Warm-from-the-oven man’oushe with a chewy-crisp texture is something bread-dreams are made of, something you are only going to get from your own oven over here. No matter how fresh they say the bread is, it’s still bread that you get in a plastic bag. But those were breads far from their ovens those were breads that came in plastic bags. It was blistered (ok, my word, not his) and warm, topped with za’atar or jibneh, filled with tomatoes and lifft and mint and folded over on itself.īreads like this were not unfamiliar to me I’d had them from the Middle Eastern bakery I frequented in Chicago, and Woody’s back home sold something to this effect. The flatbread was chewy, but with a crisp exterior. They’d stopped on a whim because they were hungry and needed a snack, and it turned out to be the best Lebanese food he’d ever put in his mouth. You get it wrapped in paper and off you go. He was happy to oblige, but nothing he described, even the elaborate meals with family and more family, made his eyes go wide like they did when he talked about the man’oushe. Every time he returned from a trip to Lebanon I wanted to sit him down and discuss, in detail, every bite of food he’d eaten. My brother Chris was the first to speak to me of the man’oushe. Lebanese man’oushe is the equivalent of pizza, but slathered with a luscious za’atar+olive oil blend and traditionally eaten for breakfast.
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