Name: Lebanese Manakish with Za’atar
Prep time: 70 min
Cook time: 120 min
Total time: 190 min
Yield: 4 servings
Cuisine: Lebanon
Ingredients: 450 g Strong bread flour; 250 ml Warm water; 50 ml Olive oil; 7 g Instant yeast; 1 tsp Sugar; 1 tsp Salt; 4 tbsp Za’atar spice blend; 30 ml Extra olive oil for topping

The flatbread Lebanon wakes up to

Manakish—also called man’oushe when singular—is the Levant’s breakfast flatbread, a hand‑stretched round baked hot, and fast with toppings that reflect the baker’s mood: za’atar and olive oil, akkawi cheese, spiced minced lamb or a bright tomato‑onion mix. In Beirut’s morning bustle, corner bakeries send out stacks in paper sleeves; commuters eat them folded into quarters, still warm from the oven. The za’atar version is the archetype: a tart, sesame‑nuttish spread that perfumes the street, stains fingertips green, and tastes of sun‑warmed hillsides.

Cultural, and historical background

Flatbreads baked on hot stones or clay ovens pre‑date recorded history in the region, and modern manakish sit squarely in that tradition. The name is drawn from the Arabic root for “to engrave”, referencing the finger dents pressed into the dough so toppings won’t run. Za’atar—both the wild herb (often Origanum syriacum) and the seasoned blend of herbs, sesame, sumac, and salt—has a long Levantine pedigree, and a daily presence: many Lebanese grew up dipping bread into a saucer of olive oil, and za’atar before school. The street bakery is where these threads meet a cup of mint tea, and the morning paper.

How street bakers prepare, and serve it

Dough is mixed from strong, water, yeast, salt, and a good glug of olive oil. After rising until airy, bakers pinch off balls, flatten them into 15–20 cm discs, and dimple the surface generously with are prepared fresh daily.

Flavour, and texture profile

Expect a thin, gently chewy base with are prepared fresh daily.

Ingredient spotlights, and substitutions

Za’atar blend

Authentic blends lean on Levant‑grown za’atar herb, but many home cooks use a mix of thyme, marjoram, and oregano to emulate it. Choose a blend with whole sesame seeds, and ruby‑red sumac rather than brown, powdery fillers. If your blend tastes very salty, fold through extra sesame, and sumac, and increase the olive oil to make a loose, glossy paste.

Flour and oil

Strong breadbread

Cheese options

Akkawi, halloumi or nabulsi provide a proper Levantine pull; mozzarella is a practical stand‑in. For a mixed half‑and‑half, spread za’atar on one side, and cheese on the other, and fold after baking.

Technique notes from bakers

High heat: A baking stone or steel in a domestic oven mimics deck‑oven heat. Aim for 230–260 °C for lift, and mottled colour.
Dimple generously: Press fingertips all over the surface to prevent ballooning, and keep the topping in place.
Don’t skimp on oil: The za’atar paste should glisten; too dry, and it tastes dusty.
Serve immediately: Manakish are at their best within minutes of baking.

Regional variations

Across the Levant, manakish mirror local tastes. In Lebanon, za’atar, and cheese rule breakfast; in Syria, and northern Lebanon, meat‑topped rounds share DNA with are prepared fresh daily.

Pairings

Labneh withoil, and olives for dipping.
Mint tea or strong, sweetened black tea.
Tomato, cucumber, and olive plate with pickled turnips.

Market vignette

At a corner furn in Achrafieh, the baker moves with balletic economy: one hand dimples dough, the other brushes on za’atar. The deck oven flashes the breads in, and out; he stacks them like records in paper sleeves. A woman in office clothes orders three “za’atar‑cheese half‑and‑half”, tucks them under her arm, and vanishes back into the bustle.