Cheese and Egg Manakish

Manakish is a delicious Middle Eastern flatbread that has become a popular breakfast food across the globe. Also known as manaqish, manaeesh or manakeesh, this dish is often described as a cross between a pizza and a wrap. With a crispy exterior and a soft, chewy interior, manakish is the perfect way to start your day. On this page I’m sharing the recipe for a cheese and egg manakish.

Lebanese Manakish

The origins of manakish can be traced back to Lebanon, where it is a staple food. Traditionally, the bread is made with a blend of flour, yeast, sugar, salt and water. It is then topped with za’atar, a seasoning made with thyme, sesame seeds, sumac, and salt, or with cheese, meat or vegetables. The bread is then baked until crispy and golden brown.

Manakish is a versatile dish that can be enjoyed at any time of the day. It can be sliced into small portions and served as an appetizer or snack. It can be rolled up with a filling of your choice and served as a wrap. It can also be served as a main course with a side salad.

Types of Manakish

One of the great things about manakish is that it can be made with a variety of flavor combinations. Za’atar is a popular topping, but other herbs like parsley, thyme, and oregano can also be used. Meat lovers can add toppings like beef, lamb or chicken while vegetarians can opt for toppings like eggplant, tomatoes, and olives. Cheese lovers can add feta, halloumi or mozzarella to their manakish.
Click here for my recipe for Cheese Manakish.

After making Cheese Manakish, I decided I also wanted to create a Cheese and Egg manakish. Scroll down for my recipe!

Recipe Cheese and Egg Manakish

Ingredients (for 4 Manakish):
300 grams flour (plus a little extra)
1 tablespoon instant yeast
1 tablespoon sugar
250 ml warm water
60 ml olive oil
1 teaspoon salt
100 grams Mozzarella cheese
100 grams feta cheese
3 eggs
2 tablespoons sesame seeds

Put 100 grams of flour in a bowl, add the instant yeast, the water and the sugar. Use a spoon to stir the mixture. Cover with cling film and set aside for 10 minutes.
Add the rest of the flour, the olive oil and the sea salt. Mix well.
Use your hands to knead the dough for 3-5 minutes. Cover with cling film and set aside for 30 minutes.

While the dough is rising, crumble the feta cheese and pull apart the mozzarella. Mix together the two cheeses in a small bowl. Whisk the eggs and combine with the cheese.
Preheat the oven to 190C.

Take 1/4 of the dough and put it on a flour covered surface. Use a rolling pin to flatten into a thin round pie. Put the pies on a parchment lined baking sheet. You can probably only fit two on each sheet.
Bake the Manakish in the oven for 8-10 minutes. If you use twee baking sheets, switch the bottom and the top sheet halfway through.
Divide the egg and cheese mixture over the flatbreads and bake for 3-5 more minutes.

Sprinkle with sesame seeds before serving. The Manakish are best when served warm. If you made them earlier, you can warm them by putting them in a preheated oven for 5-7 minutes before serving.

You might also like my recipe for Artichoke Tahin dip from the Comptoir Libanais cookbook.

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