Jibneh Baida Manakish with Olives

Name: Jibneh Baida Manakish with Olives
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 4 cups (500 g) all-purpose flour, plus extra for dusting; 2 tsp (6 g) instant yeast; 1 tbsp (12 g) granulated sugar; 1½ tsp (9 g) fine sea salt; 1¼ cups (300 ml) water, warm, about 105°F (40°C); 4 tbsp (60 ml) extra-virgin olive oil, plus a little for greasing the bowl; 8 oz (225 g) Akkawi cheese, soaked if salty, patted dry, and coarsely grated; 4 oz (115 g) low-moisture mozzarella, coarsely grated; 2 whole (100 g) large eggs, lightly beaten; ½ cup (75 g) pitted black olives, drained and thinly sliced; 1 tbsp (3 g) dried oregano, crumbled between your fingers; ½ tsp (1 g) black pepper, freshly ground; 1 tsp (3 g) nigella seeds (optional); 2 tbsp (30 ml) extra-virgin olive oil, for brushing the edges and finishing

From the MyKitchenBank Kitchen

Soft, chewy Lebanese flatbreads topped with a salty-creamy blend of white cheese and egg, studded with black olives and fragrant oregano. They bake into golden, bubbly rounds with a tender, almost custardy center.

Prep: 40 min
Cook: 20 min
Wait: 1 hr 20 min
Total: 2 hr 20 min
Makes: 8 manakish (6-inch / 15 cm rounds)

Save to My Kitchen Jump to recipe

Ingredients

8 servings

For the dough
4 cups (500 g) all-purpose flour, plus extra for dusting
2 tsp (6 g) instant yeast
1 tbsp (12 g) granulated sugar
1½ tsp (9 g) fine sea salt
1¼ cups (300 ml) water, warm, about 105°F (40°C)
4 tbsp (60 ml) extra-virgin olive oil, plus a little for greasing the bowl
For the topping
8 oz (225 g) Akkawi cheese, soaked if salty, patted dry, and coarsely grated
4 oz (115 g) low-moisture mozzarella, coarsely grated
2 whole (100 g) large eggs, lightly beaten
½ cup (75 g) pitted black olives, drained and thinly sliced
1 tbsp (3 g) dried oregano, crumbled between your fingers
½ tsp (1 g) black pepper, freshly ground
1 tsp (3 g) nigella seeds (optional)
2 tbsp (30 ml) extra-virgin olive oil, for brushing the edges and finishing

Equipment (7)

Large mixing bowl
2 heavy rimmed baking sheets (about 18×13-inch / 46×33 cm) lined with parchment paper
Rolling pin
Box grater
Pastry brush
Instant-read thermometer
Clean kitchen towel or plastic wrap

Steps

Before you start

If using Akkawi or another brined white cheese, soak it in cold water for 1 to 2 hours (changing the water once) so the topping isn't too salty. Pat it very dry before shredding.
Plan on about 2 hours 20 minutes total, most of it hands-off dough rising.
Place a rack in the upper third and one in the lower third of the oven. Preheating happens during the dough's second rest.
Pit and slice the olives and shred the cheeses before you start shaping, so the topping is ready when the dough is.

1
Mix the dough
- In a large bowl, whisk the flour, yeast, sugar and salt.
- Add the warm water and 4 tbsp (60 ml) olive oil.
- Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
+ Show details− Hide details
Ready when: No dry flour remains and the dough looks rough and sticky.
Tip: Water hotter than about 115°F (46°C) can weaken the yeast, so it should feel just warm.
2
Knead until smooth
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, dusting with only a little flour at a time.
- The dough should be soft and slightly tacky, not stiff.
+ Show details− Hide details
Ready when: Smooth, elastic dough that springs back slowly when pressed with a finger.
Tip: Too much added flour makes tough manakish. Keep the dough soft.
3
First rise
- Lightly oil a clean bowl, add the dough and turn it to coat.
- Cover with a towel or plastic wrap and leave in a warm spot for 60 minutes.
+ Show details− Hide details
Ready when: Doubled in size, and a fingertip dent springs back slowly.
4
Prepare the topping
- While the dough rises, combine the Akkawi, mozzarella, beaten eggs, olives, oregano and pepper in a bowl.
- Mix with a fork until the cheese is evenly coated in egg.
- Refrigerate until needed.
+ Show details− Hide details
Ready when: A thick, spreadable, cheese-studded mixture with no pools of loose egg.
Tip: Taste a shred of the cheese. If it is very salty, rinse and dry it again, since you won't add any more salt.
5
Divide and restOven 475°F / 245°C
- Line two baking sheets with parchment.
- Punch down the dough, divide it into 8 equal pieces (about 95 g each) and roll each into a smooth ball.
- Place on a floured surface, cover and rest for 15 minutes.
- Arrange racks in the upper and lower thirds of the oven and preheat to 475°F (245°C).
+ Show details− Hide details
Ready when: Balls look puffy and flatten slightly when nudged.
6
Roll out the rounds
- Roll or press each ball into a 6-inch (15 cm) round about ¼ inch (6 mm) thick.
- Place 4 rounds on each lined sheet, spaced apart.
- Use your fingertips to press a slightly raised rim about ½ inch (1 cm) wide around each edge.
+ Show details− Hide details
Ready when: Even rounds with a defined rim and a slightly thinner center.
Tip: If the dough springs back, cover it and rest it 5 more minutes before rolling.
7
Add the topping
- Spread about ⅓ cup of the cheese mixture over each round, leaving the rim bare.
- Brush the rims with some of the finishing oil and sprinkle the nigella seeds over the cheese, if using.
+ Show details− Hide details
Ready when: Cheese covers the center evenly with a clean, oiled rim.
Tip: Top and bake right away. Waiting lets the dough rise and the topping weep onto the bread.
8
Bake the manakishOven 475°F / 245°C
- Bake both sheets at 475°F (245°C) for 10 to 12 minutes, swapping the sheets' positions and rotating them front to back halfway through.
- The topping should be set and speckled golden, and the rims deep golden brown.
- An instant-read thermometer in the center of the topping should read 160°F (71°C).
+ Show details− Hide details
Ready when: Cheese is bubbling and golden in spots, the egg is set, and the underside of the bread is browned.
Tip: If the tops brown before the bottoms are done, move the sheet to the lower rack for the last 2 minutes.
9
Finish and serve
- Remove from the oven and brush the rims lightly with the remaining olive oil.
- Let the manakish cool on the pan for 5 minutes so the topping firms up, then serve warm, folded or cut into wedges.
+ Show details− Hide details
Ready when: Topping no longer jiggles when the pan is nudged.

Good to know

Tips

Press the soaked cheese in a clean towel to remove surface water. Wet cheese makes soggy manakish.
A preheated baking steel or inverted baking sheet gives a crisper bottom: slide the parchment with the rounds straight onto it.
Leave a clean rim around the topping so the edge puffs and browns instead of the cheese leaking off.
Serve with fresh mint, cucumbers, tomato wedges and a little olive oil for a classic Lebanese breakfast.

Make ahead

"The dough can be made through step 3 and refrigerated overnight in a covered, oiled bowl. Bring it to room temperature for 45 minutes before dividing. The topping can be mixed up to 1 day ahead and kept covered in the fridge."

Storage & reheating

"Room temperature: up to 2 hours after baking. Fridge: airtight up to 3 days. Freezer: wrap individually and freeze up to 2 months. Reheat from the fridge or freezer on a baking sheet at 350°F (175°C) for 8 to 12 minutes, until hot in the center and the bottom is crisp."

Substitutions

Akkawi cheese → Halloumi (not brined-soaked) mixed with feta, or Nabulsi cheese. Use about 225 g total. Soak feta briefly if very salty. Halloumi gives a firmer, chewier topping.
low-moisture mozzarella → Monterey Jack or mild white cheddar. Provides melt and stretch with a similar mild flavor.
dried oregano → Dried za'atar leaves or dried thyme. Use the same amount. Za'atar mix with sumac and sesame will be more tangy.
all-purpose flour → Half whole-wheat flour, half all-purpose flour. Add 1 to 2 tbsp more water, as whole wheat absorbs more. The crumb will be denser.