Can I use store-bought za'atar?
Yes, store-bought za'atar is perfectly fine and widely available. Ensure it's a good quality blend for the best flavor.
BREAKFAST
Palestinian Manakish with Za'atar and Labneh
Experience the authentic flavors of Palestine with this delightful Manakish, a flatbread topped with aromatic za'atar and creamy labneh. Perfect for a savory breakfast or a light meal, this recipe brings a taste of the Middle East to your table.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 450°F (230°C). Lightly flour a clean surface and divide the pizza dough into 4 equal portions.
02
Roll each dough portion into a thin, roughly 8-inch round. Place the rounds on a baking sheet lined with parchment paper.
03
In a small bowl, combine the za'atar and olive oil to form a paste. Spread a generous tablespoon of this mixture evenly over each dough round, leaving a small border.
04
Bake the manakish in the preheated oven for 10-12 minutes, or until the edges are golden brown and the dough is cooked through.
05
While the manakish bakes, if desired, stir 1/4 teaspoon of salt into the labneh. Once the manakish is out of the oven, immediately spread a generous amount of labneh over each warm flatbread.
06
Garnish with fresh chopped mint leaves and serve immediately.
About This Recipe
Experience the authentic flavors of Palestine with this delightful Manakish, a flatbread topped with aromatic za'atar and creamy labneh. Perfect for a savory breakfast or a light meal, this recipe brings a taste of the Middle East to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra crispy crust, place a pizza stone in the oven while preheating and bake the manakish directly on it. You can also add a sprinkle of red pepper flakes to the za'atar mixture for a touch of heat.
Easy Substitutions
If you can't find labneh, use thick Greek yogurt. For za'atar, you can make your own blend with dried thyme, sumac, toasted sesame seeds, and a pinch of salt. Feel free to add thinly sliced tomatoes or cucumbers as a topping.
Storage & Reheating
Manakish is best enjoyed fresh. If you have leftovers, store the plain baked flatbreads in an airtight container at room temperature for up to 1 day. Store labneh separately in the refrigerator. Reheat the flatbreads in a warm oven or toaster oven before adding fresh labneh and mint.
Serving Suggestions
Serve Manakish with Za'atar and Labneh alongside a fresh cup of mint tea for a traditional breakfast. It also pairs wonderfully with a simple green salad for a light lunch. For a heartier meal, offer it with a side of olives and sliced fresh vegetables like tomatoes and cucumbers. You can also cut it into smaller wedges and serve as an appetizer.
Common Mistakes
Over-rolling the dough can make it too thin and prone to tearing; aim for about 1/8-inch thickness. Not enough olive oil in the za'atar mixture can result in a dry topping; ensure it forms a spreadable paste. Overbaking the manakish will make it tough and dry, so keep an eye on it for golden edges. Adding labneh before baking will cause it to melt and become watery; always add it after baking. Using cold labneh directly from the fridge can make the dish less enjoyable; let it sit at room temperature for a few minutes before serving.
Frequently Asked Questions
What is labneh?
Labneh is a thick, creamy strained yogurt, similar to cream cheese but with a tangier flavor. It's a common dairy product in Middle Eastern cuisine.
Can I prepare the dough ahead of time?
Absolutely! If using store-bought dough, you can prepare it according to package directions. If making your own, you can prepare it the day before and refrigerate it, bringing it to room temperature before rolling.
MORE TO KNOW
Manakish is a staple in Palestinian and Middle Eastern cuisine, often enjoyed for breakfast or as a snack. The key to its deliciousness lies in the quality of the za'atar and the freshness of the labneh. Za'atar, a fragrant herb blend, provides an earthy, tangy flavor, while labneh offers a cool, creamy contrast. Rolling the dough thinly ensures a crisp base, and baking at a high temperature helps achieve that perfect golden crust. Don't be afraid to experiment with different za'atar blends or add other fresh herbs like parsley or oregano to the topping.
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