🫓 Manakish with za'atar and sesame
This manakish is a thin round of bread dough topped with za'atar, olive oil and an extra scattering of sesame seeds, then baked in a very hot oven. It comes out thin, herby and slightly oily, with a toasty crunch from the sesame. It is sold from early morning in Levantine bakeries and eaten fresh, folded in half or rolled with vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g bread dough (flour, water, yeast, salt)
- 5 tbsp za'atar mix (thyme, sumac, sesame)
- 2 tbsp sesame seeds
- 5 tbsp olive oil
- Tomato, cucumber and mint to serve
Method
- Divide the risen dough into 4 balls and rest for 15 minutes.
- Roll each ball out thinly into a round about 22 cm across.
- Mix the za'atar, sesame seeds and olive oil and spread over the dough, leaving a thin border.
- Bake at 250 °C for 6–8 minutes until crisp at the edges.
- Serve warm, folded or rolled with 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 →