Manakish (Arabic: مناقيش, romanized: manāqīsh), also known as man'ousheh, Middle-eastern pizza, Arabic pizza, or
Lahm bi ajeen (AKA laham b'ajeen, lahmajun, or lahmajoun) is usually described as Middle Eastern meat pizza.
The Lebanese version of pizza is what is known as man'oushe, which consists of flat bread topped with oil and za'atar, plus toppings like cheese, pickles, veggies, labneh and meat and, much like pizza, is traditionally cooked over a wood fire.
Well manakish is generally thinner, closer to a flatbread with usually one topping of choice. Whereas Pizza usually has a slightly thicker crust and a wider variety of ingredients on top. Pizza dough is also often rolled in semolina whereas manakish is not.
(Arabic: مناقيش manāqīsh; sometimes called معجنات mu'ajjanāt 'pastry') is a popular food consisting of dough topped with wild thyme, cheese, or ground meat. Similar to a pizza, it can be sliced or folded, and it can either be served for breakfast or lunch.
Zaatar or Za'tar (zaah-tur) is a common noun in the Arabic language and refers to both a Middle-Eastern herb spice mixture and importantly a distinct herb plant in the mint family. The herbal plant is referred to in English as bible hyssop or Syrian oregano, but the mixture is just called zaatar.
Manoush came from the Arabic word “Manqushah”, which means “carve-out” or to stamp or decorate, which refers to the indentations made with fingers while flattening the dough for the toppings. Over time, it has become one of the most important foods of the Lebanese cuisine.
Traditionally baked in the sands of the Sahara, Moroccan madfouna is locally joked as being the Berber take on pizza and is sliced into pieces to be shared among many.
Lahmacun (pronounced Lah-Ma-Joun) is a crispy and thin flatbread topped with a combination of minced meat and vegetables. It's also referred to as Turkish pizza, Armenian pizza, Syrian pizza and Lebanese pizza in some recipes and translated restaurant menus.
The pizza we know and love today — with tomato sauce, melted cheese, and toppings — was invented in Naples, Italy in the mid-1700s. But the beginnings of the cuisine date back to Ancient Greece and Rome, where flatbreads topped with olives, onions, and other fresh ingredients were made.
Palestinian pizza called (Msakhan) one of the most popular food in the Levant, especially in Palestine and Jordan, it is considered one of the famous food for the Palestinians in winter , it is prepared using Arab bread olive oil and sumac, which is beloved food for everyone, This article mentions the method of ...
Iranian pizza (Persian: پیتزای ایرانی) also known as Persian pizza (پیتزای پارسی) refers to the various styles of pizza and its preparation rather than its toppings. It is characterized by its thick bread and large amounts of cheese.
Their manousheh is a traditional white flatbread – topped with herbs, meats, cheeses and sometimes sugary treats – that is typically served at breakfast time.
The "Aussie" was invented by the late Salvatore Della Bruna, the Picasso of Australia's pizza heritage who established this country's first pizza parlour, Toto's on Melbourne's Lygon Street.
Lahmacun (Turkish Pizza)
Mockba is a popular Russian pizza style, topped with mackrel, tuna, sardines, salmon and onions.
Otherwise known as tomato and onion pie, Albanian pizza is tantalizingly rustic, a simple combination of flavors. The substitution of phyllo dough for traditional semolina dough adds a unique and savory twist to a well-known comfort food. Photo: Casey Barber.
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Hidden Gems: Scachatta is a Cuban-Sicilian pizza you will only find in Florida.
Zanzibar pizza. Although it shares the name with the traditional Italian dish, this version from Zanzibar does not have much in common with Italian pizza. It is made unleavened dough that is stretched thin and filled with various ingredients.
California pizza, or gourmet pizza, is known for its unusual ingredients. This pizza got its start back in the late 1970's when Chef Ed LaDou began experimenting with pizza recipes in the classic Italian restaurant, Prego.
Za'atar is used as a seasoning for meats and vegetables or sprinkled onto hummus. It is also eaten with labneh (yogurt drained to make a tangy, creamy cheese), and bread and olive oil for breakfast, most commonly in Jordan, Palestine, Israel, Syria, and Lebanon, as well as other places in the Arab world.
Khubz, alternatively transliterated as khoubz, khobez, khubez, or khubooz,, is the usual word for "bread" in Standard Arabic and in many of the vernaculars.
Manakish is a plural form of the Arabic word Manqusha, a derivative of Naqasha, which refers to an engraving or a carved-out sculpture.