National Dish Lebanon: Manakish (Recipe)
In this article
Meet Manakish, Lebanon’s beloved breakfast bread and the kind of dish that fills a kitchen with the scent of warm dough and za’atar. Soft, golden flatbreads are brushed with a fragrant blend of thyme, sesame and sumac, then baked until the edges turn crisp. Whether you fold one up on your way out the door or share a stack at a relaxed weekend brunch, Manakish brings a taste of the eastern Mediterranean straight to your table.
About Manakish
Manakish, also known as manouche or manaqish, is a traditional Lebanese flatbread topped with anything from za’atar and cheese to spiced minced meat. It is a much-loved breakfast or snack across Lebanon, where it is best enjoyed fresh from the oven while still warm and aromatic. The base is a simple yeasted dough, but the toppings are where the magic happens, ranging from herby and tangy to rich and savoury. Versatile and deeply satisfying, it is a cornerstone of Lebanese home cooking and street stalls alike.
Ingredients (serves 1–2)
- 200g flour
- 100ml lukewarm water
- 1 tsp dried yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 2–3 tbsp za’atar (a blend of thyme, sesame and sumac)
- 2–3 tbsp olive oil for the topping
Shopping for the ingredients
Most of the ingredients for Manakish are easy to find in any well-stocked supermarket. The one item worth tracking down is za’atar, which you will usually find in a Middle Eastern or international grocery, or order online. Choose a good-quality, fresh blend if you can, as it carries the whole flavour of the dish. Everything else, from flour to olive oil, is a regular store-cupboard staple.
Preparing the dish
Before you begin, make sure all your ingredients are measured out and ready to go, as this keeps the whole process smooth and stress-free. Have your flour, yeast and water close to hand, and set aside a warm spot in the kitchen for the dough to rise. A little organisation at the start means you can work at a relaxed, steady pace once the dough is underway.
Step-by-step instructions
- Mix the flour, sugar and salt together in a large bowl.
- Stir the dried yeast into the lukewarm water and leave it for about 5 minutes, until it foams.
- Add the yeast water and 2 tablespoons of olive oil to the flour mixture and knead everything into a smooth dough.
- Cover the dough and leave it to rise in a warm place for about 1 hour.
- Divide the dough into two equal pieces and roll each one out into a round flatbread.
- Mix the za’atar with olive oil for the topping and spread it over the flatbreads.
- Bake the flatbreads in a preheated oven at 220°C for about 10–15 minutes, until golden brown.
Gluten-free / lactose-free version
Manakish topped with za’atar is naturally lactose-free, so the only real adjustment is to the dough. For a gluten-free version, swap the regular flour for a good gluten-free bread flour blend, ideally one that includes a binder such as xanthan gum to keep the flatbread pliable. The classic za’atar-and-olive-oil topping contains no dairy at all, which makes this one of the easier Lebanese breads to adapt for guests with dietary needs.
Tips for vegans and vegetarians
Manakish is naturally vegan when you stick with the za’atar topping, as it relies on nothing more than herbs, sesame and olive oil. For variety, try other plant-based toppings such as finely chopped vegetables or a melting plant-based cheese. If you do reach for cheese-based versions, choose vegetarian or vegan alternatives to keep the dish suitable for everyone. Fresh herbs and good olive oil are the key to an authentic result.
More tips and tricks
If the dough turns out too sticky, simply work in a little more flour; if it feels too dry, add a splash more water until it comes together smoothly. Don’t be afraid to experiment with different toppings either, whether that means cheese, spiced minced meat or wilted spinach. A hot oven and a thin, even layer of topping give you that lovely contrast of crisp edges and soft centre that makes Manakish so moreish.
Adapting the recipe to your taste
Manakish is wonderfully easy to personalise. You can tweak the za’atar blend by adding extra spices, or top the flatbread with different cheeses and vegetables to suit your mood. Make it richer with a generous drizzle of olive oil, or keep it light and herby for breakfast. The shape and size are flexible too, so roll the bases thicker for a softer bite or thinner for a crisper finish.
Ingredient substitutions
If you can’t get hold of ready-made za’atar, you can easily make your own from a mix of dried thyme, toasted sesame seeds and sumac. At a pinch, dried oregano also works as a stand-in and brings its own pleasant, savoury note. For the dough, plain bread flour gives the best chew, but an all-purpose flour will still produce a fine result, much like the dependable base behind Sambousek and other Lebanese pastries.
Drink pairing ideas
Manakish pairs beautifully with a glass of fresh mint tea, a cooling cup of ayran (a savoury yoghurt drink) or a glass of freshly squeezed orange juice. For breakfast, a strong Arabic coffee makes a classic companion, while a chilled herbal infusion suits a warm afternoon. These light, refreshing drinks balance the richness of the olive oil and let the herby za’atar shine.
Serving and presentation ideas
Serve Manakish on a large wooden board, garnished with fresh herbs and lemon wedges for a generous, inviting spread. A small bowl of olives and some pickled vegetables alongside add colour, sharpness and that authentic mezze feel. Slice the flatbreads into wedges so they are easy to share, and offer extra olive oil at the table for drizzling. Served warm, it makes a beautiful centrepiece for a leisurely breakfast.
A bit of history
Manakish has a long history across the Middle East and holds a special place in Lebanon, where it is woven into daily life. Traditionally it was baked in clay ovens and sold from market stalls and neighbourhood bakeries as an everyday breakfast or snack. Over the years it has spread well beyond the region, becoming a much-loved ambassador for Lebanese cuisine. Its blend of simple dough and aromatic toppings keeps it as popular today as it was generations ago.
More recipe ideas
Summary: Manakish
Manakish is a versatile and delicious flatbread that is wonderfully simple to make and easy to adapt to your own taste. With its soft dough and fragrant za’atar topping, it offers a true taste of the eastern Mediterranean. Try this traditional Lebanese recipe for yourself and enjoy a little of the Middle East in your own kitchen, whether for breakfast, a snack or a relaxed get-together with friends.
