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Manakish fromage (manakish jibneh): recipe illustration
Breakfast

Manakish fromage (manakish jibneh)

Bread dough topped with melting akkawi cheese, a salty, stretchy white cheese. Served warm, the cheese stretches with every bite. Very popular at breakfast and snack time.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Dissolve the yeast and sugar in the lukewarm water and leave to rest for 5 minutes.
  2. Mix the flour and salt, add the yeast then the oil and knead for 8 to 10 minutes until smooth.
  3. Cover and leave the dough to rise for 1 hour, until it has doubled in size.
  4. Preheat the oven to 250 °C with the baking tray inside.
  5. Coarsely grate the akkawi or mozzarella and mix it with the dried mint.
  6. Divide the dough into 4 and roll each portion into a disc about 20 cm across.
  7. Spread the cheese over half of each disc, fold the dough into a half-moon and seal the edges well.
  8. Brush with olive oil, sprinkle with za'atar if you like, then bake for 10 to 12 minutes until the dough is golden and the cheese has melted.

Variations and tips

Sweet version. Replace the cheese with strawberry jam and a pinch of cinnamon for an indulgent snack.

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Original Ecomely recipe.