"Manoushe" is the backdrop to any Levantine breakfast. Here, we're making it into "travers" (crispy sticks) for a more graphic and convivial tasting experience.
Ingredients
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The Base: 500g of artisanal bread dough (a slow-fermented dough for character).
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The Binder: Cold-pressed extra virgin olive oil.
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The Signature: 4 generous tablespoons of Boteh Homemade Zaatar.
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The Finishing Touch: A pinch of Guérande sea salt and a few pomegranate seeds for chromatic contrast.
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Preparing the Mixture: In a small ceramic bowl, mix the Zaatar and olive oil until you get a rich, textured oil paint-like consistency.
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The Application: Roll out your dough thinly on a baking sheet. Using a pastry brush (or the back of a spoon), spread the Zaatar mixture. This is where the heritage of Nasrin and Aindiché comes alive: the scent of wild thyme and sumac awakens memories of Persian gardens.
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The Cutting: Before baking, cut the dough into 3 cm wide strips. These are our "travers."
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The Baking: Bake at 220°C for 8 to 10 minutes. Watch the browning as you would watch a wash dry: the edges should be crispy, but the center should remain soft.
The Secret to Contrast: To bring out the deep green of the Zaatar, serve these travers with very fresh Labneh (yogurt cheese), topped with a drizzle of honey. The immaculate white of the Labneh highlights the complexity of the herbs, just like a touch of white gouache on a dark watercolor.
It is this blend of rusticity and elegance, dear to the Franco-Persian art of living, that transforms an impromptu dinner into a suspended moment.