World Cuisines

Manakish

Lebanon

Lebanon's breakfast flatbread: thin dough baked with za'atar paste, cheese or minced meat, folded around tomatoes, mint and olives.

What it is

Lebanon's breakfast flatbread: thin dough baked with za'atar paste, cheese or minced meat, folded around tomatoes, mint and olives. Ingredients: flour, yeast, water, salt, olive oil (dough); toppings: za'atar mixed with olive oil, akkawi cheese, strained labneh, or spiced minced meat; mint, tomatoes, cucumbers, olives to wrap. Recipe: 1) Make a soft dough; rest until pillowy. 2) Stretch into thin ovals right on the saj or in a hot oven. 3) Spread the topping edge to edge. 4) Bake minutes until bubbled and crisp at the rim. Serve: folded around fresh vegetables and herbs, eaten on the way to work or school. Flavor: tangy thyme-sesame, warm bread, fresh crunch. History: village women baked manakish on the convex saj at dawn; today Lebanon's furn (oven) shops make it the country's handheld breakfast. See also: Tabbouleh, Kibbeh.

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