Anthony Rahayel

"Now for the best of the best, the signature avocado and Zaatar mix with fresh crunchy vegetables. The dough is first baked, the Zaatar and vegetable mix is spread, sliced avocados are added and next come the mint leaves. That's a dream."

Sarah Kim

"For breakfast, try the Labneh Manousheh, but any of them will fuel you for your busy day ahead."

Village Voice

"The best of the bunch may be the jibneh and lahem bi ajine. The latter's cooked crunchy, its surface covered with a mixture of tomatoes, onions, and grass-fed ground beef sprinkled with piquant aleppo pepper."

Hiba Khalil

"Thanks to Ziad, New Yorkers are getting introduced to the authentic Lebanese Manousheh. With the dough made to perfection and ingredients imported straight from Lebanon, Ziad’s business has been growing and international/local critics are raving about his place."

Brian Hoffman

"I’ve been here twice now (which might be a record for me) and was amazed both times at the chewy, crispness of the bread and the bold flavors of the fillings. Pairing the tart, salty cheese called jibneh with the bright, tangy za’atar spice is the way to go."

Robin Raisfeld

"This one’s dedicated to the Lebanese flatbread typically eaten at breakfast. Thankfully, there is no time-of-day stricture imposed on the crisp, chewy versions baked here."

New York Magazine

"Squeeze a wedge of lemon over it, shake on some aleppo pepper, and you’re pretty much in manousheh heaven."

Ellen Christine Millinery

"Ziyad sources Akkawi cheese from North Palestine and he tells us it melts like mozzarella and tastes like Feta. He likes it even better than mozzarella and it is delicious. We were really happy with this choice and liked it the best."

Krishna Kulkarni

"Manousheh offers a compact yet diverse array of flatbread choices: a great place to start is the popular ‘Cocktail’ manousheh, a blend of za’atar with akkawi cheese that seamlessly melts together."

John Wood

"The Za’atar itself marries together the creaminess of the avocado, the citrus spike of the tomatoes and the salted sour of the olives, all while being gently accented by the mint to create a wholesome, filling, and entirely delicious Manousheh."