Description
Cheese Manakish is a comforting Lebanese snack featuring a soft, yeasted dough base topped with a flavorful blend of Queso Blanco and mozzarella cheeses. Baked to golden perfection, these cheesy flatbreads deliver a perfect balance of melty goodness and a crispy crust, making them an irresistible treat for any time of day.
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
Cheese Topping
- 1 cup Queso Blanco
- 1 cup mozzarella
- 1 tablespoon zaatar
Optional Toppings
- 1 cup fresh spinach
- 1 cup cooked ground beef
Instructions
- Prepare the Dough: In a large bowl, combine the flour, active dry yeast, warm water, olive oil, and salt. Mix until the mixture is sticky, then knead the dough for about 5 minutes until it becomes smooth and elastic.
- Let Dough Rise: Cover the bowl with a clean kitchen towel and leave the dough to rise at room temperature for approximately 2 hours, or until it has doubled in size.
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the manakish.
- Shape the Dough Circles: Divide the risen dough into equal portions and flatten each into a circle about 5 to 6 inches wide. Create a small dip in the center of each circle to hold the filling.
- Prepare Cheese Mixture and Fill: Combine the Queso Blanco, mozzarella, and zaatar. Spoon about 2 tablespoons of this cheese mixture into the center of each dough circle, leaving about a 1-inch border around the edges.
- Arrange and Bake: Place the filled dough circles on greased baking sheets. Bake them in the preheated oven for 9 to 10 minutes, or until the dough turns lightly golden and crispy underneath.
- Cool and Serve: Allow the manakish to cool slightly after baking. Serve warm to enjoy the cheesy, crispy, and aromatic Lebanese flatbreads.
Notes
- For extra flavor, add fresh spinach and cooked ground beef as toppings before baking.
- Make sure the water is warm, not hot, to activate the yeast properly.
- Use a clean kitchen towel to cover the dough during rising to prevent drying out.
- If you prefer a thinner crust, roll the dough circles slightly larger.
- Serve manakish fresh from the oven for the best taste and texture.
