If you’ve never made Manakeesh with Feta at home before, this recipe is about to become a firm favourite. These Middle Eastern flatbreads are crispy on the outside, warm and soft inside, and packed with the kind of bold, herby flavour that makes every bite feel like something special. Using lavash or wholemeal flatbreads keeps things quick and easy — no dough-making required — so you can have this on the table in well under half an hour.
What really sets this recipe apart is the combination of components working together. A fragrant oregano and thyme dressing is spread over the flatbreads before they’re loaded with crumbled feta and toasted until golden. Alongside that, a fresh tomato, cucumber and olive salad adds crunch and brightness, while a cool garlic yogurt ties everything together. It’s simple food done really well.
Manakeesh with Feta, Salad & Garlic Yogurt
Ingredients
- 2 lavash or wholemeal flatbreads
- 100 g feta crumbled
- For the Salad
- ½ tomato diced
- ¼ cucumber diced
- Small handful fresh mint leaves chopped
- 7 –8 black olives sliced
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- Salt and pepper
- For the Garlic Yogurt
- 75 ml natural yogurt
- ½ –1 garlic clove crushed
- For the Dressing
- Small handful oregano chopped
- Small handful thyme leaves
- 50 ml olive oil
- ½ garlic clove crushed
- Juice of ¼ lemon
- Pinch of sumac
- ½ tsp toasted sesame seeds
- Salt and pepper
Instructions
- Mix the tomato, cucumber, chopped mint and olives in a bowl.
- Drizzle over the balsamic vinegar and olive oil.
- Season with salt and pepper.
- Toss together and set aside.
- Place the yogurt in a small bowl.
- Stir in the crushed garlic.
- Season with a pinch of salt and mix well.
- Set aside or chill until needed.
- To make the dressing – Combine the oregano, thyme, olive oil, garlic, lemon juice, sumac and sesame seeds in a bowl or jug.
- Whisk until combined.
- Taste and adjust seasoning if required.
- Lay the flatbreads on a work surface.
- Spread about 2 tablespoons of dressing over each flatbread.
- Sprinkle evenly with the crumbled feta.
- Fold in half or roll up tightly.
- Heat a dry frying pan or griddle over a medium heat.
- Cook the flatbreads for 2–3 minutes on each side until lightly golden and heated through
- Remove from the pan and cut in half if desired
- Divide the salad between two plates.
- Serve a warm manakeesh alongside each portion.
- Add a generous spoonful of garlic yogurt.
- Drizzle over any remaining dressing and serve immediately.
Notes
Why You’ll Love This Recipe
- Quick to make — from start to finish in around 20 minutes, with no complicated techniques involved.
- Big, bold flavours — the herb and lemon dressing with sumac and sesame seeds gives these flatbreads a genuinely exciting depth of flavour.
- No dough needed — using ready-made lavash or wholemeal flatbreads saves time without compromising on the end result.
- A complete meal — with the salad and garlic yogurt alongside, this is a satisfying and balanced plate.
- Great for two — perfectly portioned for a midweek dinner or a leisurely weekend lunch.
Tips For The Best Results
- Toast your sesame seeds — even a minute or two in a dry pan makes a noticeable difference to the flavour of the dressing.
- Don’t overload the flatbreads — a couple of tablespoons of dressing per flatbread is enough; too much will make them soggy before they cook.
- Use a hot, dry pan — no oil is needed. A hot griddle or frying pan gives you those lovely golden patches and a slightly crisp texture.
- Make the dressing ahead — it keeps in the fridge for up to two days and the flavour actually improves as it sits.
- Crumble the feta by hand — you want rough, chunky pieces rather than fine crumbles so you get a proper hit of cheese in every bite.
Variations
- Add za’atar — stir a teaspoon into the dressing for an even more traditional Middle Eastern flavour profile.
- Swap the feta — halloumi (sliced thin and layered on before cooking) works brilliantly as an alternative, or use a vegan feta if needed.
- Use different herbs — fresh parsley or coriander can replace or supplement the mint in the salad depending on what you have.
- Add a little heat — a pinch of dried chilli flakes in the dressing or a drizzle of chilli oil at the end adds a gentle kick.
- Make it more substantial — add sliced roasted peppers, a soft-boiled egg, or some shredded cooked chicken to bulk it out further.
Frequently Asked Questions
What is manakeesh?
Manakeesh (also spelled man’oushe or manakish) is a popular Levantine flatbread, most commonly associated with Lebanese cuisine. It’s traditionally made with a soft yeasted dough and topped with za’atar and olive oil, then baked in a hot oven. The name roughly translates to “engraved” or “decorated,” referring to the way the toppings are pressed into the dough. This version takes a quicker approach using ready-made flatbreads, which gives you a similar result in a fraction of the time.
Can I make this ahead of time?
The dressing and garlic yogurt can both be made a day or two in advance and kept in the fridge. The salad is best assembled just before serving to keep the vegetables fresh and crisp. The flatbreads themselves are at their best straight from the pan, so it’s worth cooking those to order — they only take a few minutes each side.
What flatbreads work best for this recipe?
Lavash is the most authentic choice here — it’s thin, slightly chewy, and crisps up beautifully in the pan. Wholemeal flatbreads work just as well and add a nuttier flavour. You could also use pitta bread, wraps, or even naan in a pinch. The main thing is to choose something pliable enough to fold or roll without cracking before it goes in the pan.
