Patrick Oconnell
Lebanese pizza, also known as manakish, manaeesh, manouche, mana'oushe, or mana'ouche, is a type of savoury pastry or flatbread. It is typically made with fresh-baked bread, olive oil, and za'atar, a tangy blend of thyme, sesame seeds, sumac, and toasted cumin. While there are many variations of Lebanese pizza, the cheese used is typically akkawi, halloumi, or a mixture of both. Other cheeses such as mozzarella, feta, and kashkaval may also be used.
| Characteristics | Values |
|---|---|
| Lebanese pizza called | Man’oushe, Manakish, Manakeesh, Manaeesh, Manouche, Man’ouche, Manaqish |
| Dough | Flatbread, pizza dough, biscuit dough, pita bread, dinner roll dough |
| Toppings | Cheese, za'atar, olive oil, sesame seeds, nigella seeds, deli meats, vegetables, labneh, meat, pickles, sujuk, onion, tomato, keshek, sumac, haloumi, kashkaval, akkawi, mozzarella, mortadella, salami, ham, turkey |
| Calories | 246 kcal |
| Carbohydrates | 24.4g |
| Protein | 4g |
| Fat | 13g |
| Saturated Fat | 1.3g |
| Polyunsaturated Fat | 2.5g |
| Monounsaturated Fat | 8.7g |
| Sodium | 190.3mg |
| Potassium | 0.1mg |
| Fiber | 1g |
| Sugar | 1.4g |
| Iron | 1.5mg |
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What You'll Learn
Lebanese pizza is called manakish
Manakish are traditionally cooked in a wood-fired oven, but they can also be made in a regular oven. The dough is rolled out much thinner than pizza dough, so they are closer to flatbreads than deep-pan pizzas. The cheese can be broiled for a few minutes to brown, but it should be watched carefully so it doesn't burn. The manakish are then baked until the cheese bubbles and the pastry starts to brown on the outside.
The traditional cheese used for manakish in Lebanon is Akkawi cheese, which is similar to halloumi but creamier. It can handle very high heat and doesn't burn too quickly. Other cheeses used include halloumi, mozzarella, feta, kashkaval, or a mixture of these. Nutella manakish is another popular variety, where the dough is folded over calzone-style to prevent the Nutella from burning.
Manakish are often served for breakfast, and are a similar concept to the American egg and cheese sandwich. They can be served warm or at room temperature, and keep well for about a week in Tupperware or a sealed bag. They can also be frozen for up to 3 months.
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Manakish dough is thinner than pizza dough
Manakish, also known as manaeesh, manouche, mana'oushe, man'oushi, or manaqish, is a Lebanese flatbread topped with cheese, za'atar, or other toppings. It is a popular breakfast food in Lebanon and the Levant region of the Middle East, where it is often served as a sandwich folded in half. Manakish dough is typically made with flour, yeast, sugar, water, salt, and olive oil, and it is rolled out much thinner than pizza dough, resulting in a flatbread similar to flatbread rather than a deep-pan pizza.
The thin manakish dough is baked until golden brown and then typically topped with cheese, za'atar, or other toppings. The cheese used for Manakish in Lebanon is traditionally Akkawi cheese, which is described as a creamier version of halloumi. Akkawi cheese is known for its ability to handle very high heat without burning too quickly, making it ideal for baking on manakish. Other types of cheese commonly used include halloumi, mozzarella, feta, kashkaval, and Nabulsi.
When making manakish dough, it is important to use lukewarm water that is not too hot, as this can kill the yeast and affect the dough's consistency. The dough is typically shaped into oblong circles and baked in a hot oven at temperatures ranging from 400°F (205°C) to 475°C. The baking time varies depending on the oven temperature, but it typically takes around 10-12 minutes for the manakish to turn golden brown.
Manakish is a versatile dish that can be served with various toppings and fillings. In addition to cheese and za'atar, manakish can also be topped with vegetables, meats such as sujuk (spicy sausage), labneh, or a mixture of ground meat, vegetables, and herbs. It can also be served with a za'atar and olive oil dip on the side. Manakish can be cut into slices or folded in half, similar to a calzone, and is often served warm or at room temperature.
Overall, manakish is a delicious and easy-to-make Lebanese flatbread with a thin dough that is rolled out thinner than pizza dough, resulting in a crispy and versatile base for a variety of toppings.
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Manakish are cooked in a wood fire oven
Manakish, also known as manaeesh, manouche, man’ouche or manaqish, are savoury pastries and a type of Lebanese pizza. They are traditionally cooked in a wood fire oven, but they can also be cooked in a regular oven.
Manakish are made with a dough that is flavoured with olive oil. The dough is rolled out thinly and then baked in a hot oven at 400°F (205°C) for around 10-12 minutes. The traditional cheese used for Manakish in Lebanon is Akkawi cheese, which is similar to halloumi but creamier. Other cheeses used include halloumi, mozzarella, feta, kashkaval, and a mixture of these. Nutella manakish is another popular variety, where the dough is folded over calzone-style to prevent the Nutella from burning.
Manakish are often cooked until the cheese bubbles and the pastry starts to brown, and they can be broiled for a few minutes to brown the cheese. They are typically served warm or at room temperature, and they can be stored in a sealed container for up to a week.
Manakish are a popular breakfast food in Lebanon and the Levant region of the Middle East, and they are usually made in the size of a personal pan pizza and folded in half like a sandwich. They are often served with fresh vegetables and mint leaves, and they can be paired with a hot cup of tea.
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Manakish are topped with cheese and za'atar
Manakish, also known as manaeesh, manouche, mana'oushe, man'oushi, mana'eesh, or manaqish, are savoury pastries or flatbreads that are a type of Lebanese pizza. They are usually made with a dough of flour, yeast, sugar, salt, and warm water, and olive oil, and traditionally cooked in a wood-fired oven. Manakish are often topped with zaatar, a blend of Middle Eastern herbs and spices, including thyme, sesame seeds, sumac, and toasted cumin, and sometimes Lebanese oregano. They can also be topped with cheese, and there are many options for this, including akkawi, halloumi, mozzarella, feta, kashkaval, or a mixture of these. Nutella manakish are also popular, where Nutella is spread on half of the dough, and then folded over calzone-style.
Manakish with cheese and zaatar can be made by preparing the dough and then spreading the zaatar and olive oil mixture on top, leaving a border. Then, cheese can be sprinkled on top before baking. The cheese can also be broiled for a few minutes to brown, but it should be watched carefully so that it does not burn. The manakish are baked until the cheese bubbles and the bread starts to brown on the outside. They can be served warm or at room temperature and kept for about a week in Tupperware or a sealed bag. They can also be frozen once cooled by placing them in between parchment paper in an airtight container or bag.
There are many variations of Lebanese pizza, but they usually contain three key ingredients: freshly baked bread, olive oil, and tangy zaatar. Manakish can also be topped with other ingredients, such as an onion and tomato mixture, keshek, labneh, meat, or vegetables. In Lebanon, people also like to add deli meats such as ham, turkey, salami, or mortadella, and this variation is called Lebanese pizza.
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Manakish can be made with store-bought dough
Manakish, also known as manaeesh, manouche, manaqish, or manakeesh, is a Lebanese flatbread pizza. It is traditionally topped with za'atar, a blend of thyme, sesame seeds, sumac, and toasted cumin. However, it can also be made with cheese or a variety of other toppings. The traditional cheese used for Manakish in Lebanon is Akkawi cheese, which is similar to halloumi but creamier. Other cheeses used include halloumi, mozzarella, kashkaval, and feta. Nutella manakish is also a popular variation.
While manakish dough can be made from scratch, store-bought dough can also be used to save time and effort. Pizza dough, whole-wheat biscuit dough, pita bread, and dinner roll dough are all suitable alternatives to homemade dough. The dough is typically rolled out thinly and topped with cheese and other desired toppings before being baked in the oven. The baking time may vary depending on the oven and the desired level of browning.
To prepare the dough for baking, it is important to follow the necessary steps, such as kneading the dough, letting it rise in a warm place, and stretching or rolling it out into circles. The dough can be topped with cheese and other ingredients and baked until the cheese is melted or bubbly. For a crispy texture, it can be baked on a pizza steel or cast-iron skillet.
Manakish is a versatile dish that can be served as a breakfast, lunch, or snack option. It can be enjoyed warm or at room temperature and can be stored in the fridge for up to a week. Additionally, manakish can be frozen for later consumption by placing them between parchment paper in an airtight container or freezer bag.
When making manakish with store-bought dough, it is important to note that the dough should be rolled out thinly, as manakish dough is typically thinner than pizza dough. This will ensure that the final product resembles a flatbread more closely. The dough can then be topped with cheese and baked until golden brown.
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Frequently asked questions
Lebanese pizza is known as man'oushe, manakish, manaeesh, manouche, man’ouche or manaqish.
The traditional cheese used in Lebanese pizza is Akkawi cheese. However, other cheeses such as halloumi, mozzarella, feta, and kashkaval are also used.
Lebanese pizza usually contains three key ingredients: freshly baked bread, olive oil, and tangy za'atar, a blend of thyme, sesame seeds, sumac, and toasted cumin. Other toppings include onion, tomato, labneh, meat, and vegetables.
Lebanese pizza is a type of flatbread without any pizza sauce. It is traditionally cooked over a wood fire, and the dough is rolled out much thinner than pizza dough.
Yes, you can make Lebanese pizza at home. You can use store-bought pizza dough or make your own dough with flour, yeast, sugar, salt, water, and oil.
