Pizza is a universal language! Every corner of the world has their own version, from Chicago deep dish to classic Italian thin crust to Western European ‘tarte flambee’ to Lebanese Pizza engrained in rich history of Middle Eastern food culture.
The Lebanese version of pizza is what is known as Man’oushe. It is a favourite Lebanese breakfast – a round, flat bread that is typically topped with olive oil and zaatar. Zaatar is a mix of wild herbs such as oregano, thyme, sumac, sesame seeds blended with good quality olive oil. Other toppings might include cheese, minced lamb, spinach, or fried eggplants.
The word man’oushe comes from the Arabic word ‘na’sh or naqsh’, which means to ‘engrave’ or ‘carve out’. In Lebanese referring to a technique where the dough is pressed using the tips of one’s fingers, leaving a decorative pattern in the process.
Lebanese Pizza or Man’oushe comes in different forms and is quickly becoming one of the most popular dishes due to its flavours, versatility of toppings, and the ease of preparation. I usually serve it with salad and houmous.
This is quite a simple recipe with delicious results. These breads are so flavoursome that it only needs a side of fresh salad and/or houmous.
