Manakish Explained

Manakish
Alternate Name:	Manaqish, manaeesh, manakeesh, manooshe, man'ousheh, mankousheh
Country:	Levant
Course:	Breakfast or lunch
Type:	Flatbread
Main Ingredient:	Dough, za'atar, cheese or ground meat

Manakish (Arabic: [[wikt:مناقيش|مناقيش]]|translit=manāqīsh), or in singular form man'ousheh, or other spellings, is a popular Levantine food^[1] consisting of dough topped with za'atar, cheese, or ground meat. It can be sliced or folded, and it can be served either for breakfast or lunch.

Traditionally, 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.^[2]

Manakish are popular across the Levant,^{[3] [4]} and can also be found in neighboring regions, and centers of Levantine emigration.

In 2023, manakish was inscribed to the UNESCO Intangible Cultural Heritage Lists as an emblematic culinary practice in Lebanon.^[5]

Etymology

The word manaqish is the plural of the Arabic word manqūshah (from the root verb naqasha 'to sculpt, carve out' or engrave), 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.^[6]

History

Very little is known about its origins, an Arab cookbook from the 10th century mentions recipes for flatbreads, and thyme and olive oil.^[7]

Classic toppings

• Za'atar (Arabic: زَعْتَر|translit=zaʿtar|lit=thyme). The most popular form of manakish uses za'atar (ground dried thyme, oregano, marjoram or some combination thereof, mixed with toasted sesame seeds, salt, and other spices such as sumac) as a topping.^[8] The za'atar is mixed with olive oil and spread onto the dough before being baked in the oven. Za'atar manakish is a breakfast favorite in Levantine cuisine.^{[9] [10]} It is also served as part of a mezze, or as a snack with a glass of mint tea and feta cheese on the side.^[9]
• Cheese (Arabic: جُبْنَة|translit=jubna). There are two main types of cheese used on manakish: akkawi (Arabic: links=no|عَكَّاوي|translit=ʿakkāwī) and kashkaval (Arabic: links=no|قَشْقَوَان|translit=qašqawān). Za'atar is occasionally added to cheese manakish to enhance its flavor.
• Minced lamb (Arabic: لحم بعجين|translit=lāḥm bi-‘ajīn|lit=meat with dough aka Lahmacun) also called sfiha. Manakish topped with lamb are served for lunch due to their heavier contents. The minced lamb is mixed with tiny pieces of diced tomato and vegetable oil, and the manakish is optionally served with ground pepper or pickles and yogurt.
• Chili (Arabic: فليفلة or Arabic: فلفل حر).
• Kashk (Arabic: كشك). This is a mixture of fermented drained or dried yogurt and finely ground wheat that can be used by itself or in combination with other toppings, such as walnuts or onions, spread onto the bread.^[11]
• Spinach (Arabic: سبانخ|links=no|translit=sabāniḵ), Swiss chard (Arabic: links=no|سلق).

See also

• Feteer meshaltet
• Khachapuri
• Musakhan
• Matnakash, a flat bread from Armenia. While the word may be related to manakish, matnakash is plain (no topping)
• Pizza

Notes and References

1. News: Michael. Specter. 2019-05-09. The Eternal Magic of Beirut. The New York Times. 2 May 2016. 0362-4331. NYTimes.com.
2. Book: 107. Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula. Amy. Riolo. Illustrated. Capital Books. 2007. 9781933102559.
3. Web site: 2019-05-09. Tayba: Bite-size savory delicacies. 25 March 2014. Arab News.
4. Book: John. Irving. Terra Madre: 1,600 Food Communities. Slow Food Editore. 2006 . 9788884991188. Google Books.
5. Web site: UNESCO - Al-Man'ouché, an emblematic culinary practice in Lebanon . 2023-12-27 . ich.unesco.org . en.
6. Book: Massaad, Barbara Abdeni . Man'oushé : inside the Lebanese street corner bakery. 19 November 2019. 978-1-62371-932-6. First American . Northampton, Massachusetts. 1148154883.
7. Web site: 2012-05-24 . Pizza or manakish? So which came first? . 2023-12-28 . Yahoo News . en-GB.
8. Book: Bender, David. A Dictionary of Food and Nutrition. Oxford University Press. 2009. 9780199234875.
9. Book: Little foods of the Mediterranean: 500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more. 310. Clifford A.. Wright. Illustrated. Harvard Common Press. 2003. 9781558322271.
10. Book: Syria & Lebanon. registration. manaeesh.. 68. Terry. Carter. Lara. Dunston. Andrew. Humphreys. 2nd, illustrated. Lonely Planet. 2004. 9781864503333.
11. Moraba. Kareh. 2016. The Story of Kashk. Gastronomica. 16. 4. 97–100. 10.1525/gfc.2016.16.4.97. 26362399.