Authentic Lebanese Manousheh: A Step-by-Step Guide

Ingredients

  • 500 grams of all-purpose flour
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 tablespoon of yeast
  • 1 cup of warm water
  • 1/4 cup of olive oil
  • 200 grams of za'atar spice mix
  • 1/2 cup of olive oil (for the za'atar topping)
  • Optional toppings: fresh vegetables, feta cheese, olives, or labneh

Steps and instructions

  1. In a large bowl, combine the flour, sugar, salt, and yeast.
  2. Gradually add warm water while stirring until a dough begins to form.
  3. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
  4. Place the dough in an oiled bowl, cover it with a cloth and let it rise in a warm place for about 2 hours, or until it has doubled in size.
  5. Preheat your oven to 500 degrees F (260 degrees C) and if you have one, place a pizza stone inside.
  6. Punch down the dough and divide it into small balls, each ball will be one manousheh.
  7. Roll out each ball on a floured surface until it's about 6 inches in diameter.
  8. In a separate bowl, mix together the za'atar spice mix and olive oil until it forms a paste.
  9. Spread a generous amount of the za'atar paste over the surface of each dough circle.
  10. If you're using a pizza stone, carefully transfer the manousheh onto the stone in the oven. If not, place it on a baking sheet. Bake for about 5 minutes, or until the dough is golden and the za'atar is sizzling.
  11. Remove the manousheh from the oven and add any additional toppings you'd like. Serve warm and enjoy!

Tools for making

  • Rolling pin - Used to roll out the dough into circles.
  • Mixing bowl - To combine the dry ingredients and mix the dough.
  • Baking sheet - If you don't have a pizza stone, you can use a baking sheet to bake the manousheh.
  • Pizza stone - Ideal for achieving a crispy crust, especially if you have one.
  • Oven - To bake the manousheh at a high temperature.
  • Bread knife - To cut the manousheh into slices before serving.
  • Flour sifter - Optional but useful for sifting the flour before using.
  • Measuring cups and spoons - For precise measurement of ingredients.
  • Cloth - To cover and let the dough rise.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Experiment with different spices or herb blends instead of traditional za'atar, such as oregano, thyme, or sumac.
  • Add toppings like sliced tomatoes, cucumbers, onions, or bell peppers for a fresh and vibrant twist.
  • Sprinkle crumbled feta cheese or grated Parmesan on top of the za'atar for a cheesy variation.
  • Make a sweet version by replacing the za'atar with a mix of cinnamon, sugar, and melted butter.
  • Add chopped olives, pickled vegetables, or roasted garlic for additional flavor and texture.
  • For a meat-free option, omit any meat-based toppings and focus on vegetarian ingredients like grilled eggplant, roasted peppers, or marinated artichoke hearts.
  • Try different types of oil, such as sesame oil or infused olive oil, to give the manousheh a unique flavor.
  • Experiment with different shapes, like making mini manousheh bites or folding the dough to create a pocket filled with za'atar.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, and adjust the liquid measurements if needed.

Recipe overview

Get ready to explore the taste of Middle Eastern street food with this homemade Manousheh recipe. Manousheh is a traditional Lebanese bread often enjoyed at breakfast or lunch, topped with a blend of za'atar spice and olive oil. Sometimes described as the pizza of the Middle East, Manousheh can also be adorned with a variety of veggies, cheese, or even labneh for a tangy twist. This recipe takes you step-by-step through the process of making your own soft, flavorful dough, preparing the za'atar topping, and baking it to perfection. It's a relatively simple process, but the resulting aromatic flatbread with its unique blend of flavors is nothing short of extraordinary. Enjoy it hot out of the oven for a truly delightful culinary experience.

Common questions

  1. Can I use a different type of flour?
    Yes, you can use whole wheat flour or a combination of whole wheat and all-purpose flour for a healthier version of manousheh.
  2. Can I make the dough in advance?
    Yes, you can prepare the dough ahead of time and refrigerate it overnight. Just make sure to let it come to room temperature before rolling and baking.
  3. Do I have to use olive oil?
    Olive oil adds a distinct flavor to the dough, but you can use vegetable oil or any neutral oil as a substitute.
  4. Can I freeze the baked manousheh?
    Yes, you can freeze the baked manousheh. Just make sure to wrap them tightly in plastic wrap or put them in an airtight container before freezing.
  5. Can I customize the toppings?
    Absolutely! Manousheh is versatile, and you can customize the toppings to your liking. Try adding fresh vegetables, feta cheese, olives, or labneh for extra flavor.
  6. Can I make the za'atar spice mix at home?
    Yes, you can make your own za'atar spice mix by combining dried thyme, sumac, sesame seeds, salt, and optional additional herbs like oregano or marjoram. Adjust the proportions to your taste.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to combine and knead the dough.
  • Baking Sheet - A flat metal sheet used to place the manousheh in the oven.
  • Pizza Stone - A stone slab placed in the oven to help create a crispy crust.
  • Rolling Pin - A cylindrical kitchen tool used to roll out the dough.
  • Pastry Brush - A brush with bristles used to spread the za'atar paste onto the dough.
  • Cloth - A cloth to cover the dough while it rises.
  • Oven - An appliance used for baking the manousheh.

Origin stories

Manousheh, often touted as the "Lebanese pizza," is a popular breakfast staple throughout Lebanon and other parts of the Middle East. The name itself translates to "engraved" or "carved out," hinting at the traditional method of pressing the dough to create small wells for the toppings, most commonly a vibrant mix of za'atar herbs, sumac, and olive oil. This humble, flavorful flatbread is deeply interwoven with Lebanese culture and daily life, often enjoyed straight from street-side bakeries where it's baked in traditional brick ovens. For many, the aroma of hot manousheh in the morning evokes a nostalgic sense of home, family, and communal gathering, transcending beyond just a mere breakfast item to a cherished cultural symbol.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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