Za'atar manakish
- Vegan
- Lactose free
Derived from ingredients – check the package label.
- Good for breakfast
- Good for a snack
Less suited for lunch, for dinner.
Four Lebanese flatbreads with olive oil and za'atar.
4 servingsFinal yield 820 g
Ingredients
- 500 gWheat flour, white, all-purpose, unenriched
- 7 gLeavening agents, yeast, baker's, active dry
- 320 gBeverages, water, tap, drinking
- 65 gOil, olive, salad or cooking
- 8 gSpices, thyme, dried
- 8 gSalt, table
Method
- Knead flour, yeast, 8 g salt and 320 g lukewarm water for 8 minutes into elastic dough. Cover and rise for 20 minutes.
- Heat oven with a tray to 250 °C. Divide dough into four balls and press into 18 cm rounds with a slightly raised rim.
- Mix 45 g oil with 8 g real za'atar and spread over centres. Bake two at a time for 6 minutes; edges should be brown-spotted.
- Brush hot manakish with remaining 20 g oil and rest 3 minutes. Serve one each.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,439.4 kcal
- Protein
- 55.2 g
- Fat
- 71 g
- Total carbohydrate (by difference)
- 389.6 g
- Total dietary fibre (USDA)
- 18.3 g
- Saturated fatty acids
- 10 g
- Sodium
- 3,132.7 mg
- Salt (sodium × 2.5)
- 7.8 g
Per serving
- Energy
- 609.9 kcal
- Protein
- 13.8 g
- Fat
- 17.8 g
- Total carbohydrate (by difference)
- 97.4 g
- Total dietary fibre (USDA)
- 4.6 g
- Saturated fatty acids
- 2.5 g
- Sodium
- 783.2 mg
- Salt (sodium × 2.5)
- 2 g
Per 100 g of finished food
- Energy
- 297.5 kcal
- Protein
- 6.7 g
- Fat
- 8.7 g
- Total carbohydrate (by difference)
- 47.5 g
- Total dietary fibre (USDA)
- 2.2 g
- Saturated fatty acids
- 1.2 g
- Sodium
- 382 mg
- Salt (sodium × 2.5)
- 0.96 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal