Just like the Italians serving a small bowl of olive oil and Italian seasonings for dipping bread, za’atar mixed with oil is enjoyed the same way in the Middle East along with pita bread. I love za’atar and use it in many recipes like my Rotisserie Chicken, when roasting vegetables or as a dry rub for meats. It’s also a great accompaniment for salads or soups. I prefer it as a mid-afternoon snack, paired with dishes like Baba Ghanoush, Hummus, Eggplant Caviar, Muhammara, or simply with olives and feta cheese. In this episode, I’ll show you the flatbread with za’atar recipe which is the traditional dough covered with that incredible spice blend made into a paste! In Levantine cuisine, za’atar Man’oushe is a popular breakfast. It can also be used as a food vessel for ground meat, onions, tomatoes, cheese, and other toppings therefore it’s often referred to as a “Lebanese Pizza” or Sfiha/Sfeeha. It’s simply a Lebanese flatbread and it can be topped with a za’atar mixture or cheese. I bet you’re wondering what it is, right?
I also learned to make Pita, sweet Kaak and this featured one… Man’oushe (plural is Manakish). Through him, I tasted Ful Medames, Shish Tawook, Mutabbel, Kousa Mahshi, Shawarma, and more. Of course, they loved sharing their culture with me and some even showed me how to prepare and cook some of their favorite foods like one of my friends from Lebanon. Throughout my life, I was fortunate to meet people from all around the world and many became friends.
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