Few things are more inviting than the smell of freshly baked Lebanese bread covered with melted cheese.
Kashkaval Manakish is a delicious variation of the beloved Lebanese manakish, featuring Kashkaval cheese melted over a soft, lightly crisp flatbread. The cheese becomes golden and bubbling in the oven, while the bread remains tender underneath with beautifully crisp edges.
It is simple enough for breakfast, satisfying enough for lunch, and perfect as a snack with a cup of Lebanese tea or coffee.
Freshly baked manakish is a familiar sight in Lebanese bakeries and homes. Traditionally, manakish can be topped with za'atar, cheese, minced meat and other flavorful mixtures. The dough is stretched into a round flatbread before being baked at high heat.
Kashkaval brings a particularly delicious character to the cheese version because it melts beautifully and develops a golden surface.
What Is Kashkaval Manakish?
Kashkaval Manakish is a Lebanese-style flatbread topped with grated Kashkaval cheese and baked until the cheese melts and becomes lightly golden.
The word manakish refers to a family of Middle Eastern flatbreads traditionally topped with ingredients such as za'atar, cheese or meat.
For this version, the topping is deliberately simple:
Dough + Kashkaval + olive oil + optional herbs
The result is a warm, cheesy flatbread with a crisp edge and soft center.
It can be eaten on its own or served alongside vegetables, olives, pickles and fresh herbs.
Why You'll Love Kashkaval Manakish
Golden melted cheese
The cheese forms a delicious golden layer across the surface.
Soft homemade bread
The dough is soft and slightly chewy in the middle.
Simple ingredients
You don't need a long list of ingredients.
Perfect for breakfast
Serve it warm with tomatoes, cucumber, olives and tea.
Great for children
The mild cheesy topping makes it an easy family favorite.
Excellent for gatherings
Prepare several flatbreads with different toppings and serve them together.
Ingredients
For the Dough
3 cups all-purpose flour
You can also use bread flour for a slightly chewier texture.
1 teaspoon instant yeast
Yeast gives the manakish its light and airy texture.
1 teaspoon sugar
A small amount of sugar helps support yeast activity and adds a subtle balance to the dough.
1 teaspoon salt
Salt improves both flavor and dough structure.
2 tablespoons olive oil
Olive oil gives the dough tenderness and a pleasant Mediterranean flavor.
1 to 1¼ cups warm water
Add the water gradually.
The exact amount depends on the flour and humidity.
The dough should become soft and slightly tacky without being excessively sticky.
For the Kashkaval Topping
250–300 g Kashkaval cheese
Grate the cheese before preparing the dough.
Kashkaval is a firm yellow cheese traditionally associated with Southeastern Europe and the Middle East and is particularly useful here because it melts well.
1 tablespoon olive oil
A small drizzle over the cheese helps with browning and adds richness.
½ teaspoon dried oregano
Optional.
½ teaspoon dried mint
Optional.
Pinch of black pepper
Optional.
Optional Toppings
For a more elaborate manakish, add:
- Sliced green olives
- Tomato slices
- Roasted red pepper
- Fresh chili
- Black olives
- Sesame seeds
- Fresh parsley
- Za'atar
- Thinly sliced onion
Don't overload the bread.
The cheese should remain the main flavor.
How to Make Kashkaval Manakish
Step 1: Activate the Yeast
If using active dry yeast, combine the warm water with sugar and yeast.
Leave it for approximately 5–10 minutes.
A light layer of foam should appear.
If using instant yeast, you can mix it directly with the flour.
The water should be warm rather than hot.
Very hot water can damage the yeast.
Step 2: Make the Dough
Place the flour in a large mixing bowl.
Add:
- Salt
- Yeast mixture
- Olive oil
Gradually add the warm water while mixing.
Continue until a soft dough forms.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface.
Knead for approximately 8–10 minutes.
The dough should become:
- Smooth
- Soft
- Elastic
- Slightly tacky
If it is extremely sticky, add a little flour.
Avoid adding too much flour because a stiff dough produces a heavier manakish.
Step 4: Let the Dough Rise
Place the dough in a lightly oiled bowl.
Cover it with a clean kitchen towel or plastic wrap.
Leave it in a warm place for approximately 1–1½ hours, or until it has roughly doubled in size.
The rising time will depend on room temperature.
Step 5: Prepare the Cheese
While the dough rises, grate the Kashkaval.
Keep the grated cheese refrigerated until you are ready to use it.
If desired, mix the cheese with a small pinch of black pepper and dried herbs.
Don't add too much seasoning.
Kashkaval already has a distinctive salty, savory flavor.
Step 6: Divide the Dough
Once the dough has risen, gently press out the excess air.
Divide it into 4–6 equal pieces, depending on the size of manakish you want.
Roll each piece into a ball.
Cover the balls and let them rest for approximately 10 minutes.
This makes the dough easier to stretch.
Step 7: Shape the Manakish
Preheat your oven to 230–250°C / 450–480°F.
Place a dough ball on a lightly floured surface.
Flatten it gently with your fingers.
Stretch it into a round approximately 15–20 cm wide.
The center should remain relatively thin while the edges can be slightly thicker.
Traditional manakish doesn't need to be perfectly circular.
A slightly rustic shape makes it look homemade.
Step 8: Add the Kashkaval
Transfer the dough to a baking tray lined with parchment paper.
Spread the grated Kashkaval evenly over the surface.
Leave a small border around the edge.
Drizzle lightly with olive oil.
If using herbs, sprinkle them over the cheese.
Step 9: Bake
Place the manakish into the hot oven.
Bake for approximately 7–12 minutes, depending on the thickness of the dough and the heat of your oven.
The cheese should be:
- Completely melted
- Bubbling
- Lightly golden
The edges should be crisp but not burnt.
For deeper browning, place the manakish under the broiler for the final minute or two.
Watch it carefully because the cheese can brown very quickly.
Step 10: Rest Briefly
Remove the manakish from the oven.
Allow it to rest for 1–2 minutes.
This gives the melted cheese a chance to settle slightly.
Then slice and serve while hot.
The Secret to Great Kashkaval Manakish
Use a very hot oven
Manakish is best baked quickly at high heat.
A hot oven helps create a lightly crisp exterior while keeping the center tender.
Don't make the dough too thick
A thick layer of dough can make the finished bread heavy.
Stretch it fairly thin.
Don't overload the cheese
It may seem tempting to cover the bread with a mountain of cheese.
But too much cheese can make the center greasy and heavy.
A generous but even layer works best.
Grate the cheese yourself
Freshly grated cheese generally melts more evenly than pre-shredded cheese.
Serve immediately
Kashkaval Manakish is at its best straight from the oven.
The cheese is stretchy, fragrant and beautifully melted.
How to Serve Kashkaval Manakish
A warm Kashkaval Manakish is delicious by itself, but a few simple accompaniments can turn it into a complete Lebanese breakfast.
Serve with:
- Fresh tomatoes
- Cucumber
- Green onions
- Fresh mint
- Parsley
- Green olives
- Black olives
- Pickled turnips
- Lebanese tea
- Arabic coffee
A small plate of fresh herbs is particularly refreshing alongside the warm cheese bread.
Kashkaval Manakish With Fresh Vegetables
Prepare a simple side plate containing:
- Tomato wedges
- Cucumber sticks
- Radishes
- Mint
- Parsley
- Green onions
Add lemon wedges and olives.
The crisp vegetables balance the richness of the melted cheese.
Kashkaval and Za'atar Manakish
For a more aromatic variation, sprinkle a small amount of za'atar over the Kashkaval before baking.
The combination of:
Kashkaval + za'atar + olive oil
creates a deeply savory and fragrant flatbread.
Use the za'atar lightly so that it doesn't overpower the cheese.
Kashkaval and Olive Manakish
Add a handful of sliced green or black olives over the cheese.
The salty olives complement the creamy melted cheese beautifully.
This version is particularly good for lunch.
Spicy Kashkaval Manakish
For a spicy variation, add:
- Thinly sliced green chili
- Chili flakes
- Aleppo pepper
The gentle heat works especially well with melted cheese.
Kashkaval Manakish With Tomato
Thinly slice ripe tomatoes.
Pat them dry with a paper towel to remove excess moisture.
Place a few slices over the cheese.
Don't use too many tomatoes because excess moisture can prevent the bread from becoming crisp.
Can I Use Another Cheese?
Yes.
If Kashkaval isn't available, you can create a similar style of manakish using cheeses that melt well.
Possible alternatives include:
- Mozzarella
- Akkawi
- Halloumi mixed with mozzarella
- Mild cheddar
- Provolone
- A combination of mozzarella and a stronger cheese
For a more Lebanese flavor, Akkawi can be particularly enjoyable.
If using a very salty cheese, soak or rinse it as appropriate before using it.
Kashkaval vs. Akkawi Manakish
Both make excellent cheese manakish, but they have different characteristics.
Kashkaval
- Firm yellow cheese
- Stronger savory flavor
- Excellent melting
- Beautiful golden color
Akkawi
- Mild
- Soft
- Salty
- Traditionally associated with Levantine cheese dishes
For a deeply golden and slightly stronger cheese flavor, Kashkaval is an excellent choice.
Can I Make the Dough Ahead?
Yes.
Prepare the dough and place it in a covered container in the refrigerator.
Allow it to slowly ferment overnight.
The next day, let the dough come closer to room temperature before shaping.
This can also develop additional flavor.
Can I Freeze Kashkaval Manakish?
Yes.
For best results, freeze the baked manakish after it has cooled completely.
Wrap individual pieces tightly.
Store in an airtight freezer-safe container.
To reheat, place directly into a hot oven until warmed through.
Avoid microwaving if possible because the bread can become soft and chewy.
How to Store Leftovers
Allow leftover manakish to cool.
Store in an airtight container in the refrigerator for up to a few days.
Reheat in:
- Oven
- Toaster oven
- Air fryer
A hot oven will help restore some crispness.
Frequently Asked Questions
What is Kashkaval cheese?
Kashkaval is a firm yellow cheese traditionally made from sheep's milk, cow's milk or a combination, depending on the variety and region. It is widely used across the Balkans, Turkey and parts of the Middle East.
Its firm texture and good melting qualities make it suitable for baked cheese dishes.
Is Kashkaval Manakish Lebanese?
Manakish is a traditional Levantine flatbread strongly associated with Lebanon and neighboring countries. Kashkaval is one cheese option that can be used for a cheese-topped manakish.
Can I make it without yeast?
Yes.
A yeast-free flatbread can be made using baking powder, although the texture will be different.
Yeast provides the characteristic soft and slightly chewy bread texture.
Why did my cheese become oily?
Some cheeses release more fat when exposed to very high temperatures.
Using a moderate amount of cheese and avoiding excessive baking time can help.
Why is my manakish hard?
The most common reasons are:
- Too much flour
- Over-kneading
- Dough that is too dry
- Overbaking
- Oven temperature that is too low, requiring a longer baking time
Keep the dough soft and bake quickly in a hot oven.
Can I use whole-wheat flour?
Yes.
Replace part of the all-purpose flour with whole-wheat flour.
A blend of approximately 25–30% whole-wheat flour can add flavor without making the bread excessively heavy.
Lebanese Breakfast With Kashkaval Manakish
For a traditional-style breakfast spread, serve warm Kashkaval Manakish with:
Kashkaval Manakish
- Fresh tomatoes
- Cucumbers
- Radishes
- Fresh mint
- Parsley
- Green olives
- Pickled turnips
- Labneh
- Lebanese tea
The contrast between the warm cheese bread and cold, crisp vegetables makes this breakfast especially satisfying.
Tips for Bakery-Style Manakish
Preheat thoroughly
Don't put the dough into a cold or barely warm oven.
Use a baking stone if available
A preheated pizza stone or baking steel can help the bottom cook quickly and evenly.
Don't make the center too thick
A thin center produces a lighter manakish.
Keep the edges slightly raised
This helps contain the melted cheese.
Bake one or two at a time
Overcrowding the oven can reduce the temperature and affect the texture.
Eat it hot
This is perhaps the most important rule.
Freshly baked Kashkaval Manakish is difficult to beat.
Final Thoughts
Kashkaval Manakish is a beautiful example of how a few simple ingredients can become something extraordinary.
A soft round of homemade dough is covered with fragrant grated cheese and baked in a hot oven until the edges turn crisp and the Kashkaval becomes golden and bubbling.
Tear off a piece.
Add a little fresh mint.
Take a bite with tomato or cucumber.
The warm bread, melted cheese, fresh herbs and crisp vegetables create a simple combination that feels both rustic and luxurious.
Whether served for breakfast, afternoon snack, family dinner or a Lebanese mezze gathering, Kashkaval Manakish is best enjoyed warm, fresh and shared.
Quick Recipe Card
For the dough
- 3 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1–1¼ cups warm water
For the topping
- 250–300 g grated Kashkaval cheese
- 1 tablespoon olive oil
- ½ teaspoon dried oregano, optional
- ½ teaspoon dried mint, optional
- Black pepper, optional
Method
- Mix flour, yeast, sugar and salt.
- Add olive oil and warm water gradually.
- Knead until soft and elastic.
- Cover and allow to rise until doubled.
- Divide into 4–6 balls.
- Rest for 10 minutes.
- Stretch each ball into a thin round.
- Cover with grated Kashkaval.
- Bake at 230–250°C until the cheese is melted and golden.
- Garnish with herbs and serve hot.
Best served with: Fresh vegetables, olives, mint, parsley, pickles, labneh and Lebanese tea.
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