Home cooking attempt — Manakish from scratch

I spent an afternoon making Manakish from scratch following a traditional recipe. Getting sumac right was the main challenge — it's not as straightforward as it looks. The fresh and citrusy result was rewarding once I got it right.

the cuisine shares roots with the broader Levantine tradition. I served it with arak as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Manakish yourself gives you a new appreciation for what goes into it at a restaurant.