Man'ousheh bil Jibneh
A Lebanese cheese flatbread — thin dough topped with a blend of Akkawi cheese and nigella seeds, baked until the edges crisp and the cheese melts into salty, stretchy pools. The savory companion to man'ousheh bil zaatar.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 400 g All-purpose flour
- 5 g Active dry yeast
- 240 ml Warm water
- ½ tsp Salt
- 1 tsp Sugar
- 2 tbsp Olive oil
- 300 g, desalted Akkawi cheese
- 150 g White cheese (jibneh baydeh)
- 2 tsp Nigella seeds (habbet il baraka)
- 1 tbsp (for topping) Olive oil
Instructions
- Make the dough: dissolve yeast and sugar in warm water for 10 minutes. Combine with flour, salt, and olive oil. Knead 8 minutes until smooth. Cover and rise 1 hour.
- Soak the Akkawi in cold water for 2–4 hours. Change the water at least twice. Taste — it should be mildly salty, not harsh.
- Pat the Akkawi dry and grate it coarsely. Mix with the grated white cheese and the nigella seeds. Add the olive oil and mix well.
- Preheat oven to 250°C with baking stone or heavy sheet inside.
- Divide dough into 6 balls. On a floured surface, roll each into a thin round (20–22cm).
- Distribute the cheese mixture evenly over each round, leaving a 1cm border.
- Bake on the preheated stone for 5–7 minutes until the edges are golden and the cheese is bubbling and lightly golden.
- Remove and eat immediately — cheese man'ousheh is at its best within minutes of the oven.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Man'ousheh bil Jibneh?
A Lebanese cheese flatbread — thin dough topped with a blend of Akkawi cheese and nigella seeds, baked until the edges crisp and the cheese melts into salty, stretchy pools. The savory companion to man'ousheh bil zaatar.
Where is Man'ousheh bil Jibneh from?
Man'ousheh bil Jibneh comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Man'ousheh bil Jibneh vegetarian?
As written, Man'ousheh bil Jibneh contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of nigella seeds (habbet il baraka) in Man'ousheh bil Jibneh?
The nigella seeds (habbet il baraka) called for here is part of the traditional recipe and gives Man'ousheh bil Jibneh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Man'ousheh bil Jibneh?
In a Lebanese breads spread, Man'ousheh bil Jibneh is served warm — with dips like hummus, labneh, or za'atar and olive oil, or alongside any main dish.
Can I make Man'ousheh bil Jibneh ahead, and how do I store leftovers?
Breads are best fresh and warm. If you make this ahead, let it cool completely, store it in an airtight bag or container, and gently rewarm before serving. Many flatbreads also freeze well.