Shami Cheese Pastry (Cheese Manakish) – Soft, Fluffy Arabic Flatbread

Ingredients

• 500 g All‑purpose high‑protein flour (white, 00 or bread flour) (Should be white, high‑gluten (10‑12%).)
• 2 Tbsp Granulated sugar (Adds color and slight sweetness.)
• 1 tsp Salt
• 10 g Instant dry yeast (Active dry or instant works.)
• 1 Tbsp Unsalted butter (Melted; adds richness and tenderness.)
• 2 Large eggs (Provides color and structure. Can be omitted for a dairy‑only version.)
• 2 Tbsp Plain yogurt (or buttermilk) (Adds moisture; optional if using eggs.)
• 2 Tbsp Vegetable oil (Helps with kneading and softness.)
• ¼ tsp Vanilla extract (Just a hint for aroma; optional.)
• 1 pinch Mahlab (ground cherry pits) or a pinch of ground cardamom (Traditional spice for aroma; optional.)
• 360 ml Lukewarm water (Room‑temperature water (about 25 °C).)
• 200 g White cheese (Akkawi, Nabulsi or feta‑like) (Should be soft, slightly salty, and high‑fat.)
• 50 g Mozzarella cheese, shredded (Adds stretch and milder flavor.)
• 1 Tbsp Unsalted butter or Arabic ghee (Mixed into the cheese for richness.)
• 1 Tbsp Fresh thyme (or dried za’atar blend) (Chopped.)
• 1 Tbsp Fresh parsley, finely chopped
• 1 Tbsp Sesame seeds (For topping.)
• 1 Tbsp Nigella seeds (black cumin, حبة البركة) (For topping.)
• 100 g Onion, finely diced
• 500 g Tomatoes, peeled and finely chopped (Fresh or canned crushed tomatoes.)
• 1 Tbsp Tomato paste (دبس طماطم)
• 2 Tbsp Red pepper paste (دبس فليفلة) (Adds mild heat and depth.)
• 1 Tbsp Ketchup (Balances acidity and sweetness.)
• 1 Tbsp Ground coriander (dry)
• ½ tsp Black pepper, ground
• 2 Tbsp Olive oil (For sautéing sauce and brushing dough.)

Instructions

1. Combine dry ingredients

   In a large bowl whisk together the flour, sugar, salt, instant yeast, a pinch of mahlab (or cardamom), and the optional dried za’atar.

   Time: PT5M

2. Add wet ingredients

   Melt the butter, let it cool slightly, then add the eggs, yogurt, vanilla extract, vegetable oil and lukewarm water. Pour the mixture into the well and stir until a shaggy dough forms.

   Time: PT10M

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead vigorously for about 15 minutes, or until the dough becomes smooth, elastic and slightly tacky – it should feel like a rubber band when stretched.

   Time: PT15M

4. First proof

   Shape the dough into a ball, place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature (≈25 °C) until doubled in size, about 45 minutes.

   Time: PT45M

   Temperature: 25°C

5. Prepare the cheese filling

   Crumble the white cheese into a bowl, add shredded mozzarella, 1 Tbsp melted butter or ghee, a beaten egg, chopped thyme, parsley, sesame seeds and nigella seeds. Mix until evenly combined.

   Time: PT10M

6. Make the light tomato‑onion sauce (optional)

   Heat 2 Tbsp olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent (≈3 min). Add the chopped tomatoes, tomato paste, red‑pepper paste, ketchup, a pinch of salt, black pepper, and ground coriander. Cook, stirring occasionally, for another 5 minutes until the mixture thickens. Set aside to cool.

   Time: PT10M

7. Divide and roll the dough

   Punch down the risen dough and turn it onto a lightly floured surface. Divide into 6 equal pieces (≈120 g each). Using a rolling pin, roll each piece into an oval about 15 cm long and 10 cm wide, about 3‑4 mm thick.

   Time: PT15M

8. Fill and shape the pastries

   Spread a generous layer of the cheese mixture over the center of each oval, leaving a small border. If using the tomato sauce, drizzle a thin line across the cheese. Fold the edges inward slightly to create a rustic border, then brush the entire surface with an egg wash (1 egg beaten with 1 Tbsp milk). Sprinkle extra sesame and nigella seeds on top.

   Time: PT10M

9. Second proof

   Place the assembled pastries on a parchment‑lined baking sheet, cover loosely with a clean kitchen towel, and let rest for 30 minutes. They should puff slightly.

   Time: PT30M

10. Preheat the oven

    While the pastries are resting, preheat the oven to its highest setting, 250 °C (482 °F), with a baking stone or heavy sheet on the middle rack.

    Time: PT15M

    Temperature: 250°C

11. Bake the pastries

    Slide the parchment sheet onto the preheated stone and bake for 4‑5 minutes, or until the tops are golden‑brown and the cheese is bubbling.

    Time: PT5M

    Temperature: 250°C

12. Cool and serve

    Remove the pastries from the oven, transfer to a wire rack, and let cool for 5 minutes before serving. Serve warm, optionally with extra fresh thyme or a drizzle of olive oil.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

38 g

Fat

16 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose high‑protein flour (white, 00 or bread flour): Bread flour, Strong all‑purpose flour
• Instead of Granulated sugar: Honey (½ Tbsp), Maple syrup (½ Tbsp)
• Instead of Salt: Sea salt
• Instead of Instant dry yeast: Fresh yeast (15 g)
• Instead of Unsalted butter: Margarine, Ghee
• Instead of Large eggs: Yogurt (2 Tbsp) per egg, Applesauce (¼ cup)
• Instead of Plain yogurt (or buttermilk): Milk, Buttermilk
• Instead of Vegetable oil: Olive oil (light)
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Mahlab (ground cherry pits) or a pinch of ground cardamom: Ground cardamom
• Instead of White cheese (Akkawi, Nabulsi or feta‑like): Feta cheese, Ricotta (drained)
• Instead of Mozzarella cheese, shredded: Provolone, Cheddar (shredded)
• Instead of Unsalted butter or Arabic ghee: Olive oil
• Instead of Fresh thyme (or dried za’atar blend): Dried za’atar
• Instead of Fresh parsley, finely chopped: Cilantro
• Instead of Sesame seeds: Poppy seeds
• Instead of Nigella seeds (black cumin, حبة البركة): Sesame seeds
• Instead of Onion, finely diced: Shallots
• Instead of Tomatoes, peeled and finely chopped: Canned crushed tomatoes
• Instead of Tomato paste (دبس طماطم): Sun‑dried tomato puree
• Instead of Red pepper paste (دبس فليفلة): Harissa, Paprika
• Instead of Ketchup: Tomato sauce
• Instead of Ground coriander (dry): Cumin
• Instead of Olive oil: Vegetable oil

Equipment Needed

• Large mixing bowl
• Wooden spoon or dough whisk
• Kitchen scale
• Rolling pin (or dough sheeter)
• Baking sheet
• Parchment paper
• Pastry brush
• Oven
• Sharp knife
• Cutting board
• Skillet (medium)
• Spatula
• Cloth or plastic wrap

Critical Steps — Do Not Skip

• Kneading the dough until elastic (Step 3)
• First proof until doubled (Step 4)
• Second proof before baking (Step 9)
• Baking at very high heat for a short time (Step 11)

Chef Tips from the Video

• Use high‑protein (bread) flour for the best gluten development and fluffiness.
• A quick 5‑minute rest after dividing the dough makes rolling easier.
• Brush the pastry with a mixture of 1 egg + 1 Tbsp milk + a pinch of sugar for a glossy finish.
• If you like extra flavor, sprinkle a tiny pinch of sumac on the cheese before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat briefly in a hot oven to restore fluffiness.

Freezer: Wrap individually in foil and freeze for up to 1 month. Bake from frozen at 250 °C for 6‑7 minutes.

Room temperature: Best eaten fresh; can sit uncovered for up to 2 hours.

Make-Ahead Tips

• The dough can be prepared a day ahead, covered, and refrigerated; let it come to room temperature before shaping.
• Cheese filling keeps well refrigerated for 3 days; mix just before assembling.
• Tomato‑onion sauce can be made 2 days ahead and stored in the fridge.

Frequently Asked Questions