MAN’OUCHE MORNING

One dough. Breakfast, lunch & dinner.

Saturday, September 5 · 10:30–1:00
My Garden Kitchen, Summit

September always feels a little like a second New Year. Back to school, back to schedules, back to packed lunches—and back to the nightly question: what are we having for dinner?

So we’re starting with one wonderfully versatile dough.

Man’ouche is the beloved Lebanese flatbread found coming hot from neighborhood ovens, topped with za’atar and olive oil, cheese, or any number of delicious things.

We’ll get our hands in the dough and learn how to turn it into za’atar and cheese man’ouche, then take that same dough all the way to lahm bi ajeen for dinner.

Along the way, we’ll talk about the who, where, why and how behind what we’re making—and sit down together to a Lebanese breakfast table, because at Sofret Zozo, we always end around the table.

This September, I’m also cooking my way through Beit Trad, a beautiful celebration of Lebanese food and the traditions that live around it. Man’ouche felt like exactly the right place to begin.

Come hungry. Leave with dough, za’atar, a few new ideas for feeding everyone this September—and hopefully a story or two.