Creamy Mushroom and Thyme Manakish

Name: Creamy Mushroom and Thyme Manakish
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1¼ lb (565 g) mixed mushrooms (cremini, oyster, and shiitake), sliced ¼-inch thick; 3 medium (115 g) shallots, thinly sliced; 3 cloves (15 g) garlic, minced; 4 tablespoons (57 g) unsalted butter, divided (3 tbsp for sautéing, 1 tbsp for browning); 1 tablespoon (15 ml) extra-virgin olive oil; 1½ teaspoons (4½ g) fresh thyme, leaves stripped from stems (plus extra for garnish); to taste kosher salt; to taste freshly cracked black pepper; 1 cup (240 ml) labneh (thick yogurt cheese), at room temperature; ½ whole lemon, zested and juiced; 1 lb (454 g) store-bought flatbread dough (or pita dough), divided into 4 equal portions; 2 tablespoons (30 g) pomegranate seeds (arils) (optional); 2 tablespoons (25 g) chopped roasted salted pistachios, roughly chopped (optional)

From the MyKitchenBank Kitchen

A savory Middle Eastern flatbread topped with a silky mushroom and labneh filling, finished with fresh thyme and a drizzle of nutty brown butter. The earthy mushrooms meld beautifully with creamy labneh and aromatic thyme for a vegetarian dish that's elegant enough for guests yet simple enough for weeknight dinner.

Prep: 25 min
Cook: 25 min
Wait: 45 min
Total: 1 hr 35 min
Makes: 4 manakish (serves 4 as a main or appetizer)

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Ingredients

4 servings

1¼ lb (565 g) mixed mushrooms (cremini, oyster, and shiitake), sliced ¼-inch thick
3 medium (115 g) shallots, thinly sliced
3 cloves (15 g) garlic, minced
4 tablespoons (57 g) unsalted butter, divided (3 tbsp for sautéing, 1 tbsp for browning)
1 tablespoon (15 ml) extra-virgin olive oil
1½ teaspoons (4.5 g) fresh thyme, leaves stripped from stems (plus extra for garnish)
to taste kosher salt
to taste freshly cracked black pepper
1 cup (240 ml) labneh (thick yogurt cheese), at room temperature
½ whole (0.5 whole) lemon, zested and juiced
1 lb (454 g) store-bought flatbread dough (or pita dough), divided into 4 equal portions
2 tablespoons (30 g) pomegranate seeds (arils) (optional)
2 tablespoons (25 g) chopped roasted salted pistachios, roughly chopped (optional)

Equipment (6)

Large skillet (12-inch / 30 cm)
Small saucepan
Baking sheet (preferably lined with parchment paper)
Cutting board and sharp knife
Wooden spoon or spatula
Small bowl for mixing

Steps

Before you start

Preheat your oven to 425°F (220°C) at least 15 minutes before baking
Have labneh at room temperature so it spreads easily
Slice mushrooms into even ¼-inch (6 mm) pieces for uniform cooking

1
Sauté mushrooms until golden
- Heat 2 tablespoons of butter with 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
- Once the butter foams, add the sliced mushrooms in a single layer.
- Let them sit undisturbed for 3 minutes so they brown, then stir and continue cooking for 5–7 minutes more, until they release their liquid and turn golden at the edges.
- Season with ¼ teaspoon salt and a pinch of pepper.
- Transfer to a small bowl and set aside.
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Ready when: Mushrooms are deep golden brown and any excess liquid has evaporated
Tip: Don't crowd the pan or stir too early; mushrooms need direct heat to caramelize properly.
2
Cook shallots and garlic
- In the same skillet over medium heat, add 1 tablespoon of butter.
- Once melted, add the thinly sliced shallots and cook for 4–5 minutes, stirring occasionally, until they soften and begin to turn golden.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Pour in the cooked mushrooms and stir gently to combine.
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Ready when: Shallots are soft and translucent, garlic is fragrant
Tip: Keep the heat at medium to avoid burning the garlic; it should be fragrant but not brown.
3
Season with thyme and cool
- Stir in 1 teaspoon of fresh thyme leaves and remove the skillet from heat.
- Taste and adjust seasoning with salt and pepper.
- Spread the mushroom mixture on a plate to cool for 10 minutes so the filling isn't too hot to blend with the labneh.
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Tip: If you skip the cooling step, the warm mushrooms may cause the labneh to separate.
4
Mix labneh filling
- In a small bowl, stir together the room-temperature labneh, lemon zest, 1 tablespoon lemon juice, and the cooled mushroom mixture.
- Fold gently until combined but not overworked (labneh is delicate).
- Taste and adjust with salt, pepper, and more lemon juice as desired.
- The filling should be creamy but not runny.
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Ready when: Labneh and mushrooms are evenly incorporated and the filling is smooth
Tip: Don't overmix; gentle folding preserves the creamy texture of the labneh.
5
Shape flatbread rounds
- On a lightly floured surface, take one portion of flatbread dough and gently stretch and shape it into a ¼-inch-thick round about 7–8 inches (18–20 cm) across.
- Place it on a parchment-lined baking sheet.
- Repeat with the remaining 3 portions, spacing them 2 inches (5 cm) apart on the baking sheet.
- If dough springs back, let it rest for 5 minutes before continuing.
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Ready when: Four dough rounds are evenly shaped and fit on the baking sheet
Tip: Don't overwork the dough; gentle stretching keeps it tender. If it resists, let it rest to avoid tearing.
6
Spread labneh and mushroom filling
- Spread about ¼ cup of the labneh-mushroom mixture evenly over each flatbread round, leaving a ½-inch (1 cm) border around the edge.
- The filling should be thick and creamy but not dripping off.
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Ready when: All four flatbreads are evenly topped with filling
Tip: Leave a border so the edges can puff up and crisp as they bake without too much filling leaking out.
7
Bake until edges are goldenOven 425°F / 220°C
- Place the baking sheet in a preheated 425°F (220°C) oven and bake for 14–18 minutes, until the flatbread edges are puffed and golden brown and the filling is heated through.
- The bottom should be crispy when you lift an edge with a spatula.
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Ready when: Flatbread edges are puffed and deep golden brown, bottom is crispy when tested
Tip: If the edges are browning too quickly, reduce heat to 400°F (204°C) for the last few minutes. An oven thermometer ensures accurate baking.
8
Brown remaining butter
- While the manakish bakes, place the remaining 1 tablespoon of butter in a small saucepan over medium heat.
- Once melted, swirl it gently and watch it carefully for 3–4 minutes as it foams and the milk solids turn golden brown.
- The butter will smell nutty.
- Remove from heat immediately and set aside.
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Ready when: Butter is nutty-brown and has a golden color
Tip: Don't walk away; butter can burn quickly. Once it's brown, remove it immediately from heat to stop cooking.
9
Finish and serve
- Remove the baking sheet from the oven.
- Drizzle each hot manakish with a little of the brown butter and sprinkle with fresh thyme leaves (the remaining ½ teaspoon) and pomegranate seeds and/or pistachios if using.
- Finish with a light grinding of pepper.
- Serve immediately while the flatbread is still warm and crispy.
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Tip: Serve right away; manakish is best enjoyed warm when the flatbread is still crispy and the filling is creamy.

Good to know

Tips

Brown butter adds a luxurious, nutty finish; don't skip this step, as it elevates the whole dish.
For a lighter version, spread labneh on the flatbread first, then top with the warm mushroom mixture and fresh thyme—skip the brown butter.
If your oven tends to brown things quickly, rotate the baking sheet halfway through to ensure even browning.
Make this recipe your own by adding sautéed spinach or caramelized onions to the filling for extra depth.

Make ahead

You can prepare the labneh-mushroom filling up to 1 day ahead; store it covered in the refrigerator. Bring it to room temperature for 15 minutes before spreading on the flatbread. Assemble and bake just before serving for the best texture.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat on a baking sheet at 350°F (175°C) for 8–10 minutes to restore crispiness. Do not freeze; the flatbread texture will suffer.

Substitutions

labneh (thick yogurt cheese) → Greek yogurt mixed with a pinch of salt and 1 tablespoon cream cheese. This is thicker and tangier than labneh but works if labneh is unavailable. Use the same quantity (1 cup).
fresh thyme → 1 teaspoon dried oregano or za'atar blend. Dried herbs are stronger; use half the amount if using za'atar to avoid overpowering the filling.
mixed mushrooms (cremini, oyster, and shiitake) → 2 cups cremini and button mushrooms only. You'll have fewer varieties but the dish still works. Keep the same total weight for consistency.
store-bought flatbread dough (or pita dough) → Naan bread or homemade pizza dough. Naan is thicker and softer; pizza dough gives a crispier result. Both work well if shaped to roughly the same thickness.