Manakish with Za’atar and Halloumi Recipe

Introduction

Manakish is a popular Middle Eastern flatbread topped with fragrant Za’atar and salty halloumi cheese. This simple yet flavorful dish is perfect for breakfast, a snack, or a light meal. With a soft, chewy dough and aromatic toppings, it’s sure to become a favorite in your kitchen.

Ingredients

• 1 tsp active dry yeast
• 150 ml warm water
• 250 g flour
• 1 tsp salt
• 1 tsp sugar
• 6 tbsp olive oil
• 3 tbsp Za’atar
• 150 g halloumi
• Lemon wedges for serving

Instructions

1. Step 1: Dissolve the yeast in lukewarm water. In a large bowl, combine the flour, salt, and sugar. Make a well in the center and pour in the yeast mixture and one third of the olive oil. Knead the mixture by hand for about 5 minutes until the dough is elastic and springs back when poked. Form into a ball, place in a large bowl, drizzle with olive oil, cover with plastic wrap, and set aside in a warm place for 1 hour to rise.
2. Step 2: Once the dough has risen, roll it into a log and divide into 4 equal pieces. Place the pieces on a parchment-lined baking sheet, then press gently into flatbreads. Cover with a clean kitchen towel and let rise again while preparing the topping. Mix the Za’atar with the remaining olive oil. Grate the halloumi using the largest holes of a box grater and combine with the Za’atar mixture.
3. Step 3: Preheat your oven to 200°C (400°F). Stretch out the flatbreads slightly and dimple the surfaces with your fingertips. Generously spread the Za’atar and halloumi topping over each flatbread and drizzle with additional olive oil if desired. Bake for approximately 8 minutes until golden and cooked through. Serve immediately with lemon wedges.

Tips & Variations

• For a softer crust, brush the flatbreads with olive oil before baking.
• Substitute halloumi with feta or mozzarella for a different cheese flavor.
• Add finely chopped fresh herbs like parsley or mint to the topping for added freshness.
• If you prefer a vegan version, omit the cheese and increase the Za’atar and olive oil topping.

Storage

Store leftover manakish in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for up to 3 days and reheat in a warm oven or toaster oven to restore crispness. Manakish is best eaten fresh but can also be frozen; wrap tightly and freeze for up to 1 month. Reheat from frozen in a preheated oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Allow it to come to room temperature before shaping and continuing with the recipe.

What can I use if I don’t have Za’atar?

If you don’t have Za’atar, you can make a simple mix using dried thyme, oregano, sesame seeds, and a pinch of sumac or lemon zest for a similar flavor.

Manakish with Za’atar and Halloumi Recipe

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Manakish is a traditional Middle Eastern flatbread topped with a fragrant mixture of Za’atar and shredded halloumi cheese. This recipe features a soft, elastic dough that is topped generously with the aromatic herb blend and salty halloumi, then baked to golden perfection. Served warm with lemon wedges, it’s a delightful, savory treat perfect for breakfast, lunch, or a snack.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 23 minutes
• Yield: 4 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1 tsp active dry yeast
• 150 ml warm water
• 250 g all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp olive oil (for dough)

Topping

• 3 tbsp Za’atar
• 4 tbsp olive oil (remaining for topping and drizzling)
• 150 g halloumi cheese, grated
• Lemon wedges (for serving)

Instructions

1. Prepare the dough: Dissolve the active dry yeast in the warm water until it activates. In a large bowl, combine the flour, salt, and sugar. Make a well in the center and pour in the yeast mixture and one-third of the olive oil. Use your hands to mix into a dough, then knead for 5 minutes until the dough becomes elastic and springs back when poked. Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
2. Shape and prepare the topping: After the dough has risen, roll it out into a log and divide into 4 equal pieces. Place each piece on a parchment-lined baking sheet and gently press out into flatbreads. Cover with a clean kitchen towel and let them rise again. Meanwhile, mix the Za’atar with the remaining olive oil. Grate the halloumi using the largest holes of a box grater and fold it into the Za’atar mixture to combine well.
3. Top and bake: Preheat your oven to 200°C (400°F). Stretch the flatbreads a bit more and create dimples on the surface using your fingertips. Spread each flatbread generously with the Za’atar-halloumi mixture. Optionally, drizzle a little more olive oil on top. Bake in the preheated oven for approximately 8 minutes until the edges are golden and the topping is cooked. Serve immediately with lemon wedges to squeeze over the top for added brightness.

Notes

• Use warm, not hot, water to activate the yeast effectively.
• You can substitute halloumi with other cheeses like feta for a different flavor.
• Za’atar mix typically includes thyme, sesame seeds, and sumac; adjust quantity based on desired flavor intensity.
• For a crispier crust, bake on a preheated baking stone or steel.
• Store leftover manakish in an airtight container and reheat in the oven for best texture retention.

Keywords: Manakish, Za’atar flatbread, Halloumi, Middle Eastern bread, savory flatbread, vegetarian bread recipe