Manakish is traditionally eaten in the Middle East at breakfast or lunch. This recipe is made with Kara's versatile doughballs and just 3 other ingredients.

  • 10 minutes (plus prep)
  • makes 2 breads

Cut the doughball into two and roll out / shape into your desired shape.

Mix the zaatar spice with the olive oil until the consistency will allow you to spread on top of the dough.

Optional: Top with sliced of heirloom tomato and grated halloumi.

Bake for around 10 minutes until golden and crispy.


Storage & Handling: Kara’s Doughballs should be stored frozen at -18°C or below. Once defrosted. Do not refreeze.

To defrost: Take the required amount of doughballs from the freezer and place 2″ (5cm) apart on a tray. To avoid the doughball skinning, cover with a lightly greased film and place in the refrigerator overnight.

The doughballs are best used within 24 hours. Maximum storage in the fridge (at 5°C) is 2 days after defrost.

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