- Manakish
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Manakish made with za'atar
Za'atar breadManakish, also manaqish, manaeesh or manakeesh or in singular form man'ousheh (Arabic: مناقيش manāqīsh; sometimes called معجنات mu‘ajjanāt 'pastry') is a popular Levantine food consisting of dough topped with thyme, cheese, or ground meat. Similar to a pizza, it can be sliced or folded, and it can either be served for breakfast or lunch. The word manaqish is the plural of the Arabic word manqūshah (from the root verb naqasha 'to sculpt, carve out'), meaning that after the dough has been rolled flat, it is pressed by the fingertips to create little dips for the topping to lie in.
Traditionally, Levantine women would bake dough in a communal oven in the morning, to provide their family with their daily bread needs, and would prepare smaller portions of dough with different toppings for breakfast at this time.[1]
Classic toppings
- Zaatar (Arabic: زعتر, za'tar, manaqish bi'l za'tar). The most popular form of manakish uses zaatar as a topping. The zaatar is mixed with olive oil and spread onto the bread before baking it in the oven. It is a favourite breakfast preparation in Levantine cuisine.[2][3] It is also served by Palestinian and Lebanese cooks as part of a mezze, or as a snack with a glass of mint tea and feta cheese on the side.[2] Popular also in the Arabian Peninsula, it was likely introduced there by Palestinians making the pilgrimage to Mecca.[1]
- Cheese (Arabic: جبنة, jubnah). There are two main types of cheese manakish: ‘Akkāwī (Arabic: عكاوي), and Kashqwān (Arabic: قشقوان). People usually mix cheese with zaatar, chicken, or meat when baking manakish to give it a better taste.
- Minced lamb (Arabic: لحم بعجين, lāḥm bi-‘ajīn, "meat with dough", sfiha). Other manakish are served for lunch because of their heavier contents. This popular manakish has lamb topping. The minced lamb is mixed with tiny pieces of diced tomato and vegetable oil, and this manakish is optionally served with ground pepper or pickles and yogurt.
References
- ^ a b Riolo, Amy (2007). Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula (Illustrated ed.). Capital Books. p. 107. ISBN 1933102551, 9781933102559. http://books.google.com/books?id=7IoaOFcJYAAC&pg=PA107&dq=manaqish&as_brr=3&ei=UxOpS9SVCpH4yATAkr35DQ&cd=8#v=onepage&q=manaqish&f=false.
- ^ a b Wright, Clifford A. (2003). Little foods of the Mediterranean: 500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more (Illustrated ed.). Harvard Common Press. p. 310. ISBN 1558322272, 9781558322271. http://books.google.com/books?id=x3t2IJeFIh8C&pg=PA310&dq=manaqish&as_brr=3&ei=UxOpS9SVCpH4yATAkr35DQ&cd=1#v=onepage&q=manaqish&f=false.
- ^ Carter, Terry; Dunston, Lara; Humphreys, Andrew (2004). Syria & Lebanon (2nd, illustrated ed.). Lonely Planet. p. 68. ISBN 1864503335, 9781864503333. http://books.google.com/books?id=EskzgI-229IC&pg=PA260&dq=manaeesh&lr=&as_brr=3&ei=GxqpS-66BpKCyAT88qH0DQ&cd=1#v=onepage&q=manaeesh&f=false.
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