Manakish is a traditional Lebanese flatbread that is often enjoyed for breakfast or as a snack. It is typically topped with zaatar, a blend of thyme, sesame seeds, and sumac, or with cheese, making it a versatile and flavorful dish.

The history of Manakish dates back to ancient times, where it was a staple in the Levantine diet. The word "Manakish" comes from the Arabic word "manqūshah," which means "to sculpt or carve out," referring to the way the dough is indented to hold the toppings.

To make Manakish, start by preparing the dough. Mix flour, water, yeast, and a pinch of salt to form a soft dough. Knead the dough until it is smooth and elastic, then let it rise for about an hour. Once the dough has risen, divide it into small balls and roll each one out into a thin circle.

For the zaatar topping, mix zaatar with olive oil to create a paste. Spread the zaatar paste evenly over the rolled-out dough. If you prefer a cheese topping, sprinkle shredded cheese, such as Akkawi or mozzarella, over the dough instead. You can also combine both zaatar and cheese for a delicious variation.

Bake the Manakish in a preheated oven at 450°F (230°C) for about 10-15 minutes, or until the edges are golden brown and the toppings are bubbly. Serve the Manakish warm, straight out of the oven, for the best flavor and texture.

In Lebanon, Manakish is often enjoyed with a cup of tea or a glass of fresh juice. It can be served as part of a mezze spread, alongside other dishes like hummus, labneh, and olives. Manakish is also a popular street food, sold by bakeries and vendors throughout the country.

While Manakish is a delicious and satisfying dish, it is important to enjoy it in moderation. The flatbread can be high in carbohydrates, and the toppings, especially cheese, can add extra calories and fat. To make a healthier version, consider using whole wheat flour for the dough and reducing the amount of cheese. Additionally, pair the Manakish with fresh vegetables or a salad to create a balanced meal.