Manakish: This Middle Eastern Pizza Is Also a Popular Breakfast Food

A Savory Lebanese Classic That Combines the Simplicity of Bread with the Aromatic Allure of Zaatar

The World’s Love Affair with Flatbreads

Pizza may have originated in Italy, but the concept of bread topped with flavorful ingredients is as ancient as human civilization. Across the Mediterranean, people have always baked dough with herbs, cheese, and olive oil — long before pizza as we know it existed.

From the focaccia of Italy to the Turkish pide, the Greek plakous, and the Indian naan, every region has its own version of the flatbread feast. Among these, the Manakish (or Manousheh) from the Levantine region stands out as a unique blend of taste, tradition, and versatility.

The Origins of Manakish

The word Manakish is plural for Manqusha, derived from the Arabic word Naqasha, meaning “to carve” or “to engrave.” When making Manakish, bakers press their fingertips into the dough, creating little grooves or “engravings” that hold the toppings in place — hence the name.

Manakish originated in the Levant, a historic region covering Lebanon, Syria, Jordan, Palestine, and parts of northern Israel. Traditionally, women would prepare dough every morning to bake the family’s daily bread. They would set aside smaller pieces of dough, spread them with toppings like zaatar, cheese, or minced lamb, and bake them on hot griddles or clay ovens.

These small, aromatic breads became the breakfast of the Levant — simple, nourishing, and deeply satisfying. Over time, the Manakish evolved into a street-food favorite, enjoyed at cafés, bakeries, and family gatherings alike.

What Exactly Is Manakish?

At its core, Manakish is a soft, round flatbread topped with either herbs, cheese, or meat. It resembles a pizza, yet it carries a character that’s entirely its own — lighter, fragrant, and often enjoyed in the morning rather than dinner.

Unlike Italian pizza dough, which uses yeast fermentation for chewiness, Manakish dough is often simpler, resulting in a softer and more tender texture. The toppings vary across regions, but the most iconic is Zaatar Manakish, made with a blend of herbs, sesame, and olive oil.

Manakish can be eaten flat like a pizza or folded like a sandwich, making it a versatile breakfast, snack, or lunch option.

The Magic of Zaatar

No conversation about Manakish is complete without Zaatar, the spice mix that defines its soul.

Zaatar is a Middle Eastern seasoning blend made from:

• Dried thyme or oregano
• Marjoram
• Sumac (a tangy, citrusy spice)
• Toasted sesame seeds
• Salt

When mixed with olive oil, Zaatar becomes a fragrant paste that’s spread over the dough before baking. As it cooks, the olive oil seeps into the bread, releasing the herbal aroma and giving the crust a golden, speckled finish.

The result is a Zaatar Manakish that’s light, zesty, and addictive — best enjoyed warm with a cup of mint tea, labneh (strained yogurt), or olives.

Common Varieties of Manakish

Across the Middle East, Manakish comes in several mouthwatering versions, each reflecting local tastes and traditions.

1. Zaatar Manakish

The classic version — earthy, tangy, and aromatic. The blend of olive oil and herbs not only enhances flavor but also offers a burst of antioxidants and healthy fats.

2. Cheese Manakish

Topped with Akkawi, Halloumi, or Kashkaval cheese, this version melts beautifully in the oven. Some variations combine cheese and zaatar for a creamier texture.

3. Meat Manakish (Lahm bi Ajeen)

Made with minced lamb or beef seasoned with onions, spices, and pomegranate molasses. It’s more filling and often served for lunch or brunch.

4. Spinach Manakish

A vegetarian favorite where chopped spinach, onions, and lemon juice are sautéed and spread as the topping before baking.

Manakish vs Pizza: What’s the Difference?

While Manakish is often described as a Middle Eastern pizza, the two differ in preparation, toppings, and flavor profile.

Both share the same comforting familiarity of bread and warmth but tell entirely different culinary stories.

How to Make Manakish at Home

Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon dry yeast
• 1 tablespoon olive oil
• 3/4 cup warm water

For the Topping

• 3 tablespoons Zaatar mix
• 3 tablespoons olive oil

Optional Additions: Cheese, minced lamb, spinach, or chopped herbs

Method

1. Activate the Yeast
   Mix warm water with sugar and yeast. Let it sit for 5–10 minutes until frothy.
2. Make the Dough
   Combine flour and salt in a bowl. Add olive oil and the yeast mixture, kneading until smooth. Cover and let it rise for 1 hour.
3. Prepare the Topping
   Mix Zaatar and olive oil to form a thick, spreadable paste.
4. Shape the Manakish
   Preheat oven to 220°C. Divide the dough into small balls. Roll each into a 6–8-inch circle.
5. Add Topping
   Spread a spoonful of Zaatar paste evenly, leaving a small border around the edges.
6. Bake or Cook on a Griddle
   Bake for 8–10 minutes until golden and fragrant. If using a griddle, cook until bubbles appear and the edges brown slightly.
7. Serve Hot
   Serve warm with labneh, olives, cucumber slices, or sweet tea.

Nutritional Value of Manakish (Per Serving – One 100g Flatbread)

Values are approximate and depend on toppings used.

Health Benefits of Manakish

1. Rich in Healthy Fats

The olive oil and sesame seeds in Zaatar provide monounsaturated fats that help lower bad cholesterol and improve heart health.

2. Excellent Source of Antioxidants

Thyme, oregano, and sumac are packed with polyphenols that reduce inflammation and boost immunity.

3. Supports Digestive Health

The herbs in Zaatar stimulate digestion and have antibacterial properties that promote a healthy gut.

4. Energy-Boosting Breakfast

Manakish provides complex carbohydrates that keep you energized throughout the morning, making it ideal for breakfast.

5. Good Source of Plant-Based Protein

When topped with cheese or meat, it becomes a balanced meal with carbs, protein, and healthy fats.

6. Brain and Memory Enhancer

Sumac and oregano have been traditionally linked with improved brain function and cognitive alertness.

7. Gluten-Free Adaptations

Those with gluten sensitivity can make Manakish using gluten-free flour or millet flour without losing its authentic flavor.

Cultural Significance

Manakish is more than food — it’s part of Levantine daily life. In Lebanon, mornings often begin with a trip to the neighborhood bakery, where the aroma of freshly baked Manakish fills the air. It’s eaten at breakfast tables, school lunches, and even late-night gatherings.

Families share it with labneh, olives, mint leaves, and tea — a simple but fulfilling spread that reflects the hospitality and warmth of Middle Eastern culture.

Just like parathas in India or croissants in France, Manakish represents a way of life — flavorful, communal, and timeless.

Modern Adaptations

Today, Manakish has crossed borders, appearing in Middle Eastern restaurants across Europe, the United States, and India. Chefs are experimenting with new toppings like:

• Caramelized onions and feta
• Sun-dried tomatoes with halloumi
• Avocado and poached egg for a fusion breakfast twist

Whether traditional or modern, every version of Manakish retains its charm — soft, aromatic, and deeply comforting.

Conclusion

Manakish proves that simplicity is timeless. A handful of ingredients — flour, herbs, and olive oil — come together to create a dish that transcends geography.

It is often called the Middle Eastern pizza, but in truth, it’s much more — a breakfast, a tradition, a connection to heritage. It celebrates the art of eating slowly, savoring every bite, and appreciating the beauty of everyday food.

Freshly baked, fragrant with zaatar, and shared with loved ones — that’s what makes Manakish not just a dish, but a cultural experience worth savoring.