National Dishes of the World

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Manakish
Photo: Elie.ghob, CC BY-SA 4.0, Wikimedia Commons

bread vegan

Manakish

مناقيش (manaqish)

A round yeasted flatbread spread with za'atar and olive oil and baked in a hot oven – Lebanon's bakery breakfast.

Eaten in: Lebanon

Prep
25 min
Cooking
30 min
Resting
1 h 30 min
Total
2 h 25 min
Servings
6

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About the dish

Manakish is a flat round of yeasted dough that is spread with a topping and slid into a very hot oven. The classic version is topped with za'atar – a mix of dried thyme or oregano, sumac and sesame – loosened with olive oil. Equally popular are versions with akkawi cheese, with kishk (fermented bulgur and yoghurt) or with minced meat. The hot bread is folded in half or rolled up and eaten with tomato, cucumber, mint and olives, or with labneh. In Lebanon manakish is bought in the morning from small neighbourhood bakeries, and similar breads are baked across the Levant.

Main ingredients

  • wheat flour
  • yeast
  • za'atar
  • olive oil
  • sesame
  • sumac

Lebanon: In Lebanon it is the classic breakfast, bought from the bakery in the morning; the favourites are za'atar, akkawi cheese, or half and half.

More: Wikipedia (en)

Recipe

Manakish

https://foodmap.ominuvo.com/dish/manakish

Ingredients

6 servings

6 servings

Method

  1. Mix the flour, yeast, sugar and salt, add the water and olive oil and knead for 8–10 minutes until smooth and soft.

  2. Cover and leave somewhere warm for about 1.5 hours, until doubled in size.

  3. Heat the oven with a baking tray or stone inside to 250°C. Mix the za'atar with the olive oil into a thick paste.

  4. Divide the dough into 6 balls and stretch or roll each into a round about 20 cm across and 4–5 mm thick.

  5. Press dimples into the dough with your fingertips and spread with 1–2 tbsp of the paste, leaving a thin border.

  6. Bake 1–2 at a time for 5–7 minutes, until the edges are browned and the base is crisp.

  7. Serve hot with fresh vegetables, mint and olives.

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