In a mixing bowl, combine the flour with the salt and yeast.
Pour in the lukewarm water and knead until you get a smooth, firm dough. The amount of water may vary depending on the quality of the flour.
Using a knife, divide the dough into five equal portions to make 5 pieces.
Cover them and let them rest for one hour in a rather warm place.
Once the dough has risen, roll out the balls into circles. If you're feeling energetic, you can try swirling the dough in the air like pizzaiolos do.
Cover them with zaatar mixed with oil and sesame seeds or with the topping of your choice.
Preheat the oven to 220°C (or to high temperature if using a gas oven).
Place the mana’eesh on a nonstick tray or baking stone.
Bake each batch for about 7 to 10 minutes or until the edges are golden and the dough is cooked through.
(Credit: Aly Baalbaky)
8 tasty questions
When did you start cooking? I have never cooked. Today, for this first attempt, I chose a recipe that (I thought) was easy.
What is your relationship with cooking? My relationship with cooking is emotional; my mother was vegan long before it was trendy. She taught us to eat healthily and served us food prepared cold.
Sweet or savory? Healthy sweets have always been part of our diet.
Food lover or gourmet? I like to snack; I have a very healthy relationship with food.
Breakfast, lunch, or dinner? Village breakfast. Labneh, mana’eesh and matte.
The chef you admire? Chef Antoine, he's the only one I knew! Today, through my travels, I've had the chance to discover others.
Your favorite cuisine? I like discovering new cuisines, especially new ways to prepare dough. But I prefer the basics and our traditional breakfast.
Carnivore or vegetarian? No meat, no chicken, just fish.
Deeply rooted in the land and culture of his village of Bater, in the Chouf Mountains, Salim Azzam drew all his inspiration from the land to create and craft his most beautiful garments. Despite studying graphic design at the Lebanese University, the young man felt a fascination for embroidery from an early age, without really knowing what to do with it.
In 2016, while working as a graphic designer at Leo Burnett—where his talent was already evident—he was commissioned by Kamal Mouzawak to design the logo for Starch, a fashion incubator created by Rabih Kayrouz. But his passion for this world caught up with him and never left him, as he had two urgent desires: to be part of Starch and to launch his first collection with the women of his village. These women, his second family, are part of both his personal and professional life. Showcasing them as much as his beloved village, and above all paying tribute to them, is a logical step for him. Five years later, with a new workshop in Bater, of course, where he moved, a showroom in Gemmayzé, and international renown, the young man with the Druze accent remains faithful to his chosen family and his convictions. His collections, designed as successive chapters, confirm his immense talent in both the design and execution of his pieces, all of which tell a story, convey an emotion, evoke a memory, and showcase his expertise.
In the kitchen of his workshop in Bater, Salim Azzam, an amused smile on his lips, ties on his apron decorated with embroidery depicting his uncle's delivery truck. Surrounded by the women who work with him in the workshop, he gets started, confirming right away that he knows nothing about cooking. All the women, led by Joumana, Widad and Aida, respond to the young man's call, who is clearly overwhelmed. With his ‘qaf’ emphasising his heritage, he chooses an easy recipe: mana'eesh from the Chouf. Salim Azzam kneads the dough, trying to juggle it into a thin pastry, which he says "looks sad", before finally resigning himself to relying on his advisors.
And when he says in his unique French, "Find me in L'Orient-Le Jour," one can't help but smile at this tall young man who doesn't take himself too seriously. At least in the kitchen.
Deeply rooted in the land and culture of his village of Bater, in the Chouf Mountains, Salim Azzam drew all his inspiration from the land to create and craft his most beautiful garments. Despite studying graphic design at the Lebanese University, the young man felt a fascination for embroidery from an early age, without really knowing what to do with it.
In 2016, while working as a graphic designer at Leo Burnett—where his talent was already evident—he was commissioned by Kamal Mouzawak to design the logo for Starch, a fashion incubator created by Rabih Kayrouz. But his passion for this world caught up with him and never left him, as he had two urgent desires: to be part of Starch and to launch his first collection with the women of his village. These women, his second family, are part of both his personal and professional life. Showcasing them as much as his beloved village, and above all paying tribute to them, is a logical step for him. Five years later, with a new workshop in Bater, of course, where he moved, a showroom in Gemmayzé, and international renown, the young man with the Druze accent remains faithful to his chosen family and his convictions. His collections, designed as successive chapters, confirm his immense talent in both the design and execution of his pieces, all of which tell a story, convey an emotion, evoke a memory, and showcase his expertise.
In the kitchen of his workshop in Bater, Salim Azzam, an amused smile on his lips, ties on his apron decorated with embroidery depicting his uncle's delivery truck. Surrounded by the women who work with him in the workshop, he gets started, confirming right away that he knows nothing about cooking. All the women, led by Joumana, Widad and Aida, respond to the young man's call, who is clearly overwhelmed. With his ‘qaf’ emphasising his heritage, he chooses an easy recipe: mana'eesh from the Chouf. Salim Azzam kneads the dough, trying to juggle it into a thin pastry, which he says "looks sad", before finally resigning himself to relying on his advisors.
And when he says in his unique French, "Find me in L'Orient-Le Jour," one can't help but smile at this tall young man who doesn't take himself too seriously. At least in the kitchen.
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Offer sent. We hope to welcome you among our subscribers.
Would you like to support L’Orient Today?
Lebanon is in danger of collapse. We need you more than ever. By supporting us, you will allow us to continue to fulfill our mission and provide you with continuous, independent, quality information.
