Pomegranate Molasses (دبس الرمان)
Dibs rumman; thick, tangy-sweet syrup for meats and salads.
Lebanon
Philly Cheese Steak Lebanese
Cheese steak with Lebanese touches.
Nayyeh Sandwich (ساندويش نيء)
Raw meat sandwich; raw lamb or beef (similar to kibbeh nayyeh) in bread.
Nabulsi Cheese Sandwich
Nabulsi is a two-state cheese: cold it squeaks and gives salt, griddled it slumps and pulls into short threads. The nigella seeds and mahleb brine are what make the roll its own, not a plain jibneh.
Mutabal Sandwich (ساندويش متبل)
Whole eggplants go on the open flame until they blacken and slump, and the wrap is built to carry that smoke intact: charred pulp bound with tahini and yogurt, banded down warm khubz and rolled tight.
Muhammara Sandwich (ساندويش محمرة)
Muhammara in bread; spicy red pepper and walnut spread.
Msabbaha (مسبحة)
Warm hummus with whole chickpeas; looser texture than regular hummus.
Mountain Bread Wraps
Traditional mountain bread wraps; using markouk.
Moujadara Sandwich (ساندويش مجدرة)
Lentils and rice in bread; with caramelized onions.
Mfarakeh Sandwich (ساندويش مفركة)
Mfarakeh is named for a verb, farak, to rub: egg broken into crumbles around fried potato and scooped into khubz. The crumbling technique is medieval; the potato a 19th-century arrival.
Mashawi Sandwich (ساندويش مشاوي)
Mixed grill sandwich; combination of grilled meats.
Manoushe (مناقيش / منقوشة)
Lebanese flatbread with toppings; dough pressed flat, topped with za'atar, cheese, or meat, baked in wood-fired oven. The quintessential ...
Manoushe Za'atar (منقوشة زعتر)
The man'oushe is dimpled by the baker's fingertips so the za'atar pools in the dents, then baked on the furn floor that fires the family's daily bread in the same heat. Lebanon's morning, folded.
Manoushe Za'atar w Jibneh (منقوشة زعتر وجبنة)
Za'atar and cheese manoushe; half za'atar, half cheese, or mixed.
Manoushe Sujuk (منقوشة سجق)
A heavier Lebanese morning round: thin coins of dry-cured sujuk sausage pressed over white cheese on a leavened man'oushe, the rendered fat staining and crisping the crumb red around each slice.
Manoushe Shanklish (منقوشة شنكليش)
A salt-led, faintly blue cheese ball, aged in crocks and rolled in za'atar or Aleppo pepper, crumbled hot over a saj round: the manoushe for people who already know shanklish.
Manoushe Shakshouka
Shakshuka manoushe; eggs in tomato sauce on flatbread.
Manoushe Muhammara (منقوشة محمرة)
Muhammara manoushe; topped with spicy red pepper and walnut spread.
Manoushe Lahmeh (منقوشة لحمة)
Meat manoushe; topped with spiced ground lamb or beef with tomato, onion, pine nuts.
Manoushe Lahmeh b'Ajeen (منقوشة لحم بعجين)
Meat pie manoushe; similar to lahmacun, thin crust with meat topping.
Manoushe Kishk (منقوشة كشك)
Kishk manoushe; topped with kishk (fermented bulgur and yogurt powder) mixed with tomato and onion. Tangy, unique flavor.
Manoushe Jibneh (منقوشة جبنة)
Cheese manoushe; topped with akkawi, halloumi, or mixed cheeses before baking.
Manoushe Halloum (منقوشة حلوم)
Halloumi manoushe; topped with halloumi cheese.