Despite being half-Lebanese, it wasn’t until the summer of 2009 that I was able to spend an extended period of time in Lebanon. I was studying at the American University of Beirut, taking two classes (one, a fascinating abnormal psychology course, and the other, “the art of honeymaking,” a class on beekeeping – I’ll share some great stories from this class another time, rest assured) and spending every other weekend visiting my grandparents (who I’d only met once before) in a small town in the north of Lebanon. Needless to say, it was a scary and amazing experience for me, not to mention a formative one.

It’s not just culture that’s tied up with food; I find that food is one of the best ways to stir up memories, good and bad. Every year, my dad visits his parents in Lebanon and brings back manakeesh bil zaatar, a Lebanese flatbread brushed with the fragrant spice mix, made by my grandmother. That summer, I was able to enjoy it fresh, while sitting besides my grandparents.

As soon as I spied the menu for a recently opened restaurant in Georgetown called Muncheez Mania, I knew they were serving up Lebanese street food (even if they don’t advertise it as such). And I was pleasantly surprised to find that their “Nana’s Original” wrap – essentially manakeesh bil zaatar with labne (a tangy spreadable cheese which I’ve included a bonus recipe for in this post), cucumber, tomato, mint, and olives – immediately brought back memories of my time in Lebanon (although, of course, it didn’t live up to what my grandmother makes). Here’s my personal rendition of the sandwich, also not as good as my grandmother’s, but it’ll have to do.



Nana’s Original (Manakeesh bil Zaatar)

Yield: 4 sandwiches

Ingredients:

3 cups bread flour *

* 1 tsp active dry yeast **

** 1 1/2 cups warm water

2 Tbsp + 1/4 cup olive oil

1/2 tsp + 1/2 tsp kosher salt

1/4 cup zaatar

labne (see below)

(see below) diced tomatoes

diced cucumber

diced black olives

fresh mint leaves

*All-purpose flour will also work just fine.

**At my house, we buy active dry yeast in bulk; a five-pound bag is a much better deal than the .75 ounce packets or even the 4 ounce jars. The yeast can be stored at room temperature and will last a year.

Method:

