{"id":1179,"date":"2025-11-27T11:44:03","date_gmt":"2025-11-27T11:44:03","guid":{"rendered":"https:\/\/sirenmag.net\/?p=1179"},"modified":"2025-11-27T11:44:03","modified_gmt":"2025-11-27T11:44:03","slug":"herby-heaven-manaeesh-bread-recipe","status":"publish","type":"post","link":"https:\/\/sirenmag.net\/index.php\/2025\/11\/27\/herby-heaven-manaeesh-bread-recipe\/","title":{"rendered":"Herby Heaven \u2013 Mana’eesh Bread Recipe"},"content":{"rendered":"

Adding zesty Za’atar makes this Palestinian Flatbread a lovely choice for a festive occasion<\/span><\/h3>\n

One of the major spice mixes Palestinians love is Za’atar, which is a blend of thyme indigenous to Palestine which is then shade-dried, mixed with toasted sesame seeds, sumac, sea salt and a little olive oil. It is a versatile spice used for centuries in middle-eastern cuisine.<\/span><\/p>\n

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Za’atar comes from the same plant family as thyme, oregano or marjoram, giving it a mild and pleasant aroma and taste.<\/span><\/p>\n

Mana’eesh Bread<\/span><\/h4>\n

This is a flatbread, although it turned out to be more of a roll the way I made it. I think in future I would flatten it out like a pizza dough so that it will become more like the pictures of the bread I have seen. I used some vegetable cooking water, for added nutrients, which is why it is greenish!
\nI have a pizza stone in the top of the oven, which crisps up the base nicely.<\/span><\/p>\n