Manakeesh Bil Za’atar: A Taste of Lebanese Sunshine

The scent of za’atar, that earthy, vibrant blend of herbs and sesame, instantly transports me back to a sun-drenched morning in Beirut. I was barely ten, trailing after my Teta (grandmother) as she bustled about her kitchen. The air hummed with the promise of freshly baked manakeesh. Teta, with flour dusting her apron and a twinkle in her eye, handed me a warm, pliable disc of dough, inviting me to slather it with the fragrant za’atar mixture. The taste, that first bite of warm bread mingling with the tangy sumac and nutty sesame, was pure magic. It was a taste of home, of family, of pure Lebanese sunshine.

Recipe Overview

• Prep Time: 2 hours
• Cook Time: 10 minutes
• Total Time: 2 hours 10 minutes
• Servings: 4
• Yields: 8 discs
• Dietary Type: Vegan

Ingredients

For the Bread Dough:

• 500g plain flour
• ½ teaspoon sugar
• 2 teaspoons dried yeast
• ½ teaspoon salt
• About 310ml hand-hot water

For the Za’atar Spice Mix:

• 2 teaspoons dried thyme
• 1 teaspoon ground sumac
• 1 tablespoon sesame seeds, toasted
• Salt (to taste)

You will also need:

• 4-6 tablespoons extra virgin olive oil

Equipment Needed

• Large mixing bowl
• Clean work surface
• Cling film
• Rolling pin
• Small bowl
• 2 large oiled baking sheets
• Oven

Instructions

1. Prepare the Dough: Sift the flour, sugar, yeast, and salt into a large bowl. This ensures a lighter, more airy dough.

2. Combine Ingredients: Make a well in the center of the dry ingredients and gradually add the hand-hot water. Knead until the dough comes together, pulling away cleanly from the sides of the bowl. The dough should be soft and slightly sticky.

3. Knead the Dough: Transfer the dough to a clean, lightly floured work surface. Knead vigorously for about 10 minutes until it becomes smooth and elastic. This step is crucial for developing the gluten, which gives the bread its characteristic texture.

4. First Rise: Lightly grease the mixing bowl with olive oil. Place the dough back in the bowl, turning to coat it with the oil. Cover the bowl with cling film and leave it in a warm place to rise until it has doubled in bulk. This will take approximately 1 ½ hours. A warm environment helps the yeast to activate and the dough to rise properly.

5. Preheat Oven: While the dough is rising, preheat your oven to gas mark 7/425°F/220°C. Place two large oiled baking sheets in the oven to heat up. This will help the manakeesh to cook evenly and develop a crispy base.

6. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Knead it again for about 2 minutes to redistribute the yeast and gluten.

7. Shape the Dough: Divide the dough into 8 equal portions. Roll each portion between your palms to form a smooth, round ball.

8. Flatten into Discs: Flour your work surface and use a rolling pin to flatten each ball into a circular disc about ¼ inch thick. Aim for an even thickness to ensure uniform cooking.

9. Second Rise: Cover the flattened discs and leave them in a warm place to rise for an additional 20 minutes. This second rise contributes to a lighter, more tender final product.

10. Prepare the Za’atar Topping: In a small bowl, combine the dried thyme, ground sumac, toasted sesame seeds, and salt. Adjust the salt to your liking; remember that za’atar is meant to be a bit salty.

11. Add Olive Oil to Za’atar: Add the remaining olive oil to the za’atar spice mix and stir until it forms a thick, fragrant paste. The consistency should be spreadable but not too runny.

12. Brush with Olive Oil: Brush the tops of the risen dough discs with a little olive oil. This helps the za’atar mixture adhere to the dough and contributes to a golden-brown crust.

13. Spread the Za’atar Mixture: Generously spread the oil-za’atar mixture over the surface of each bread disc, ensuring it’s evenly distributed. Don’t be shy with the za’atar!

14. Bake: Carefully slide the prepared manakeesh onto the hot baking sheets in the preheated oven.

15. Bake Until Golden: Bake for 10 minutes, or until the bread is golden brown and the edges are slightly crispy. Keep a close eye on them to prevent burning. The hot baking sheets will help to create a beautifully crisp bottom.

16. Serve Hot: Remove the manakeesh from the oven and serve immediately. The aroma alone is enough to make anyone’s mouth water!

Expert Tips & Tricks

• Toasting the Sesame Seeds: Toasting the sesame seeds before adding them to the za’atar mix enhances their nutty flavor and adds a wonderful depth to the spice blend.

• Dough Consistency: The dough should be soft and slightly sticky. If it’s too dry, add a little more water, a tablespoon at a time. If it’s too wet, add a little more flour.

• Warm Oven: For an even faster rise during colder months, preheat your oven to the lowest setting, then turn it off. Place the dough inside the warm oven to rise.

• Za’atar Customization: Feel free to adjust the ratios of the za’atar spices to your liking. Some people prefer a more prominent sumac flavor, while others prefer more thyme.

• Crispy Bottom: For an extra crispy bottom, you can sprinkle a little semolina flour onto the baking sheets before placing the manakeesh on them.

Serving & Storage Suggestions

Manakeesh bil za’atar is best served hot, straight from the oven. It’s delicious on its own as a snack or light meal, or it can be served as part of a mezze platter with other Lebanese dishes like hummus, baba ghanoush, and olives. Leftover manakeesh can be stored at room temperature in an airtight container for up to 2 days. To reheat, simply warm them in a toaster oven or regular oven for a few minutes until heated through. You can also freeze the baked manakeesh for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	710.9 kcal	N/A
Calories from Fat	146 g	21%
Total Fat	16.3 g	25%
Saturated Fat	2.3 g	11%
Cholesterol	0 mg	0%
Sodium	295.7 mg	12%
Total Carbohydrate	121.5 g	40%
Dietary Fiber	5.2 g	20%
Sugars	1 g	3%
Protein	17.4 g	34%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Manakeesh: Use a gluten-free flour blend specifically designed for baking bread. You may need to add a binder like xanthan gum to help with the texture.

• Whole Wheat Manakeesh: Substitute half of the plain flour with whole wheat flour for a nuttier, more wholesome flavor.

• Spicy Manakeesh: Add a pinch of red pepper flakes to the za’atar spice mix for a touch of heat.

• Cheese Manakeesh (Manakeesh Bil Jibneh): For a cheesy twist, sprinkle some crumbled feta cheese or akkawi cheese on top of the za’atar mixture before baking.

• Vegetable Toppings: Add other vegetables, such as sliced tomatoes or onions, to the manakeesh before baking for added flavor and texture.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough the day before and store it in the refrigerator. Just be sure to punch it down and knead it briefly before shaping and baking.

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can. Just activate the active dry yeast in warm water with a pinch of sugar for about 5-10 minutes before adding it to the flour.

Q: Can I use different types of oil for the topping?
A: While extra virgin olive oil is traditionally used and provides the best flavor, you can substitute it with another type of oil, such as vegetable oil or canola oil, if needed.

Q: How do I prevent the manakeesh from burning on the bottom?
A: Make sure your oven rack is positioned in the center of the oven and that your baking sheets are well-oiled. You can also use parchment paper to line the baking sheets for extra protection.

Q: What if I don’t have sumac?
A: Sumac is a key ingredient in za’atar, providing its characteristic tangy flavor. If you can’t find it, you can substitute it with a small amount of lemon zest, but the flavor will be slightly different.

Final Thoughts

Manakeesh bil za’atar is more than just a recipe; it’s an invitation to experience a taste of Lebanese culture and hospitality. It’s a dish that’s perfect for sharing with friends and family, and it’s sure to become a favorite in your kitchen. Don’t be intimidated by the yeast – once you’ve mastered the basic dough, the possibilities are endless. So go ahead, gather your ingredients, and let the aroma of freshly baked manakeesh fill your home with warmth and joy. I encourage you to try this recipe and share your creations with others! Serve it with a refreshing glass of mint lemonade for the full Lebanese experience.