Za’atar and Cheese Manakish Recipe – Lebanese Street Flatbread

Difficulty:

5/5

Serves:

8 PEOPLE

Prep Time:

7 minutes

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Za’atar and Cheese Manakish Flatbread Recipe (Lebanon)

Our Za’atar and Cheese Manakish Recipe brings together freshly made dough topped with vibrant homemade za’atar spice blend and bubbly Akkawi cheese, creating Lebanon’s most iconic street food that’s perfect for breakfast spreads, meze platters, or afternoon snacks straight from Beirut’s oven carts. Featured on Global Street Eats, Devan Rajkumar captures authentic manakish technique with custom-ground za’atar (oregano, sumac, sesame) that perfumes entire kitchens while halloumi or mozzarella melts into crispy-edged perfection, delivering tangy-thyme-earthiness with olive oil richness in every tear-away bite that’s become the Mediterranean’s ultimate portable flatbread.

The Inspiration

Manakish vendors line Beirut streets from dawn saj ovens, slapping dough onto sizzling domes while locals queue for za’atar or cheese breakfast perfection—Lebanon’s answer to pizza that’s been sustaining workers since Ottoman times. The magic? Custom za’atar blend (not store-bought) where oregano dominates thyme, sumac provides lemony tang, sesame adds crunch, all swimming in olive oil that caramelizes into crispy edges. Devan Rajkumar honors this tradition on Global Street Eats, teaching proper dough hydration, 500°F pizza stone technique, and authentic Akkawi cheese that bubbles without burning. This isn’t pizza—it’s daily ritual where every bubble tells fermentation story.

Ingredients

For the Dough:

3 cups (720ml) all-purpose flour
1 cup (240ml) room temperature water
1 tbsp (14.8ml) instant yeast
1 tsp (4.9ml) salt
½ tsp (2.5ml) sugar
2 tsp (9.9ml) olive oil, plus more for coating the bowl

For the Toppings:

3 tbsp (44.4ml) dried oregano
1 tbsp (14.8ml) dried thyme
1 tbsp (14.8ml) dried marjoram
¼ cup (60ml) toasted sesame seeds
3 tbsp (44.4ml) ground sumac
1 tsp (4.9ml) salt
½ cup (120ml) olive oil
2 cups (480ml) grated Akkawi or Halloumi cheese or sub mozzarella
Black sesame seeds for sprinkling (optional)

Methods

Make the Dough:

Combine the flour, salt, and sugar in a large bowl or the bowl of a stand mixer fitted with the paddle attachment and stir to combine. Mix the yeast into the water to dissolve and stir into the dry ingredients along with the olive oil.
Turn the dough out onto a lightly floured work surface and knead for 10 minutes or knead in the stand mixer using the dough hook for 8 minutes. Form the dough into a ball and place in a lightly oiled bowl covered with plastic wrap or a towel until it has doubled in volume, about 2 hours.

Make the Za’atar:

Mix together the oregano, thyme, marjoram, sesame seeds, sumac, and salt in a small bowl. Add the olive oil and stir to combine.

Make the Manakish:

Place a pizza stone on the bottom rack and preheat the oven to 500 F (260 C).
Punch down the dough and divide it into 8 equally sized balls. Cover the dough balls with plastic wrap or a towel and let them sit for 10 minutes. Working one at a time, roll a dough ball out on a lightly floured surface to about ¼ inch thickness.
Transfer the dough disk to the back of a baking sheet and top with some za’atar and cheese. Using a spatula, carefully slide the disk off the baking sheet and onto the pizza stone. Bake until the dough is cooked and the cheese is bubbly, about 7 minutes. Sprinkle on black sesame seeds, if desired. Wait a few minutes before eating as the man’ousheh (singular form of manakish) will be very hot. Repeat with the remaining dough and toppings to make all the manakish.

Serving Suggestions

Serve manakish straight from oven onto wooden boards with lemon wedges and cucumber yogurt for authentic Beirut breakfast spread, perfect for weekend brunches, meze parties, or afternoon snacks where warm za’atar perfume fills entire house. Pair with labneh, fresh mint, pickled turnips, and Arabic coffee while cheese stretch demands second pieces, or create tasting flight with classic za’atar, cheese-only, and meat variations for full manakish experience.

Kids tear crispy edges, adults savor herb complexity—3-hour investment yields 8 street-style masterpieces that disappear before coffee cools. Fold in half for portable street eating.

Final Thoughts

This Za’atar and Cheese Manakish recipe captures Lebanese street food soul—simple dough transformed by masterful za’atar engineering into crispy-edged addiction. Devan Rajkumar’s Global Street Eats version makes authentic Beirut technique accessible while preserving 500°F pizza stone magic that creates perfect bubble-char ratio. The beauty lives in fermentation: proper rise, hot oven, custom spices create flatbread impossible to imperfect. Whether hosting meze feasts or treating family to morning ritual, manakish converts everyone instantly—oven-fresh, hands-stained-green, coffee flowing.

Find more recipes from Global Street Eats here!