Book Size: 9.25" x 11.5"


Format: Hardback

ISBN: 9781623719326

Imprint: Interlink Books

Edition: 1

Photography by: Barbara Abdeni Massaad & Raymond Yazbeck

Illustrations: Full color photos

Release date: March 2020

Categories: ,


Inside the Lebanese Street Corner Bakery

By • Photography by Barbara Abdeni Massaad & Raymond Yazbeck

$ 30

“Man’oushe is the definitive guide to baking the namesake flatbread. It is organized by topping, with chapters on za’atar, wild thyme, as well as ones on sweet renditions like chocolate and halawa.” — Felicia Campbell, Saveur

About this book

The Arabic pizza that is fast becoming the world's most favorite snack. 

The man'oushe is the cherished national pie of Lebanon. It has a reserved place on the country's breakfast table and has the unique ability to be worked into every meal of the day due to its simple versatility. This cookbook is dedicated entirely to the art of creating the perfect man'oushe. With over 70 simple recipes, it offers you a way to enjoy these typical pies- traditionally baked in street corner bakeries- in the comfort of your own home.

Man'oushe: Inside the Street Corner Lebanese Bakery is a journey to discover Lebanon's favorite snack. One only has to leaf through the pages in order to realize that this typical Lebanese creation can be as simple as an on-the-go breakfast and as intricate as a family meal. Anyone who enjoys the simplicity of good food and appreciates a good story will love this book from cover to cover.


About the author

Barbara Abdeni Massaad is a food writer, TV host, cookbook author, and a regular contributor to international cooking magazines. She is the author of Interlink’s bestselling cookbook Man’oushe : Inside the Street Corner Lebanese Bakery. She won the the Gourmand Cookbook Award and the International Academy of Gastronomy Award for Mouneh: Preserving Foods for the Lebanese Pantry.

Born in Beirut, Lebanon, she moved to Florida at a young age. She gained her real culinary experience while helping her father in their family-owned Lebanese restaurant, Kebabs and Things. After moving back to Lebanon in 1988, and completing university there, she decided to pursue her passion for cooking. Determined to gain proper experience within the culinary world, Barbara trained with several renowned chefs at Lebanese, Italian, and French restaurants.

She is also a founding member of Slow Food Beirut and an active participant in the International Slow Food movement. She lives in Beirut with her husband and three children.


“Despite the dislocation caused by its civil war, Lebanon has managed to nurture its justly admired culinary traditions. Among these institutions are the city’s bakeries, each unique to its neighborhood and serving deliciously fragrant breads and pastries. Massaad’s book celebrates these bakeries and teaches how to replicate their products in a contemporary American kitchen. Specifically, man’oushe refers to breakfast bread, a disc of flat bread perfumed with sesame and wild thyme. Working from just several basic yeast doughs, Massaad shows how to form and bake a host of Lebanese breads and meat pies. A reasonably adept home baker will find Massaad’s recipes easy to follow… The book’s full-color photographs bring into focus not just the foods but also the lively characters who constitute a remarkably diverse nation.” _Booklist

“Man’oushe is the definitive guide to baking the namesake flatbread. It is organized by topping, with chapters on za’atar, wild thyme, as well as ones on sweet renditions like chocolate and halawa.” _Felicia Campbell, Saveur

“Documenting traditions, recipes and rituals ensures their survival; it is vital work. Barbara Massaad’s beautiful new book goes to the heart of Lebanese life. She is a writer and photographer, but above all she is a custodian of a wonderfully rich culture.” _Alice Waters

“I loved Barbara Massaad’s Man’oushe, she opens up the world of Lebanese gastronomy in a unique way, connecting it to Lebanese culture while providing wonderful mouth-watering recipes. I couldn’t ask for more.” _Paula Wolfert

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