If there’s anything I miss about Lebanon, apart from my friends and family, it’s the food. Say what you want about the country – and after living in the U.S. for around half a year, I can definitely tell you I still have a lot to berate where I come from about – but the food is just something else. Not only is our diet healthy, but it’s also extremely tasty. I’ve come to appreciate that after my many months in America.
As far as I can remember, a hallmark of a Lebanese breakfast has been the mankousheh. My school had a small store in our common area that sold them whenever we had recess. My dad’s aunt was a baker and for as long as she lived, I remember her tiny black dresses with Zaatar stains on them from the mankoushes she used to bake and sell. Then, when we grew up and moved to cities, we moved to more “sophisticated” iterations, with whole wheat, and the like.
The fact remains, however, that Lebanon is a country of the mankoushe culture. And frankly, would you have it any other way?
On November 2nd, Zaatar w Zeit, whose rise to prominence among Lebanon’s diners was because of its take on the mankousheh (I mean, just look at their name), is announcing World Mankousheh Day to celebrate our heritage when it comes to this item that’s quite literally synonymous with every Lebanese growing up, to further potentiate the Lebanese identity of such a traditional meal.
In recent years, the mankousheh has gone through many changes, be it with ZWZ or other chains that produce it: different types of doughs, different toppings, etc… On World Mankoushe Day, however, the celebration is about going back to the basics of it all, the mankousheh that we all know, and that I believe was the first for all of us: zaatar, zeit and fresh out of the oven.
Cheers to our heritage, whether it’s men l forn or 3al saj or any other variety.
I commend ZWZ on such a great move. Here’s to further celebrations in Lebanese cuisine to further cement their identities in an ever changing world.
PS: If you’re in Lebanon, ZWZ is offering free mana’eesh all day today!
This post is killing me! Now I am very hungry for this… I found out I have had serious Celiac (hereditary auto-immune condition triggered by protein in wheat & Rye & Barley) since infancy & cannot eat gluten – inc. bread & pasta etc. (My dad has it severely also… My siblings a bit less…).
I’m in the States. (I’m born here but I agree w/ you about the food Elie!). I really miss this for breakfast (or etc.!). Does anyone have a recipe to make this from some gluten free flour that doesn’t taste like cardboard? (I cannot eat beans/legumes or any flours made from those either… & also maize/corn).
Please help me lol! Otherwise I guess I will experiment w/ making various gluten free ‘pizza’ dough recipes & covering them w/ Zaatar etc.