A beloved Levantine flatbread, freshly baked and topped to perfection! Choose from:
• Cheese – Melted Akkawi or mozzarella cheese spread over soft, warm dough for a rich and gooey delight.
• Za’atar – A fragrant blend of thyme, sesame, and sumac mixed with olive oil, offering an herby, tangy bite.
• Meat – Finely minced spiced beef or lamb layered on dough, baked until juicy and golden.
Served hot and fresh, it’s the perfect choice for breakfast, a quick snack, or a light meal.
Manakish is a traditional Middle Eastern flatbread that combines a soft, fluffy base with rich, flavorful toppings—baked to golden perfection. At Chef Prestige Gourmet, we serve three classic varieties that celebrate the soul of Levantine cuisine: Cheese, Za’atar, and Meat.
Our Cheese Manakish features a generous layer of creamy Akkawi or mozzarella cheese, lightly melted over freshly baked dough, offering a warm, stretchy, and savory experience. The Za’atar Manakish is a herbal delight—prepared with a fragrant mix of wild thyme, sumac, sesame seeds, and olive oil, spread evenly across the dough to create a bold, earthy flavor with a tangy finish. The Meat Manakish, also known as Sfiha, is topped with seasoned minced lamb or beef mixed with onions, tomatoes, and spices, then baked until the meat is juicy and aromatic.
Baked in a hot oven until the crust turns golden and the toppings reach their peak, Manakish is perfect for breakfast, lunch, or an anytime snack. Its aroma, versatility, and nostalgic flavor make it a beloved staple throughout the Levant and now a signature at Chef Prestige Gourmet.
2 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
1 tsp instant yeast
2 tbsp olive oil
3/4 cup warm water (adjust as needed)
1 cup Akkawi cheese (or mozzarella, grated)
Optional: pinch of nigella seeds or mint
Olive oil for brushing
3 tbsp za’atar spice blend (thyme, sumac, sesame)
3 tbsp olive oil (to form a paste)
150g ground lamb or beef
1 small onion, finely chopped
1 small tomato, finely chopped or blended
1 tsp pomegranate molasses (optional, for tang)
1/2 tsp allspice
Salt and pepper to taste
2 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
1 tsp instant yeast
2 tbsp olive oil
3/4 cup warm water (adjust as needed)
1 cup Akkawi cheese (or mozzarella, grated)
Optional: pinch of nigella seeds or mint
Olive oil for brushing
3 tbsp za’atar spice blend (thyme, sumac, sesame)
3 tbsp olive oil (to form a paste)
150g ground lamb or beef
1 small onion, finely chopped
1 small tomato, finely chopped or blended
1 tsp pomegranate molasses (optional, for tang)
1/2 tsp allspice
Salt and pepper to taste