Frederic Melton
Manakish, also known as manakeesh, manaqish, mana’eesh, or manousheh, is a popular Middle Eastern flatbread often served for breakfast. It is typically topped with za'atar, cheese, or both. The traditional cheese used for manakeesh is akkawi, but it can be hard to find outside of the Middle East, so mozzarella and feta are common substitutes. To make the perfect manakeesh, the dough should be soft and fluffy, while the cheese should be salty and tangy. Halloumi, kashkaval, and shredded mozzarella are also popular cheese options for manakeesh.
| Characteristics | Values |
|---|---|
| Traditional Cheese | Akkawi |
| Other Cheeses Used | Halloumi, Kashkawan, Feta, Mozzarella, Queso Blanco |
| Cheese Amount | 2 Tablespoons |
| Cheese Placement | In the middle of each flattened circle, leaving a 1-inch border |
| Baking Time | 9-10 minutes or until the dough is slightly browned |
| Baking Temperature | Until the cheese bubbles and the manakeesh browns |
| Storage | Best served warm, can be stored in an airtight container in the fridge for up to a week |
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What You'll Learn
The traditional cheese for mana'eesh is Akkawi
Manakish, also known as manakeesh, manaquish, mana’eesh, or manousheh, is a popular Middle Eastern flatbread, often eaten for breakfast. It is usually topped with Za'atar, a blend of spices including thyme, oregano, marjoram, and sumac. However, it can also be topped with cheese, and the traditional cheese used for this purpose is Akkawi.
Akkawi cheese is a soft, slightly salty cheese with a mild flavour. It is made from pasteurised cow's milk and has a creamy texture and a slightly tangy taste. When melted, it becomes stretchy and stringy, making it ideal for use on manakish.
In Lebanon, manakish are often made with a blend of Akkawi and Halloumi cheese. However, as Akkawi cheese can be difficult to source outside of the Middle East, some people substitute it with other types of cheese such as Queso Blanco, mozzarella, feta, or Kashkawan. These cheeses have similar melting properties to Akkawi, resulting in a gooey and stretchy texture when baked on top of manakish.
When making manakish with cheese, it is important to allow the dough to rise before shaping and baking it. The cheese is then spread on top of the dough, leaving a border around the edge to prevent it from oozing out during baking. The manakish is baked until the cheese is bubbly and the bread is golden brown and slightly crispy. It is best served warm, but it can also be stored in an airtight container in the fridge for up to a week.
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If Akkawi is unavailable, Kashkawan is a good alternative
Manakish, also known as manakeesh, manaquish, mana’eesh, and manousheh, is a popular Middle Eastern flatbread. It is often topped with za'atar, a blend of cheeses, sujuk (spicy sausage), onion and tomato mixture, or keshek. The traditional cheese used for Manakish in Lebanon is Akkawi cheese, which is often mixed with halloumi cheese.
Akkawi cheese is a soft, creamy cheese that pairs well with the sharp taste of za'atar. However, it can be hard to find outside of Lebanon. If you are unable to find Akkawi cheese, there are a few alternatives you can use. One option is Kashkawan, a Turkish hard cheese that melts beautifully. Kashkawan will provide a similar salty flavour to Akkawi and is a good substitute in terms of both taste and texture.
Other alternatives to Akkawi cheese include feta and mozzarella, which can be mixed together to create a delicious substitute. Queso Blanco cheese, which can be found at Walmart, can also be mixed with shredded mozzarella to create a substitute that is similar to the traditional Lebanese blend of Akkawi and halloumi. These alternative blends will provide a similar creaminess to the Akkawi and halloumi mixture, while also offering their own unique flavours.
While less traditional, these substitutions will still allow you to create a delicious Manakish. The key is to find a cheese that is salty and creamy, which will pair well with the sharp za'atar and other toppings of your choice.
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In the West, feta and mozzarella are a tasty substitute
Manakish, also known as manakeesh, manaqish, mana’eesh, and manousheh, is a popular breakfast food in the Middle East, particularly in Lebanon. It is a flatbread topped with various ingredients, including cheese. The traditional cheese used for manakish in Lebanon is Akkawi cheese, which can be mixed with halloumi cheese. However, Akkawi cheese may be challenging to find outside of Lebanon, especially in Western countries. As a tasty substitute, feta and mozzarella cheeses can be used, as suggested by some sources. These cheeses can provide a similar creamy texture and salty flavour that complements the other toppings on the manakish.
Mozzarella cheese, known for its melting properties, can create a gooey and dreamy texture when paired with other cheeses like feta. Feta cheese, with its salty and tangy flavour, can add a pleasant contrast to the other ingredients. Together, the combination of feta and mozzarella cheeses offers a delicious alternative to the traditional Akkawi and halloumi cheeses used in Lebanon.
In addition to the cheese, manakish is often topped with za'atar, a fragrant and sharp-tasting spice blend that balances the richness of the cheese. Other popular toppings include sujuk (spicy sausage), spinach, onions, tomatoes, and keshek. These toppings can be mixed and matched to create different flavour profiles, making manakish a versatile and customizable dish.
When preparing manakish, it is essential to allow the dough to rise before shaping and baking it. The dough should be rolled out thinly and topped with the desired ingredients, leaving some space around the edges to prevent the cheese from oozing out. Baking the manakish until the cheese is bubbly and the edges are golden brown will ensure a delicious, crispy texture.
Manakish is a versatile dish that can be adapted to suit individual tastes and ingredient availability. While the traditional Akkawi and halloumi cheeses are popular choices in Lebanon, feta and mozzarella cheeses offer a tasty substitute in Western countries, creating a similarly creamy, salty, and indulgent experience.
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Mozzarella and Queso Blanco is another delicious combination
Manakish, or manakeesh, is a Lebanese flatbread that is often topped with za'atar, a blend of cheeses, or other ingredients such as lamb, onion, tomato, or keshek. It is a popular breakfast food in the Middle East and is known for its soft and pillowy dough.
While the traditional cheese used for manakish in Lebanon is Akkawi cheese, this type of cheese can be difficult to find outside of the region. As a result, people have come up with alternative cheese combinations that work well with this delicious dish. One such combination is mozzarella and queso blanco.
Mozzarella and queso blanco is a delicious alternative to Akkawi cheese for those who cannot easily access it. Queso blanco is a type of Mexican cheese that is similar to feta cheese in terms of texture and saltiness. It has a crumbly texture and a tangy, salty flavor that pairs well with the stretchy, creamy texture of mozzarella. This combination of cheeses creates a delightful contrast of flavors and textures that complements the other ingredients in manakish perfectly.
When using this cheese combination, it is important to note that queso blanco has a higher melting point than other cheeses. This means that it will not melt and become gooey like other cheeses, but instead, it will soften and retain its shape. This unique characteristic makes it ideal for manakish as it provides a creamy texture without becoming too messy or runny.
To prepare the cheese for manakish, it is recommended to shred or crumble the mozzarella and queso blanco cheeses before mixing them together. This ensures an even distribution of the two cheeses throughout the dough. The mixed cheeses can then be spread on the dough, leaving a border to prevent the cheese from oozing out during baking.
The versatility of manakish allows for endless combinations of ingredients, and the use of mozzarella and queso blanco is a testament to that. This cheese combination adds a unique flavor and texture profile to the dish, making it a delightful choice for those who want to explore different tastes while enjoying the traditional flavors of the Middle East.
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Halloumi is a popular cheese topping for mana'eesh
Manakish, also known as mana'eesh, is a popular Middle Eastern flatbread that can be topped with a variety of ingredients. A blend of cheeses is a common topping, with halloumi being a popular choice.
Halloumi is a semi-hard cheese with a high melting point, which makes it ideal for grilling or frying. When used as a topping for mana'eesh, it adds a salty, savoury flavour and a creamy texture that pairs well with other toppings such as za'atar, a Middle Eastern herb blend, or sujuk, a spicy sausage.
In Lebanon, where mana'eesh originated, halloumi is often combined with another traditional cheese called Akkawi. However, as Akkawi can be difficult to find outside of the Middle East, some people substitute it with other types of cheese, such as feta or mozzarella.
To make a mana'eesh with halloumi, you can follow a simple recipe by preparing a soft dough and topping it with shredded halloumi cheese, along with other desired toppings. The dough is typically made with a few basic ingredients, including flour, water, yeast, and olive oil, and is left to rise before being rolled out into thin discs. The cheese and other toppings are then added, and the mana'eesh is baked until golden brown and crispy.
Halloumi is a versatile and flavourful cheese that adds a unique taste and texture to mana'eesh, making it a popular choice for this traditional Middle Eastern dish.
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Frequently asked questions
The traditional cheese used for mana'eesh is called akkawi. However, as akkawi can be difficult to find in Western countries, mozzarella and feta are often used as substitutes.
Other cheeses that can be used for mana'eesh include halloumi, kashkaval, and cheddar.
A good cheese blend for mana'eesh is a combination of a mild-tasting cheese like mozzarella and a tangy, salty cheese like akkawi.
The cheese should be added to the mana'eesh after the dough has been baked. Remove the dough from the oven and top each circle with a heaped tablespoon of the cheese mix. Then, place the mana'eesh back into the oven and bake until the cheese is completely melted.
