What Is Manakish?
Manakish (singular: manoushe, also spelled man'oushe) is a Levantine flatbread that's a breakfast staple across Lebanon, Syria, Jordan, and Palestine. It's soft, warm, and most commonly topped with za'atar mixed with olive oil – though cheese and meat versions are equally beloved.
The Dough
Manakish dough is straightforward and forgiving:
- ✕ 60–65% hydration
- ✕ A touch of sugar (1–2 teaspoons per 500g flour) – feeds the yeast and aids browning
- ✕ Olive oil (2 tablespoons) – keeps the crumb tender
- ✕ All-purpose flour works beautifully (no need for bread flour)
- ✕ Quick rise: 1–1.5 hours at room temperature
The Za'atar Topping
The most iconic manakish topping is deceptively simple:
- ✕ Za'atar spice blend: dried thyme, sumac, toasted sesame seeds, salt
- ✕ Mixed with generous olive oil into a paste (roughly 2:1 za'atar to oil)
- ✕ Spread across the dough, pressing slightly with fingertips to create dimples
The quality of your za'atar and olive oil IS the quality of your manakish. Use the best you can find.
Shaping and Baking
Other Toppings
- ✕ Jibneh (cheese): Akkawi or a mix of halloumi and mozzarella
- ✕ Lahme (meat): Spiced ground lamb similar to lahmacun topping
- ✕ Kishk: Fermented yogurt and wheat mixture – tangy and unique
- ✕ Mixed: Half za'atar, half cheese on one flatbread
How to Eat
Fold it in half or quarters. Eat with fresh mint, sliced tomatoes, cucumbers, and olives. In Lebanon, breakfast without manakish is barely breakfast at all.