Manakeesh (manakish) zaatar recipe (2024)

FAQs

What is the difference between Manakish and Manoushe? ›

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'.

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. It can be sliced or folded, and it can be served either for breakfast or lunch.

There are many different flavours of Manakeesh. At Al'Deewan Lebanese Bakery, three of the most popular types of Manakeesh are: the cheese Manakeesh, the za'atar Manakeesh, and the lamb Manakeesh. These are essentially the same base flatbread recipe with different toppings.

How to use Zaatar Spice? Keep this seasoning blend handy and you will think of it as a finishing flavor for all kinds of dishes, like fried eggs, salad dressings, roasted and fresh vegetables and chicken, dips such as hummus and baba ganoush, bread, potatoes, atop avocado toast and kale chips.

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.

Za'atar mixture is commonly employed in the Mediterranean diet and is rich of bioactive compounds. 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.

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.

Dukkah and za'atar both come from the Middle Eastern region and have slight similarities. While some of the ingredients of the two spice mixes are the same, za'atar is made with more ground herbs, such as thyme and oregano, while dukkah is primarily seeds and nuts.

Za'atar is an incredibly versatile Middle Eastern spice blend, one of my favorites. Particularly this time of year when it's a welcome addition to all sorts of roasted vegetables, soups and stews, or simply sprinkled over everything from yogurt, to eggs, to savory granola.

It is used to make the popular Za'atar blend (of the same name, and also known as Zoubaeh), used in Levantine/ Middle Eastern cuisine, and more. The traditional Lebanese za'atar mix is made with the sun-dried za'atar herb, salt, toasted sesame seeds and sumac spice. It is a staple in the Middle Eastern pantry.

What is the difference between Palestine and Lebanese Zaatar? ›

Some varieties may add savory, cumin, coriander or fennel seed. One distinctively Palestinian variation of za'atar includes caraway seeds, while a Lebanese variety contains more sumac and has a distinct dark red color.

Manakish is a flat, baked dough eaten in countries such as Lebanon, Israel, Turkey and Syria.

The two things to remember about zaatar is that it will burn and become bitter at high temperatures and that it loses aroma and pungency with age.

Even though it varies greatly depending on where you are in the Middle East (specific recipes are sometimes closely-guarded secrets!), za'atar is generally a combination of dried oregano, thyme, and/or marjoram (woodsy and floral), with sumac (tangy and acidic) and toasted sesame seeds (nutty and rich).

The Lebanese version of pizza is what is known as man'oushe, which consists of flat bread topped with oil and za'atar, plus toppings like cheese, pickles, veggies, labneh and meat and, much like pizza, is traditionally cooked over a wood fire.

Lahmacun is often topped with vegetables and rolled up. Originating from the Levant region of the Arab world, lahm bi ajeen or lahmacun is a popular dish in Lebanon and Syria. In the Levant it is part of a series of food called Manakish, flatbreads with toppings.

Manaqish or manakish are savory pastries popular in the Levant (Eastern Mediterranean) region. My mother in law, a master of the Levant kitchen, was the one who first introduced me to the making of za'atar manaqish. They are the perfect make-ahead snack, appetizer, or even brunch!

Manoushe, sometimes spelled man'oushe or manakeesh, is a traditional Lebanese flatbread resembling a pizza. It is a staple breakfast food but is also enjoyed at other times of the day.