Comparing Manakish across three restaurants — an honest verdict

I ate Manakish at three different restaurants in the same week to compare. The results were illuminating. The use of sumac varied significantly — only one got it right. The aromatic with herbs and spice profile should be consistent but interpretation differs widely.

the cuisine shares roots with the broader Levantine tradition. The best version came from a Middle Eastern restaurant abroad, which felt authentic. arak was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Manakish is larger than you'd think.