Main Dishes
Manakeesh (Lebanese Flatbreads)
Prep
30 minutes
Cook
45 minutes
Yield
4 flatbreads
This homemade Manakeesh recipe brings the vibrant flavors of Lebanese street food to your kitchen, with a crispy flatbread base topped with savory ground beef and aromatic spices - it's a perfect blend of traditional and modern that'll become your new favorite meal!
Alright, foodie friends, let’s dive into the delicious world of Manakeesh – a Lebanese flatbread that’s been capturing hearts (and filling bellies) since the 10th century! This humble yet heavenly bread traces its roots back to the resourceful women of the Levant, who would use leftover dough from their morning baking to create quick, savory treats for their families. Traditionally topped with za’atar – a fragrant blend of herbs, sesame seeds, and sumac – Manakeesh quickly became a breakfast staple and a popular street food. Fast forward to today, we’re putting our own spin on this ancient favorite with a ground meat version.
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❤️ Why You’ll Love Manakeesh
- Delicious: You will love this Manakeesh recipe because it perfectly blends crispy flatbread and savory toppings.
- Versatile: This recipe can be customized using any toppings you like. Whether you’re craving traditional za’atar, this juicy ground meat version, or want to go wild with your own combo, Manakeesh is here for all your cravings.
- Impressive: Watch your guests’ jaws drop as you serve up a taste of Lebanese street food right from your own kitchen.
🍲 Ingredients
Lean Ground Beef – Lean ground beef isn’t just delicious; it’s a powerhouse of nutrition. It’s packed with high-quality protein and a great source of iron and B vitamins—all while keeping the fat content in check.
Labneh – Labneh, a soft cheese made by straining yogurt, is a nutrition superstar! It’s loaded with protein and probiotics.
Za’atar – This Middle Eastern spice blend typically combines dried herbs like thyme and oregano with nutty sesame seeds and tangy sumac, creating a uniquely savory, slightly tart flavor profile.
👩🍳 How to Make Manakeesh
For the flatbread dough
- To a medium bowl add warm water and milk (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds).
- Whisk in the sugar first and then the yeast. Let sit for 5 minutes until it becomes frothy.
- Whisk in the olive oil and salt.
- Use a wooden spoon to stir in the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 10 minutes until the dough becomes more smooth and elastic.
- Put the dough back into the mixing bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- After the dough has risen, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 4 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
- Form the 4 pieces of dough into circles and place on a parchment lined baking sheet. Let rest for 20 minutes covered with a tea towel while you make the meat topping.
For the meat topping
- Add the onion and parsley to a food processor and pulse to finely dice (you can also finely dice with a knife if preferred.)
- In a large mixing bowl combine the finely diced onion and parsley with ground beef, cumin, paprika, tomato sauce, tomato paste, harissa paste, salt and pepper. Mix well with a spatula or by hand
Assemble and bake
- Preheat your oven to 425F and line a large baking sheet with parchment paper.
- Roll out each of the dough balls into a thin oval shape on a lightly floured surface.
- Cook in batches – place two of the ovals on the baking sheet. Divide the meat mixture into 4. Place ¼ of the meat mixture onto each oval and gently spread it over most of the dough, leaving about ¼-½ inch border.
- Place the baking sheet on the middle rack of the oven and bake for 15-20 minutes or until the pita is golden brown and meat is cooked through.
- Repeat with the remaining 2 thin rounds of dough and meat filling.
- Once they’re all cooked, add 1 tsp zataar spice to 1 cup labneh, stir and taste and adjust to your tastes, adding up to 1 tsp more zataar if desired.
- Serve manakeesh warm garnished with fresh parsley and dip into the labneh.
🪄 Tips and Tricks
- When making your flatbread, if the dough is sticky, feel free to wet your hands with water and dust the dough with flour if needed.
- Serve manakeesh warm, garnished with fresh parsley, and dip into labneh.
🗒 Substitutions
- Meat – If lean ground beef isn’t your favorite, you can swap in ground lamb for a more traditional Middle Eastern flavor or go for ground turkey or chicken if you’re craving something a bit lighter.
- Make it Vegetarian – For my veggie-loving friends, substituting the meat for a plant-based ground meat alternative works like a charm.
🗒 Best served with
👝 How to Store Leftovers
Got some Manakeesh left over? Lucky you, because these beauties store like a dream! Pop them in an airtight container and they’ll stay fresh in the fridge for up to 3 days. If you want to keep them longer, wrap each piece in plastic wrap and freeze for up to a month.
🤔 Common Questions
While Manakeesh and pizza might seem like cousins in the flatbread family, they’re definitely their own unique dishes with rich cultural histories. Manakeesh is a Lebanese breakfast staple with a thinner, crispier base and traditionally Middle Eastern toppings like za’atar or cheese. At the same time, pizza originates from Italy with its chewier crust and typically more varied, saucy toppings.
Manakeesh can absolutely be part of a healthy, balanced diet! It’s all about the toppings – lean proteins, veggies, and a sprinkle of za’atar for a nutrient-packed meal loaded with flavor.
Manakeesh (Lebanese Flatbreads)
Ingredients
For the flatbread dough
- 3 cups bread flour
- 3/4 cup warm water
- 6 tbsp warm milk
- 1 1/2 tsp sugar
- 1 1/2 tsp active dry yeast
- 3 tbsp olive oil
- 1/2 tsp salt
For the meat topping
- 1 cup fresh parsley
- 1 yellow or white onion, grated and extra moisture squeezed out
- 340-350 g lean ground beef
- 1 tsp ground cumin
- 1/2 tsp ground paprika
- 1/3 cup tomato sauce
- 1/3 cup tomato paste
- 1 tbsp harissa paste
- 1/2 tsp salt
- 1/2 tsp pepper
For serving
- 1 cup labneh
- 1-2 tsp zataar spice
- fresh parsley for garnish
Instructions
For the flatbread dough
- To a medium bowl add warm water and milk (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds).
- Whisk in the sugar first and then the yeast. Let sit for 5 minutes until it becomes frothy.
- Whisk in the olive oil and salt.
- Use a wooden spoon to stir in the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 10 minutes until the dough becomes more smooth and elastic.
- Put the dough back into the mixing bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- After the dough has risen, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 4 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
- Form the 4 pieces of dough into circles and place on a parchment lined baking sheet. Let rest for 20 minutes covered with a tea towel while you make the meat topping.
For the meat topping
- Add the onion and parsley to a food processor and pulse to finely dice (you can also finely dice with a knife if preferred.)
- In a large mixing bowl combine the finely diced onion and parsley with ground beef, cumin, paprika, tomato sauce, tomato paste, harissa paste, salt and pepper. Mix well with a spatula or by hand
Assemble and bake
- Preheat your oven to 425F and line a large baking sheet with parchment paper.
- Roll out each of the dough balls into a thin oval shape on a lightly floured surface.
- Cook in batches – place two of the ovals on the baking sheet. Divide the meat mixture into 4. Place ¼ of the meat mixture onto each oval and gently spread it over most of the dough, leaving about ¼-½ inch border.
- Place the baking sheet on the middle rack of the oven and bake for 15-20 minutes or until the pita is golden brown and meat is cooked through.
- Repeat with the remaining 2 thin rounds of dough and meat filling.
- Once they’re all cooked, add 1 tsp zataar spice to 1 cup labneh, stir and taste and adjust to your tastes, adding up to 1 tsp more zataar if desired.
- Serve manakeesh warm garnished with fresh parsley and dip into the labneh.
Notes
- These would be beautiful served alongside olives, Labneh, sliced vegetables like tomatoes and cucumbers or feta cheese.
- If you enjoy cooking these flatbreads, try our original Fluffy Greek Pita Bread Recipe
