Can I make the dough ahead of time?
Yes, you can prepare the pizza dough a day in advance and store it in the refrigerator. Bring it to room temperature before rolling.
BREAKFAST
Palestinian Manakish with Akkawi Cheese and Herbs
Enjoy a taste of Palestine with this savory Manakish recipe, featuring a soft, chewy dough topped with salty Akkawi cheese and a fragrant blend of fresh herbs. Perfect for a hearty breakfast or a light lunch, these flatbreads are a delightful culinary journey.
HOW TO MAKE IT
Let's cook.
01
Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin, round flatbread, about 8 inches in diameter.
02
In a medium bowl, combine the shredded Akkawi cheese, chopped fresh parsley, chopped fresh mint, and za'atar. Mix well to ensure the herbs are evenly distributed.
03
Brush each flatbread with 1/2 tablespoon of olive oil, spreading it to the edges. Evenly distribute the cheese and herb mixture over each flatbread, leaving a small border around the edges.
04
Place the prepared manakish on a baking sheet. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
05
Remove from the oven, drizzle with a little extra olive oil, and serve immediately.
About This Recipe
Enjoy a taste of Palestine with this savory Manakish recipe, featuring a soft, chewy dough topped with salty Akkawi cheese and a fragrant blend of fresh herbs. Perfect for a hearty breakfast or a light lunch, these flatbreads are a delightful culinary journey.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a crispier crust, bake the manakish directly on a preheated pizza stone. If Akkawi cheese is unavailable, a blend of feta and mozzarella can be used as a substitute, though the flavor will be slightly different. Ensure your fresh herbs are thoroughly dried after washing to prevent a soggy topping.
Easy Substitutions
Instead of Akkawi cheese, you can use a mix of crumbled feta cheese and shredded mozzarella cheese. For the herbs, feel free to experiment with fresh oregano or thyme. If you don't have za'atar, a pinch of dried oregano and sesame seeds can offer a similar aromatic profile.
Storage & Reheating
Leftover manakish can be stored in an airtight container at room temperature for up to 1 day or refrigerated for up to 3 days. Reheat in a toaster oven or a conventional oven at 350°F (175°C) for 5-7 minutes until warmed through and crispy.
Serving Suggestions
Serve Palestinian Manakish with Akkawi Cheese and Herbs alongside a fresh cucumber and tomato salad, a bowl of creamy labneh, or a hot cup of mint tea for a complete breakfast. It also makes an excellent appetizer or light lunch.
Common Mistakes
Over-rolling the dough can make it too thin and prone to tearing, resulting in a dry manakish. Not oiling the dough can lead to a dry crust. Overloading the manakish with too much cheese and herbs can make it difficult to cook evenly and result in a soggy center. Baking at too low a temperature will prevent the crust from browning properly and the cheese from melting quickly.
Frequently Asked Questions
What is za'atar?
Za'atar is a Middle Eastern spice blend typically made with dried thyme, oregano, marjoram, toasted sesame seeds, and sumac. It has an earthy, tangy, and slightly nutty flavor.
Can I freeze manakish?
You can freeze unbaked manakish by placing them on a baking sheet until firm, then transferring them to a freezer-safe bag. Bake from frozen at 400°F (200°C) for 15-20 minutes, or until golden and bubbly.
MORE TO KNOW
Manakish is a beloved staple in Palestinian cuisine, often enjoyed for breakfast or as a snack. The key to authentic flavor lies in the quality of the Akkawi cheese, a semi-hard, unsalted white cheese with a smooth texture. Desalting Akkawi cheese is a common practice to reduce its saltiness, which can be done by soaking it in water for several hours, changing the water periodically. This recipe uses a simpler approach with readily available, pre-shredded Akkawi, but if you find a block, consider desalting it for a more nuanced flavor. The combination of fresh herbs and earthy za'atar creates a vibrant topping that perfectly complements the rich cheese and soft dough.
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