Manakish is the quintessential Lebanese breakfast, flatbread spread with zaatar and olive oil baked at dawn. Beirut's bakeries open before dawn to serve it hot to workers and students. Zaatar, a mixture of wild thyme, sumac and sesame, defines its unmistakable aroma.
Mediterranean
Homemade zaatar manakish
Homemade zaatar manakish from Lebanon: traditional step-by-step recipe, with chef tips and clear timings.
- Lebanon
- MAIN COURSES
- Vegan
- Vegetarian
- Light
- medium
- gluten
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 295 kcal
- Protein 8 g
- Fiber 3 g
- Carbohydrates 38 g
- Fat 12 g
- Sodium 460 mg
Story behind the dish
Preparation
Homemade zaatar manakish is a preparation from Lebanon with medium difficulty. Reserve about 42 minutes in total (30 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of wheat flour.
- Have ready: 7 g of dry yeast.
- Have ready: 300 ml of warm water.
- Have ready: 60 ml of extra virgin olive oil.
- Have ready: 1 teaspoon of salt.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dissolve yeast in warm water; knead with flour
Dissolve yeast in warm water; knead with flour, salt and oil until smooth. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Ferment 1 hour until doubled; divide into portions and stretch…
Ferment 1 hour until doubled; Divide into portions and roll out oval discs.
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Mix zaatar with oil and lemon until you get a spreadable paste.
Mix zaatar with oil and lemon until you get a spreadable paste.
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Spread zaatar paste on each disc, leaving a border.
Spread zaatar paste over each disc, leaving a border.
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Sprinkle sesame seeds and bake at 230 C for 10-12 minutes until golden edges.
Sprinkle sesame and bake at 230 C for 10-12 minutes until golden edges. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Serve hot with cherry tomato
Serve hot with cherry tomato, cheese or simply with tea.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with melted akawi cheese on top.
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