Za’atar Manaqish is a simple, fun dish
Majida Rashid
Zayt and za’atar are even better than peanut butter and jelly combo – per some Middle Eastern people
I was introduced to za’atar Manaqish or man’ousheh in singular form, in Bahrain. This za’atar-topped pizza-like bread from Syria piqued my curiosity and I couldn’t help but taste it. The fragrance was unfamiliar and so was the flavor. Some people take to it right away but others are like me and need time to get used to it.
Now, decades later I’m drawn to za’atar Manaqish whenever I visit a Middle Eastern or Mediterranean restaurant. Originally from the Levant region, za’atar was used to eliminate internal parasites.
Za’atar could be thyme, marjoram, Syrian oregano (also known as Bible hyssop), or any combination of these mixed with other ingredients. While thyme symbolized courage in ancient Greece, marjoram depicted happiness, and oregano was believed to heal wounds and parasite infection in the Levant region. The herb was synonymous with Palestinian identity. It grew wild in that area. Alas, after the invasion of that region in the mid 20th Century it has become a nostalgic memory, as usually is the case when people are displaced from their original abodes.
Jordan is the largest exporter of za’atar in the world. There is a little difference between Jordanian and Lebanese za’atar, which usually consists of the above herb(s), sumac and sesame seeds. But Syrian za’atar halabi, originating in Aleppo, Syria, elevates the herb to another level. Halabi can contain watermelon seeds, pomegranate syrup, sumac, sunflower seeds, anise, coriander, cumin, fennel, salt and Nigella seeds or habbat-sauda, black seeds as is known in Arabic. No Syrian breakfast is complete without bread, labneh (strained yogurt), and zayt, which is usually olive oil and za’atar. Za’atar is like salt. During spring, it’s used to flavor meat, fish, labneh, and olive oil.
Making it from scratch could take time so it’s best to buy it from a Middle Eastern store to begin with. Later, one can mix and match any of the above-mentioned herbs and seeds to one’s liking. I bought the flour from an Indian-Pakistani store. Hemp flour can substitute for wheat flour.
While the most popular Manaqish is made with za’atar, ground meat or cheese are also used as the topping.
Manaqish is such a simple and fun dish to make even for the children!
Za’atar Manakish
Serves 4
For the dough
Ingredients
3 cups whole wheat flour
1 packet of dry yeast
1 teaspoon salt
1 teaspoon sugar
3 tablespoons olive oil
2 cups of lukewarm water
Directions
Mix the flour, yeast, salt and sugar in a bowl.
Make a well in the center and add the olive oil.
Pour in half cup of water.
Gently mix in the flour. Then gradually add water, a little at a time, until a dough is formed.
Dust a working surface with the flour.
Transfer the dough onto the working surface.
Knead for ten minutes.
Slightly oil the bowl and place the dough into the bowl, cover and leave aside for an hour.
For the topping
Ingredients
1/4 cup za’atar
1/2 -3/4 cup olive oil
Directions
Mix together za’atar and olive oil and leave aside.
For assembly
Dust a working surface with flour and transfer the dough onto it after an hour.
Knead for a few minutes.
Divide the dough into 6-8 pieces.
Roll each piece into a sphere.
Place your fingertips in the middle of each sphere and gently spread it evenly on all sides until equal thinness is achieved.
Place a tablespoon of za’atar to begin with and increase the amount to your liking.
Using fingertips, press the topping into the dough and spread it out but keep a small border of plain dough.
Place on a baking tray lined with wax paper.
Preheat oven to 380°F.
Bake Manaqish for 10-12 minutes.
It can be served as a snack with tea or coffee or as an accompaniment to a main meal.
—————
Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her presentation about her love of food can be viewed on USA Today’s network: https://www. youtube.com/watch?v=l0xi566VSPo – We Spread Love Through Food @Frontiers_Of_Flavor Her philosophical writing can be read at apakistaniwomansjourney.word press.com.
I was introduced to za’atar Manaqish or man’ousheh in singular form, in Bahrain. This za’atar-topped pizza-like bread from Syria piqued my curiosity and I couldn’t help but taste it. The fragrance was unfamiliar and so was the flavor. Some people take to it right away but others are like me and need time to get used to it.
Now, decades later I’m drawn to za’atar Manaqish whenever I visit a Middle Eastern or Mediterranean restaurant. Originally from the Levant region, za’atar was used to eliminate internal parasites.
Za’atar could be thyme, marjoram, Syrian oregano (also known as Bible hyssop), or any combination of these mixed with other ingredients. While thyme symbolized courage in ancient Greece, marjoram depicted happiness, and oregano was believed to heal wounds and parasite infection in the Levant region. The herb was synonymous with Palestinian identity. It grew wild in that area. Alas, after the invasion of that region in the mid 20th Century it has become a nostalgic memory, as usually is the case when people are displaced from their original abodes.
Jordan is the largest exporter of za’atar in the world. There is a little difference between Jordanian and Lebanese za’atar, which usually consists of the above herb(s), sumac and sesame seeds. But Syrian za’atar halabi, originating in Aleppo, Syria, elevates the herb to another level. Halabi can contain watermelon seeds, pomegranate syrup, sumac, sunflower seeds, anise, coriander, cumin, fennel, salt and Nigella seeds or habbat-sauda, black seeds as is known in Arabic. No Syrian breakfast is complete without bread, labneh (strained yogurt), and zayt, which is usually olive oil and za’atar. Za’atar is like salt. During spring, it’s used to flavor meat, fish, labneh, and olive oil.
Making it from scratch could take time so it’s best to buy it from a Middle Eastern store to begin with. Later, one can mix and match any of the above-mentioned herbs and seeds to one’s liking. I bought the flour from an Indian-Pakistani store. Hemp flour can substitute for wheat flour.
While the most popular Manaqish is made with za’atar, ground meat or cheese are also used as the topping.
Manaqish is such a simple and fun dish to make even for the children!
Za’atar Manakish
Serves 4
For the dough
Ingredients
3 cups whole wheat flour
1 packet of dry yeast
1 teaspoon salt
1 teaspoon sugar
3 tablespoons olive oil
2 cups of lukewarm water
Directions
Mix the flour, yeast, salt and sugar in a bowl.
Make a well in the center and add the olive oil.
Pour in half cup of water.
Gently mix in the flour. Then gradually add water, a little at a time, until a dough is formed.
Dust a working surface with the flour.
Transfer the dough onto the working surface.
Knead for ten minutes.
Slightly oil the bowl and place the dough into the bowl, cover and leave aside for an hour.
For the topping
Ingredients
1/4 cup za’atar
1/2 -3/4 cup olive oil
Directions
Mix together za’atar and olive oil and leave aside.
For assembly
Dust a working surface with flour and transfer the dough onto it after an hour.
Knead for a few minutes.
Divide the dough into 6-8 pieces.
Roll each piece into a sphere.
Place your fingertips in the middle of each sphere and gently spread it evenly on all sides until equal thinness is achieved.
Place a tablespoon of za’atar to begin with and increase the amount to your liking.
Using fingertips, press the topping into the dough and spread it out but keep a small border of plain dough.
Place on a baking tray lined with wax paper.
Preheat oven to 380°F.
Bake Manaqish for 10-12 minutes.
It can be served as a snack with tea or coffee or as an accompaniment to a main meal.
—————
Foodie Majida Rashid lives in Texas. Food and cooking are her passion. Her presentation about her love of food can be viewed on USA Today’s network: https://www. youtube.com/watch?v=l0xi566VSPo – We Spread Love Through Food @Frontiers_Of_Flavor Her philosophical writing can be read at apakistaniwomansjourney.word press.com.
