Manakish Mix Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer bowl, whisk together flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix with a dough hook or wooden spoon until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface or in a stand mixer for 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 tablespoons more flour.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 to 1.25 hours.

Divide and rest

Punch down the dough, divide into 8 equal pieces (about 90–110 g each). Shape each into a tight ball, cover, and rest 15 minutes. Preheat oven to 475°F (245°C) with a baking stone or sheet inside.

Combine the dried zaatar, 3 tablespoons olive oil and 1/4 teaspoon salt in a small bowl. Adjust oil so mixture is spreadable but not greasy.

On a lightly floured surface, flatten two dough balls into 7–8 inch rounds using your fingers to create a slightly raised edge. Spread a thin, even layer of the zaatar mixture over each round, leaving the edge bare. Brush edges with a little olive oil and sprinkle sesame seeds if using.

Mix the shredded cooked chicken with 1 tablespoon tomato paste, 1 tablespoon olive oil, chopped onion, cumin, paprika, salt, pepper and 1 tsp lemon juice until evenly combined. Taste and adjust seasoning.

Flatten two dough balls into 7–8 inch rounds. Spread the chicken mixture evenly across each round in a thin layer, leaving a small rim. Brush exposed rim with olive oil.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook 2–3 minutes until softened. Add ground beef and cook, breaking up lumps, until browned and cooked through (4–6 minutes). Drain excess fat if needed.

Stir in 1 tablespoon tomato paste, allspice, cinnamon, salt, pepper and chopped parsley. Cook 1–2 more minutes to combine, taste and adjust seasoning. Let mixture cool slightly.

Flatten two dough balls into 7–8 inch rounds. Spread the beef mixture evenly across each round, leaving a small rim. Brush rim with olive oil.

If using akkawi or salty cheese, soak briefly in water to reduce salt, then shred. In a bowl, combine shredded cheese with 2 tablespoons cream cheese (if using) and dried mint. Mix until uniform.

Flatten two dough balls into 7–8 inch rounds. Distribute the cheese mixture evenly across each round. Brush the exposed rim with olive oil.

In a bowl, combine roasted red pepper (finely chopped or pureed), ground walnuts, 1 tablespoon breadcrumbs, pomegranate molasses, 1 tablespoon olive oil, red pepper flakes, cumin, salt, and 1/2 teaspoon lemon juice. Stir until a thick, spreadable paste forms; adjust oil or breadcrumbs to reach a spreadable consistency.

Flatten two dough balls into 7–8 inch rounds. Spread the muhammara paste evenly across each round, leaving a small rim. Brush rim with olive oil.

Arrange prepared manakish on the preheated baking stone or sheet (2–3 at a time depending on oven). Bake at 475°F (245°C) for 8–10 minutes, or until edges are golden and toppings are set and bubbling (cheese) or lightly caramelized (meat/zaatar). Rotate pan once for even browning.

Remove from oven and brush edges with a little olive oil. Let rest 2–3 minutes. Slice and serve warm. Repeat baking with remaining manakish.

Optional: Serve with lemon wedges, pickles, and a side salad. Leftover manakish keep well refrigerated for 2 days and reheat in a hot oven or skillet.