Latest news with #flatbread
Forbes
13-07-2025
- Business
- 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.
Telegraph
10-06-2025
- General
- Telegraph
Easy yogurt flatbreads
These flatbreads are such a useful recipe to have up your sleeve, and you can use whatever flour you have to hand. Each type of yogurt and flour has different hydration levels, so this recipe is just a guide – if you find the dough is too dry, add splashes of water until it comes together; if you find it's too wet, simply add more flour. Once you've got the hang of the basic recipe, feel free to experiment by adding some of the optional extras to the dough. The flatbreads are also delicious brushed with a little melted butter as they come out of the pan. Fiber: 3.1g Protein: 13g Plant points: 1.25 Overview Prep time 10 mins Cook time 10 mins Serves 6 Ingredients 400g (3 cups/14oz) white spelt or wholemeal flour, plus extra to dust 1 tbsp baking powder 1 tsp sea salt 1 tsp olive oil, plus extra for frying if needed 200g (1 cup/7oz) skyr, Greek yogurt or coconut yogurt Optional extras Freshly ground black pepper Grated garlic Nigella seeds Cumin seeds Chopped coriander (cilantro) leaves Sliced spring onion (scallion) Desiccated (dried shredded) coconut Method Step Combine 400g (3 cups/14oz) flour, 1 tbsp baking powder, and 1 tsp salt in a bowl, then stir in 1 tsp olive oil and 200g (1 cup/7oz) skyr, Greek yogurt or coconut yogurt (add any additional extras now too). Mix with your hands until the dough comes together, then tip onto a flour-dusted surface and knead for a couple of minutes until you have a smooth dough. Divide the dough into 6 equal balls, cover with a clean tea (dish) towel, and allow to rest for at least 10 minutes. Step Meanwhile, set a griddle pan or non-stick frying pan (skillet) over a high heat. Step Roll each dough ball into a flatbread shape about 20cm (8 inches) long and 2mm (1⁄8 inch) thick. If your pan isn't non-stick or you want a slightly crisp finish to your flatbreads, brush both sides of the flatbreads with a little olive oil. Step When the pan is searingly hot, add a flatbread to the pan and cook for 60–90 seconds until char marks appear, then flip it over and cook the other side until nicely charred too. Wrap the flatbread in a tea (dish) towel while you cook the rest.
Telegraph
14-05-2025
- General
- Telegraph
Turkish gözleme
I've only ever eaten gözleme (stuffed flatbread) from street stalls in Turkey and thought it might be hard to make, but the dough is a cinch (and doesn't require yeast). Hold on to the recipe and cook it to go with Mediterranean dishes. You can use all sorts of fillings (including lamb), but herbs are a must. I always serve it with tzatziki or plain yoghurt with crushed garlic. Requires resting time. Overview Prep time 35 mins Cook time 45 mins Serves 6 Ingredients For the filling 2½ tbsp extra-virgin olive oil ½ medium onion, finely chopped 2 garlic cloves, finely sliced 300g potatoes, peeled and chopped into chunks 300g spinach leaves, finely chopped ½ tsp pul biber 400g feta, crumbled 15g dill, chopped 15g parsley, chopped For the dough 475g plain flour, plus extra for dusting 3 tbsp olive oil, plus extra for greasing and brushing 2 tbsp Greek yoghurt Method Step For the filling, heat 1 tbsp extra-virgin olive oil in a frying pan. Add ½ finely chopped medium onion and sauté until soft but not coloured, about 5 minutes. Add 2 finely sliced garlic cloves and cook for 2 minutes more. Place in a mixing bowl and leave to cool. Step Boil 300g potatoes (peeled and chopped into chunks) until tender, about 12 minutes, then drain. Roughly chop the chunks, season and add to the bowl with the onion. Step Add 1½ tbsp extra-virgin olive oil, along with 300g finely chopped spinach leaves, ½ tsp pul biber, 400g crumbled feta, 15g chopped dill and 15g chopped parsley. Season and set aside. Step For the dough, put 475g plain flour and a pinch of salt in a bowl. Make a well in the centre and add 250ml lukewarm water, 3 tbsp oil and 2 tbsp Greek yoghurt. Pull everything together until you form a dough. Step On a lightly floured surface, knead the dough until it's smooth, about 5 minutes. Put it into a bowl, drizzle with a couple of teaspoons of olive oil, and turn the dough over in it. Cover with a tea towel and leave to rest for 30 minutes. Step Divide the dough into 8 equal balls. On a lightly floured surface, roll each one into a circle about 25cm across. Spread some filling on one half of each circle, leaving a 2-2½cm rim around the edge. Wet the rim with water and fold the other half of the circle over the top. Press the edges together to seal. Lightly flatten to get rid of excess air and put under a clean tea towel. Step Heat a frying pan – or 2, if you have them – until smoking. Keep the heat high as you cook the gözleme, and flip each one over time and again until they're golden and charred in patches on both sides, about 3 minutes in total. When they're cooked, brush each side with olive oil. Step Put the cooked gözleme in the oven on a low heat until you've finished all of them. Cut them into 2-3 wedges to serve.
