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Month: November 2015

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Blog Lebanese Food Traditional Ingredients

Everybody Loves Baklava | The Story of this Delicious Pastry

baklava

Whether you are looking to treat yourself, top off a family meal in style or celebrate a special occasion, nothing will hit the spot quite like baklava. What is Baklava? From its thin, flaky pastry and decadent filling of nuts and spices to that perfect drizzle of honey on top, baklava is as close as your taste buds will get to heaven on earth. Here we take a look at the long and proud history of one the world’s most beloved desserts, and one of tastiest traditional Lebanese food options we serve at OOSHMAN (formerly known as Manoosh).

what is baklava
CC image courtesy of Michael Miranda on Flickr

The history of baklava is is long and eventful. When the Ottoman Empire came to power in the 14th century the history of baklava would be changed forever.

A Mesopotamian Miracle

While everyone from the Greeks to the Turks to the Armenians claim to have been the first to make baklava, it appears that credit must go to the Assyrians of Mesopotamia (a region comprising modern-day Iraq, Syria, Iran and Turkey). Scholars believe that this magical moment in human history took place around the 8th Century BC, with the first baklavas made in rather rustic conditions and baked in wood-fired ovens.

the history of baklava
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Thin as a Leaf

In Ancient times, Greek sailors and merchants were regular visitors to Mesopotamia and it didn’t take them long to become huge fans of this delicious new treat. Not only did they take home as many baklavas as they could carry, they even managed to get the recipe and by the 3rd Century BC baklava was being made and served in wealthy Greek households. The Greeks are even credited with making a major improvement to this popular treat by mastering the art of rolling the dough extremely thin. This perfect pastry was dubbed phyllo (Filo) – which is the Greek word for leaf – in reference to just how incredibly thin it was.

we love baklava
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So Many Baklavas, so Little Time

Word spread quickly about this amazing sweet and soon everyone from the ancient Persians and Romans to Asians and North Africans were making and enjoying baklava, often with their own subtle variations. Arabs added rosewater and cardamom, while the Armenians preferred cloves and cinnamon, and Serbian pastry chefs became famous for creating baklava with 100 layers or more. Unfortunately, baklava was still an extremely expensive and time consuming treat to create, therefore it remained a food associated with the wealthy or at least only enjoyed on special occasions.

One Baklava to Rule Them All

When the Ottoman Empire came to power in the 14th century the history of baklava would be changed forever. Almost all of the many cultures who had developed and perfected their own versions of baklava were swallowed up within Ottoman borders, which effectively meant that the making of baklava was consolidated. While many see this as a time when baklava’s creativity was crushed, others view this period as when baklava was perfected, as all of the region’s finest chefs were now working together. When the Ottoman Empire finally fell early in the 20th Century, baklava spread across Europe and beyond.

More Than Just a Delicious Treat

If baklava’s amazing taste isn’t enough for you, it also comes with a variety of health benefits making it yet another example of healthy Lebanese food. Walnuts, pine nuts and almonds are high in unsaturated fat (which can help to control cholesterol) and are a great source of vitamin E, copper, magnesium and folic acid. Baklava’s phyllo pastry is low in calories and free from both trans-fat and saturated fats, while that drizzle of honey can help to control blood sugar levels and even help fight cancer.

best vegan baklavas in sydney

So How Is Baklava Made?

In a nutshell, baklava is made from layers of filo pastry filled with chopped nuts – usually walnuts, pine nuts, pistachios and almonds – and held together by syrup or honey.

Baklava is usually made in a large pan. The layers of filo pastry are laid out and lathered with oil and butter to give it that melt-in-your-mouth texture. Some recipes call for many layers of nuts, but often they are only two thick layers. Before they pastry and nuts are baked, the baklava is cut into pieces, usually following the same parallelogram pattern that makes the dish so instantly recognisable.

Once the pastry is baked, the syrup or honey is poured over the top. The dish is then left to sit, allowing the liquid to soak in. This gives baklava its dense, syrupy texture. The baklava is then garnished with ground nuts (usually pistachios – the greenness of the nuts are another recognisable characteristic).

Baklava is usually served at room temperature, so that you can get stuck in without burning your tongue!

Few could argue with baklava’s claim to be the most delicious and influential dessert of all, so when is the best time for baklava you ask? Any time at all! If you have a special occasion coming up or would just like to make today a whole lot better, drop by OOSHMAN or order from us online. We make the best Lebanese desserts in Sydney and our baklava is guaranteed to put a smile on your face. (Note: We now do vegan Baklavas!)

Categories
Blog Lebanese Food Traditional Ingredients

What makes a great Kafta?

Kofta

Described as everything from a type of meatball to meatloaf on a stick, kafta is perfect as a snack, ideal for summer grilling and has been part of Lebanese cuisine for centuries. However, we aren’t the only ones to fall in love with this delicious dish, as there are literally hundreds of different versions spanning countless cultures, known as everything from kufta to kofta to qofte. Here is a brief look at the greatest of them all; the mouth-watering, delectable and unforgettable Lebanese kafta.

what makes great kafta
CC Image courtesy of Michelle DT on Flickr http://bit.ly/1X6aQz9

Making kafta is easy, but creating a truly delicious kafta is a whole other matter. In fact, almost every Lebanese family has their own secret recipe that has been handed down through the generations.

What is kafta?

In its most traditional form, kafta is essentially a mixture of seasoned ground meat that is shaped into balls or cylinders, skewered and cooked over a fire. It can be made from lamb, beef, chicken, seafood and there are even vegetarian varieties, but the traditional Lebanese version is always lamb. While some eat their kafta directly from the stick (as is the case on the streets of the Middle East) it is more commonly added to a pita with vegetables and condiments.

An ancient Persian dish

No one knows for certain when and where kafta was first made and eaten; however, it is safe to assume that cooking meat on a stick over an open fire is a rather ancient practice. Most scholars believe that it was the Persians who created the first kafta several thousand years ago, with the word itself coming from the Persian koftah, meaning ground meat. The Persians are thought to have introduced kafta to the Arab world many hundreds of years ago and from here it spread throughout the Mediterranean, North Africa, Asia, India, and beyond.

best kafta in inner west
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A kafta to suit everyone

As kafta spread it evolved and adapted to suit the many different cultures it encountered, resulting in the myriad of kaftas made and enjoyed throughout the world today. For example; in Albania it is called kofta and is made from beef, pork or veal, while in Romania it is called chiftea, a mix of minced pork, mashed potatoes and spices, which are then deep fried. Many Indian versions are vegetarian, served in spiced gravy, and in Turkey kafta creativity knows no bounds as there are almost 300 different varieties!

How to make Kafta

Making kafta is easy, but creating a truly delicious kafta is a whole other matter. In fact, almost every Lebanese family has their own secret recipe that has been handed down through the generations. If you’d like to try making your own kafta, here is a brief look at what is involved;

  • In a food processor, combine freshly ground lamb, onion, garlic, parsley and your favourite spices (hint: cumin, coriander, cinnamon and baharat are popular choices).
  • Add an egg to the mixture, combine thoroughly and remove from the food processor.
  • Form your mixture into cigar shapes, thread onto flat metal skewers and lightly brush with oil.
  • Grill over low heat on the barbeque or in the oven, turning regularly.
  • Once cooked, remove your kafta from the skewers and serve with fresh pita, hummus, garlic yoghurt and your favourite condiments.

If all this talk about kafta has awakened your appetite, we can help, simply drop by OOSHMAN (formerly known as Manoosh) or order from us online. We have the best traditional Lebanese food in Sydney and we would be happy to prepare one of our many tasty dishes fresh for you.

Categories
Blog Lebanese Food Traditional Ingredients

The Secrets of Shawarma

Shawarma

If you like juicy, tender, well-seasoned meat you are in for a real treat, because whether you are looking for a tasty lunch, a delicious dinner or a late night snack, you can’t go wrong with a shawarma.

While there are many different styles of this popular dish, from the Greek gyros to the Turkish döner kebab and the Armenian tarna, none can compare with the classic Lebanese wraps. Here we will take a closer look at this world famous food; what is shawarma, where it came from and why it has become so popular.

what is shawarma
CC image courtesy of Basher Tome on flickr http://bit.ly/1L9FKzE

Today you can find shawarma just about everywhere, from Lebanon and England to Egypt and Australia, with every culture boasting their own style and flavour.

What is Shawarma?

Shawarma is made from marinated meat that has been slow roasted on a vertical spit for many hours – the meat can be anything from lamb, beef or chicken to goat, turkey or a combination of any of these. Once cooked, the meat is carved off in thin, wide strips and stuffed inside a flatbread along with a variety of vegetables, such as lettuce, cucumber, tomatoes, onion, pickles and parsley. Condiments can range from garlic yoghurt to hummus to chilli and pickled mango sauce, and while the type of bread used will vary depending upon where you are, pita, lavash and taboon are most popular.

best shawarma in sydney
CC image courtesy of Karan Jain on flickr http://bit.ly/1OwdMCl

An ancient observation

Most will agree that the secret to shawarma’s taste lies in the way the meat is cooked and much credit must go to the chefs of the Ottoman Empire (1299 – 1923) who were among the first to see the benefit of roasting meat vertically. They noticed that horizontal roasting robbed the meat of all of its delicious fat as it simply dripped into the fire; worse still, as it did so it caused the flames to rise, scorching the outside of the meat as a result. Vertical roasting means that the meat is bathed in its own fat as it cooks, making it soft, tender and delicious, and keeping the flames under control allows the meat to be roasted nice and slowly, cooking it to perfection.

Born in Bursa

While the Ottomans certainly got the ball rolling with their vertical roasting system, it seems that the shawarma we all know and love today didn’t come into being until the late 1800’s thanks to a man by the name of Iskender Efendi. It is believed that Efendi made the first shawarma around 1870 in the Turkish city of Bursa, a creation he called the kebab. Kebabs quickly became popular throughout Turkey and before long this delicious dish had spread to cultural cuisines across the Middle East, the Mediterranean and beyond, adapting and evolving as it went.

shawarma delivery inner west
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The expat effect

Prior to World War 2 the many versions of shawarma were for the most part a well-kept secret, unknown to the Western world; however, this would soon change. Following the war, many Turkish people relocated to countries all over the world, with a particularly large group moving to Germany; the impact on the local cuisine was profound to say the least. By the early 1970’s Germans had fallen head over heels for the Turkish shawarma, with thousands of kebab shops opening all over the country. This explosion of kebab love would play a vital role in spreading shawarma throughout the Western world.

What is the difference between shawarma and gyros?

You may be thinking that shawarma sounds awfully similar to its Greek counterpart, gyros. If you are you are not wrong. Both both contain slivers of meat wrapped up in pita bread alongside fresh veggies. Traditionally, the meats are cooked in much the same way: vertically, and both have a reputation for being classic street food, revered within their respective cultures for ages. So, what sets shawarma apart?

The answer lies in the garnish. Shawarma is all about the delicious sauces that accompany the meat – typically garlic yoghurt or tahini and hommus – and the secret ingredient: pickles. Pickled vegetables are what take shawarma to a whole new plane: pickled cucumbers, turnips, and even carrots or mangoes are common. Take your pick, they’re all delicious.

what is shawarma

How do you make Shawarma?

Shawarma can be made quite easily at home with a number of ingredient combinations.

Firstly, select your meat of choice. Prepare it the way you like: we suggest marinating thinly sliced beef, chicken or lamb overnight to ensure maximum flavour (shawarma spices include cumin, all spice, sweet paprika, oregano, cinnamon, cardamom and pepper). Then, cook your meat in a frying pan along with the marinate until juices have evaporated and the meat is cooked.

Place your meat fillets on warm, lightly toasted Lebanese flatbread, top with lettuce, tomato, pickles, pickled turnips and red onion. Drizzle generously with sauce. Our condiment of choice is a delicious garlic yoghurt sauce, however, tahini is also is great choice.

Wrap up tightly and serve.

Today you can find shawarma just about everywhere, from Lebanon and England to Egypt and Australia, with every culture boasting their own style and flavour. If you’d like to try the most delicious of them all, drop by OOSHMAN (formerly known as Manoosh) or order from us online, because nothing can compare to our freshly-made shawarma wraps.

Categories
Blog Lebanese Food Traditional Ingredients

The Story of Haloumi

haloumi Chilli

Known to the Turks as hellim, to the Arabs as hallum and to the Italians as calumi, few cheeses can get taste buds tingling and pulses racing quite like haloumi. If you have yet to discover this heavenly cheese, brace yourself for something special, because you will never forget your first taste of haloumi. Let’s take a look at the story of Haloumi and see what all the fuss is about.

the story of haloumi
CC image courtesy of Elin B on flickr http://bit.ly/1RtIyx8

People have been singing haloumi’s praises for hundreds of years, nowadays, haloumi is a core element of cultural cuisines all over the world, from Lebanon to Egypt to Sudan.

What is Haloumi?

Haloumi is a hard, white cheese traditionally made from a mixture of sheep and goat milk, though nowadays cow’s milk is sometimes added too. It looks a lot like mozzarella but it is a whole lot saltier, and because haloumi has a higher than average melting point it is one of the few cheeses that you can grill or fry, making it perfect for everything from Lebanese pizza to traditional Aussie barbeques.

best haloumi inner west sydney

The pride of Cyprus

Haloumi hails from the Mediterranean and was first made on the island of Cyprus during the Medieval Byzantine period (AD 395 – 1191). Cypriot famers relied on haloumi as a source of protein and in many villages the entire community would join forces and make huge batches together. Recipes varied from village to village, with each taking great pride in their special technique and secret ingredients. Haloumi became so important to village life that even the surnames of many Cypriot families reflect their role in haloumi production, with names such as Hallumas, Halluma and Hallumakis common by the 19th century.

haloumi pizza sydney
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Hearty and mobile

Haloumi was created at a time before refrigeration when it was vital that foods were made to last. Thankfully, because haloumi was stored in salty brine it could keep for long periods without spoiling and early producers found that wrapping haloumi in mint leaves further helped to maintain its freshness and flavour. Haloumi’s impressive staying power made it popular not just with rural families but also with those who travelled long distances, such as the Bedouin tribes who regularly passed through the area.

A taste to write home about

People have been singing haloumi’s praises for hundreds of years, with one of the earliest written mentions coming in AD 867 courtesy of the poet Giorgios Vizinos in his popular poem ‘The Poor Cypriot’. Leonardo Donato (the military leader of Venice from 1606 – 1612) became so enamoured with haloumi during a visit to Cyprus that he recorded intricate details regarding how to make it, while Greek writer Arximandridis Kiprianos raved about haloumi’s distinctive flavour in his book “The Chronological History of Cyprus Island”.

lebanese pizza haloumi
CC image courtesy of Krzysztof Belczyński on flickr http://bit.ly/1MfPgXj

Making magic

There is a definite art to making haloumi that takes years to master; however, the basics are as follows;

  • Add unpasteurised sheep and goat milk to a large pot and heat to approximately 32 degrees Celsius.
  • Add rennet (a stomach enzyme found in young animals); this will cause the milk to separate into curds and whey.
  • Remove the curds as they separate, press them into small rectangular moulds and leave them to cool.
  • Take the cooled, pressed blocks from their moulds and simmer them in the whey until they float (approximately 45 minutes).
  • Remove the blocks from the whey and allow them to cool. You now have haloumi!
  • Soak the haloumi in salty brine for at least 24 hours before consuming.
  • Enjoy your fresh haloumi however you like, though grilled or fried are the most popular options.

Nowadays, haloumi is a core element of cultural cuisines all over the world, from Lebanon to Egypt to Sudan. To get a taste of this ancient delicacy, drop by OOSHMAN (formerly known as Manoosh) or order from us online, because no one makes haloumi quite like we do.