Two manousheh recipes

Manousheh Flatbread with Za’atar & Arugula 

By Andrea Ryan, Damoori Kitchen

  • Pizza Dough
  • 1/4 cup Za’atar
  • 1/2 cup Extra Virgin Olive Oil
  • Handful of fresh arugula 
  1. Preheat oven to 400 degrees 
  2. Roll out pizza dough until it is 1/8 inch thick. 
  3. Mix Za’atar & Olive Oil until a paste is formed. 
  4. Spread the Za’atar and oil mixture on the dough. 
  5. Bake for 12-18 minutes. 
  6. Top with fresh arugula. 

15 Minute Manoushe

By Devra Gartenstein

Try this simple, versatile, filling Lebanese street food as a snack with just the basics, or pile it up with toppings for a full meal deal.

  • 1 ball pizza dough (The Grange)
  • 2 Tablespoons olive oil (Equal Exchange)
  • 1 cup labneh (Damoori Kitchen)
  • 1/4 cup z’aatar (Damoori Kitchen)

Preheat your oven to 425F. Roll out the pizza dough to about half and inch thick and brush with olive oil (see note below). Bake for 8 to 10 minutes, until lightly browned, then remove from the oven and let stand for a few minutes. Spread the labneh in a thin layer over the cooked dough and sprinkle the z’aatar on top. Cut in 6 or 8 wedges, like pizza.

It will be wonderful just like this, but if you want to riff on the original recipe, try any (or all) of these additional toppings:

  • lamb cooked with onion, garlic, and z’aatar
  • arugula or salad greens
  • spring onions
  • peppers
  • cucumber
  • fresh mint
  • olives

Pizza dough hint: When you first take it out of the fridge, the dough will be tight and rubbery. Roll it out part way, let it stand for 5 to 10 minutes to warm up and relax, and then roll it out the rest of the way.

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