Manakish: an ancient Lebanese recipe with a very delicious taste

Manakish: Lebanese delight that has satisfied appetites and hunger across the Middle East for thousands of years. Manakish originated as part of the cuisine of the Levant region, which includes Jordan, Lebanon, Palestine, and Syria. Mana’eesh has evolved to become one of the most beloved foods in the region, especially in Lebanon.

What are manakish?

Manakeesh is also known as “Manoush”, “Manaeesh”, and “Manakish”. It can be described as flat, baked dough with toppings on top, just like pizza – which is why it is often referred to as “Lebanese pizza.” The words “Manoush” comes from the Arabic word “manousheh,” which means “to carve” or place decorations, which refers to the mark left by the fingers when flattening the layers of dough.

Over time, it has become one of the most important foods in Lebanese cuisine. Some of the toppings include ground meat, lamb or beef, spinach, vegetables, yogurt, thyme, and cheese. The most popular topping is the zaatar, a wonderful combination of thyme, sumac, and sesame seed paste. It’s a heavy, rich dish, usually eaten at lunchtime – but it’s so popular and delicious that people enjoy it even at breakfast time!

Origin of Manakish:

Not much is known about the origins of manakish. However, the first known records of this Lebanese dish were found in an Arabic cookbook dating back to the 10th century. The book also mentions an original recipe that includes flatbread, thyme, and olive oil. Manakish and its ingredients have been around since time immemorial in Lebanon.

Tradition holds that women in the Biblical era would bake dough in the morning in a communal oven to feed their families and provide nourishment from bread, and they would make small pieces of dough using different toppings for breakfast. From here, the recipe evolved into the famous Manakish.

Keywords: Manakish, Lebanese dish, History, zaatar