16/12/2015
Za'atar (Arabic: زعتر, za'tar, manaqish bi'l za'tar). The most popular form of manakish uses za'atar as a topping. The zaatar is mixed with olive oil and spread onto the bread before baking it in the oven. It is a favourite breakfast preparation in Levantine cuisine.[2][3] It is also served by Levantene cooks as part of a mezze, or as a snack with a glass of mint tea and feta cheese on the side.[2] Popular also in the Arabian Peninsula, it was likely introduced there by Palestinians making the pilgrimage to Mecca.[1]
Cheese (Arabic: جبنة, jubnah). There are two main types of cheese manakish: ‘Akkāwī (Arabic: عكاوي), Sfatit (Hebrew:צפתית) and Kashkaval (Arabic: قشقوان). People usually mix cheese with zaatar, chicken, or meat when baking manakish to give it a better taste.
Minced lamb (Arabic: لحم بعجين, lāḥm bi-‘ajīn, "meat with dough", sfiha). Other manakish are served for lunch because of their heavier contents. This popular manakish has lamb topping. The minced lamb is mixed with tiny pieces of diced tomato and vegetable oil, and this manakish is optionally served with ground pepper or pickles and yogurt.
Chili(Arabic: فليفلة or فلفل حر).
Kishq (Arabic: كشك).
Spinach (Arabic: سبانخ), Swiss Chard (Arabic: سلق).
Fried Eggplant (Hebrew: חציל) common in Israel and topped with olive oil and sometimes oregano and chili peppers.
