Steal this enticing Mideastern bread recipe


Phil Lempert

TODAY Food Editor;

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!

THIS WEEK: Manakish Zaatar, from Mandaloun in Glendale, Calif.

The food of the eastern Mediterranean has become increasingly popular in recent years, both for its delicious, fresh flavors and its healthy use of olive oil low amounts of animal fats.

Many feel that this cuisine reaches its highest point in Lebanon, a small country just above Israel that was ruled for a time by the French and has a long history of emigration, resulting in Lebanese restaurants in many parts of the world.

Part of that diaspora can be found at Mandaloun, a restaurant that opened in late 2003 in Glendale, Calif. Complete with belly dancers and live music, it offers an extensive wine list and a menu of gourmet specialties. If you have not ventured into cooking Mediterranean dishes at home, get started with this great recipe from chef Michel Chammaa for Manakish Zaatar, a traditional Lebanese bread.

About the chef:

Michel Chammaa was born in Beirut and developed an early interest in food as he observed his parents, both accomplished home chefs, prepare traditional Lebanese dishes for family and friends. He eventually decided to attend culinary school in Beirut, and, in 1988, graduated at the top of his class.

After graduation, Chammaa and his family moved to the United States, settling in Los Angeles, where his first job took him to the acclaimed Al-Amir restaurant. In 1991, Chammaa became executive chef and general manager at The Sultan, another highly regarded Middle Eastern restaurant in Los Angeles. He then returned to Al-Amir in 1995 to serve as executive chef.

In 1998 restaurateur Bechara Nammour, owner of an upscale chain of Middle Eastern restaurants in the Washington, D.C., area, hired Chammaa to head the kitchen at his new Neyla Mediterranean Grill at the MGM Grand Hotel in Las Vegas, where he went on to win numerous honors.

In 2003, as Glendale restaurateur Ara Kalfayan put plans together for Mandaloun, he remembered Chammaa’s accomplishments at Al-Amir and offered him the position of executive chef in time for its opening.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)

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Get the recipe


Glendale Marketplace

141 S. Maryland Street

Glendale, Calif., 91205


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