Lebanese Manakish Dough Recipe by Zaatar and Zaytoun
Manakish memoriesLebanese Bakeries or 'furuns' as we know them are my happy place. What can be better than the smell of freshly baked manakish topped with zaatar, kishik, meat, or cheese? The answer to that is nothing. Nothing can comfort your soul or satisfy your grumpy morning self than some delicious manakish. For a long time, the only time I would eat manakish would be at summer times in Lebanon. My teta would send me and cousin to get the family breakfast with little tubs of zaatar or kishik and we would wait in the morning chaos of the Furun until the Furun-Man decided it was our turn. Sometimes this would be quick and sometimes this seemed to take ages, whereby I would observe the simple unpretentious decor of the Furun with its concrete walls and floors, efficiently organised worktops and neatly stacked rows of floury wooden planks. I loved how the Furun-Man's son methodically turned out circlular manakish dough balls from a magical machine to make them flat. He would handle th...