Eggs and awarma flatbread (Man’ooshet bayd w awarma)


This is one of the many flatbreads or man’ooshe that can be ordered from the neighborhood bakery for a quick and filling breakfast. Here, the dough is rolled onto a pizza pan, the eggs are quickly whipped and mixed with some awarma (lamb confit) and baked in a very hot oven for 15 minutes or until puffy and golden. 

You can substitute sausage meat for the awarma or make the awarma when you have some decent pasture-fed lamb. Recipe is here. 


  • 3 cups of all-purpose or bread flour
  • 1/4 cup of olive oil
  • dash of salt
  • 3/4 cup of water (or a bit more, as needed)
  • 1 1/2 teaspoons of yeast
  • 1/2  tablespoon of sugar or honey or molasses
  • 3 large eggs per pie (total of 9)
  • 1/2 cup of awarma per pie


  1. Proof the yeast in 1/4 cup of water and some sugar for 10 minutes.
  2. Place the flour, salt, yeast mixture, olive oil  and  water in a food processor. Run the machine for one or more minutes until the dough is compact and pull away from the sides of the bowl.
  3. Place the dough in a greased bowl, flip it to coat it with oil and cover with a damp towel; place in a warm spot to rise (about one hour or so).
  4. When ready to bake the pies: Warm the awarma until it is melted (in a skillet for example); beat the eggs in a bowl and mix with the awarma. Add spices if you like keeping in mind that the awarma is already pretty salty. Roll 1/3 of the dough and place in a greased 9-inch cake pan (with 1 inch sides). Bake in a very hot oven (at least 450F) until the pie is puffed up and golden and the bread is done. Serve immediately.
MENU on the board : A zaatar man’ooshe is 1000L.L or 60 cents US.



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  1. Posted August 8, 2012 at 9:37 am | Permalink

    That looks ever so scrumptious!



  2. Posted August 8, 2012 at 9:47 am | Permalink

    I would love to give it a try except do you have an awarma recipe?

  3. Posted August 8, 2012 at 10:23 am | Permalink

    Hi Joumana – THIS IS MAGNIFICENT. Especially for those of us who LOVE lamb and goat meet.

    I am going to make this soon – first without the awarma and then plan on going lamb shopping, mae the awarma and do it again! Woo-hoo I am in project mode :)

    chow! Devaki @ weavethousandflavors

  4. Posted August 8, 2012 at 11:11 am | Permalink


  5. Joumana
    Posted August 8, 2012 at 11:36 am | Permalink

    @Reinventing nadine: I posted the link on the post

  6. Posted August 8, 2012 at 6:50 pm | Permalink

    Oh my my! This flatbread is not flat or boring at all! Chock full of goodies.

  7. Posted August 8, 2012 at 9:11 pm | Permalink

    This look delicious…I love the thin dough…so tasty :)
    Thanks for the recipe Joumana!

  8. Posted August 8, 2012 at 9:50 pm | Permalink

    woooaaa!! Beautiful!!! I’m definitely making this, topped with gorgonzola cheese and perhaps a chipotle sauce!

  9. Posted August 10, 2012 at 1:22 am | Permalink

    Très belle pizza qui donne envie de se mettre à table !
    Bisous, Doria

  10. Posted August 10, 2012 at 4:54 am | Permalink

    Une “pizza” à tester rapidement. Nos fours ne donnent pas la même cuisson mais ça reste toujours très bon.
    A bientôt

  11. Posted August 10, 2012 at 6:44 am | Permalink

    Love the idea of a savory breakfast flat bread – I’ll bet there are all kinds of variations possible.

  12. Posted August 10, 2012 at 6:48 am | Permalink

    WOW….I could eat one (or two) of these at every meal on every day!

  13. Posted August 12, 2012 at 4:09 am | Permalink

    That looks so savoury and delicious!

  14. Posted August 13, 2012 at 12:39 am | Permalink

    I love this! What a great meal this would make and even my finicky eater who would never eat a scrambled egg would love this. Thanks for sharing this very cool recipe!

  15. Posted August 13, 2012 at 10:04 am | Permalink

    What a delicious way to enjoy breakfast! How I wish I had a brick oven in which to make it.

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