Lebanese Spinach Manakish with Sumac and Lemon
Soft, chewy flatbread rounds topped with a tangy mix of chopped spinach, onion, sumac, lemon and olive oil, then baked hot until the edges are golden. Serve warm as a snack, breakfast or light lunch.
- Prep
- 50 min
- Cook
- 12 min
- Wait
- 1 hr 20 min
- Total
- 2 hr 22 min
- Makes
- 8 manakish (6-inch/15 cm rounds), 2 per person
Steps
Before you start
- Plan on about 2 hours 20 minutes from start to table; most of it is hands-off rising and resting.
- Use a kitchen scale for the flour if you can. Scooping packs in extra flour and makes the dough dry.
- Wash the spinach and dry it well before chopping. Wet spinach makes a soggy topping.
- Start the oven preheat about 30 minutes before the dough finishes resting so it is fully hot at 475°F (245°C).
Mix the dough
- In a large bowl, whisk the flour, instant yeast, sugar and 1 tsp salt (salt_dough) together.
- Add the warm water and 3 tbsp (45 ml) olive oil.
- Stir with a wooden spoon, then your hand, until no dry flour remains and a shaggy, sticky dough forms.
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Ready when: No dry flour left in the bowl; dough looks shaggy and sticky.
Tip: Keep the water warm, not hot. Water above 120°F (49°C) can kill the yeast.
Knead until smooth
- Turn the dough onto a lightly floured surface (use a little of the dusting flour).
- Knead for 8 minutes, pushing with the heel of your hand, folding and turning, until the dough is smooth and elastic.
- It should be soft and slightly tacky but not stick to your hands.
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Ready when: Dough springs back slowly when poked and stretches thin without tearing.
Tip: Add flour a teaspoon at a time only if the dough truly sticks; too much flour gives dense manakish.
Let dough rise
- Shape the dough into a ball and place it in a lightly oiled bowl (a drop of oil from the dough oil is enough).
- Cover with a damp towel or plastic wrap and leave in a warm spot for 60 minutes.
- Make the topping while you wait.
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Ready when: Dough has doubled and a floured finger leaves a dent that fills back in slowly.
Salt spinach and onion
- While the dough rises, place the finely chopped spinach and diced onion in a large bowl.
- Sprinkle with 1 tsp salt and toss and squeeze with your hands for about 1 minute to bruise the leaves.
- Set aside for the remainder of the rise (at least 15 minutes) so the salt draws out the water.
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Ready when: Spinach looks wilted and a pool of liquid collects at the bottom of the bowl.
Tip: Chop the spinach fine, about the size of coarse confetti, so it spreads evenly and cooks quickly.
Squeeze and season
- Scoop the spinach mixture into a fine-mesh sieve or clean kitchen towel and squeeze hard to remove as much liquid as possible, about 1/3 cup (80 ml) should come out.
- Return it to the bowl and stir in the sumac, lemon juice, 3 tbsp (45 ml) olive oil, black pepper and Aleppo pepper if using.
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Ready when: Topping is moist and glossy but not wet; a handful holds together and no liquid drips when squeezed.
Tip: Add the lemon juice only after squeezing; acid left on spinach turns it dull olive-brown.
Preheat the ovenOven 475°F / 245°C
- About 30 minutes before baking, position racks in the upper third and lower third of the oven and heat to 475°F (245°C).
- Line two baking sheets with parchment paper.
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Ready when: Oven has reached 475°F (245°C) on an oven thermometer.
Tip: If you only have one baking sheet, bake in two batches and keep the second batch of dough covered.
Divide and shape
- Punch down the risen dough and turn it onto a lightly floured surface.
- Cut into 8 equal pieces (about 85 g each).
- Roll each into a smooth ball, then flatten and roll into a 6-inch (15 cm) round about ¼ inch (6 mm) thick.
- Place 4 rounds on each prepared baking sheet, leaving 1 inch (2.5 cm) between them.
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Ready when: Eight even rounds, each about 6 inches (15 cm) across.
Tip: If the dough springs back while rolling, cover it and rest 5 minutes, then roll again.
Rest the rounds
- Cover the shaped rounds loosely with a damp towel and rest for 15 minutes.
- They will puff slightly.
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Ready when: Rounds look slightly puffy and hold a gentle fingertip dimple.
Dimple and top
- Press your fingertips into each round to make dimples, leaving a ½-inch (1.25 cm) border bare.
- Stir the topping, then spoon about 3 tbsp onto each round and spread to the border.
- Press the topping gently into the dough.
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Ready when: Each round has an even layer of topping with a clear dough border.
Tip: Don't pile the topping thick; a thin layer cooks through before the dough over-browns.
BakeOven 475°F / 245°C
- Bake both sheets at 475°F (245°C) for 10–12 minutes, swapping the sheets between racks and rotating them front to back after 6 minutes.
- Bake until the border is golden brown and the bottoms are lightly browned and firm.
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Ready when: Edges are golden brown, bottoms are browned in spots, and the spinach looks glossy and slightly dry at the edges.
Tip: Don't overbake; manakish should stay soft and foldable.
Cool briefly and serve
- Transfer the manakish to a rack and cool for 5 minutes.
- Serve warm, whole or folded in half, with extra lemon wedges, cucumbers, tomatoes or labneh if you like.
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Ready when: Bread is no longer steaming and can be held comfortably.
Good to know
Tips
- Squeeze the spinach until it's really dry. Wet filling is the main cause of soggy centers.
- For a crisper bottom, preheat the baking sheets in the oven and slide the parchment with the manakish onto the hot sheets.
- Taste a pinch of the topping before using and adjust the salt or lemon. It should taste bright and slightly sour.
- Add a spoonful of toasted pine nuts or crumbled feta to the topping for a richer version.
Make ahead
"The dough can be made through step 2, placed in an oiled covered bowl and refrigerated up to 24 hours; bring to room temperature for about 1 hour before shaping. The topping can be salted, squeezed and refrigerated up to 1 day, but add the lemon juice just before topping."
Storage & reheating
"Room temperature: up to 4 hours, loosely covered. Fridge: up to 3 days in an airtight container. Freezer: up to 2 months, wrapped individually, then in a freezer bag. Reheat in a 350°F (175°C) oven for 6–8 minutes (from frozen, 10–12 minutes) until hot and the bottom is crisp."
Substitutions
- all-purpose flour → bread flour. Gives a chewier crumb; reduce the water by 1 tbsp if the dough feels too wet.
- fresh baby spinach → 10 oz (300 g) frozen chopped spinach. Thaw fully, then squeeze very dry in a towel; skip the salting step for the spinach and salt only the onion.
- instant yeast → active dry yeast (1¼ tsp / 4 g). Dissolve in the warm water with the sugar and let stand 5–10 minutes until foamy before using.
- ground sumac → extra lemon juice plus zest of 1 lemon. Flavor will be less deep and tart; use 1 tbsp zest-equivalent and reduce nothing else.
