Manakish with za’atar and labneh

Za'atar-Fill

1. Mix Za'atar spice with olive oil in a thick texture, it should not be too liquid. Taste to with sea salt

Homemade Labneh

1. Mix salt in the yogurt. Put a clean cheesecloth in a sieve and pour in the yogurt. Place the sieve over a bowl and let the yogurt drain in the refrigerator overnight. Shape the cheese balls and store them in olive oil with thyme or rosemary to taste.

Crispy chickpeas

1. Strain the canned chickpeas to remove excess water and fry them until crispy on the outside and soft inside. Season with salt and smoked paprika.

Serving

1. Stretch and shape the pizza dough. Spread the Za'atar mixture and sprinkle with grated cheese. Bake the manakish in the oven until it's beautifully golden. Put the labneh in a bowl, sprinkle crispy chickpeas, garnish with mint leaves, and serve with the manakish pizza.

Tip

1. The Za'atar mixture can be used for other types of baked goods or as dip.