Manakish

Soft, pillowy flatbread dough pressed thin and spread generously with za'atar: a paste of dried thyme, sumac, sesame seeds and olive oil: then baked in a searingly hot oven or on a saj griddle until the edges puff and the za'atar blooms fragrant and dark. Manakish is the morning bread of the Levant: eaten at breakfast, wrapped around white cheese and tomato, the smell that defines every Lebanese and Syrian morning.

Origin: Levant (Lebanon, Syria, Palestine)

From the journey of Wheat.

The word manakish derives from the Arabic verb naqasha, to engrave or press, referring to the finger-pressing technique used to dimple the dough before spreading the topping. Flatbread topped with herbs, oil and spices is documented in medieval Arab cookbooks from the Abbasid Caliphate of Baghdad. In modern Lebanon, Syria, Palestine and Jordan, manakish (or manaeesh) is the defining street food breakfast; bought fresh from the furran (communal oven) each morning. The za'atar blend used varies by family and village; some add dried oregano, some more sumac, some a touch of cumin, and each family's ratio is a guarded secret.

Ingredients

  • 500 g strong white bread flour
  • 7 g instant yeast
  • 1 tsp sugar
  • 1.5 tsp salt
  • 320 ml warm water
  • 3 tbsp olive oil
  • 4 tbsp dried za'atar herb mix (thyme, oregano, marjoram)
  • 2 tbsp ground sumac
  • 2 tbsp sesame seeds, toasted
  • 4 tbsp extra virgin olive oil

Method

  1. Make the dough: combine flour, yeast, sugar and salt. Add water and olive oil; knead 8 minutes until smooth. Prove covered for 1 hour.
  2. Make za'atar paste: combine dried za'atar, sumac and sesame seeds. Stir in olive oil until a thick, spreadable paste forms. It should be fragrant and slightly sticky.
  3. Preheat oven to its maximum (250°C/480°F+) with a baking stone or heavy sheet inside.
  4. Divide dough into 8 balls. Press each into a thin disc about 18cm; not rolled, but pressed with your palms and fingers.
  5. Spread 1.5–2 tbsp of za'atar paste to the edge of each disc.
  6. Bake for 5–7 minutes until the edges puff and the za'atar is fragrant and slightly darker. Serve immediately; fold in half or roll around white cheese and cucumber.
The Gastrographer

The Gastrographer

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Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
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