Manakish

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.{{Cite book|author=Massaad, Barbara Abdeni |title=Man'oushé : inside the Lebanese street corner bakery|date=19 November 2019|isbn=978-1-62371-932-6|edition=First American |location=Northampton, Massachusetts|oclc=1148154883}}

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

{{More citations needed|date=May 2023}}

• Za'atar ({{langx|ar|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.{{Cite book|last=Bender|first=David|title=A Dictionary of Food and Nutrition|publisher=Oxford University Press|year=2009|isbn=9780199234875}} 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.{{cite book|url=https://books.google.com/books?id=x3t2IJeFIh8C&q=manaqish&pg=PA310|page=310|title=Little foods of the Mediterranean: 500 fabulous recipes for antipasti, tapas, hors d'oeuvre, meze, and more|first1=Clifford A.|last1=Wright|edition=Illustrated|publisher=Harvard Common Press|year=2003|isbn=9781558322271}}{{cite book|url=https://archive.org/details/isbn_9781864503333|url-access=registration|quote=manaeesh.|page=[https://archive.org/details/isbn_9781864503333/page/68 68]|title=Syria & Lebanon|first1=Terry|last1=Carter|first2=Lara|last2=Dunston|first3=Andrew|last3=Humphreys|edition=2nd, illustrated|publisher=Lonely Planet|year=2004|isbn=9781864503333}} 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.
• Cheese ({{langx|ar|جُبْنَة|translit=jubna}}). There are two main types of cheese used on manakish: akkawi ({{langx|ar|links=no|عَكَّاوي|translit=ʿakkāwī}}) and kashkaval ({{langx|ar|links=no|قَشْقَوَان|translit=qašqawān}}). Za'atar is occasionally added to cheese manakish to enhance its flavor.
• Minced lamb ({{langx|ar|لحم بعجين|translit=lāḥm bi-‘ajīn|lit=meat with dough}} also known as 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 ({{langx|ar|فليفلة}} or {{lang|ar|فلفل حر}}).
• Kashk ({{langx|ar|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.{{Cite journal|last=Moraba|first=Kareh|date=2016|title=The Story of Kashk|journal=Gastronomica|volume=16|issue=4|pages=97–100|doi=10.1525/gfc.2016.16.4.97|jstor=26362399|url=https://online.ucpress.edu/gastronomica/article-abstract/16/4/97/44999/The-Story-of-Kashk |url-access=subscription}}
• Spinach ({{langx|ar|سبانخ|links=no|translit=sabāniḵ}}), Swiss chard ({{langx|ar|links=no|سلق}}).
• Eggs, sometimes the bread has a ridge to prevent spilling, sometimes combined with cheese,{{cite web |last1=Jonze |first1=Tim |title=Manousheh: the Lebanese breakfast pizza that stole my heart |url=https://www.theguardian.com/lifeandstyle/2018/aug/08/manousheh-lebanese-flatbread-faddy-eater |website=The Guardian |access-date=16 May 2025 |date=8 August 2018}}{{cite web |title=The Lebanese Bakery and Kitchen: Magic, Marhaba & Manakish – Food & Home Magazine |url=https://www.foodandhome.co.za/lifestyle/news-and-trends/the-lebanese-bakery-and-kitchen-magic-marhaba-manakish |website=www.foodandhome.co.za |access-date=16 May 2025}} this is sometimes called Iqras beid ({{langx|ar|اقراص بيض}}).{{cite web |title=مذاق حياة فلسطين.. طاه مقدسي يعرف السياح على بلاده من خلال الطعام |url=https://www.alaraby.com/news/%D9%85%D8%B0%D8%A7%D9%82-%D8%AD%D9%8A%D8%A7%D8%A9-%D9%81%D9%84%D8%B3%D8%B7%D9%8A%D9%86-%D8%B7%D8%A7%D9%87-%D9%85%D9%82%D8%AF%D8%B3%D9%8A-%D9%8A%D8%B9%D8%B1%D9%81-%D8%A7%D9%84%D8%B3%D9%8A%D8%A7%D8%AD-%D8%B9%D9%84%D9%89-%D8%A8%D9%84%D8%A7%D8%AF%D9%87-%D9%85%D9%86-%D8%AE%D9%84%D8%A7%D9%84-%D8%A7%D9%84%D8%B7%D8%B9%D8%A7%D9%85 |website=Al-Araby |access-date=16 May 2025}}

{{portal|Food}}

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

{{reflist}}

{{Cuisine of Lebanon}}

Category:Arab cuisine

Category:Levantine cuisine

Category:Lebanese cuisine

Category:Syrian cuisine