Labneh Manakish is a delicious Lebanese flatbread topped with creamy, tangy labneh and finished with extra-virgin olive oil. It is a simple but deeply satisfying dish that can be enjoyed for breakfast, lunch, as a snack, or as part of a traditional Lebanese mezze spread.

The beauty of Labneh Manakish lies in its simplicity. A soft, lightly chewy dough is spread with thick labneh and baked until the edges become golden while the labneh remains creamy and flavorful.

For an extra layer of flavor, the labneh can be combined with za'atar, olive oil, fresh herbs, or sesame seeds.

Fresh from the oven, Labneh Manakish is especially delicious with tomatoes, cucumbers, olives, mint, and Lebanese tea.

What Is Labneh Manakish?

Manakish is one of Lebanon's most popular flatbreads.

Traditional manakish can be topped with:

  • Za'atar
  • Cheese
  • Meat
  • Labneh
  • Kashkaval
  • Other savory toppings

Labneh Manakish uses thick strained yogurt cheese as the main topping.

Labneh has a creamy texture and a pleasantly tangy flavor. When spread over dough and baked, it creates a rich topping that contrasts beautifully with the crisp golden edges of the bread.

Lebanese Labneh Manakish Recipe

Preparation Time

20 minutes

Dough Resting Time

1–1½ hours

Baking Time

8–12 minutes

Total Time

Approximately 2 hours

Servings

6–8 manakish

Course

Breakfast / Snack / Mezze

Cuisine

Lebanese / Levantine

Ingredients

For the Dough

  • 3 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 to 1¼ cups warm water

For the Labneh Topping

  • 1½ cups thick labneh
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon dried za'atar
  • 1 tablespoon sesame seeds, optional
  • ½ teaspoon salt, only if needed

Optional Garnishes

  • Fresh mint
  • Fresh parsley
  • Black olives
  • Sliced tomatoes
  • Sliced cucumbers
  • A drizzle of olive oil

Choosing the Right Labneh

The labneh should be thick and creamy.

Very thin yogurt will spread too easily and release excess moisture during baking.

If your labneh is soft or watery, place it in a clean cheesecloth or fine strainer and allow it to drain in the refrigerator for several hours.

Thicker labneh produces a richer topping and helps prevent the dough from becoming soggy.

Step 1: Prepare the Dough

Add the flour to a large mixing bowl.

Add:

  • Instant yeast
  • Sugar
  • Salt

Mix the dry ingredients.

Add the olive oil.

Gradually pour in the warm water while mixing.

The dough should come together into a soft, slightly tacky ball.

Don't add all the water at once.

Different flours absorb different amounts of water.

Step 2: Knead the Dough

Transfer the dough to a lightly floured work surface.

Knead for approximately 7–10 minutes.

The dough should become:

  • Smooth
  • Elastic
  • Soft
  • Slightly springy

If the dough feels extremely sticky, add a small amount of flour.

Avoid adding too much flour because a stiff dough produces a heavier manakish.

Step 3: First Rise

Place the dough in a lightly oiled bowl.

Cover it with a clean kitchen towel or suitable cover.

Allow it to rise in a warm place for approximately 1–1½ hours, or until noticeably larger.

The exact rising time depends on room temperature and yeast activity.

Step 4: Prepare the Labneh Topping

While the dough rises, prepare the topping.

Place the labneh in a bowl.

Add the olive oil.

Mix gently.

If the labneh is already salted, don't automatically add more salt.

Taste first.

Step 5: Add Za'atar

Add dried za'atar to the labneh.

Mix gently until evenly incorporated.

You can increase or decrease the amount according to taste.

Za'atar adds:

  • Herbal aroma
  • Earthiness
  • Mild citrus character
  • Toasted spice notes

Step 6: Add Sesame Seeds

Sesame seeds are optional but provide additional nuttiness and texture.

Add approximately one tablespoon.

You can also sprinkle additional sesame seeds over the finished manakish.

Step 7: Divide the Dough

Once the dough has risen, transfer it to a work surface.

Divide it into 6–8 equal portions.

Shape each portion into a smooth ball.

Cover the dough balls and let them rest for approximately 10–15 minutes.

This relaxation period makes the dough easier to stretch.

Step 8: Shape the Manakish

Preheat the oven to 240°C / 465°F.

If possible, place a heavy baking tray, pizza stone, or baking steel in the oven while it preheats.

Take one dough ball.

Flatten it gently.

Stretch or roll it into a round approximately 15–18 cm wide.

The center can be relatively thin while the edges remain slightly thicker.

Traditional manakish doesn't need to be perfectly circular.

Its rustic appearance is part of its charm.

Step 9: Create the Surface

Place the dough round on parchment paper or a lightly floured baking surface.

Use your fingertips to make shallow indentations across the surface.

These small depressions help hold the labneh topping.

Don't press all the way through the dough.

Step 10: Spread the Labneh

Spread a thin, even layer of the labneh mixture over the dough.

Leave a small border around the edge.

Don't apply an excessively thick layer.

Too much labneh can make the center heavy and prevent the dough from baking properly.

Step 11: Add Olive Oil

Drizzle a small amount of olive oil over the labneh.

This adds richness and helps the topping develop a beautiful baked aroma.

Step 12: Bake the Manakish

Place the manakish in the hot oven.

Bake for approximately 8–12 minutes, depending on the thickness of the dough and the heat of your oven.

The edges should become:

  • Golden
  • Lightly crisp
  • Slightly puffed

The center should be cooked through while the labneh remains creamy and flavorful.

For a more browned surface, place the manakish under the broiler for the final minute or two, watching carefully.

Step 13: Finish with Fresh Herbs

Remove the manakish from the oven.

Allow it to cool for a minute or two.

Finish with:

  • Fresh mint
  • Fresh parsley
  • A small drizzle of olive oil

Serve while warm.

The Secret to Great Labneh Manakish

The most important factors are:

Thick labneh + soft dough + very hot oven + moderate topping

A hot oven gives the dough a beautiful texture without requiring a long baking time.

Long baking at a low temperature can dry out the bread and make the labneh topping overly firm.

Traditional Labneh Manakish vs. Labneh-Zaatar Manakish

There are several ways to prepare the topping.

Plain Labneh

Labneh is spread directly over the dough and finished with olive oil.

This creates a clean, creamy flavor.

Labneh with Za'atar

Za'atar is mixed into the labneh or sprinkled over the top.

This is especially aromatic.

Labneh with Olive Oil

Labneh is topped generously with olive oil before baking.

The oil adds richness and helps carry the herb flavors.

Labneh Manakish with Fresh Mint

Fresh mint is one of the best accompaniments.

The cool herbal flavor contrasts with the warm, creamy flatbread.

Place a few mint leaves over the manakish just before serving.

Labneh Manakish Breakfast

A Lebanese breakfast spread can include:

Labneh Manakish + Tomatoes + Cucumbers + Olives + Fresh Mint + Pickles + Tea

You can also serve it alongside:

  • Boiled eggs
  • Fresh fruit
  • Olives
  • Pickled turnips
  • Pickled cucumbers

Labneh Manakish with Vegetables

Serve warm manakish with a simple plate of:

  • Tomato wedges
  • Cucumber slices
  • Radishes
  • Green onions
  • Fresh mint
  • Parsley

The fresh vegetables balance the richness of the labneh.

Labneh Manakish with Pickles

Pickles are an excellent accompaniment.

Serve with:

  • Pickled turnips
  • Pickled cucumbers
  • Mixed Lebanese pickles
  • Pickled peppers

The sharp acidity of pickles cuts through the creamy labneh.

Making Mini Labneh Manakish

For parties and mezze, make smaller versions.

Divide the dough into 12–16 portions.

Roll each into a small round.

Spread with labneh.

Bake until golden around the edges.

Mini manakish are perfect for:

  • Breakfast buffets
  • Parties
  • Mezze tables
  • Children's lunches
  • Appetizers

Making Large Labneh Manakish

For a family-style presentation, you can make one large flatbread.

Stretch the dough into a large oval or round.

Spread the labneh evenly across the surface.

Bake until the edges are golden.

Cut into wedges before serving.

How to Get Crispy Edges

Use a very hot oven.

A preheated pizza stone or baking steel is particularly effective.

Place the manakish on the hot surface and bake quickly.

Avoid adding too much labneh near the edges.

The exposed dough should have direct contact with the intense oven heat.

How to Keep the Center Soft

The dough should not be rolled excessively thin.

Leave the center slightly thicker than the edges.

Use thick labneh rather than watery yogurt.

Bake at high heat for a relatively short time.

This combination produces a soft, flavorful center surrounded by lightly crisp edges.

Common Labneh Manakish Mistakes

1. Using Watery Labneh

Excess moisture can make the dough soggy.

2. Adding Too Much Topping

A heavy layer can prevent the center from cooking properly.

3. Baking at Low Temperature

The bread may dry out before developing good color.

4. Adding Too Much Flour

This can make the dough tough.

5. Skipping the Dough Rest

Resting helps the dough become easier to stretch.

6. Overbaking

The labneh can become excessively dry.

7. Not Preheating the Oven

Manakish needs strong initial heat.

Can You Use Greek Yogurt?

Yes, but it should be thick.

If using Greek yogurt instead of labneh, drain it further until it reaches a thick, spreadable consistency.

Labneh has a more concentrated tangy flavor and is the traditional choice.

Can You Make Labneh Manakish Without Za'atar?

Absolutely.

Plain labneh manakish is delicious on its own.

You can also flavor the labneh with:

  • Dried mint
  • Sesame seeds
  • Aleppo pepper
  • Fresh herbs
  • Black cumin seeds

Spicy Labneh Manakish

For a spicy version, mix a small amount of:

  • Aleppo pepper
  • Chili flakes
  • Mild paprika

into the labneh.

Finish with olive oil after baking.

The creamy labneh helps balance the heat.

Labneh and Olive Manakish

For an additional savory variation, add chopped olives over the labneh.

Green or black olives both work well.

Keep the amount moderate because olives can be salty.

Labneh Manakish with Vegetables

You can add thin slices of:

  • Tomato
  • Bell pepper
  • Onion
  • Olives

However, avoid adding too many watery vegetables because they can release moisture while baking.

Can Labneh Manakish Be Frozen?

Yes.

Bake the manakish until the dough is cooked but not excessively browned.

Allow it to cool completely.

Wrap individual pieces well and freeze.

To reheat, place them directly into a hot oven until warmed through.

Freshly baked manakish will always have the best texture, but freezing is convenient for meal preparation.

How to Store Leftover Manakish

Allow leftover manakish to cool completely.

Store it in an airtight container in the refrigerator.

Reheat in a hot oven or toaster oven.

Avoid prolonged microwave heating because it can make the bread chewy.

Frequently Asked Questions

What is Labneh Manakish?

It is Lebanese flatbread topped with thick labneh, often combined with za'atar and olive oil.

Is Labneh Manakish eaten for breakfast?

Yes. It is particularly popular as a breakfast or morning snack.

Can I use store-bought labneh?

Yes. Choose a thick, creamy labneh.

Why is my manakish dough hard?

The dough may contain too much flour, may not have been kneaded or rested properly, or may have been overbaked.

Why is my labneh topping watery?

The labneh may contain too much moisture. Drain it in the refrigerator before using.

How hot should the oven be?

A very hot oven around 240°C / 465°F works well for home ovens.

Can I make it without yeast?

Yes, but the texture will be different. Yeast gives the dough a softer, more bread-like structure.

Tips for Perfect Lebanese Labneh Manakish

  1. Use thick labneh.
  2. Prepare a soft, elastic dough.
  3. Give the dough enough time to rise.
  4. Let the dough balls rest before shaping.
  5. Preheat the oven thoroughly.
  6. Don't overload the dough with labneh.
  7. Use good-quality extra-virgin olive oil.
  8. Add za'atar for extra Lebanese character.
  9. Bake quickly at high heat.
  10. Serve warm with fresh vegetables and pickles.

Final Thoughts

Lebanese Labneh Manakish is a beautiful example of how a few simple ingredients can create an incredibly satisfying meal.

Soft homemade dough provides the foundation, while thick labneh brings creamy tanginess. Za'atar adds a fragrant herbal character, and olive oil ties everything together.

Serve it fresh from the oven with tomatoes, cucumbers, olives, mint, pickled turnips, and a cup of Lebanese tea for a traditional breakfast experience.

Whether made as individual breakfast breads, small mezze-sized rounds, or one large family-style flatbread, Labneh Manakish is simple, comforting, and unmistakably Lebanese.