Andy Montoya
Manakish is a Levantine flatbread that is commonly topped with cheese and baked in the oven. The type of cheese used in manakish varies, with some recipes calling for a blend of mozzarella and feta, while others use Akkawi cheese, which is a brined cheese from Akka. This cheese is known for its creamy texture and high melting point, making it ideal for baked goods. In addition to these cheeses, manakish can also be made with halloumi, gouda, emmental, or Turkish Kashkawan. The flatbread is typically served warm and can be paired with fresh vegetables like tomatoes, cucumbers, mint, and olives.
| Characteristics | Values |
|---|---|
| Type of Dish | Levantine Flatbread |
| Cuisine | Middle Eastern |
| Main Ingredient | Cheese |
| Popular Combinations | Cheese and Za'atar, Cheese and Sujuk |
| Traditional Cheese Used | Akkawi Cheese |
| Other Cheeses Used | Mozzarella, Feta, Kashkawan, Halloumi, Gouda, Emmental |
| Baking Temperature | Highest Setting |
| Baking Time | 9-15 Minutes |
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What You'll Learn
- Mozzarella, feta, gouda, emmental, halloumi are all cheeses that can be used as substitutes for akkawi
- The dough should be rolled out thinly, about 3-5mm thick, to create a flatbread
- The cheese is spread across the dough, leaving a small border
- The manakish is baked in the oven until the cheese is melted and the dough is lightly browned
- Manakish can be served with fresh vegetables like tomatoes, cucumbers, mint, and olives
Mozzarella, feta, gouda, emmental, halloumi are all cheeses that can be used as substitutes for akkawi
Manakish is a Levantine flatbread topped with cheese and baked in the oven. The traditional cheese used for Manakish in Lebanon is Akkawi cheese, which is a brined cheese from Akka. It is described as a creamier version of halloumi and can be found in most Middle Eastern grocery stores.
Akkawi cheese can be hard to find in some places. Fortunately, there are several substitutes that can be used instead. Mozzarella, feta, gouda, emmental, halloumi, paneer, queso blanco, and ricotta are all cheeses that can be used as substitutes for akkawi.
Mozzarella is a good substitute for akkawi because of its melty and stretchy properties. It can be mixed with halloumi, gouda, or emmental to create a similar flavor profile to akkawi. Feta is also a versatile and flavorful cheese that can be used as a substitute for akkawi. It has a creamy texture with a slightly tangy flavor similar to akkawi.
Halloumi is another excellent substitute for akkawi, especially in dishes where the cheese will be cooked. This helps to prevent the halloumi from becoming too rubbery. Paneer is a mild and slightly sweet cheese that originates from India. It has a firm yet crumbly texture and can be used as a substitute for akkawi in both sweet and savory dishes. However, it is important to note that paneer does not melt like other cheeses, so it is often stir-fried or added to dishes at the end of cooking.
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The dough should be rolled out thinly, about 3-5mm thick, to create a flatbread
Manakish is a Levantine flatbread, a popular breakfast in Middle Eastern cuisine. It is typically made with a mixture of melty and flavorful cheese and then baked in the oven. The dough should be rolled out thinly, about 3-5mm thick, to create a flatbread. This can be done with a floured rolling pin on a floured surface. The dough will rise slightly in the oven, so it is important to roll it out thinly.
When making the dough, it is important to trust your instinct and add water or flour incrementally if the dough feels too dry or wet. It is recommended to use lukewarm water that is around 38°C as anything hotter will kill the yeast. For the cheese, a combination of mozzarella and feta cheese is often used, although traditionally, Akawi cheese is the cheese of choice. This is because it can handle very high heat and doesn't burn too quickly.
Once the dough has been rolled out thinly and evenly, it can be transferred to a floured baking sheet. It is then time to add the cheese and other toppings. The cheese should be spread evenly, leaving a small border around the edges. This will ensure that the cheese doesn't ooze out of the sides when baking.
After adding the cheese and any other desired toppings, the manakish is ready to be baked. It should be baked until the cheese is melted and bubbly, and the bread is slightly browned on the bottom. This typically takes around 9-15 minutes, depending on the recipe and oven.
By rolling out the dough thinly and evenly, the flatbread base for the manakish is created. This thin and crispy base complements the melted cheese and toppings, creating a delicious and popular Middle Eastern dish.
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The cheese is spread across the dough, leaving a small border
Manakish is a Levantine flatbread topped with cheese and baked in the oven. The traditional cheese used for Manakish in Lebanon is Akkawi cheese, which is known for its ability to withstand high heat without burning too quickly. It is described as a creamier version of halloumi.
When preparing Manakish, the cheese is spread across the dough, leaving a small border. This is done to create a barrier between the cheese and the dough, preventing the dough from becoming soggy. The recommended border size is around 1/4 inch to 1 inch. After spreading the cheese, the surface is lightly dimpled with outstretched fingers to prevent the dough from puffing up too much and causing the cheese to ooze out.
If Akkawi cheese is unavailable, several substitute options can be considered. Turkish Kashkawan, a hard cheese that melts beautifully, is suggested as the next best alternative. Other possible substitutes include Halloumi, Mozzarella, Gouda, or Emmental. Some recipes call for a mixture of cheeses, such as Mozzarella and Feta, to enhance the flavour and melting properties.
To prepare the dough, it is essential to roll it out thinly, typically between 3-5mm thick, as Manakish dough is meant to be closer to a flatbread than a deep-pan pizza. Lukewarm water, around 38°C, is ideal for activating the yeast without killing it. Adding milk to the dough mixture is also recommended to keep the final product soft and pliable, although water can be used as a substitute.
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The manakish is baked in the oven until the cheese is melted and the dough is lightly browned
Manakish is a Levantine flatbread, a popular breakfast in Middle Eastern cuisine. It is often topped with cheese and baked in the oven. The traditional cheese used for Manakish in Lebanon is Akkawi cheese, which is described as a creamier version of halloumi. This cheese can withstand high heat without burning too quickly, making it ideal for baking.
To prepare Manakish, the dough is rolled out thinly, usually to a diameter of about 5-6 inches, and flattened to create dips for the toppings. A generous amount of cheese is then spread, leaving a small border around the edges. The Manakish is then baked until the cheese melts and bubbles, and the dough is lightly browned. This process typically takes around 9-10 minutes or, according to another source, 12-15 minutes, depending on the recipe.
It is recommended to preheat the oven to the highest setting before baking Manakish. Additionally, dimpling the dough with outstretched fingers before adding the cheese can help prevent the dough from puffing up too much and prevent the cheese from oozing out.
While Akkawi cheese is traditional, substitutes such as Turkish Kashkawan, halloumi, mozzarella, gouda, or emmental can also be used. Some recipes also suggest a blend of cheeses, such as mozzarella and feta, to create a similar flavour and texture.
Once baked, Manakish can be served warm and enjoyed immediately. Leftovers can be stored in an airtight container in the fridge for up to a week and reheated in the oven or toaster oven for a few minutes until heated through.
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Manakish can be served with fresh vegetables like tomatoes, cucumbers, mint, and olives
Manakish is a Levantine flatbread that is often topped with cheese and baked in the oven. It is a popular breakfast dish in Middle Eastern cuisine. The traditional cheese used for Manakish is Akkawi, a brined cheese from Akka, which can be found in most Middle Eastern grocery stores. However, it can be substituted with a mix of mozzarella and feta cheese, or mozzarella mixed with gouda or emmental.
Preparing the manakish dough involves mixing dry ingredients with warm water, warm milk, and oil. The dough should be rolled out thinly, about 3-5mm thick, and then brushed with vegetable or mild olive oil before adding the cheese. It is important to dimple the dough with your fingers to prevent the bread from puffing up too much during baking and to ensure the cheese does not ooze out. The oven should be preheated to the highest setting before baking the manakish until the cheese is bubbly and the bread is lightly browned.
Manakish can be served with a variety of toppings, including za'atar, a spice blend, or sujuk, a spicy sausage. It can also be paired with fresh vegetables like tomatoes, cucumbers, mint, and olives, providing a refreshing and flavorful contrast to the warm, melty cheese. The combination of sharp za'atar with creamy cheese creates a perfect balance, and the addition of fresh vegetables enhances the overall taste experience.
Overall, Manakish is a versatile and delicious dish that can be tailored to individual preferences. The combination of warm, cheesy flatbread with fresh vegetables makes it a satisfying and comforting meal, perfect for breakfast or any time of the day.
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Frequently asked questions
The traditional cheese used in manakish is Akkawi cheese, which is a brined cheese from Akka. It can be substituted with feta, mozzarella, or a mixture of the two.
Akkawi cheese can be found at most Middle Eastern grocery stores. It may also be available at international grocery stores or online.
Yes, other cheeses can be used in manakish. Some alternatives to Akkawi cheese include Turkish Kashkawan, Halloumi, or a mixture of Mozzarella, Gouda, or Emmental.
