The key to good Manakish is a thin, airy dough and high-quality Za'atar blend. Authentic Jibneh cheese is salty and firm, but it can be substituted in Europe with a mix of Mozzarella, Halloumi, or Feta cheese.
When preparing Za'atar Manakish, ensure the mixture is truly paste-like and covers the bread right up to the edge.
In a large bowl, mix warm water, sugar, and yeast. Let stand for 5 minutes until foamy.
Add flour, salt, and 2 Tbsp of olive oil. Mix until a smooth dough forms. Knead for 5-8 minutes.
Cover the bowl and let the dough rise in a warm place for 1.5 hours until it doubles in volume.
Divide the risen dough into 8 equal balls. On a floured surface, roll each ball into a thin circle 15-20 cm in diameter.
Prepare the Za'atar topping: in a small bowl, mix Za'atar with olive oil to create a thick paste.
Prepare the cheese topping: grate or crumble the cheese and mix with chopped parsley (optional).
Preheat the oven to the maximum temperature (ideally 220 °C (425 °F)) and, if possible, with a hot baking sheet inside.
Za'atar Manakish: spread the paste over the entire surface of the dough up to the edges.
Jibneh Manakish: sprinkle evenly with the cheese mixture.
Bake on a baking sheet (or ideally on a pizza stone) for 8-10 minutes until the edges are puffed and golden brown. The bread should be soft and pliable.
Serve Manakish warm, with fresh tomatoes, mint, cucumbers, and Labneh. Traditionally, Manakish is rolled up and eaten like a wrap.