BreakfastBrunch

Manakish Jibneh

Name: Manakish Jibneh
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: lebanese, middle_eastern
Ingredients: 300 g all-purpose flour; 7 g instant yeast; 5 g sugar; 5 g salt; 30 ml olive oil; 180 ml warm water; 150 g akkawi cheese grated; 100 g mozzarella cheese grated; 50 g feta cheese crumbled; 2 tbsp fresh parsley finely chopped (optional); 1 tsp black sesame seeds (optional)

Manakish jibneh features a soft, chewy flatbread topped with a savory cheese blend, baked until golden and bubbly. Perfect for a hearty breakfast or brunch, this traditional Lebanese dish is simple to prepare and satisfying.

An original recipe by Forkin

Total time: 1 hr 40 min
Serves: 4
Difficulty: Medium

Allergen information: may contain gluten, milk, and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

300 gall-purpose flour
7 ginstant yeast
5 gsugar
5 gsalt
30 mlolive oil
180 mlwarm water

topping

150 gakkawi cheese, grated
100 gmozzarella cheese, grated
50 gfeta cheese, crumbled
2 tbspfresh parsley, finely chopped(optional)
1 tspblack sesame seeds(optional)

Equipment

rolling pin · large bowl · baking sheet · parchment paper

The method

Step by step

1
In a large bowl, whisk together the all-purpose flour, instant yeast, sugar, and salt for the dough.
About 1 min
2
Add the olive oil and warm water to the dry ingredients.
About 1 min
3
Mix with a wooden spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
4
Knead the dough for 8-10 minutes until it is smooth and elastic.
About 9 min
Cook’s note: The dough should spring back slowly when poked.
5
Lightly oil a clean bowl, place the dough in it, and turn to coat.
About 1 min
6
Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.
About 1 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough.
7
While the dough rises, prepare the cheese topping by combining the akkawi cheese, mozzarella cheese, and feta cheese in a medium bowl.
About 5 min
Cook’s note: If using fresh akkawi, soak it in water for 30 minutes and pat dry to reduce saltiness.
8
Once the dough has risen, gently punch it down and divide it into 4 equal pieces.
About 2 min
9
Preheat your oven to 220°C (425°F).
About 15 min
Cook’s note: Use a baking stone or inverted baking sheet for a crispier crust.
10
On a lightly floured surface, roll each dough piece into a thin, round flatbread, about 15-20 cm (6-8 inches) in diameter.
About 4 min
11
Transfer the rolled flatbreads to a baking sheet lined with parchment paper.
About 1 min
12
Evenly spread the cheese topping over each flatbread, leaving a small border around the edges.
About 2 min
13
If desired, sprinkle with fresh parsley and black sesame seeds.
About 1 min
14
Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
About 15 min
Cook’s note: Keep an eye on them to prevent over-browning.
15
Remove from the oven and serve hot.

Keep it good

Storage

Store leftover manakish in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes, or until warmed through.