How to make Markouk

Why cooks start here

Markouk is cooked the way mountain saj cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a lebanese family cook actually puts it on the table.

Markouk is a staple of Lebanese mountain cuisine, traditionally prepared on a saj, a convex metal griddle. This home-cooked version captures the essence of those mountain kitchens, where salt is measured with instinct and a generous hand ensures the bread's tender texture. Markouk is often enjoyed throughout the day, whether for breakfast with labneh and olives or as part of a hearty evening meal. When done right, Markouk should be thin, almost translucent, with a slight chew and a delicate balance of salt and subtle sweetness from a hint of sugar. The addition of oil gives it a delightful suppleness, making it perfect for wrapping around grilled meats or fresh vegetables. Each bite offers a simple yet profound taste of Lebanese mountain life.