Man'ousha, Labani, and Salad at Home from Chef Christiane Gehami

One of the most ancient spice blends, za’atar is widely used as a condiment in the Middle East, and dates back to the 12th century. It is made up of herbs and spices, including sesame seeds, salt, thyme, and sumac.

January 13, 2022

Ingredients

SERVINGS: one serving - Chef Chris admits she estimates everything, so measurements are approximates

MAN'OUSHA

Fresh pita (store bought works well; Kontos makes a great one. Just don’t get pita that is too thin for this recipe; it will turn to brittle in the oven)
1/2 cup za'atar (purchase at Middle Eastern grocery store or online)
1/2 cup olive oil/canola blend

LABANI (MIDDLE EASTERN CREAM CHEESE)

1 container thick plain yogurt (NOT low fat)
1/4 teaspoon kosher salt
cheesecloth
strainer

SALAD GARNISH

2 cherry tomatoes, sliced
⅛ English cucumber, chopped
3 slices of red onion
1 fresh mint leaf, chopped
A dash of dried oregano
A squeeze from half a lemon
A drizzle of Olive Oil
Salt and Pepper to taste

Preparation

MAN'OUSHA PREPARATION

Place za'atar in a bowl then add oil. Stir until you achieve a consistency that’s slightly thinner than paste. You want to be able to spread it on the pita. Bake for 4-5 minutes in a toaster oven, or at 300 on a regular oven.

Note: Chris and her family have been getting the same za’atar blend from what is now called Rashan Market in Hartford (it used to be Cosmos International Market) for over forty years. She also prefers to enhance her blend with lemon or vinegar instead of additional salt.

LABANI (MIDDLE EASTERN CREAM CHEESE) PREPARATION

Line a strainer with the cheesecloth, and place over a bowl. Pour the yogurt and salt into the lined strainer. Refrigerate for 24 hours until the liquid has disappeared. Scrape the labani into a bowl. Cover and chill. It should remain fresh in the refrigerator for a couple of weeks.

SALAD GARNISH PREPARATION

Mix in a bowl and Serve as a Mezze. Place the salad and labani in small serving bowls with the man’ousha and people can help themselves. Or serve the labani as a wrap by spreading it on a pita, layer on some za'atar mixed with oil, watercress, and the salad garnish above.

About this recipe

“This has to be my favorite thing in the world. My first memory, at the age of 3 or 4 in Egypt, is of eating this delectable treat in school. For some reason, I recall school being underground, and at break I would shuffle down and get a Man’ousha for a snack: it’s warm pita slathered with za'atar…. it’s divine...I adore the smell of za'atar. I smell this earthy blend of spices and I am transported back to my childhood.

When we moved to the US, we settled in Wallingford. Everyday my mom made my sandwiches and I remember two pitas, with labani, lettuce, cucumber, and tomatoes. I love labani...the yogurt cheese my mom would make, which I now make in the bistro as a sampler plate. Even though I would be curious about the American lunch’s others would eat, my mom would always say, ‘What you eat is much better for you and one day you will thank me.’”