🫓 Za'atar manakeesh
Manakeesh bi za'atar is a round of soft bread dough spread with a paste of za'atar and olive oil and baked until the edges are crisp. The za'atar blend of wild thyme, sumac and toasted sesame gives it a herby, tangy, nutty flavour. It is the classic Levantine breakfast, eaten folded or rolled, often with tomato, cucumber and mint.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g bread dough (flour, water, yeast, salt)
- 6 tbsp za'atar mix (thyme, sumac, sesame)
- 6 tbsp olive oil
- Tomato, cucumber and mint to serve
Method
- Divide the risen dough into 4 balls and rest for 15 minutes.
- Press each ball into a 20 cm round, dimpling the surface with your fingertips.
- Mix the za'atar with the olive oil and spread it evenly over each round.
- Bake at 250 °C for 7–9 minutes until the edges are golden.
- Serve warm with fresh vegetables.
How to make it lighter
- Brush the za'atar mix with less oil — each tablespoon of olive oil is about 120 kcal.
- Make the base thin and eat it rolled with tomato, cucumber, mint and olives.
- Have one manousheh with fresh vegetables rather than two on their own.
History
Manakish is the everyday baked flatbread of the Levant, traditionally baked in the morning at the neighbourhood bakery or in a home oven. Za'atar topping is the most common version, especially in Lebanon, Syria and Palestine.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →