Manoush (A Personal Lebanese Style Pizza)

Posted on
Photo: Manoush (a personal Lebanese style pizza)

The Lebanese Recipes Kitchen: Share home-style and healthy Lebanese recipes inspired by Lebanese family traditions from savory dishes to sweet. Enjoy the lifestyle of cooking authentic Lebanese food at your home kitchen.

Author’s note:
This one of the most popular Lebanese breakfast items. Most people buy it from the bakery, but it is hard to find Lebanese bakery around my area. I tried so many recipes from books and online but I was not satisfied. Finally I called my brother in-law who owns a Manoush bakery in Lebanon and he was very generous to give me the recipe and I can tell you it is the best one .

Prep time 30 min Bake time 1 hour Level easy


6 cups of flour
1 tbsp of sugar
1 tsp salt
1/3 tsp of Mahlab (optional)
2 tbsp of yeast
2 cups of water
3/4 cup of milk
zaatar ( thyme , sumac , sesame seeds, salt) mixed with olive oil until it become like paste


Mix the dry ingredients (flour, salt, sugar, Mahlab and yeast) then add water and milk.

Kneed the dough very well leave it slightly sticky. If it is too sticky add about 1 tbsp of flour at a time and kneed .

Cover and let it rest after 1 hour the dough should double the size now pushit down and kneed again for a little bit.

Now divide the dough into 8 small round dough and dust them with flour ( you can cover with a plastic bag and let it rest for another 30 minutes but if you are in a hurry you can skip this step).

Bring out the rolling pin and on a clean dry surface sprinkle flour and start rolling the dough one by one into a round mini pizza size. If the dough is sticking to the rolling pin just sprinkle more flour over it.

Place 2 pieces of the dough side by side in a baking tray and let it sit for about 15 minutes. Meanwhile heat the panggangan at 400 degree.

Spread the Zaatar/olive oil paste on top of the dough (you can put as much as you want, I like extra Zaatar on it) then bake for about 15 to 20 minutes, check the bottom of it if it is golden brown that means it is ready.

Tip: It is great with tea.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *