Manakish
Manakish also known as Manaqish, Manaeesh or Manakeesh or in singular form Man'ousheh (Arabic: مناقيش) is a popular Levantine dish, often served for breakfast.
Overview[edit | edit source]
Manakish is a flatbread whose main ingredients are dough, cheese, and za'atar. The dough is rolled out flat and topped with either cheese, ground meat, or herbs. It is similar to a pizza and can be sliced or folded, and eaten either for breakfast or lunch. The most popular form of manakish uses za'atar as a topping.
History[edit | edit source]
The origins of manakish are traced back to the ancient civilizations of the Fertile Crescent, where the flatbread was cooked in simple mud ovens. The word "manakish" is derived from the Arabic root word "naqash", which means to sculpt or carve out, indicating the dough is flattened and then toppings are added.
Preparation[edit | edit source]
The dough of the manakish is made from wheat flour, water, sugar, salt, and yeast. After the dough is prepared, it is left to rest before being rolled out into small circles. The topping is then added, which can be a variety of ingredients but traditionally is either za'atar, a mixture of thyme, sesame seeds, and sumac; cheese, often a white cheese such as Akkawi; or ground meat mixed with tomatoes and spices. The manakish is then baked in an oven until the dough is cooked and the topping is hot.
Variations[edit | edit source]
There are many variations of manakish, both in terms of the dough and the toppings. Some versions use a dough that is more similar to a pastry dough, with a higher fat content, while others use a dough that is more similar to a bread dough. The toppings can also vary widely, with some versions using different types of cheese, different herbs, or even different types of meat.
In popular culture[edit | edit source]
Manakish has gained popularity worldwide due to its delicious taste and versatility. It is often served in Lebanese and Middle Eastern restaurants around the world. In recent years, it has also been featured in various food and travel shows, further increasing its global recognition.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
