Adaptation: A delicious Canadian version of Manousheh with Canadian Zaatar.

We have fallen in love with Manousheh—a Lebanese breakfast pie—and have adapted a Zaatar recipe to work with our local grocers’ spice aisles, along with a recipe for Manousheh that fits right in with our hectic seasonal business lives this time of year.

Our friends from the city say we’ve pretty much nailed the authenticity of the taste—even without the Lebanese Wild Thyme—which is hardly available to us in Canada, let alone our small town.

R.K. Zaatar Spice promo 181.jpg

Our grocers are ever expanding upon what used to be a limited ethnic food selection available here in cottage country.  We don’t make our own bread this time of year and Naans make a fine substitute.

For two large pieces of Naan or 4 Mini Naans you will need:

  • 1 TBSP Botanigals Canadian Zaatar spice mix
  • 1-1.5 TBSP of a good quality olive oil
  • 1-2 pieces of Naan bread or 2-4 mini Naans (white or whole wheat),

and though this is the first Botanigals Odd Spice to contain a bit of kosher sea salt, you may want extra salt on hand to cater to your tastes.

You can store the extra paste in a covered container in the fridge for up to a week.

R.K. Zaatar Powder 010 wtm.jpg
This is 2 Tablespoons of Zaatar Mix because we are making Manousheh for many today so we’ve doubled the recipe.
R.K. Add Olive oil to Zaatar powder 011 wtm.jpg
We are adding 2 Tablespoons of Olive oil (and perhaps a splash more) to the 2 Tablespoons of Zaatar spice mix, again remember that the images represent a double recipe.
R.K. Paste-like consistency yet still oily 020 wtm.jpg
You want your Zaatar and Olive Oil mix to be not too pasty AND not too oily—though we find that too much oil does no harm—other than reducing the sour bite of the spice.
R.K. Spread to edges of Naan 015 wtm.jpg
Spread the paste to the edges of the Naan so that it sits about a 1/4 inch thick.  Evenly distribute the oil as the ingredients will somewhat settle out from each other.
R.K. Mini Naans 021 wtm.jpg
Mini Naans.  Aren’t they cute?!
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Place paste-coated Naan on parchment paper, which will catch any dripping oil.
R.K. manousheh in oven 163 wtm.jpg
Place your Manousheh and parchment on a middle rack and set the timer for 10 minutes (more or less depending on your texture preferences).  You want the oil to sizzle, not scorch.
R.K. Manousheh crispy and scissor cut 162 wtm.jpg
Cut your Naan Manousheh with scissors while warm.  The bread is easier to cut while warm.
R.K. add fresh tomatoes and mint 024 wtm.jpg
A nice addition to your Manousheh is fresh tomato and/ or fresh mint and/ or both.

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