Cottage Cheese and Herb Manakish

Steps

1. 1

   Combine dough ingredients

   • In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, instant yeast, salt, and sugar.
   • Create a well in the center and pour in the warm water and olive oil.
   • Using a stand mixer with the dough hook attachment (or a wooden spoon and your hands), mix until a shaggy dough forms, then knead for 8–10 minutes until the dough is smooth, supple, and slightly sticky but holds together.
   • The dough should be elastic and pull away from the sides of the bowl.

   + Show details− Hide details

   Ready when: Dough is smooth, supple, and slightly sticky; springs back when poked

   Tip: Warm water activates yeast quickly; if it's too hot (over 120°F), it will kill the yeast. If too cool, rising will be slower.

2. 2

   First rise

   • Form the dough into a smooth ball and place it in the mixing bowl (no need to oil).
   • Cover with a damp kitchen towel or plastic wrap.
   • Let it rise in a warm, draft-free spot for 45–60 minutes, until roughly doubled in size.

   + Show details− Hide details

   Ready when: Dough springs back slowly when poked with a floured finger; roughly doubled

   Tip: On a cold day, place the bowl in a slightly warm (but not hot) oven; on a warm day, room temperature works fine.

3. 3

   Prepare the topping

   • While the dough rises, prepare the cottage cheese mixture.
   • In a small bowl, combine the drained cottage cheese, chopped fresh dill, chopped fresh parsley, lemon zest (if using), and black pepper.
   • Stir gently until just combined.
   • Taste and adjust seasoning if needed.
   • The mixture should be creamy but not wet; if excess liquid pools at the bottom, drain it away.

   + Show details− Hide details

   Ready when: Filling is well mixed and creamy

   Tip: Drain the cottage cheese well to prevent a wet topping that makes the dough soggy during baking.

4. 4

   Turn out and divide dough

   • Turn the risen dough out onto a lightly floured work surface.
   • Gently punch it down to release excess gas, then divide it into 4 equal pieces.
   • Shape each piece into a ball, cover loosely with a towel, and let them rest for 5 minutes.

   + Show details− Hide details

   Ready when: Dough pieces relax and are easier to stretch without snapping back

   Tip: Dividing into 4 pieces makes each manakish about 8 inches across—the right size for home oven baking.

5. 5

   Shape the manakish

   • Take one dough ball and gently stretch it into a rough oval or circle about 8–9 inches across and roughly ¼ inch thick, working from the center outward with your fingertips.
   • Lay it on a piece of parchment paper.
   • Repeat with the remaining dough pieces, spacing them on two baking sheets (or one large sheet if using cast iron).

   + Show details− Hide details

   Ready when: Each dough piece is stretched to about ¼ inch thick and holds its shape

   Tip: If dough springs back, let it rest for 2 minutes before stretching further. Don't overwork it or it becomes tough.

6. 6

   Add the topping

   • Divide the cottage cheese and herb mixture evenly among the four dough pieces, spreading it gently but not all the way to the edges—leave a ½-inch border.
   • Press the filling lightly onto the dough so it adheres.
   • Brush the exposed dough border with some of the finishing olive oil.

   + Show details− Hide details

   Ready when: Topping is evenly distributed; border is brushed with olive oil

   Tip: Leaving a border prevents the topping from spilling over the edge and burning. The oil on the border helps it brown evenly.

7. 7

   Second rise

   • Cover the topped manakish loosely with a kitchen towel or plastic wrap and let them rise for 15–20 minutes at room temperature.
   • They should puff slightly but won't double like the first rise.

   + Show details− Hide details

   Ready when: Dough is puffy and springs back slowly when lightly pressed

   Tip: A short second rise keeps the dough tender; a long one can make the topping slide off.

8. 8

   Bake the manakishOven 475°F / 245°C

   • Place the manakish in the preheated 475°F (245°C) oven on the middle rack.
   • If baking on a large sheet, rotate it halfway through for even browning.
   • Bake for 20–25 minutes until the edges and border are golden brown and the cottage cheese mixture is set but still creamy inside.
   • The dough should sound slightly hollow when tapped on the bottom.

   + Show details− Hide details

   Ready when: Edges and border are golden brown; dough bottom is set and sounds hollow when tapped

   Tip: If the edges brown too quickly, tent loosely with foil for the last 5 minutes. The cottage cheese won't brown much, but the dough border should be a rich golden color.

9. 9

   Finish and serve

   • Remove the manakish from the oven and immediately brush the entire surface lightly with the remaining olive oil while they're still warm.
   • This adds richness and a fresh shine.
   • Let them cool for 2–3 minutes on the baking sheet, then slide onto a serving board or platter.
   • Serve warm or at room temperature.

   + Show details− Hide details

   Ready when: Manakish are warm and glossy with olive oil

   Tip: Brush immediately after baking while the surface is still hot; the oil will soak in and add flavor, not just sit on top.