What exactly are manaqish?
Manaqish are almost the Middle Eastern equivalent of homemade flatbread pizzas or Greek Ladenia. The word Manaqish is rooted in the Arabic verb naqash, which literally means to sculpt, or carve out. After the dough has been rolled flat, it is pressed by the fingertips to sculpt little dips for the topping to sit in. Traditionally, manaqish like we have here are made from smaller portions of dough left over from daily baking. Classic manaqish are typically with one of three toppings: minced lamb, cheese, or a mixture of za’atar spice and olive oil.
How to serve Za’atar manaqish
Vegan za’atar manaqish are the most popular in many parts of the Levant. They are often served warm as breakfast with homemade labneh or feta cheese, which compliment the earthy bitterness of za’atar spice. Olives and fresh garden vegetables–tomatoes, cucumbers, and radish– are usually a part of the meal. (Remember, sugar-laden breakfast cereals are a North American industrial presumption. In many parts of the world, breakfast is a warm, savory meal.)
But if having these for breafast or brunch isn’t something you would entertain, Za’atar manaqish also make a convenient afternoon snack. I often serve them mezze next to little plates like hummus and tabouli. This recipe makes eight manaqish that are about 5 inches in diameter, so they are filling for a meal. But if you plan to serve them as an appetizer, you can make 12 or so smaller manaqish with the same recipe. Try these delicious recipes: 4.5 from 15 reviews
1 cup lukewarm water 1/2 tsp sugar 2 1/4 tsp active dry yeast (one package active dry yeast) 3 cups unbleached all-purpose flour, more for dusting 1 tsp salt 2 tbsp Private Reserve extra virgin olive oil
For Za’atar Topping
7 to 8 tbsp quality Za’atar spice 1/2 cup Private Reserve extra virgin olive oil
Serve with
Fresh garden vegetables (tomato, cucumbers, radish) Olives Homemade labneh or feta cheese (omit if vegan)
Batata Harra Kidney Bean Salad with Cilantro and Dijon Vinaigrette Greek Baked Meatballs Mediterranean Bean and Broccoli Pasta
