It is Sunday morning, and I just woke up next to my dear wife Dorine. She gave me a big smile and a soft kiss. Then she wondered if the coffee is ready, I nodded that I must prepare it first. She smiled again and with a seductive voice asked me to prepare her our traditional Lebanese breakfast Zaatar.
There are more restaurant and bakeries than I can remember that make Manakish Z’aatar, and can deliver. She does not enjoy the local zaatar in the Dallas Fort Worth are, she wants me to create the zaatar from scratch. Kneading the dough, wait until it ferments, cut, and flatten the dough then bake.
Our Zaatar in my Father’s bakery is called Mushtah Zaatar, meaning a stretched Zaatar. Most Zaatar if not all are made with pita bread dough texture, Ours however, is way different, and more delicious. The dough is wetter than the pita dough, and the order of mixing the ingredients, and length of time kneading dough makes the baked dough its unparalleled texture and taste.
While it is time consuming, I agree with her the zaatar made here lack the taste and smell. In Lebanon you can smell the zaatar from 500 yards. How do I know that? Well, my Father opened a bakery in Zahlee Lebanon back in 1962. We all helped making bread, Mankish Zaatar, cheese, ham. And many other products such as Ur-ban, Kaak, Sfeiha, and Meshtah.
Manakish Zaatar, a dough patties is flattened then zaatar is spread on top , and poke holes in the dough to prevent it from bubbling up while the pie is baked. The dough is the same used for pitta bread, While ours was made with special dough that is soft, pillowy and yummy.
People from all around the world still visit my father’s Bakery known as “Forn Abou Elias” (Bakery of Elias’ Father. The eldest son) and enjoy the wholesome and delicious food.
