Middle Eastern · lunch
Crispy Cheese Flatbread with Mint
Cheese Jibneh Manakish
Levantine open-faced flatbread with stretchy akkawi cheese, nigella seeds, and a hint of mint, baked until the cheese is bubbling and the dough is crisp.
$
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
625Calories
24gProtein
38gFat
52gCarbs
4gSugar
3gFiber
720mgSodium
65mgChol
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Instructions
1
Prep
Soak akkawi cheese in cold water 1 hour, drain, coarsely shred. Mix akkawi, mozzarella, nigella seeds, dried mint, Aleppo pepper, and cumin in a bowl. Dice tomato, cucumber, red onion; chop fresh mint and parsley. Combine tomato, cucumber, onion, mint, olive oil, lemon juice, sumac, and salt in a bowl.
2
Bake
Heat oven to 230°C with 2 baking trays inside. Stretch each dough ball into a 22cm round, 5mm thick, on floured parchment. Brush edges with olive oil. Scatter cheese mixture evenly on each round, leaving 1.5cm border. Slide both onto hot trays, bake 12 to 14 minutes until cheese bubbles, patches turn deep golden, and dough edges crisp.
3
Plate
Lift manakish to a board, scatter parsley across each, slice into 4 wedges. Fan the side salad alongside each and serve with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) akkawi cheese
- 60g (2.1 oz) low-moisture mozzarella
- 2 tsp nigella seeds
- 0.5 tsp dried mint
- 0.5 tsp Aleppo pepper
- 0.5 tsp ground cumin
- 2 pizza or flatbread dough balls (360g / 12.7 oz)
- plain flour
- 40ml (2.7 tbsp) extra-virgin olive oil
- 200g (7.1 oz) ripe tomato
- 120g (4.2 oz) cucumber
- 40g (1.4 oz) red onion
- 20g (small handful) fresh mint
- 10ml (2 tsp) lemon juice
- 1 pinch sumac
- 1 pinch fine sea salt
- 10g (0.4 oz) flat-leaf parsley
- 2 lemon wedges