Manakish
A warm Lebanese flatbread topped with za'atar, olive oil, and sometimes cheese — breakfast eaten on the street.
Origin Story
Manakish (singular: manousheh) is the traditional breakfast food of Lebanon and broader Levantine culture. The flatbread baked on a saj (convex griddle) or in a wood-fired oven and topped with za'atar and olive oil has been documented in the region for centuries. It is mentioned in early Arabic cookbooks and remains largely unchanged.
Cultural Context
In Lebanon, buying manakish from the neighbourhood bakery at 7am is a daily ritual for millions of people. The bakery serves as a community hub — you queue, watch the baker slap the dough, smell the za'atar sizzling on the saj, and carry the still-warm flatbread away wrapped in paper. It's eaten folded in half, like a taco.
Recipe
Mix za'atar (thyme, sumac, sesame seeds, salt) with enough olive oil to make a thick paste. Spread generously on a flattened disc of yeasted dough. Cook in a very hot oven (250°C) for 5–7 minutes, or on a preheated saj griddle. The bread should puff slightly and the za'atar should sizzle and become fragrant. Fold in half and eat warm.