Manakeesh

Manakeesh is a traditional Levantine flatbread, often described as the "Lebanese pizza." Its origins trace back to the rural villages of Lebanon and Syria, where it was a staple breakfast or snack baked in wood-fired ovens. The key ingredients consist of a simple yeast dough topped with za'atar—a blend of wild thyme, sesame seeds, sumac, and salt—mixed with olive oil, or alternatively with cheese like akkawi or halloumi. What distinguishes a great manakeesh is the dough: it must be stretched thin and baked until the bottom is crisp and charred while the top remains tender and fragrant. The za'atar should be generously applied, and the olive oil must be of high quality to lend an herbal depth. Regional variations abound: in Lebanon, cheese toppings are common, particularly from the countryside; in Palestine, manakeesh may be folded around spinach or meat; in Syria, it is often served with labneh and fresh vegetables. In Abu Dhabi, the venue Al Yak is noted by Only Scrans for offering an authentic take on this classic, emphasizing the traditional wood-fired method and fresh toppings that capture the essence of the dish. Whether eaten for breakfast with mint tea or as a quick street-food lunch, a well-made manakeesh balances crispness, chew, and the earthy tang of za'atar.