The man’oushé is the quintessential Lebanese breakfast. Derived from the Arabic word na’sh which refers to the way the finger tips of the baker “engraves” the dough, the man’oushé is indeed engraved upon our collective memories as Lebanese. The smell of the man’oushé bi-za‘tar in the morning catapults a Lebanese person back in time to a lively childhood birthday party, breakfast on the go with classmates before an exam, or a cozy morning spent tête-à-tête with a loved one. In such a way, the man’oushé is indeed engraved upon our collective memories as Lebanese.
Satisfying and tasty, it is truly a classless commodity. Tiny bakeries across the country sell this disc of dough pressed flat and baked with a topping of wild thyme, sumac, sesame seeds, salt and oil. One can find a man’oushé literally anywhere, from the poorest neighborhoods to the most affluent of Beirut’s suburbs. Inexpensive and delicious, it is one of Lebanon’s common denominators.
From Barbara Abdeni Massaad's, Man'oushe: Inside the Street Corner Lebanese Bakery.
first time visiting ur blog, i like your book,i dont have it but i went through its pages. i love alot the man'oushe,specially the thin one on the saj, and specially when the mom has prepared and selected with love the zaatar mixture. i think only lebanese know what the man'oushe means for us as a culinary heritage.i also like you Mouneh book, full, rich, and instructive. Good luck with your new book signing session.
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