Akkawi Cheese with Nigella Seeds Manakish

Name: Akkawi Cheese with Nigella Seeds Manakish
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 3 cups (390 g) bread flour; 1½ teaspoons (5 g) instant yeast; 1½ teaspoons (9 g) kosher salt; 1 cup (240 ml) warm water, 110°F (43°C); 2 tablespoons (30 ml) extra-virgin olive oil; 8 ounces (225 g) akkawi cheese, sliced or crumbled into small pieces; 2 tablespoons (18 g) nigella seeds (black seeds); 2 tablespoons (30 ml) extra-virgin olive oil (optional)

From the MyKitchenBank Kitchen

Warm, pillowy Levantine flatbread topped with creamy akkawi cheese and earthy nigella seeds. This traditional manakish features a soft, slightly chewy dough baked until golden, with melted cheese and toasted nigella creating layers of flavor and texture. Perfect for breakfast, lunch, or as a street-style snack.

Prep: 30 min
Cook: 25 min
Wait: 1 hr 30 min
Total: 2 hr 25 min
Makes: 4 manakish (about 6 inches each)

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Steps

Before you start

Preheat oven to 475°F (245°C) 15 minutes before baking
Have akkawi cheese at room temperature for even spreading
Set out a small bowl of water to lightly seal dough edges if needed
Measure all ingredients before starting

1
Mix dough ingredients
- In a large mixing bowl or stand mixer, combine 3 cups (390 g) bread flour, 1.5 teaspoons (5 g) instant yeast, and 1.5 teaspoons (9 g) kosher salt.
- Add 1 cup (240 ml) of warm water (110°F / 43°C) and 2 tablespoons (30 ml) olive oil.
- Mix on medium speed for 8–10 minutes with a dough hook, or by hand for 12–15 minutes, until the dough comes together and becomes smooth and slightly elastic.
- The dough should be soft and slightly tacky, not dry.
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Ready when: Dough is smooth, elastic, and springs back slightly when poked
Tip: Use warm water, not hot, to prevent killing the yeast. The dough should feel slightly sticky but not wet.
2
First rise
- Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise at room temperature (68–72°F / 20–22°C) for 60 minutes, until it has increased in volume by about 50% and feels airy.
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Ready when: Dough has increased in size and feels light when you gently press it
Tip: If your kitchen is cool, place the bowl in a turned-off oven with the light on, or in a warm spot for faster rising.
3
Divide and shape doughOven 475°F / 245°C
- Preheat the oven to 475°F (245°C).
- Turn the dough out onto a lightly floured work surface and divide it into 4 equal pieces using a bench scraper or knife.
- Roll each piece into a ball, then gently flatten into a rough round about 6 inches (15 cm) wide and ¼ inch (6 mm) thick.
- If the dough springs back, let it rest for 2–3 minutes and reshape.
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Ready when: Dough pieces are evenly flattened to about 6 inches and ¼ inch thick
Tip: Don't overwork the dough during shaping; gentle handling keeps it light and airy.
4
Add filling
- Place the flattened dough rounds on a parchment-lined baking sheet or cake pans, leaving 2 inches (5 cm) between each.
- Divide the 8 ounces (225 g) of akkawi cheese among the four rounds, distributing it evenly over each piece, leaving a ½-inch (1 cm) border.
- Sprinkle 1.5 teaspoons (about 4–5 g) of nigella seeds over each round.
- Drizzle lightly with olive oil if desired.
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Ready when: Each manakish is evenly topped with cheese and nigella seeds
Tip: If using akkawi cheese from brine, pat it dry first so moisture doesn't make the crust soggy.
5
Second rise
- Cover the topped dough pieces loosely with plastic wrap and let them rest for 20–30 minutes at room temperature until they puff slightly and feel springy to the touch.
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Ready when: Dough has puffed slightly and springs back slowly when gently pressed
Tip: This second rise ensures the baked manakish will be light and fluffy, not dense.
6
Bake until goldenOven 475°F / 245°C
- Place the baking sheet in the preheated 475°F (245°C) oven and bake for 12–15 minutes, until the crust is golden brown and the cheese is melted and starting to brown slightly at the edges.
- Check at 12 minutes; if the bottom needs more color, bake 1–2 minutes longer.
- The nigella seeds should be toasted and aromatic.
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Ready when: Crust is golden brown, cheese is melted and slightly browned at edges, nigella seeds are toasted and fragrant
Tip: Watch carefully in the last few minutes; ovens vary, and you want the crust golden but not burnt.
7
Cool and serve
- Remove from the oven and let the manakish rest on the baking sheet for 2–3 minutes, then transfer to a wire rack or serving plate.
- Serve warm, while the cheese is still soft and the crust is crispy outside and chewy inside.
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Ready when: Manakish are warm and hold together when picked up
Tip: Serve immediately for the best texture; as they cool, the cheese firms up and the crust loses crispness.

Good to know

Tips

Akkawi cheese has a high melting point and stays creamy rather than greasy, making it ideal for manakish. If you can't find it, whole milk mozzarella is the closest substitute.
Nigella seeds are the signature topping and add an earthy, slightly nutty flavor. They toast beautifully in the oven and should smell fragrant when the manakish comes out.
For extra flavor, brush the finished manakish with a small amount of za'atar seasoning (a blend of thyme, sumac, and sesame) mixed with olive oil before serving.
Make these for breakfast with yogurt or labne on the side, or serve as a lunch-time snack with fresh vegetables and tahini sauce.

Make ahead

Dough can be prepared up to 8 hours ahead: after the first rise, divide and shape the pieces, wrap individually in plastic wrap, and refrigerate. In the morning, remove from the fridge 30 minutes before topping and baking (they'll need an extra 10–15 minutes in the oven from cold). Alternatively, top the manakish, wrap in plastic, refrigerate overnight, and bake directly from the fridge, adding 3–5 minutes to the bake time.

Storage & reheating

Room temperature: Store cooled manakish in an airtight container for up to 2 days; reheat in a 375°F (190°C) oven for 5 minutes to restore crispness. Refrigerator: Up to 4 days in an airtight container; reheat as above. Freezer: Wrap individually in plastic wrap and foil, freeze for up to 3 months. Thaw at room temperature for 1 hour, then reheat in a 375°F (190°C) oven for 8–10 minutes.

Substitutions

akkawi cheese → mozzarella cheese (whole milk, low-moisture). Mozzarella is milder and won't add the salty tang of akkawi, but it melts beautifully. Use the same amount and expect a less authentic but still delicious result.
nigella seeds (black seeds) → sesame seeds (white or black) or thyme. Sesame adds nuttiness and crunch; thyme adds herbaceous flavor. Both are common manakish toppings. Use the same amount or to taste.
instant yeast → active dry yeast. Use the same amount but mix it into the flour first (not the water) to ensure even distribution.
bread flour → all-purpose flour. All-purpose flour will produce a slightly softer, less chewy crumb. Add 1 tablespoon (15 ml) of water to compensate for lower gluten.