They can be described a lot of ways: freshly hearth-baked flatbread (ours made from organic flour!), open-faced sandwich, and of course the Lebanese pizza.
Their style and toppings are as versatile and numerous as the way it can be written: varieties of fresh aromatic herbs and spices, several types of wholesome cheeses, vegetarian options aplenty, and a savory minced-beef option (all-natural meat of course!). Harking back to its first and most basic form however, is the distinctive herbal topping ‘Zatar’ (dried thyme, sumac, sesame seeds, olive oil, labnet).
Its 10-inches of glorious flavor whichever way you have it (or folded if you fancy a smaller, more “calzone-ish” style). A full menu description with pictures can be found here (*warning: mouth watering may involuntarily ensue; please take appropriate counter measures):
Historically, Man’ousheh holds a fundamental role in Lebanese cuisine and even society. It is now a staple of a traditional Lebanese breakfast, a popular street food to grab on the go, an entree in itself, or a starter to share with others around the table. Its origins most likely come from the traditional villages however, where women bake the dough in a communal oven early in the morning, preparing all the bread needed for the day, as well as the smaller portions of the man’ousheh served with various toppings for breakfasts.