Manakish — country by country
The Levantine morning flatbread — zaatar, cheese, or both, straight from the oven.
Every country brings its own touch. Here's how they differ.
⚔️ Head to head
Pick two kitchens and see exactly where they part ways.
🇱🇧 Lebanon
✨ Thin, blistered, heavy on wild-thyme zaatar; the cheese version uses akkawi.
Only in Lebanon
- instant yeast
- zaatar blend
- akkawi cheese (optional)
🇵🇸 Palestine
✨ Baladi zaatar with sesame and Nabulsi cheese half-and-half — the “cocktail” manousheh.
Only in Palestine
- yeast
- Palestinian zaatar
- Nabulsi cheese, desalted
🤝 Both use
- flour
- warm water
- olive oil
🇱🇧 Lebanon
⏱ 30 minThe manousheh is Lebanon's breakfast heartbeat — zaatar and oil on dough, folded and eaten walking.
✨ What makes it special
Thin, blistered, heavy on wild-thyme zaatar; the cheese version uses akkawi.
🇵🇸 Palestine
⏱ 30 minPalestinian manakish carry the country's peppery olive oil and often a blanket of Nabulsi cheese.
✨ What makes it special
Baladi zaatar with sesame and Nabulsi cheese half-and-half — the “cocktail” manousheh.