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1⁄2 tsp Cloves
2 tbsp Olive oil
1 tbsp
3 cups Milk
4 tbsp dissolved in water
1 tsp fine salt
2 tsp dry yeast
1 cup warm water Tempe
Ripe avocado

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This one is similar to pizza but certainly has its own characteristics. This food is made from flour
flour and mixed with other ingredients. Usually served with a typical topping from a mixture of juices
lemon with olive and zaatar oil

  • Medium




Manakeesh, also spelled Manakish or Manoucheh, is a popular Levantine flatbread that is often enjoyed as a breakfast or snack item in countries like Lebanon, Syria, Jordan, and Palestine. It is known for its delicious combination of a soft, slightly chewy bread base topped with a variety of flavorful toppings. Here’s a description of Manakeesh:

Ingredients: Manakeesh typically consists of the following key components:

  • Dough: The base of Manakeesh is made from a simple yeast-based dough that is similar to pizza dough. It is stretched or rolled out into flat rounds, giving the bread its characteristic thin and slightly chewy texture.
  • Toppings: Manakeesh can be topped with a variety of ingredients, depending on regional and personal preferences. Common toppings include:
    • Za’atar: A mixture of dried thyme, sumac, sesame seeds, and salt, often combined with olive oil to create a fragrant and tangy paste. Za’atar-topped Manakeesh is one of the most classic and beloved variations.
    • Cheese: White cheese, such as akkawi or halloumi, is a popular choice for Manakeesh. The cheese is usually crumbled or spread evenly over the dough.
    • Ground Meat: Some versions of Manakeesh are topped with ground meat (commonly lamb or beef) that has been seasoned with spices like cinnamon, allspice, and cumin.
    • Spinach: Sautéed spinach mixed with onions and sometimes pine nuts is a delicious vegetarian option.
    • Herbs and Vegetables: Manakeesh can also be topped with fresh herbs like parsley or cilantro, along with diced tomatoes, onions, and bell peppers.
    • Olives: Sliced black or green olives are sometimes added for extra flavor.
  • Olive Oil: High-quality olive oil is drizzled over the toppings before baking, enhancing the flavor and moisture of the bread.

Texture: Manakeesh offers a delightful textural contrast:

  • Dough: The base of the Manakeesh is soft, slightly chewy, and has a crispy edge where it meets the baking surface.
  • Toppings: Depending on the topping, you may encounter a variety of textures, including the crumbliness of za’atar, the creaminess of cheese, the juiciness of tomatoes, or the tender sautéed spinach.

Flavor: The flavor profile of Manakeesh can vary depending on the toppings, but it is generally savory and aromatic:

  • Za’atar: Za’atar-topped Manakeesh has a distinct earthy, herbaceous, and slightly tangy flavor.
  • Cheese: Cheese-topped Manakeesh is creamy, salty, and savory.
  • Meat: Meat-topped Manakeesh offers a rich and spiced meat flavor.
  • Spinach: Spinach-topped Manakeesh is fresh and herbaceous.

Preparation: Making Manakeesh involves several steps:

  1. Prepare the Dough: The dough is prepared by mixing yeast, water, flour, salt, and a bit of sugar. It is kneaded until smooth and allowed to rise until it doubles in size.
  2. Shape the Dough: The risen dough is divided into portions and stretched or rolled out into flat rounds, similar to pizza crusts.
  3. Top and Bake: Toppings, such as za’atar, cheese, or other ingredients, are spread evenly over the dough rounds. The Manakeesh are then baked in a hot oven until the edges turn golden brown and the toppings are cooked.
  4. Serve: Manakeesh are typically served fresh and hot, cut into slices or wedges, and enjoyed immediately.

Serving: Manakeesh is commonly served as a snack, breakfast item, or quick meal. It is often enjoyed with a side of fresh vegetables, olives, and yogurt. Manakeesh bakeries, known as “manakish shops,” are popular throughout the Levant, where people can choose from a variety of toppings.

Manakeesh is cherished for its simplicity, versatility, and flavorful combinations of toppings, making it a beloved staple of Levantine cuisine and a delightful treat for any time of day.



Mix a glass of water with honey and mix well. Add yeast and stir 5 minutes until


Pour in the flour and salt and mix well and mix with the yeast water and olive oil


Knead until it becomes soft and elastic then form a round and give a little oil


Cover the top with a cloth and let it rest for 90 minutes until it expands


Flatten the dough then mix the zaatar with olive oil and lemon juice and mix well.


Pour the dough over the flattened dough and bake until cooked and ready to serve


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