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LebaneseAuthentic Cuisine

Manaeesh with Cheese

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Manaeesh with Cheese

Manaeesh with Cheese is a cherished staple from the bustling city of Tripoli, where bakery ovens have long perfected its creation. At home, it translates into a beloved family tradition, using generous pinches of salt and lush applications of fat, reminiscent of its bakery origins. This recipe captures the spirit of Lebanese home cooking, where each element is measured by feel and experience, bringing a touch of Tripoli into your kitchen.

The flavor of Manaeesh with Cheese is a harmonious blend of comforting, warm bread and the creamy, slightly briny notes of akawi cheese. The olive oil adds a gentle richness, while the fine sea salt enhances the dough's subtle flavor. Each bite is a delightful balance of textures, perfect for sharing around a table laden with other Lebanese delights.

Ingredients

  • 500 gbread flour
  • 150 gakawi cheese
  • 7 gdry yeast
  • 300 mlwarm water
  • 2 tbspolive oil
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g bread flour, 7 g dry yeast, and 1 tsp fine sea salt. Make a well in the center and gradually add 300 ml warm water while stirring with a wooden spoon until a shaggy dough forms. Add 2 tbsp olive oil and continue to mix until the dough begins to come together.
  2. Transfer the dough onto a lightly floured surface. Knead the dough for about 10 minutes by folding it over itself and pushing it away with the heel of your hand, rotating it slightly each time. The dough should become smooth and elastic, indicating that the gluten has developed properly.
  3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth or plastic wrap. Allow it to rise in a warm, draft-free area until it doubles in size. This should take about 1 to 1.5 hours, depending on the warmth of your kitchen.
  4. While the dough is rising, prepare the cheese topping by grating 150 g akawi cheese. If the cheese is too salty, soak it in water for 30 minutes, then drain and pat dry. This will ensure the cheese is perfectly balanced for the Manaeesh.
  5. Once the dough has risen, preheat your oven to 240°C (464°F) and place a baking stone or an inverted baking sheet inside to heat up. Divide the dough into equal portions, about the size of a small orange, and shape each into a ball.
  6. Flatten each dough ball into a round disk about 1/4 inch thick using your hands or a rolling pin. Place the rounds on a piece of parchment paper. Distribute the grated akawi cheese evenly over the top of each round, leaving a small border around the edges.
  7. Carefully transfer the parchment paper with the prepared dough onto the preheated baking stone or sheet. Bake in the oven for about 8-10 minutes, or until the edges are golden brown and the cheese is bubbly and slightly browned.
  8. Remove the Manaeesh from the oven and transfer them to a wire rack to cool slightly. This allows the crumb to set properly and prevents the bottom from becoming soggy.
  9. Serve the Manaeesh warm, allowing the cheese to be soft and gooey. They are best enjoyed fresh, accompanied by olives, tomatoes, or a simple salad for a complete meal.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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