Manakeesh

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Manakeesh, also spelled Manakish or Manoucheh, is a popular Levantine flatbread that is often enjoyed as a breakfast or snack item in countries like Lebanon, Syria, Jordan, and Palestine. It is known for its delicious combination of a soft, slightly chewy bread base topped with a variety of flavorful toppings. Here’s a description of Manakeesh:

Ingredients: Manakeesh typically consists of the following key components:

• Dough: The base of Manakeesh is made from a simple yeast-based dough that is similar to pizza dough. It is stretched or rolled out into flat rounds, giving the bread its characteristic thin and slightly chewy texture.
• Toppings: Manakeesh can be topped with a variety of ingredients, depending on regional and personal preferences. Common toppings include:
  • Za’atar: A mixture of dried thyme, sumac, sesame seeds, and salt, often combined with olive oil to create a fragrant and tangy paste. Za’atar-topped Manakeesh is one of the most classic and beloved variations.
  • Cheese: White cheese, such as akkawi or halloumi, is a popular choice for Manakeesh. The cheese is usually crumbled or spread evenly over the dough.
  • Ground Meat: Some versions of Manakeesh are topped with ground meat (commonly lamb or beef) that has been seasoned with spices like cinnamon, allspice, and cumin.
  • Spinach: Sautéed spinach mixed with onions and sometimes pine nuts is a delicious vegetarian option.
  • Herbs and Vegetables: Manakeesh can also be topped with fresh herbs like parsley or cilantro, along with diced tomatoes, onions, and bell peppers.
  • Olives: Sliced black or green olives are sometimes added for extra flavor.
• Olive Oil: High-quality olive oil is drizzled over the toppings before baking, enhancing the flavor and moisture of the bread.

Texture: Manakeesh offers a delightful textural contrast:

• Dough: The base of the Manakeesh is soft, slightly chewy, and has a crispy edge where it meets the baking surface.
• Toppings: Depending on the topping, you may encounter a variety of textures, including the crumbliness of za’atar, the creaminess of cheese, the juiciness of tomatoes, or the tender sautéed spinach.

Flavor: The flavor profile of Manakeesh can vary depending on the toppings, but it is generally savory and aromatic:

• Za’atar: Za’atar-topped Manakeesh has a distinct earthy, herbaceous, and slightly tangy flavor.
• Cheese: Cheese-topped Manakeesh is creamy, salty, and savory.
• Meat: Meat-topped Manakeesh offers a rich and spiced meat flavor.
• Spinach: Spinach-topped Manakeesh is fresh and herbaceous.

Preparation: Making Manakeesh involves several steps:

1. Prepare the Dough: The dough is prepared by mixing yeast, water, flour, salt, and a bit of sugar. It is kneaded until smooth and allowed to rise until it doubles in size.
2. Shape the Dough: The risen dough is divided into portions and stretched or rolled out into flat rounds, similar to pizza crusts.
3. Top and Bake: Toppings, such as za’atar, cheese, or other ingredients, are spread evenly over the dough rounds. The Manakeesh are then baked in a hot oven until the edges turn golden brown and the toppings are cooked.
4. Serve: Manakeesh are typically served fresh and hot, cut into slices or wedges, and enjoyed immediately.

Serving: Manakeesh is commonly served as a snack, breakfast item, or quick meal. It is often enjoyed with a side of fresh vegetables, olives, and yogurt. Manakeesh bakeries, known as “manakish shops,” are popular throughout the Levant, where people can choose from a variety of toppings.

Manakeesh is cherished for its simplicity, versatility, and flavorful combinations of toppings, making it a beloved staple of Levantine cuisine and a delightful treat for any time of day.