When I think Mana’eesh, I think long summer vacations in Amman, Jordan. Before my summers became obsolete – starting in college with summer courses and then in the “real world” where PTO means barely a week away from email – there was a time when my family, would leave for Amman at the end of June and return right before Labor Day weekend. We spent endless hours with family and friends, attending lunches, dinners, and weddings, staying out late at the local cafes and best of all waking up late-morning to go to my favorite place for mana’eesh – Kan Zaman.

If you haven’t been to Kan Zaman, you’re in for a treat. It’s a hilltop medieval castle turned restaurant where low tables and chairs are met with traditional Jordanian décor. The whole place feels like you just zapped back into “the old days.” Outside this family-friendly restaurant, an Arabian horse and carriage await – tips are highly recommended. And if you didn’t get enough of the old-time feel, walk toward the back of the restaurant and it’s there that most Jordanian-Americans dress up in traditional Jordanian garb and take photos in a very traditional Arabic setting. I guarantee if you’ve seen those photos hanging at someone’s house, they’re from Kan Zaman. My parents still have those family photos hanging up in their home.

Let’s talk Mana’eesh. Traditionally, a breakfast item, you can find two varieties – za’atar and cheese. My personal favorite is the za’atar. It looks like a pizza and consists of flatbread topped with a mixture of olive oil and za’atar, baked to delicious goodness. I’ve been known to eat more than one.

I can’t recreate Kan Zaman’s Mana’eesh, but I can definitely try. While large mana’eesh are easy enough to make, I’ve taken the idea to the next level and found an even easier way to make this nostalgic breakfast item.

Mini Mana’eesh Recipe

Directions