Lebanese Zaatar Bread - Manakish, Manoushe Flatbread Recipe (2024)

FAQs

What is zaatar bread made of? ›

Za'atar bread is known in the Middle East as mana'eesh. Homemade dough is topped with za'atar, a spice mixture composed of sesame seeds, oregano, marjoram, and thyme.

Markouk is a Lebanese flatbread so thin you could read a newspaper through it! It can be torn and eaten as a snack or used as a sandwich wrap.

Za'atar Manoushe Recipe

Combine the flour, salt, and sugar in a large bowl. Dissolve the yeast in warm water and let it sit for around 10 minutes until it's frothy. Add the yeast mixture and olive oil to the flour mixture. Stir until it forms a dough.

Man'oushe (منقوشه), Lebanese Za'atar Flatbread. Man'oushe or Manoushe (as it's also spelled) is a Lebanese street food, a popular breakfast that is eaten on the go, crispy on the outside, slightly chewy on the inside, and topped with the most aromatic of spice blends – za'atar.

Zaatar or Za'tar (zaah-tur) is a common noun in the Arabic language and refers to both a Middle-Eastern herb spice mixture and importantly a distinct herb plant in the mint family. The herbal plant is referred to in English as bible hyssop or Syrian oregano, but the mixture is just called zaatar.

Za'atar components modulate gut microbiota, oxidative stress, chronic inflammation, and obesity. The combined action of Za'atar components might generate beneficial effects for human health.

Serve the flatbreads while still soft and warm. Once cold, they won't be quite the same. But they can be recycled by tearing them into pieces, brushing with a little oil, then crisping them up in a hot oven (at 220°C/Gas Mark 7) to make dipping chips, or flat croûtons for soups and salads.

It is perfect as is but I like it even more when eaten together with the type of breakfast spread common across the Levantine: some sliced tomatoes and cucumbers, some white cheese, fresh herbs (mint is wonderful), some olives and salted chilies and some fresh fruit, all washed down with fresh tea.

Manakeesh is also known as “Manoush”, “Manaeesh”, and “Manakish”. It can be described as a flat baked dough with toppings, just like a pizza – which is why it is often referred to as 'Lebanese Pizza'.

The meat is commonly lamb or beef, the vegetables are usually onion, capsicum and tomato, and herbs can include parsley, mint and cilantro.

What is Manakish in English? ›

Manakish (Arabic: مناقيش, romanized: manāqīsh), or in singular form man'ousheh, or other spellings, is a popular Levantine food consisting of dough topped with za'atar, cheese, or ground meat.

In Arabic, za'tar means "thyme. That's good, there is thyme in the Lebanese zaatar that I propose to you! As its name suggests, this spice blend comes from Lebanon, although it is found more generally throughout the Middle East.

Chickpeas and parsley are also staples of the Lebanese diet. Well-known dishes include baba ghanouj, tabbouleh, sfeeha, falafel and shawarma. An important component of many Lebanese meals is hummus, a chickpea puree dish, and many dishes are eaten with flatbread. Well-known desserts include baklawa, sfouf and ka'ak.

The national dish of Lebanon is kibbeh, an emulsified paste of fresh lamb and bulgur wheat with spices. Meat tends to be made into nuggets and charcoaled or stuffed into vegetables. Vegetables are usually the main feature of the meal.

Za'atar is a spice blend composed of herbs such as thyme, oregano, marjoram or a combination of the three, along with other spices including sesame, sumac, cumin or coriander.

Its flavor is subtle yet aromatic, rich but not overpowering, deep yet slightly tangy.

The smell and taste of za'atar is sharp but rich, and deeply aromatic. Although thyme and oregano compose the dominant flavors, there is a prominent nuttiness from the toasted sesame seeds and a slight tang from the dried sumac.

Its ingredients include toasted sesame seeds, thyme, marjoram, coriander, oregano, chickpea flour, sea salt, sunflower oil, citric acid and lemon oil.