a-za'tar-ingredients for mix copyNo visit to Lebanon, for me or for anyone elese for that matter, is complete without at least one manqousheh (or manousheh as they say it; most Lebanese people drop the q when they speak), the quintessential Lebanese breakfast. Most people will only eat manaqish (plural of manqousheh) made with their own za’tar and olive oil which they mix at home before taking it to their local baker for him to use with his dough (which by the way is the same as that for pita bread unless you are in the south but this is for another post) to make the manaqish, which are basically pizzas. The most common topping is za’tar but you can also have them topped with cheese or with cheese and za’tar or with kishk (a mixture of burghul and yoghurt that is first fermented then dried then ground very fine). The kishk is normally mixed with diced tomatoes, walnuts, sesame seeds and olive oil. These are the classic toppings but as with pizza you can use any topping you want.

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