Manakish (also spelled manaeesh or man’oushe) is a beloved Levantine flatbread, traditionally baked in a wood-fired oven and topped with za’atar, cheese, or ground meat. For catering in Walnut Creek, it’s a fantastic choice because it’s naturally portable, customizable, and works for breakfast, lunch, or a light dinner. This guide walks you through how to order, what to expect, and how to serve manakish so it stays fresh and delicious for your guests.
Ingredients
- 10 pieces of manakish (assorted: za’atar, cheese, and meat) – about 8 inches each
- 2 tablespoons olive oil (for brushing)
- 1 cup plain yogurt (for serving)
- 1 cucumber, diced
- 1 tomato, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh mint or parsley, chopped
- 1 lemon, cut into wedges
- Optional: 1 cup pickled turnips or olives
Instructions
- If your manakish are cold, preheat the oven to 375°F (190°C). Place them directly on the oven rack or on a baking sheet for 5–7 minutes, until the edges are crisp and the toppings are heated through. For a softer texture, wrap them in foil before heating.
- While the manakish heat, prepare the sides. In a small bowl, mix the yogurt with a pinch of salt and a drizzle of olive oil. Set aside.
- Combine the cucumber, tomato, red onion, and fresh herbs in a bowl. Toss with a squeeze of lemon juice and a tablespoon of olive oil. Season with salt and pepper.
- Once the manakish are hot, brush the edges with olive oil to add shine and extra flavor.
- Arrange the manakish on a large platter or cutting board. Serve the yogurt, salad, pickles, olives, and lemon wedges on the side so guests can build their own.
- For a main course, fold each manakish in half or roll it around the salad and yogurt. For appetizers, cut into wedges and serve with toothpicks.
Tips
- Substitutions: If you can’t find za’atar, mix 2 tablespoons dried thyme, 1 tablespoon sesame seeds, and 1 teaspoon sumac (if available) with 3 tablespoons olive oil. For a gluten-free option, ask your caterer for a gluten-free dough or serve the toppings over lettuce cups.
- Storage: Leftover manakish keep in the refrigerator for up to 3 days in an airtight container. Reheat in a toaster oven or skillet to restore crispness – avoid the microwave, which makes them rubbery.
- Common mistake: Don’t overheat the cheese manakish – the cheese can burn before the bread crisps. Check at 5 minutes and add more time in 1-minute increments.
- Make ahead: If you’re serving them later, keep them warm in a low oven (200°F/95°C) for up to 30 minutes, but cover with foil to prevent drying.
Serving Suggestions
Manakish is incredibly versatile. For a brunch, serve with soft-boiled eggs, olives, and fresh mint tea. For lunch, pair with a lentil soup or a fattoush salad. For a dinner party, offer a mezze spread with hummus, baba ganoush, and tabbouleh. The za’atar version is the classic breakfast, while cheese (usually Akkawi) is a lunch favorite, and meat (lahm b’ajin) is a hearty dinner option.
Variations
- Za’atar: The most traditional – a mix of thyme, sesame, sumac, and olive oil. It’s tangy, herbal, and pairs well with tomatoes and cucumbers.
- Cheese: Usually Akkawi or mozzarella, sometimes mixed with feta. It’s salty, stretchy, and best eaten hot.
- Meat: Ground lamb or beef with onions, tomatoes, and pine nuts. This is richer and often served with a squeeze of lemon.
- Sweet: Some bakeries offer a dessert version with sugar and cinnamon – ask your caterer if they can make it.
Storage and Reheating
If you have leftovers, wrap them individually in foil and refrigerate for up to 3 days. To reheat, place in a toaster oven at 350°F (175°C) for 5–8 minutes, or in a dry skillet over medium heat for 2–3 minutes per side. For longer storage, freeze the manakish (separate pieces with parchment paper) for up to 2 months. Reheat frozen directly from the freezer – no need to thaw – in a 375°F (190°C) oven for 10–12 minutes.
Frequently Asked Questions
How much manakish should I order per person? For a light meal, plan on 1–2 pieces per person. For a main course with sides, 2 pieces per person is usually enough. If it’s an appetizer, half a piece per person is a good start.
Can I reheat manakish in the microwave? You can, but it will become chewy and soft. If you’re in a hurry, microwave for 30 seconds, then finish in a hot skillet for a minute to crisp the bottom.
What is the best way to keep manakish warm during a party? Use a chafing dish or a slow cooker on the ‘warm’ setting with a layer of paper towels at the bottom to absorb moisture. Alternatively, stack them on a plate and cover with a clean kitchen towel – they’ll stay warm for about 30 minutes.
Are manakish gluten-free? Traditional manakish is made with wheat flour, so it’s not gluten-free. However, some caterers in Walnut Creek offer gluten-free crusts – ask when you order.
Can I freeze manakish? Yes, absolutely. Freeze them as soon as they cool, wrapped tightly in plastic and then foil. They keep for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 10–12 minutes.
What’s the difference between manakish and pita? Manakish is a flatbread that’s topped with ingredients before baking, while pita is a plain pocket bread. Manakish is usually thinner and crispier, and it’s meant to be eaten on its own or with dips.
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