). If using a pizza stone, preheat it in the oven as well to ensure a crisp crust.
- Shape the dough: Punch down the risen dough and divide it into 4-6 equal portions depending on your preferred manakeesh size. Roll each portion into a ball and flatten it into a round or oval shape on a lightly floured surface to about 1/4-inch thickness.
- Add the cheese topping: Spread a generous amount of the cheese mixture evenly over each flatbread, leaving a small border around the edges. Slightly press the edges to form a crust if you like.
- Bake the manakeesh: Place the prepared flatbreads onto a baking sheet or preheated pizza stone. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
- Garnish and serve: Remove the manakeesh from the oven and drizzle with olive oil. Garnish with fresh chopped parsley or a sprinkle of za’atar spice mix if desired. Serve warm and enjoy!
Notes
- Ground mahlab is a traditional spice that adds an authentic Middle Eastern flavor but can be omitted if unavailable.
- Ricotta cheese is optional and adds creaminess but can be left out for a firmer cheese texture.
- For a crispier crust, bake on a preheated pizza stone if available.
- Za’atar is optional for garnish; it adds an herby and tangy flavor complementing the cheese.
- Adjust cheese quantities to taste; this recipe balances mozzarella and feta for flavor and melt.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snack, Appetizer, Flatbread
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 manakeesh (approx. 150g)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 30 mg
