Levantine Mezze
Free recipe
Manakish in Saffron Broth
Simple Manakish, the way the levantine coast does it, in Saffron Broth -- generous, unfussy, and made for sharing.
***** 4.5 · 951 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish in Saffron Broth: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the manakish warm, with plenty of good bread or a simple salad alongside. This makes about 3 servings; leftovers keep well for a day.
More Levantine Mezze
You might also like
Levantine Mezze
Members
A levantine favorite: falafel, cooked low and slow so every layer of flavor has time to settle.
Levantine Mezze
Members
A levantine favorite: freekeh pilaf, cooked low and slow so every layer of flavor has time to settle.
Levantine Mezze
Free
Our levantine kitchen turns shawarma bowl into something special, with Pomegranate, ready in roughly 62 minute...
Levantine Mezze
Members
A rustic take on warak enab with Capers and Parsley. Expect deep, savory flavor from a short list of honest in...