I haven’t really written about the man’oushe (plural manakish) since 2009, though it features really strongly in the Lebanese diet today. Manakish are Lebanese pizzas, and they are much simpler than the Italian version. A Lebanese man’ousheh usually has only 1 topping, most commonly zaatar (thyme, sumac, sesame seeds, salt and olive oil) or a white cheese like akkawi, hallloumi or a mixture of both. Have a read here to read my earlier post to get a good idea about this Lebanese breakfast. The ones in the photo are made with akkawi cheese manakish and are most delicious when freshly baked. The cheese would still be stringy and stretchy and moist. We eat it with fresh cucumbers, tomatoes and mint. Have a look at the video to see these wonders getting baked.
Recently, I was invited to my friend, author and TV show host Barbara Abdeni Massaad’s for lunch, where we had a taste of her man’oushe. That was a great privilege, since Barbara actually wrote the book on the man’oushe, literally! Have a look at her wonderful book, entitled Man’oushe, Inside the Street Corner Lebanese Bakery. It’s a must own if you are interested in Lebanese food or pizzas. You can find more information here.