How Manakish Became the Soul Food of Lebanon and Beyond

It's hard to find many dishes that are so representative of the culture of a people as manakish. A warm, flatbread topped with za'atar, cheese, or meat, manakish is more than a meal—more a tradition, a comfort, and a symbol of community. You'll see it, in Lebanon at least, in the hands of school children on their way to school, in busy professionals grabbing a lunch or families sitting down for breakfast. With the passage of years, this hearty, simple dish has become Levantine cuisine's ambassador to the world.

A Taste of History

The origins of manakish (or manaqish, manaeesh) date back thousands of years to ancient Levantine baking traditions. Manakish used to be baked in stone ovens and was traditionally made by women early in the morning before baking that day's bread for the family. With leftover dough, they would roll out circles, add whatever topping they had on hand—most commonly za'atar mixed with olive oil—and bake them into a convenient meal that could be easily taken on the road. This tradition developed into what is now known as manakish.

Its name in Arabic is derived from the verb naqasha, which means "to engrave" or "to carve out," and describes the manner in which the dough is pressed so that it will be able to contain the toppings. Even this small detail speaks of the attention to crafting each piece.

The Power of Simplicity 

The reason why manakish is so popular is that it has a good balance between taste and simplicity. The foundation is a soft, chewy dough that serves as a base for various toppings. The most classic form is topped with za'atar—a dense mixture of thyme, sumac, sesame seeds, and salt—mixed with olive oil and spread liberally on the dough.

Other popular toppings are akkawi or halloumi cheese, minced beef or lamb (which is called lahm bi ajin), or maybe vegetables and hot peppers for a contemporary twist.

It's this versatility that has enabled manakish to transcend its origins. Whether hot and straight from a Beirut roadside bakery or as a sophisticated appetizer in a New York City bistro, manakish finds its place in any context without compromising its identity.

A Social and Cultural Experience

Manakish in Lebanon is not a meal—it's a way of life. Bakeries open early in the morning, filling the neighborhood with the enticing aroma of baked dough and spices. Manakish is a breakfast favorite in family gatherings, usually served alongside labneh, olives, raw cucumbers, and mint tea. It is a school children's preferred snack and a street food hit at markets and festivals.

Due to its affordability and ubiquity, manakish is a democratic food—loved by everyone, regardless of age, class, and profession. It unites people, whether for a hurried lunch or a relaxed weekend brunch.

Global Reach, Local Roots

As Lebanese populations have increased across the globe, so has manakish. Manakish bakeries and restaurants now pepper the cities of Paris, Sydney, Toronto, and Dubai. And although international versions might experiment with novel toppings or fusion flavors, the essence of the dish stays the same. Its increasing popularity also comes amid a worldwide craving for Mediterranean and Middle Eastern cuisine, which is renowned for being healthy, with intense flavors and an emphasis on fresh ingredients. Manakish is being embraced in this context both as a comfort food from the past and as a novelty discovery cuisine.

More Than Just a Flatbread 

Manakish is more than a meal. It's a tale of resilience, tradition, and taste passed down through generations. It's the scent of a Lebanese morning. It's the warmth of a mother's kitchen. And today, it's a favorite dish that's made itself at home far outside Lebanon's borders. Whether you're having it at a village bakery or as a mezze dip when ordering abroad, one thing's for sure: manakish is soul food—with roots, heart, and history in each bite.