Order Now
Order Now

Category: Blog

Categories
Blog Lebanese Food Traditional Ingredients

The Secret of Superb Sambousek

Sambousek

Whether you are a fan of falafel, a lover of lahembajin or a connoisseur of kebbeh, no Lebanese food experience is truly complete without a sambousek or two. Here we will take a closer look at one of the Middle East’s most beloved snacks – prepare to meet your new favourite food.

best Sambousek sydney
CC image courtesy of Wikimedia Commons

Many countries, cultures and families have their own secret recipe and special technique for making Sambousek

What is Sambousek?

Also known as sambousik, sambousak or samboosak, sambousek is essentially a small pastry filled with either meat or cheese. In Lebanon, lamb is the meat of choice and cheeses can range from haloumi to nabulsi right through to feta. Onions, herbs and spices provide the flavour while pine nuts add a deliciously nutty texture and taste. These popular pastries can be either baked or fried and are often served as part of a classic Lebanese mezze spread.

A taste of Persia

As with many of the Middle East’s most popular foods, there is much contention surrounding who created the sambousek; however, it seems almost certain that it was first eaten around the 10th Century in Persia. Early records refer to a poem recited in honour of sambousek at a 10th Century banquet in Baghdad, while Persian historian Abu’l -Fazl Bayhaqi makes mention of sambousek around the 11th Century in Tarikh-e Beyhaghi, his written history of the Persian Empire.

best sambousek inner west
CC image courtesy of dynamosquito on flickr – http://bit.ly/1MxAbAJ

An influential snack

Ancient scholars believe that traders from Central Asia introduced sambousek to India sometime around the 13th or 14th century and not only did this tasty pastry quickly become popular, but after incorporating the local flavour and culture it would evolve into the much loved Indian samosa. Another version of sambousek created by Sephardi Jews spread throughout North Africa, Portugal and Spain, providing the inspiration for what would become one of Spain’s most popular foods, the mouth-watering empanada. Today you can find versions of the sambousek right across Central Asia, the Middle East and beyond.

best sambousek newtown lebanese food
CC image courtesy of Harold Litwiler on Flickr – http://bit.ly/1MpD3v9

A Ramadan essential

This beloved pastry holds a special place in the hearts of Islamic people everywhere as it has long been considered an essential element of our iftar meal – this is the meal eaten to break the fast at the end of each day during Ramadan. Sambousek provides the ideal way to get the energy and nutrients your body needs without overburdening an empty stomach and you won’t find many foods that can compare with the sambousek for taste.

How to make sambousek

Every country, culture and family has their own secret recipe and special technique for making sambousik; however, the basics are as follows.

  • Prepare a simply pastry dough and roll it out flat.
  • Sauté onions and ground lamb in a large frying pan with oil, then add pine nuts and your favourite spices (baharat and za’atar are popular choices). Once the meat is browned, remove the mixture from the heat and allow it to cool.
  • Cut your dough into small discs (roughly the size of a measuring cup) and fill each one with your meat mixture. Fold them into crescent shapes and seal with your fingers.
  • Heat oil in a large frypan to roughly 180C.
  • Fry your crescent pastries until golden brown then place them on paper towels so that any excess oil can drain.
  • Your sambouseks are now ready to enjoy! Serve hot or cold with your favourite dip.

Whether you have been enjoying sambousek for years or are looking to try one for the very first time, nobody makes them quite like we do. Drop by OOSHMAN (formerly known as Manoosh) or order online, we are proud to have the best sambousek in Sydney and would be honoured to prepare a fresh batch for you.

Categories
Blog Lebanese Food Traditional Ingredients

A Look at Modern Lebanese Cuisine

Falafel Making

There is no more popular food in the world right now than Lebanese cuisine, so whether you are fiending for a falafel in Florida or have a hankering for some hommus in Helsinki, chances are good that you have a few delicious options nearby. This article takes a brief look at modern Lebanese cuisine and what the fuss is all about.

modern lebanese cuisine
CC image courtesy of Vera Yu and David Li on flickr http://bit.ly/1VMmIaH

If you are one of the few who has yet to discover modern Lebanese food prepare yourself for a life-changing experience, and no one puts a modern spin on an ancient delicacy quite like we do.

Fresh and healthy

Middle Eastern food has always been based on using fresh, local ingredients, so now that a lot more people are trying to eat healthier it is no surprise to see the popularity of our food skyrocket. Whether you are looking for a tasty snack, a nutritious lunch or a sit down meal that will delight the entire family, you won’t find a fresher, healthier and more delicious option than Lebanese cuisine.

lebanese pizza sydney
CC image courtesy of Charles Haynes on FLickr http://bit.ly/1Jwq8ur

Traditional yet modern

In many ways Lebanese food is the same today as it was hundreds of years ago, embracing the same techniques, tastes and traditions. Spices such as za’atar date back to the time of the Pharaohs while our use of ingredients such as olive oil and chick peas are as ancient as the land itself. However, with Lebanese people now living all over the world many have begun incorporating local flavours and ingredients into their secret family recipes. This has seen traditional dishes embracing local influences like never before, putting a modern twist on ancient classics with delicious results, such as lobster hommus and kale fattoush.

best lebanese takeaway sydney

Award winning taste

Lebanese food has enjoyed an almost underground following for many years; however, with our restaurants now starting to win industry awards it seems that the cat is finally out of the bag. From New York City restaurant Ilili taking home the coveted Five Star Diamond Award this year to our very own OOSHMAN dominating Menulog’s Best Takeaway Restaurant category recently, it seems that Lebanese food finally has the attention of discerning modern diners.

Redefining pizza

It is fair to say that Lebanese food has now become part of mainstream cuisine worldwide, from food trucks in Toronto right through to fine dining in Paris, though one of its greatest areas of influence has been in the world of pizza. While pizza is certainly nothing new to Lebanese people – after all, we have eaten manoosh (a type of flatbread with za’atar and olive oil) for thousands of years – our ancient spices and flavours have proved to be the perfect complement for the modern pizza. No longer is it uncommon to see pepperoni pizza being sold alongside lahembajin and pizza lovers are discovering that combinations such as mozzarella and haloumi are indeed a match made in heaven.

best lebanese pizza sydney

If you are one of the few who has yet to discover modern or traditional Lebanese food prepare yourself for a life-changing experience, and no one puts a modern spin on an ancient delicacy quite like we do. Stop by OOSHMAN (formerly known as Manoosh) or order online and treat yourself to the best modern Lebanese cuisine in Sydney. We guarantee you will be glad that you did.

Categories
Blog Lebanese Food Traditional Ingredients

What is Baba Ghanouj?

Baba Ganoush

Also known as baba ghanoosh, baba ghanouj is a type of smoked eggplant dip that has been part of Lebanese cuisine for thousands of years. It is believed to have first been eaten in the Levant (a region comprising modern day Lebanon, Syria, Jordan, Palestine and Israel) though nowadays everyone from Egypt to Turkey has their own version. As is the case with any popular food, there is much debate surrounding what constitutes the real thing; here is a brief look at what goes into making traditional Lebanese baba ghanouj.

what is Baba ganoush
CC Image courtesy of avlxyz on Flickr http://bit.ly/1Pq5KeA

Lebanese foods don’t get much healthier, more delicious or authentic than baba ghanouj. Time to get a taste of what the fuss is all about.

Aubergine (Eggplant)

If you like eggplant you will love baba ghanouj as it is all about the aubergine. The secret is to roast the eggplants directly over an open flame as this leaves behind a delicious smoky flavour that is the trademark of this traditional Lebanese food. Once cooked, the eggplant is peeled and strained – as this prevents the flavours from being watered down – and finally, that soft aubergine is gently mashed until it is as smooth or chunky as you like.

best baba ghanouj sydney
CC image courtesy of Håvar og Solveig on Flickr – http://bit.ly/1O0Ii8K

Garlic

You can’t have baba ghanouj without garlic, although opinions vary regarding the quantities required. Recipes differ from family to family, with some adding one clove of garlic for every eggplant while others add just the one clove to the entire batch. Whatever your taste, for your baba ghanouj to be considered authentic it needs a noticeable kick of garlic.

Lemon Juice

Baba ghanouj requires a definite touch of citrus, which is traditionally provided by way of lemon juice – again, opinions vary regarding the level of citrusy zing necessary. Ideally, you want the citrus flavours to compliment the smokiness of the eggplant but without overpowering it.

Tahini

Many styles of baba ghanouj don’t contain tahini, but the traditional Lebanese version certainly does; however, keep in mind that the role of the tahini is to compliment the other flavours, not steal the show. Only by balancing the nutty flavour of the tahini with the smokiness of the eggplant, the zap of the garlic and the zing of the lemon can you create that real baba ghanouj magic!

Seasoning

Every Lebanese family has their own way of seasoning their baba ghanouj, though thanks to all that garlic, lemon and tahini only the slightest extra touch of flavour is needed. Salt, cumin and even chili powder are often used and some people mix fresh herbs directly into their baba ghanouj to provide a burst of flavour. Mint and parsley are by far the most popular garnishes.

Olive Oil

Like almost every Lebanese dish, baba ghanouj isn’t complete without a drizzle of olive oil on top. A popular approach is to pour a moat of olive oil around the edge of the dish prior to serving, as this ensures that there is a taste of that delicious oil in every bite.

best baba ghanouj inner west
CC image courtesy of USDA on Flickr http://bit.ly/1JEBzOQ

Lebanese foods don’t get much healthier, more delicious or authentic than baba ghanouj. To get a taste of what all the fuss is about, drop by OOSHMAN (formerly known as Manoosh) or order online – you haven’t lived until you’ve tried our baba ghanouj!

Categories
Lebanese Food Blog

New Specials Board | Best in the West

Vegan Pepperoni C

We like to keep things fresh, and have a new specials board featuring Vegan Pizza, Lamb Souvlaki Wrap, and Spinach and Cheese Wrap. Try some of the best pizza in Sydney. Some of these are for a limited time only, so Drop by OOSHMAN (formerly known as Manoosh) or order online today.

Special Menu Items

1. Vegan wonder – Vegan cheese, mushroom, garlic, vegan pepperoni, marinated broccolini served with a lemon wedge on a medium size pizza. $9

2. Lamb Souvlaki wrap – Marinated lamb souvlaki, lettuce, tomato, spanish onion and cucumber drizzled with tzatziki sauce in a fresh baked wrap. $7

3. Spinach and cheese wrap – cheese, spinach and fetta wrapped in our delicious baked sesame wrap. $5.50

best vegan pizza inner west

Categories
Blog Lebanese Food

Vegan Pepperoni is Here! | Vegan Pizza Inner West

pepperoni

We’re very pleased to announce we are now serving delicious Vegan Pepperoni as part of our range of Vegan Pizzas. Good news for those needing a vegan pizza in the inner west or those who just want to try something a little different. Our Baklavas are now vegan too and you can try them as part of the combo meal deal. Drop by OOSHMAN (formerly known as Manoosh) or order online.

 

Categories
Blog Lebanese Food Traditional Ingredients

Lebanese Food – The Spice of Life

Spcices

To Lebanese people, our spices are far more than just a way to flavour our food – they connect us to our history, they keep us healthy, and they are an important part of who we are. The following guide looks at what makes our spices so special and highlights a few of those that matter most.

spicy food takeaway sydney
CC Image courtesy of Sara Marlowe on flickr http://bit.ly/1ir8yNy

Traditional Lebanese food is one of the world’s tastiest and healthiest cultural cuisines, thanks in large part to our amazing spices.

An ancient and delicious history

You can trace the roots of Lebanese culture back thousands of years simply by following the history of our spices. For instance, za’atar was eaten as far back as Ancient Egypt more than 5,000 years ago, while the Ottoman occupation of Lebanon (1516 – 1918) left behind many tasty influences, not least of which was cardamom. Nomadic tribes have also had an impact on Lebanese taste buds throughout the years by introducing us to spices from all over the world, including baharat from North Africa, mint from Asia and cumin from Egypt.

lebanese food sydney
CC Image courtest of James Gallagher on Flickr http://bit.ly/1IXs9e7

The secret to good health

Traditional Lebanese food has long been known for being extremely healthy and much of the credit needs to go to our spices. For instance, za’atar has been used to treat everything from indigestion to leprosy, while mint has helped those struggling with weight issues, headaches and nausea. Sumac has antifungal, antioxidant and anti-inflammatory properties, cardamom can be a powerful aphrodisiac, and baharat is high in calcium, iron, as well as vitamins A and C.

Flavours like no other

The spices used in traditional Lebanese cuisine make it truly irresistible – from the well-rounded flavours of za’atar and baharat to the tang of sumac, through to the freshness of mint and the sweetness of cardamom. Every one of our spices plays a vital role in creating that authentic Lebanese taste.

best pizza sydney
CC image courtesy of rhea_kennedy on Flickr http://bit.ly/1L7ZCZP

The essentials

While many spices go into creating authentic Lebanese food, the following are a few of the main players;

  • Za’atar – Technically considered a plant as well as a blend of spices, za’atar commonly consists of roasted sesame seeds, thyme, sumac, salt, marjoram and even oregano. Za’atar is added to everything from manoosh to labne through to grilled meat and vegetables.
  • Baharat – This spice blend commonly includes cumin, pepper, paprika, cloves, coriander seeds and cinnamon. It is mostly used as a seasoning or a marinade for meat, though it can also be added to soups and stews.
  • Sumac – This delicious lemon flavoured spice is often used to season meat and vegetables; however, it is also sprinkled over salads, like tabbouleh and fattoush, as well as added to dips such as hommus and labne.
  • Cardamom – This versatile spice is a fantastic flavour enhancer used in both sweet and savoury dishes. Cardamom is also part of many traditional blends of Arabic coffee and provides a subtle sweetness to both meat and vegetables.
  • Mint – Mint provides a burst of flavour to many Lebanese dishes. For example, it can be mixed into baba ghanouj to add a burst of freshness, it is a key ingredient in tabbouleh, and our national dish, kebbeh nayeh, just wouldn’t be the same without a sprig of fresh mint on top.

Traditional Lebanese food is one of the world’s tastiest and healthiest cultural cuisines, thanks in large part to our amazing spices. To try Lebanese food at its best (or the best pizza in Sydney) stop by OOSHMAN (formerly known as Manoosh) or order online, and prepare your taste buds for something special.

Categories
Blog Lebanese Food Traditional Ingredients

Have you Fallen for Falafel?

Falafel

If you have recently fallen for falafel you are certainly in good company, as this delicious treat has wooed millions throughout the years. Here is a brief look at how it all began as well as what makes falafel so special.

fallen for falafel manoosh pizza sydney
CC image courtesy of Wikimedia Commons http://bit.ly/1ibjJui

While there are many who can make a tasty falafel, few can match the fresh, healthy and authentic Lebanese version.

What is falafel?

If you are one of the few who have never eaten falafel, prepare yourself for a new favourite food. Lebanese falafel is made from chick peas which are soaked, ground and mixed with spices, such as cumin, chili, garlic and coriander. This mix is then formed into balls or patties and fried. Falafel balls can be eaten on their own, with a side of hommus or tabouleh, or as part of a full sized meal – the most popular approach is to stuff them inside a pita with a salad and a drizzle of tahini on top.

Falafel’s ancient roots

Everyone from Palestinians to Indians to Israelis claim to have been the first to eat falafel and considering that its main ingredients have been around for thousands of years it is little wonder that so many have developed such a strong affinity with this popular food. However, falafel almost certainly originated in Egypt, where it was first known as ra’amia and was made using fava beans rather than chick peas. Many believe that is was Egyptian Christians who created falafel, using it as a meat substitute on days when their diet was restricted by their religious beliefs.

manoosh pizza sydney best takeaway
CC image courtesy of James Gallagher on Flickr http://bit.ly/1IXs9e7

The perfect snack

Apart from being delicious, falafel is fast, cheap and healthy, making it the ideal snack food. While it takes quite a few hours to soak the chick peas, cooking falafel is extremely quick, making it very attractive for those looking to save money on fuel. Furthermore, its core ingredients are not only inexpensive, they are easy to transport and can keep for long periods of time without spoiling. Best of all, falafel is high in protein; it contains carbohydrates, fibre and an array of vitamins and minerals as well, including potassium, magnesium and folate. Falafel is also low in fat, salt and cholesterol.

fallen for falafel manoosh takeaway pizza
CC image courtesy of Vera Yu and David Li on flickr http://bit.ly/1VMmIaH

A global phenomenon

From its humble beginnings in ancient Egypt, falafel quickly spread throughout the Middle East and beyond. Ancient sailors are credited with the early rise in falafel’s popularity, many of whom would have stocked up on falafel in the port city of Alessandria and taken these tasty treats with them as far as Yemen, Saudi Arabia and Morocco. The popularity of falafel in Israel is attributed to the influence of Yemeni immigrants during the 1950’s, while places like Australia have their Lebanese born citizens to thank for this delicious treat. Nowadays you can find falafel almost everywhere, from Brisbane to Baghdad to Boston.

While there are many who can make a tasty falafel, few can match the fresh, healthy and authentic Lebanese version. If you have fallen for falafel and are looking to indulge your newfound love, stop by OOSHMAN (formerly known as Manoosh) or order online, we’d be happy to prepare this delicious and healthy Lebanese food for you!

Categories
Blog Lebanese Food Traditional Ingredients

OOSHMAN Delivery Area Expanding

Pizza Delivery Scooter

That’s right, due to high demand from other suburbs, we’re expanding our delivery area. If you or anyone you know are unfortunate enough to miss out on OOSHMAN (formerly known as Manoosh) because you’re too far away, fear not and watch this space, because we may be able to get too you soon too!

manoosh pizza delivery area takeaway

Categories
Blog Lebanese Food Traditional Ingredients

The Importance of Olive Oil

Olive Oil

Olive oil has been part of Lebanese culture for thousands of years and it has impacted everything from the way we eat to how we conduct our ceremonies. Here is a brief look at the long and rich relationship between Lebanon and olive oil.

manoosh olive oil Lebanese pizza sydney
CC image courtesy of USDA on Flickr http://bit.ly/1JEBzOQ

Olive oil is an ancient delicacy unlike any other and no one knows how to work its magic quite like we do.

An ancient part of our landscape

The first olive tree is believed to have grown in the Levant (an area comprising modern day Lebanon, Syria, Jordan, Palestine and Israel) and it came about when a creative farmer grafted a fruit tree to a local evergreen more than 8,000 years ago. The result was the Olea Europaea – the same olive tree we know and love today. Lebanon’s temperate summers and mild winters proved to be the perfect conditions for olive trees to flourish and they soon became a distinctive part of the landscape. Today, some of the oldest olive trees in the world can be found in the northern Lebanese villages of Bshaale and Amioun – some are more than 1,500 years old!

olive oil manoosh pizza sydney
CC image courtesy of goats greetings on Flickr http://bit.ly/1Uc4L2B

From olives to oil

Olive oil is believed to have first been pressed around 6,000 BC in the region where modern day Lebanon now sits, although it wouldn’t take long for the practice to spread throughout the surrounding area. The evidence of early oil production in Lebanon is extensive. For instance, ancient clay jars that were used to store olive oil have been unearthed in the city of Sidon, while presses thousands of years old were discovered in the villages of Oumm el-Amed and Khan Khalde.

A lucrative trade item

The Canaanites are believed to have been the first to trade olive oil around 3,500 BC, doing so out of the Lebanese port city of Byblos. They traded extensively with the Ancient Egyptians, who used olive oil for religious ceremonies, massage and embalming, receiving Egyptian gold and papyrus in exchange for high quality Levantine olive oil. The Phoenicians would later become the region’s dominant traders, introducing both olives and olive oil to Greece, Spain, Italy, France and North Africa.

olives manoosh pizza enmore
CC image courtesy of Alkan Boudewijn de Beaumont Chaglar on Flickr http://bit.ly/1NA7cwY

Tasty, healthy, versatile

One of the main reasons why olive oil has become such a big part of Lebanese culture is thanks to its amazing versatility. It has been used in medicine and cosmetics, villagers preserve their vegetables in it, and our ancestors burned olive oil in the temples of Baalbek for thousands of years. Olive oil has also had a dramatic impact on our cuisine, becoming part of almost every traditional Lebanese food – everything from manoosh and hommus to labne and lahembajin just wouldn’t be the same without olive oil.

How to make olive oil

Olive oil has been made using the traditional method for thousands of years. The basic process is as follows;

  • Olives are ground into a paste, pit and all, using large millstones.
  • Next, the olive paste is spread onto large discs (often made from natural fibre) which are then stacked on top of each other in a pile. The pressure from the pile forces the liquid (oil and water) from the paste and it is collected at the bottom.
  • The oil and water is then separated, typically via a decantation process where it is allowed to settle naturally.
manoosh pizza lebanese olive oil
CC image courtesy of docnic on Flickr http://bit.ly/1U58PXL

Modern methods of olive oil production involve grinding the olives using industrial machines, pressing them with hydraulic mechanisms and separating the oil using high speed centrifuges.

Olive oil is an ancient delicacy unlike any other and no one knows how to work its magic quite like we do. To try authentic Lebanese olive oil at its best, stop by OOSHMAN (formerly known as Manoosh) or order online, you are in for a real treat!