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Forbes

Manakish Oven & Grill: Preserving Palestinian Culture Through Cusine

Manakish Oven Located in the heart of Walnut Creek, Manakish Oven & Grill stands out as a fast-casual Mediterranean restaurant rooted in tradition but shaped by the present—where every za'atar-dusted flatbread served offers a connection to Palestinian heritage and memory. Named after the Levantine flatbread, traditionally served folded or sliced with a range of toppings, Manakish Oven & Grill has reimagined this staple flatbread originating from the Levant region of the Middle East as their version of pizza. Founded in 2019 by Palestinian-American entrepreneur Abdullah Taleb, Manakish Oven & Grill wasn't born out of a food truck hustle or viral trend, but from years of recipe testing in commissary kitchens and a clear vision for what modern Arab hospitality could look like in the Bay Area. 'After our previous venture, Bobcat Diner in Merced, CA, didn't succeed due to operational missteps and losing $2.5 million, we came across the Walnut Creek location and knew instantly it had potential,' Taleb shares. 'In 2019, I founded Manakish Oven with a $1.5 million personal investment. My former business partner—who was also managing at the time—was offered a 30% ownership stake.' What followed was the launch of a flagship that fused deep-rooted tradition with a scalable, fast-casual format. For Taleb, who was born and raised in the Emirates, food was the most tangible connection to his Palestinian identity long before he ever visited the land itself. Manakish Fatoush Plate - Chicken Kabob That culturally-driven mission is baked into everything Manakish Oven & Grill does, from the ancient flatbread-making techniques to the warm hospitality guests experience the moment they walk through the door. The menu, much like the concept, is a thoughtful blend of authenticity and innovation. 'I'm not a chef by training, but I have a deep love for food and a vision for how it should be experienced,' Taleb explains. 'I combine my entrepreneurial mindset with cultural memory. Our goal is to keep the soul of the dishes intact—like manakish and shawarma—but adapt them to modern preferences.' This approach comes through clearly on the menu, where dishes like spicy shawarma fries, grain bowls, and pizza-inspired manakish blend tradition with creativity. 'We're not trying to be trendy; we're evolving while still honoring the authenticity of our roots,' he says. 'Definitely the traditional manakish flatbreads—za'atar, cheese and olives, and lahmbajin are staples,' Taleb continues. 'Our chicken kebab plate and shawarma bowls are crowd favorites. We also offer a great selection of fresh, farm-to-table dips like hummus and baba ganoush made from scratch daily. And for something exciting, don't miss the spicy harissa fries or sizzling wraps—perfect for those who like bold flavors.' The result? Items like spicy shawarma or harissa fries, sizzling wraps and pizza-inspired flatbreads alongside traditional staples like lahmbajin, za'atar with cheese and olives, and chicken kebab plates. Also on the menu is a great selection of fresh, farm-to-table dips like hummus and baba ganoush made from scratch daily. Manakish Pizza Sujuk Supreme 'We use a traditional oven and real dough made in-house daily,' he adds. 'Our process is inspired by the same techniques our families used for generations—but we present it in a fast-casual, accessible format. We like to say manakish is our version of pizza.' 'It's hand-stretched, flavorful, and endlessly versatile,' Taleb says. 'By merging the old with the new, we've been able to introduce something ancient to a new audience.' Over time, the restaurant has grown into something far more than a place to eat. 'We've connected with so many second- and third-generation Arab refugees and immigrants who see Manakish Oven as more than a restaurant—it's a taste of home,' Taleb says. 'It brings back memories of their parents and grandparents preparing similar meals.' But it's not just for those with roots in the Levant region. 'At the same time, we've introduced these flavors to non-Arab guests in a welcoming and educational way. It's a gathering place where culture, flavor, and nostalgia meet.' That ethos of openness and warmth is intentional, and made even more apparent after a sit down with Taleb. 'Running Manakish Oven is my way of honoring where I come from. Hospitality, for us, is a reflection of our values—warmth, generosity, and community. Everything we do, from the menu to the way we treat guests, is rooted in that spirit.' Manakish Catering Chicken Kabob Amid global headlines and growing attention to the Palestinian experience, Taleb explains the restaurant's cultural mission has only deepened. 'We've always been open about our identity, but the events in Gaza made it more urgent to embrace it publicly,' he says. At the heart of that solidarity and camaraderie is za'atar. 'Za'atar is more than just a spice blend—it's an emblem of Palestinian resilience and identity,' Taleb explains. 'For many of us, it represents memories of morning breakfasts, the smell of home, and the connection to a land we may never have seen firsthand. At Manakish Oven, za'atar is sacred. It honors our past while feeding our present.' In a world where food trends come and go, Manakish remains grounded—offering comfort, culture, and conversation, one warm flatbread at a time.