~367 cal · 10g protein · 74g carbs · 2g fat (estimated, per serving)
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Flatbread topped with green za'atar and olive oil
🇱🇧 Beirut
Manakish is the breakfast bread of Lebanon and the Levant, a soft round dough spread with za'atar (wild thyme, sumac, sesame) mixed into olive oil and baked until the edges crisp. Bought hot from the neighborhood furn (bakery), folded, and eaten on the way to work, it is the smell of a Beirut morning.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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3 cups flour
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1/2 cup za'atar spice blend
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1/3 cup olive oil
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2 tsp yeast
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1 tsp sugar
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1 tsp salt
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as needed warm water
Instructions
1
Make a soft dough with the flour, yeast, sugar, salt, and warm water; let it rise.
2
Mix the za'atar with the olive oil into a loose paste.
3
Roll the dough into rounds and dimple them.
4
Spread the za'atar oil over each and bake at 450°F for 8–12 minutes until the edges crisp.
5
Serve warm, folded, with tomato, cucumber, and olives.
Beirut tradition.
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🌏 While it simmers — know your destination
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Beirut. The Levant’s table, where lentils and onions become poetry.
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Lebanon. The Levant’s mezze table, generous by definition.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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