4420 Walnut Street, Philadelphia, PA 19104. Phone: 215-921-2135
OPEN 7 DAYS! Monday to Saturday 9 AM - 10 PM, Sunday 9 AM - 8 PM (Closed every Friday for prayer between 1 PM - 2:15 PM)

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Manakeesh Cafe Bakery

What is Manakeesh Cafe?

Manakeesh Café Bakery is an exciting and new addition to University City located at the corner of 45th and Walnut Street, directly across from Saad’s Halal Restaurant. We offer a Lebanese fusion, providing a distinct Lebanese twist to many American favorites, while introducing a distinct cultural flavor to the community, contributing to the transformation of our corner into a ‘New Lebanon.’

The cafe is the brainchild of a passionate owner who longs for the vibrant atmosphere of Downtown Beirut here in Philadelphia. The name is inspired by the Manakeesh, a Lebanese flatbread sandwich traditionally baked in an open flame oven and cranked out early in the morning in time for breakfast.

So come on in and visit us. Whether you are seeking a sandwich made in the oven in front of you, a velvety espresso, a bite of baklava, or just the aroma of fresh baked bread, you will be sure to leave with your own little slice of Lebanon.

We are located at 4420 Walnut Street, Philadelphia, PA 19104. Phone: 215-921-2135

 

Front Side Outside Seating Alley Side Outside Seating
 

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A fusion of traditional Lebanese baked goods with American favorites! 4420 Walnut St. University City, Phila
http://manakeeshcafe.com

If you're out and about, keep a look out for our SEPTA bus ads, like this one! http://t.co/cxclnRMV

If you're out and about, keep a look out for our SEPTA bus ads, like this one! http://t.co/TsjDWjzv


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Ma^kroun

Fried Dough

Awwamat

Fried Dough

Mshabbak

Fried Dough

Ma^moul

Ma^moul (Lebanese shortbread cookies)

Baba Ghannouj
Creamy Eggplant spread
Fool
Hot fava bean spread, topped with olive oil and served with fresh baked pita
Hummus
Blended chick pea spread
Balilah
Chick pea salad, topped with parsley and pine nuts

Reviews

"

The treats stacked high in this vibrant Lebanese spot come from the other end of Asia, but they’re a sight that can change your whole way of thinking about dessert. Deep-fried dough takes the shape of licorice-scented pinecones. Warm spheres of pistachio-studded shortbread crumble around sticky cores of date. Scallops of walnut meal are embedded in semolina cookies whose crusted edges are feathered with powdered sugar. And then your eye falls to the baklava: diamond-cut pieces filled with ground walnuts, rectangles packed with cashews, phyllo rings with butter-brushed whole pistachios glossy as Kryptonite.

"

By Trey Popp, Philadelphia magazine, July 2011