Our morning classic — a soft, hand-stretched dough crowned with wild za'atar and good olive oil.
There is no better way to open a morning in Dabouq than with manakish straight from the oven. We start with a slow-proofed dough, soft enough to stretch by hand, and a za'atar blend built on wild thyme, toasted sesame and a little sumac for brightness.
The secret is the olive oil. We use a generous, grassy pressing so the topping turns into a paste that bakes into the dough rather than sitting on top. Five minutes on a hot stone and the edges blister.
Serve with sliced tomato, cucumber, olives and a glass of sweet tea. At Estaaj we bake these every weekend morning — but they are easy to make your own at home.
