To share or not, the Lebanese specialty can be eaten without hunger from breakfast to dinner. The Noura group, a true institution of Lebanese gastronomy, reveals the secrets of its best-selling recipe.

For 4 Manakiches Zaatar .

Ingredients :
Manaki dough
- 1 kg of wheat flour
- 520g of water
- 40g of sugar
- 10g of salt
- 5g of yeast
- 55g sunflower oil
- 100g of milk 

Garnish
- 200g Lebanese thyme (mixture of thyme and sesame)
- 300g sunflower oil

Preparation : Start by mixing all the ingredients for the manakiche batter. Knead with a rolling pin until a smooth dough is obtained. Let the dough rest for at least 30 minutes for the yeast to do its job. During this time, mix the sunflower oil and the Lebanese thyme until obtaining a homogeneous mixture (if necessary, add a little oil). After 30 minutes of waiting, divide the dough into 4 balls of about 230g. Use a rolling pin to obtain 4 discs of 2.3 mm thickness and the desired width (the wider, the thinner). Press with the fingers of the hand on the bottom of the 4 discs of dough, so that they do not swell in the form of a ball during cooking. Using a spoon, spread the 4 discs of dough with the Lebanese thyme and sunflower oil mixture. Place the discs on baking paper and on a baking sheet. Bake in a very hot convection oven, 240° for 7 to 8 minutes. The manakiches are ready to be savoured, cut or folded, according to your preference. To be enjoyed with a delicious Fattouche salad or Labné with a hint of garlic for a meal that gives pride of place to more Levantine flavors.

Recipe to be found on the menu of <a href="http://www.noura.com/" target="_blank" rel="noopener">Noura</a> restaurants.

Recipe from elsewhere: the Manakiche with zaatar to taste at any time

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