Manakish with za’atar and labneh

Manakish with za’atar and labneh
  • Mix Za'atar spice with olive oil in a thick texture, it should not be too liquid. Taste to with sea salt
  • Homemade Labneh
  • 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
  • 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
  • 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
  • The Za'atar mixture can be used for other types of baked goods or as dip.