Fragrant Za’atar and Akkawi Cheese Manakish Tips, FAQ & printable recipe

Tips for success

To achieve an even crispier crust, lightly brush the bottom of the flatbread with a small amount of olive oil before placing it on the hot stone. This helps conduct heat more effectively and adds a rich, golden color to the base. Be careful not to use too much, as excess oil can cause the bread to slide or smoke during the high-heat baking process.

Experiment with the ratio of za'atar to olive oil to find the consistency that best suits personal preference. A thicker paste will provide a more intense flavor and a more substantial topping, while a thinner mixture is easier to spread and creates a lighter coating.

Always use fresh, high-quality za'atar, as the quality of the herbs is the primary driver of the dish's distinct, aromatic profile.

Variations

• Spicy Za'atar Manakish: Add a teaspoon of red pepper flakes or a dash of hot sauce to the za'atar and olive oil paste before spreading. This adds a subtle heat that complements the earthy herbs and salty cheese perfectly.
• Vegetable Topped Manakish: Top the cheese side with thinly sliced tomatoes or sautéed mushrooms before baking. These additions provide extra moisture and flavor, making the flatbread a more substantial and colorful meal option.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 days.

Freezer

Wrap tightly in foil or plastic wrap and freeze for up to 1 month.

Reheat

Reheat in a preheated oven at 350°F (175°C) for 5-8 minutes until warmed through and crisp.

If any manakish remains, allow it to cool completely on a wire rack before transferring it to an airtight container. Keep the flatbreads in the refrigerator for up to two days.

Avoid stacking them directly on top of each other while warm, as the steam will soften the crisp crust. If storing for longer periods, consider wrapping each bread individually in parchment paper to prevent them from sticking together.

The za'atar paste can be prepared and stored in an airtight jar in the refrigerator for up to one week. The cheese can also be shredded in advance and stored in a sealed container.

However, the assembly and baking should ideally be done right before serving to ensure the best texture. If you must assemble ahead of time, keep the flatbreads in the refrigerator and bake them straight from chilled to maintain the integrity of the crust.

Serving ideas

Serve the manakish warm, folded in half for easy handling. It is traditionally enjoyed as a breakfast dish, but it works equally well as a midday snack or a light dinner. Accompany it with a side of strong black coffee or a cup of hot mint tea to balance the savory, herbal notes of the za'atar and the richness of the melted cheese.

For a more substantial meal, add a side of fresh tomato slices, radishes, or a bowl of creamy labneh for dipping. The cool, tangy yogurt of the labneh pairs exceptionally well with the salty akkawi cheese and the earthy za'atar.

Arrange the garnishes attractively on a serving platter to create an inviting presentation that encourages sharing among family and guests during a relaxed morning gathering.

Frequently asked questions

Recipe card

Fragrant Za'atar and Akkawi Cheese Manakish

Prep 15 minCook 7 minTotal 22 minServes 4

Ingredients

• 4 pieces flatbread
• 1/2 cup za'atar
• 1/2 cup olive oil
• 2 cups akkawi cheese, shredded
• 1 cup fresh cucumber, sliced
• 1/4 cup fresh mint leaves
• 1/2 cup olives

Instructions

1. In a small bowl, whisk together the za'atar and olive oil until a smooth, fragrant paste forms. Shred the akkawi cheese using a grater and set aside. Ensure the flatbreads are ready on a clean surface for assembly.
2. Spread the za'atar olive oil paste over one half of each flatbread. Sprinkle the shredded akkawi cheese generously over the other half. Ensure the edges of the bread remain clean for easy handling during the baking process.
3. Preheat the stone hearth or a stone in the oven to 480°F (249°C). Place the assembled flatbreads on the hot stone and bake for seven minutes. Remove when the cheese is blistered and the crust is golden brown. Top with fresh cucumber, mint leaves, and olives, then fold in half before serving immediately.

Contains: gluten, milk, sesame

Estimated nutrition per serving

Calories

320

Protein

12 g

Carbohydrates

35 g

Fat

15 g

Fiber

2 g

Sugar

1 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.