Manakish

Manakish
	Manakish made with za'atar with vegetables on the side
Alternative names	Manaqish, manaeesh, manakeesh, manooshe, man'ousheh, mankousheh
Type	Flatbread
Course	Breakfast or lunch
Place of origin	Levant
Main ingredients	Dough, thyme, cheese or ground meat
	Media: Manakish;

Manakish (Arabic: مناقيش, romanized: manāqīsh), or in singular form man'ousheh, or other spellings, sometimes called Arabic: فَطَايِر, romanized: faṭāyir, is a popular Levantine food^[1] consisting of dough topped with thyme, cheese, or ground meat. Similar to a pizza, it can be sliced or folded, and it can be served either for breakfast or lunch.

Traditionally, women would bake dough in a communal oven in the morning, to provide their family with their daily bread needs, and would prepare smaller portions of dough with different toppings for breakfast at this time.^[2]

Manakish are popular across the Levant,^[3]^[4] and can also be found in neighboring regions, and centers of Levantine emigration.

Etymology

The word manaqish is the plural of the Arabic word manqūshah (from the root verb naqasha 'to sculpt, carve out' or engrave), meaning that after the dough has been rolled flat, it is pressed by the fingertips to create little dips for the topping to lie in.^[5]

Classic toppings

Za'atar (Arabic: زَعْتَر, romanized: zaʿtar, lit. 'thyme'). The most popular form of manakish uses za'atar (ground dried thyme, oregano, marjoram or some combination thereof, mixed with toasted sesame seeds, salt, and other spices such as sumac) as a topping.^[6] The za'atar is mixed with olive oil and spread onto the dough before being baked in the oven. Za'atar manakish is a breakfast favorite in Levantine cuisine.^[7]^[8] It is also served as part of a mezze, or as a snack with a glass of mint tea and feta cheese on the side.^[7]
Cheese (Arabic: جُبْنَة, romanized: jubna). There are two main types of cheese used on manakish: akkawi (Arabic: عَكَّاوي, romanized: ʿakkāwī) and kashkaval (Arabic: قَشْقَوَان, romanized: qašqawān). Za'atar is occasionally added to cheese manakish to enhance its flavor.
Minced lamb (Arabic: لحم بعجين, romanized: lāḥm bi-‘ajīn, lit. 'meat with dough') also called sfiha. Manakish topped with lamb are served for lunch due to their heavier contents. The minced lamb is mixed with tiny pieces of diced tomato and vegetable oil, and the manakish is optionally served with ground pepper or pickles and yogurt.
Chili (Arabic: فليفلة or فلفل حر).
Kashk (Arabic: كشك). This Iranian staple is a mixture of fermented drained or dried yogurt and finely ground wheat that can be used by itself or in combination with other toppings, such as walnuts or onions, spread onto the bread.^[9]
Spinach (Arabic: سبانخ, romanized: sabāniḵ), Swiss chard (Arabic: سلق).

References

^ Specter, Michael (2 May 2016). "The Eternal Magic of Beirut". The New York Times. ISSN 0362-4331. Retrieved 9 May 2019 – via NYTimes.com.
^ Riolo, Amy (2007). Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula (Illustrated ed.). Capital Books. p. 107. ISBN 9781933102559.
^ "Tayba: Bite-size savory delicacies". Arab News. 25 March 2014. Retrieved 9 May 2019.
^ Irving, John (2006). Terra Madre: 1,600 Food Communities. Slow Food Editore. ISBN 9788884991188 – via Google Books.
^ Massaad, Barbara Abdeni (19 November 2019). Man'oushé : inside the Lebanese street corner bakery (First American ed.). Northampton, Massachusetts. ISBN 978-1-62371-932-6. OCLC 1148154883.{{cite book}}: CS1 maint: location missing publisher (link)
^ Bender, David (2009). A Dictionary of Food and Nutrition. Oxford University Press. ISBN 9780199234875.
^ ^a ^b Wright, Clifford A. (2003). Little foods of the Mediterranean: 500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more (Illustrated ed.). Harvard Common Press. p. 310. ISBN 9781558322271.
^ Carter, Terry; Dunston, Lara; Humphreys, Andrew (2004). Syria & Lebanon (2nd, illustrated ed.). Lonely Planet. p. 68. ISBN 9781864503333. manaeesh.
^ Moraba, Kareh (2016). "The Story of Kashk". Gastronomica. 16 (4): 97–100. doi:10.1525/gfc.2016.16.4.97. JSTOR 26362399.

[1] Specter, Michael (2 May 2016). "The Eternal Magic of Beirut". The New York Times. ISSN 0362-4331. Retrieved 9 May 2019 – via NYTimes.com.

[Riolo-2] Riolo, Amy (2007). Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula (Illustrated ed.). Capital Books. p. 107. ISBN 9781933102559.

[3] "Tayba: Bite-size savory delicacies". Arab News. 25 March 2014. Retrieved 9 May 2019.

[4] Irving, John (2006). Terra Madre: 1,600 Food Communities. Slow Food Editore. ISBN 9788884991188 – via Google Books.

[5] Massaad, Barbara Abdeni (19 November 2019). Man'oushé : inside the Lebanese street corner bakery (First American ed.). Northampton, Massachusetts. ISBN 978-1-62371-932-6. OCLC 1148154883.{{cite book}}: CS1 maint: location missing publisher (link)

[6] Bender, David (2009). A Dictionary of Food and Nutrition. Oxford University Press. ISBN 9780199234875.

[Wright-7] Wright, Clifford A. (2003). Little foods of the Mediterranean: 500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more (Illustrated ed.). Harvard Common Press. p. 310. ISBN 9781558322271.

[Carterp68-8] Carter, Terry; Dunston, Lara; Humphreys, Andrew (2004). Syria & Lebanon (2nd, illustrated ed.). Lonely Planet. p. 68. ISBN 9781864503333. manaeesh.

[9] Moraba, Kareh (2016). "The Story of Kashk". Gastronomica. 16 (4): 97–100. doi:10.1525/gfc.2016.16.4.97. JSTOR 26362399.

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v t e Lebanese cuisine
Beverages	Non-alcoholic Jallab Arabic coffee Turkish coffee White coffee Mur Dibs Sahlab Sharbat Turkish tea Fermented Ayran Beer Almaza Beer Distilled Arak Wines Ksara
Breads	Ka'ak Katma Manakish Pita Fatayer Khubz tannoor Markook
Meze	Arab salad Baba ghanoush Glasswort salad Ful medames Hommus Kibbeh Muhammara Sarma Shakshouka Tabbouleh Yogurt Labneh
Cheeses	Braided cheese Kashkawan cheese Hallum cheese
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Dishes	Stuffed quinces Börek Bulgur Falafel Stuffed tomatoes Dry meatballs Fasouliya Musaqa‘a Stuffed eggplants Fried eggplant Pilaf
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Unique instruments	Raʾwa Kazan Manqal
Related cuisines	Arab Levantine Mediterranean Middle Eastern Armenian Cypriot Ottoman Syrian

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Grains and side dishes	Bulgur Couscous Farro Freekeh Latke Rice Rice pilaf Scorched rice Mujadara
Fried foods	Atayef Cheese latke Cigarim Corn schnitzel Falafel Fried chicken Fried eggplant Israeli schnitzel Keftes de prasa Kibbeh Latkes Zalabia
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Other drinks	Mint lemonade Rimonana Sahlab Kafe shahor Ayran
Israeli restaurants domestically and abroad	List of restaurants in Israel Bavel Taïm Zahav

Etymology

Classic toppings

See also

References