Manakish Za’atar

Manakish is Lebanon’s breakfast of champions, the way millions of people start their day. Bakers slap rounds of soft dough onto hot stone ovens, brush them with za’atar and olive oil, and pull them out blistered and fragrant minutes later. It is simple enough for the home kitchen and endlessly loved — a very hot oven does the work of the stone oven.

Herby, toasty flatbread with a sun-dried tang

The za’atar — wild thyme, toasted sesame, and sumac — blooms in the hot oil and perfumes the whole kitchen as it bakes. The crust turns golden and blistery while the inside stays soft and pillowy, ready to be folded, rolled, or torn. Cheese and ground-meat versions are everywhere, but za’atar is the classic that starts every day. Eat it warm from the oven with a glass of tea and some olives, cucumbers, and tomatoes, and you will understand why bakeries cannot keep them in stock.

Craving more? Explore all Lebanese Kitchen recipes.

Part of the Middle Eastern pantry tradition — see the full guide to 20 essential Middle Eastern pantry ingredients.

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