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Blog Lebanese Food

Why Lebanese Cuisine Should Make Its Way into Your Kitchen

Lebanese cuisine is amongst the freshest and tastiest in the world – so why wouldn’t you start introducing it to your own kitchen? Grilled meats like shawarma, gorgeous pastries like baklava, even the classic combination of pita bread and babaghannouj, are all memorable Lebanese dishes that you can serve right at home.


The Lebanese Essentials

Before you embark on your Lebanese odyssey, there are some basic ingredients that you should have close to hand.

Olives: Olive oil, and olives as they are, heavily present in Lebanese menus. There are over 170,000 olive producers in Lebanon because there is clearly a market for them! Olives and olive oil help to lower our ‘bad’ cholesterol and raise our ‘good’ cholesterol.

Onions & Garlic: Onions are an integral part of Lebanese stews, and garlic is undoubtedly the most common flavouring. You can find it in dips, sauces, pesto and stews.

Lemons: Lemons and lemon juice are another crucial components of Lebanese food. You’ll need copious lemon juice to make a truly tangy, tasty hummus or fresh tabouli.

Herbs & Spices: The essential herbs and spices you’ll need for authentic Lebanese dishes include mint, coriander, cinnamon, sumac, and parsley.

Easy Lebanese Meals

Amongst the best dishes to attempt as a beginner are:

Kafta – Lebanese mince meat skewers made of lamb or beef.

Babaghannouj – creamy eggplant dip that’s perfect with a piece of soft pita bread.

Tabouli – the vegetarian salad that consists of finely chopped parsley, Bulgar wheat, tomatoes, mint, onion, with lemon juice and olive oil mixed through (delicious!)

Shawarma – juicy, well-seasoned grilled meats.

Tabouli Recipe

Ingredients (Serves 4)

  • 1 handful of mint leaves
  • 1 bunch of flat leaf parsley
  • 1-2 lemons
  • 2 tbsp fine bulgar wheat
  • 3-4 diced tomatoes
  • 2 white onions finely chopped
  • Salt & pepper
  • Olive oil

Method

  • Finely shred the parsley and mint.
  • Juice the lemons and pour over the bulgur wheat and set aside to soften for ten minutes.
  • Combine the parsley, mint, soften bulgar wheat, tomato and onion in a bowl.
  • Season with salt & pepper, add olive oil and mix.
  • Add more olive oil and/or lemon juice according to taste.
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Lebanese Food Blog

6 Traditional Lebanese Dishes From Our Menu You need To Try

Lebanese cuisine has a long and colourful history. Fresh and delicious, using vibrant ingredients and age-old techniques, it is diverse, with a range of iconic sweet and savoury dishes that every food lover should try.

Here at Manoosh we bring the Middle East to the Inner West, offering a traditional Lebanese experience unlike any other. If you haven’t eaten Lebanese food yet, you are missing out. Here are 6 dishes from our menu that you absolutely have to try.

Lebanese dishes
Lahembajin – photo by B-Kyu

Lebanese food is absolutely delicious, and if you haven’t tried it yet, you are missing out. Here are 6 traditional Lebanese dishes from our menu that you need to try.

Sambousik

Sambousik is a small pastry filled with either meat and/or cheese. In Lebanon, lamb is a traditional choice, and cheeses can range from haloumi to feta. Onions, herbs and spices add more flavour while pine nuts impart a deliciously nutty texture and taste. These popular pastries can be either baked or fried and you’ll often find them on a classic Lebanese mezze spread.

Sujuk Pizza

Sujuk is spiced Lebanese sausage that is somewhat similar to salami, with its three main characteristics being that it is salty, dry and has a high fat content. It is traditionally made using ground beef (though mutton and pork are also used) combined with spices such as garlic, salt, cumin, sumac and red pepper before being piped into a sausage casing.

Our folded sujuk pizza is packed with cheese, sujuk, olives, capsicum and tomato. Yum.

Shawarma

Shawarma is the Lebanese variant of a Turkish kebab or Greek gyros. It is made from marinated meat that has been slow roasted on a vertical spit for many hours. 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.

Our shawarma is filled with juicy beef fillets, lettuce, tomato, onion, pickles & parsley topped with our garlic yoghurt sauce.

Lebanese dishes
An assortment of kebbeh – photo by MilkTea Eats

Lahembajin

Lahembajin is made from flat bread topped with a mixture of ground meat, vegetables and herbs and baked in a wood fired oven.

The meat is commonly lamb or beef, the vegetables are usually onion, capsicum and tomato, and herbs can include parsley, mint and coriander. Just add a squirt of lemon, fold it up, and you have one mouth watering snack.

Kebbeh

Kebbeh is another Lebanese classic you will usually find as a part of a mezze spread. It is made from finely ground meat, onion, herbs and spices, combined with burghul (cracked wheat) and rolled into balls then deep fried to golden perfection.

There are even vegetarian versions of kebbeh made with hearty vegetables that hold their shape, such as potato or pumpkin, replacing the meat. Served with fresh hommus or a yoghurt sauce with garlic and mint, they are a delicious snack.

Za’atar Flatbread

Manoosh have some of the best za’atar bread in Sydney! This traditional dish, known as man’oushe or Lebanese pizza, is simple but delicious, featuring baked flatbread topped with olive oil and zaa’tar – a tangy mixture of herbs and spices, namely ground thyme, sesame seeds and sumac.

If you’re on the hunt for authentic Lebanese dishes in Sydney then look no further than Manoosh. Stop by Manoosh or order online – we guarantee you will be glad that you did. Or if you’re after top quality mobile pizza catering, give us a call.

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Blog Lebanese Food

What Are The Health Benefits of Falafel?

Falafel is a cultural icon in Lebanon. While there are many who can make a tasty falafel, few can match the fresh, healthy and authentic Lebanese version made from chick peas which are soaked, ground and mixed with spices, such as cumin, chilli, garlic and coriander, then deep friend to golden brown perfection.

is falafel healthy

We all know that falafel is absolutely delicious, but did you know it’s also super healthy? Let’s take a look at some of the health benefits of these golden brown balls of perfection.

Aside from being a delicious snack, falafel is very good for you, though it might be hard to believe how something so delicious can be healthy. To convince you, let’s take a look at the health benefits of falafel.

High In Fibre and Protein

Like other legumes, like lentils and beans, chick peas are high in fibre and protein, both of which have a multitude of health benefits including good heart health, muscle repair and development, weight management, digestive health and more.

Loaded With Vitamins and Minerals

Chickpeas are loaded with a range of vitamins and minerals crucial for heathy bodily function including calcium, iron, phosphorus, zinc, folate, potassium, B vitamins and magnesium.

Low in Calories

Compared to other fried goodies, falafel is very low in calories. Similar dishes, such as shawarma or doner kebabs all contain high calorie meats, whereas the chickpeas that falafel is made from offer a much lower calorie count.

Rich In Healthy Fats

Falafel is rich in what are known as “healthy fats” and does not contain any trans fats or saturated fats, which are two of the biggest contributors to high cholesterol.

Good For Blood Sugar Levels 

Foods that are rich in fibre also help control your blood sugar levels. Fibre slows down digestion, and lets sugar transfer slowly from your digestive tract into your bloodstream. This means there is no sugar “high” after eating falafel, and no fatigue or irritation from a blood sugar crash.

Low In Salt

Falafel is low in sodium. And maintaining a low-sodium dietary intake is essential for maintaining a low blood pressure.

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 Manoosh or order online, we’d be happy to prepare this delicious and healthy Lebanese food for you!

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Blog Lebanese Food Pizza

Delicious Vegan Options on Our Menu That Meat Eaters Will Love

Being vegan in Sydney is easy. Our city is brimming with eateries dedicated to providing tasty vegan food options, no matter what you feel like – but sometimes the problem is getting your meat-eating friends excited about coming with you.

Here at Manoosh we are proud to offer a menu packed with vegan food so delicious that even your carnivore mates will be coming back for more. From crunchy falafel wraps to our delectable vegan garlic bread, let’s take a look at some of the tastiest.

vegan pizza

Are you Vegan? Do you struggle getting your carnivore friends excited about having dinner with you? Manoosh has got you covered.

Falafel Wrap

If you’re looking for a substantial vegan lunch or dinner option loaded with heaps of flavour, it’s hard to go past our falafel wrap. Packed with fresh, crunchy-soft falafels, hummus, lettuce, tomato, two kinds of pickles, drizzled with our mouthwatering tahini sauce and wrapped up in freshly-baked bread. Yum.

Za’atar Beirut With Vegan Cheese

We have a special source of what we reckon is the best vegan cheese out there, Daiya’s mozzarella-style shreds, which is a perfect replacement for real cheese on any of our pizzas. It is taken to another level, however, when added to our Beirut-style za’atar wrap: fresh-baked bread lathered with tangy za’atar cooked with tomato, onion, plus chilli flakes for a little kick.

Vegans Paradise

Who said pizza needs cheese? Our Vegan’s Paradise is so yummy you’ll forget all about it: spinach mix, mushroom, capsicum, tomato, olives, onion, garlic and oregano drizzled with tahini sauce with your choice of a za’atar or tomato base.

Za’atar with Falafel

If our Beirut-style za’atar and falafel wrap both tickle your fancy but you can’t decided which you want, why not get the best of both worlds with our falafel za’atar: za’atar bread wrapped up with freshly cooked falafel, capsicum, onion, olives, tomato, drizzled with tahini – all those bold, delectable flavours that meat eaters love.

Pumpkin Kebbeh

Kebbeh traditionally consists of finely ground meat, onion, encased in burghal and deep fried – a national treasure in Lebanon and a favourite for meat eaters around the world. Our pumpkin kebbeh is just as good as the original – if not better. Made with a chickpea, spinach, onion filling encased in a burghal and pumpkin football – it even comes with a complimentary dip of your choice.

Vegan Garlic Bread

Garlic bread is pizza’s best friend and our vegan version does not disappoint. Freshly baked dough smothered with vegan Lebanese garlic sauce with a hint of oregano? Yes please.

Bread and Dips

Our bread and dips are the perfect accompaniment for any of the above, particularly for meat eaters with a big appetite. Our babaghannouj (smoked eggplant and tahini), labne (tangy yoghurt cheese), garlic and lemon, and hommus dips all come with hot baked bread and are outrageously delicious.

You don’t have to be a meat eater to enjoy eating at Manoosh, and if you are, there is a plethora of options that we’re conceived you will love as much, if not more, than your favourite meat meal. If you’re feeling hungry – vegan or not – drop by Manoosh. Or if you’re after top quality mobile pizza catering, give us a call.

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Blog Lebanese Food

The Importance of Burghal in Lebanese Cooking

Burghul holds a dear place in the culinary history of Lebanon. Also known as bulgar wheat, burghul is a cereal made from the grains of a variety of different wheat species. It was once a central element of the Lebanese diet, but has since fallen into obscurity in favour of rice and other grains.

That being said, it is still commonly used today – although you might not know it. It is often mistaken that tabbouleh is traditionally made with cous cous, but in fact, the traditional way of preparing the dish uses burghul for its carbohydrate element. Or if you’ve ever enjoyed crunchy, golden kibbeh, then you’ve eaten burghul.

burghul

Burghul is an incredible little grain. With tonnes of flavour and more than a few health benefits, it’s been a staple in Lebanese cooking for centuries.

How Is It Made?

Burghul is a Persian word that means ‘bruised grain’. Although similar, it should not be confused with cracked wheat, which is not pre-cooked. The preparation of burghul takes places in three stages. First, it is carefully steamed or boiled until its outer layer starts to crack. It is then taken out to dry – traditionally in the sun on the rooftops of Lebanese villages. Once it has dried, it is then ground down or ‘cracked’, separating the bran from the grain. What is left is a grain of varying sizes: coarse burghul, fine burghul and powdered burghul, each which have their different uses in Lebanese dishes.

Burghul Is Better For Your Health 

Burghul has a number of health benefits that make it an excellent alternative to other grains. As a whole wheat, it is largely unprocessed, meaning it retains its rich nutrients and vitamins. It is also very low in fat, high in dietary fiber, rich in minerals and a great source of plant-based protein.

Good For Your Heart

Whole grains like bulghur are excellent for heart health as they contain rich anti-oxidants, trace minerals and phenolic compounds that are linked to the prevention of cardiovascular disease. The fiber in whole grains also has wonderful anti-inflammatory effects and can help lower cholesterol.

Good For Your Gut

Fiber is also great for digestion as it helps maintain regular bowel movements and detox the body of toxins.

Helps Slow Down Sugar Absorption

Bulghur wheat is very low GI, meaning it slows the rate that carbohydrates are digested and that sugar is released into the bloodstream.

Helps Keep You Feeling Full

The fiber in bulgur is not absorbable in the body, meaning that it travels through the digestive tract, taking up a large amount of space while absorbing water, meanwhile making you feel full.

A Great Source of Vitamins and Minerals

Bulghur is rich in essential vitamins and minerals such as iron, manganese, magnesium and B vitamins niacin and thiamine.

slides
Photo by Milk Tea

Uses in Lebanese Cooking

Bulghur is the star of two classic Lebanese dishes. Perhaps the most well-known is tabbouleh, where it is used to bolster the combination of parsley, tomato and onion. Bulgur imparts a soft, chewy texture, with a mild flavour that is slightly nutty. To prepare bulgur for use in tabbouleh, all you need to do is submerge it in boiling water for a few minutes until it is soft and light, then toss it through the other ingredients.

The second dish that really heroes bulghur is kibbeh: a Levantine dish made of bulgur, minced onions, and finely ground lean beef, lamb or goat mixed with vibrant spices. For a vegetarian alternative, kbbeh can be made with pumpkin in place of meat. The bulgur cases the filling, which is then deep fried to crispy perfection.

You will also find coarse burghul used as the central element in Middle Eastern pilaf, mixed through vegetables for a more substantial dish, or simply as delicious side as you would couscous or rice.

Delicious.

Here at Manoosh, we love burghul! We use it in our tasty tabbouleh, and both our meat and vegetable kibbeh.

Traditional Lebanese food is one of the world’s tastiest and healthiest cuisines. To try Lebanese food at its most delicious (or the best pizza in Sydney) stop by Manoosh or order online, and prepare your taste buds for something special.

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Blog Lebanese Food

Fresh and Vibrant Herbs In Lebanese Cooking

Lebanese cooking wouldn’t be quite the same without its utilisation of a wide array of vibrant herbs and spices. Where the latter impart the vivacious, earthy flavours that Lebanese cuisine is known for, its the herbs that make certain dishes really sing. Used deliciously in meats, salads and dips, Lebanese herbs like wild thyme and parsley are the stars of many of our most treasured cuisine.

Lebanese Herbs

From the subtle freshness of spearmint to the vibrant earthiness of za’atar, Lebanese food would not be the same without its liberal use of fresh herbs.

Za’atar

Few words will evoke more pride and nostalgia in a Lebanese person than za’atar. Fresh, vibrant and aromatic, za’atar is a delicious mixture of wild thyme, oregano, marjoram and lightly toasted sesame seeds.

The result is a versatile herb amalgam, used in a range of Lebanese dishes; you’ll find it mixed with olive oil and spread on bread for traditional manoushe; you’ll find it sprinkled on meats of all kind, or peppered upon Lebanese dips like hommus or labhne; you’ll even find it incorporated into falafel for a truly authentic flavour experience.

herbs

Parsley

Parsley is an unassuming little herb that packs a huge punch. It is the central element of tabbouleh – one of Lebanon’s most renowned dishes – in which it is carefully chopped (so it doesn’t bruise) and mixed with burghal, tomato, onion, lemon juice and oil.

There are two main variations of parsley: curly and flat. The latter contains more flavour and aroma, especially when the stalks are chopped among the leaves. Parsley is also an excellent garnish for meats, salads and dips. Just chop a few leaves and sprinkle it on your next Lebanese dish – you won’t be disappointed.

what is shawarma

Mint

Mint is an important element in many Lebanese dishes, though it features far more subtly than parsley or za’atar. It can be used in small quantities in dips and salads like tabbouleh, fattoush and cucumber yoghurt.

Whole mint leaves are also an excellent addition to manoushe or shawarma wraps, offering a burst of freshness to balance the earthy, meaty flavours. There are numerous mint variations; spearmint is the preferred choice in Lebanese cooking as it is firm and less bitter than other types.

herbs

Oregano

Oregano is a versatile herb with a robust flavour and warm aroma that makes it a brilliant addition to savoury dishes. Alongside wild thyme, it is the most crucial ingredient in za’atar. You’ll find dried oregano sprinkled generously on chargrilled meats and fish, as well as vegetables like tomato and eggplant.

Next time your pizza is lacking a bit of kick, try adding a liberal pinch of oregano – it plays well with just about anything.

herbs

Rosemary

Much like oregano, rosemary is the perfect companion for a number of savoury dishes – particularly those that are grilled over hot coals or baked in a wood fire oven. Rosemary is an excellent garnish for roasted meats like lamb – which is a favourite in Lebanese cuisine – or chicken. It is also pairs well with garlic and oil, especially when spread on fresh bread and baked in the oven. Yum.

Traditional Lebanese food is one of the world’s tastiest and healthiest cuisines, thanks to its generous use of fresh herbs. To try Lebanese food at its best (or the best pizza in Sydney) stop by Manoosh or order online, and prepare your taste buds for something special.

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Blog Lebanese Food

The Flavours of Lebanon: Key Ingredients In Lebanese Cuisine

Lebanese cuisine has been around for thousands of years and yet, amazingly, little has changed since ancient times. Lebanese cooking still revolves around a core set of ingredients, with an emphasis on freshness and simplicity.

It is a cuisine that epitomises authenticity to, and when something is done right from the start, there’s a reason that it doesn’t need to change. From fresh bread to fragrant spices, here’s a look at some of the key ingredients in Lebanese cuisine.

cheap pizza

Lebanese cuisine epitomises fresh, authentic cooking done right. From bread to fragrant spices, here’s a look at some of the key ingredients in Lebanese food.

Chickpeas

Chickpeas are the central ingredient in two of Lebanon’s flagship dishes: falafel and hommus. Both are legendary in their own right, but would not be possible without the humble legume at their core. Chickpeas boast a wide range of health benefits and have been a staple of diets in the Middle East since ancient times.

Sesame Seeds

Sesame seeds are yet another central element in Lebanese cooking. They are used in a number of ways. Perhaps most prominently sesame is used to make tahini, which is a paste made from seeds that have been lightly toasted and then ground with oil. Tahini is eaten as a standalone dip or as a sauce on Lebanese shawarma.

It is also a core ingredient in hommus, imparting a smooth, creamy texture and vibrant nutty flavour. Sesame is also used in many desert dishes. And you’ll find sesame seeds scattered upon Lebanese pastry dishes, both sweet and savoury.

tahini sauce

Pickles

The Lebanese pickle just about anything – cucumbers, cauliflower, beans – but it’s the neon pink pickled turnip that is the most memorable, both on the eye and on the palette. Turnip pickles are usually steeped with beets, which imparts a lovely rosy-pink colour.

The firmness of the turnips means that the pickles stay crunchy and they tend to milder than traditional cucumber pickles in terms of vinegary-ness. You’ll find them on mezze plates, in wraps and on Lebanese pizzas. They’re also the perfect accompaniment for falafel.

Olive Oil

Olive oil has had a dramatic impact on Lebanese cuisine, and is a central element of almost every traditional dish in one way or another: Falafel, hommus, tahini, manoosh, labneh, tabbouleh, kibbeh, kafta – you name it!

Lebanese cuisine

Za’tar 

Za’atar is a mix of thyme, roasted sesame seeds, sumac and salt. It is the flavour of Lebanon and can be used in a huge array of dishes. Add a drizzle of olive oil and a healthy sprinkling of za’atar to some pitta bread, throw it in the oven and you’ve got traditional manoosh.

The earthy flavours of za’atar are the perfect complement to almost any kind of meat too. You can also add a pinch or two of za’atar to any vege-based soup to highlight all of those natural flavours. Or sprinkle it on your favourite dip, salad , cheese or vegetables for a simple Lebanese twist.

Sumac

Sumac is a zesty spice that 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. It is also one of the core spices used to make za’tar and sujuk.

Za'atar

Bread

In Lebanon, fresh baked bread is eaten with every meal of the day. It provides the perfect basis to enjoy many dips, such as hommus and baba ghannouj. Bread is also the ideal vessel for encasing falafels or marinated meats, or you can simply slather your pita with labne for a fast and healthy breakfast.

Drop by Manoosh for some of Sydney’s most delicious and authentic Lebanese food. Simply drop by or order from us online, because you haven’t lived until you have tasted traditional Lebanese cuisine.

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Pizza Blog Lebanese Food

Vegan’s Rejoice! Daiya Vegan Cheese & Vegan Pepperoni Have Returned

Fear not, the Daiya vegan cheese draught is over. The Ooshman has personally intervened to solve the shipping crisis and we now have a huge shipment of vegan cheese and pepperoni ready for your joyful consumption.

The dark times are over – Daiya vegan cheese and our vegan pepperoni have returned!

If all this talk of readily available meat free pepperoni and delicious dairy free cheese is making your tongue twist in delight, then drop by Manoosh or order online, and if you haven’t already, you can subscribe to our monthly newsletter to stay in the loop.

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Blog Lebanese Food Pizza

Midweek Manoosh Lunch? New Earlier Store Opening Hours!

The people have spoken and the Ooshman has listened. The Enmore store now has earlier midweek opening hours. Thanks to the Ooshman, midweek lunches are about to get a whole lot tastier. Re-adjust your Manooshometer – From Wednesday 10th May we’re open from 11am until late, Every Wednesday to Sunday! See our updated opening hours below:

Newsletter Feature Image

This is not a drill. Repeat, not a drill. You can now get Manoosh for lunch midweek!

OPENING HOURS:

Mon: 5pm – 11pm
Tue: 5pm – 11pm
Wed: 11am -11pm
Thur: 11am -11pm
Fri: 11am – 12am
Sat: 11am – 12am
Sun: 11am – 12am

If all this talk of midweek Manoosh is causing your stomach to do relentless backflips of joy, then drop by Manoosh or order online, and if you haven’t already, you can subscribe to our monthly newsletter to stay in the loop.

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Blog Lebanese Food Pizza

Awesome Ooshman & New Store Fit Out Nearly Ready

The new Marrickville store fit out that the Ooshman has been hard at work creating is almost ready, and we can’t wait to share our brand new look. Stay tuned for the grand unveiling.

Also, if you haven’t already seen it – check out the Ooshman’s latest escapade in full glorious 3D below:

Stay tuned for the grand unveiling and in the mean time, enjoy the Ooshman pulling sick 180s on his custom built ride

In other Manoosh News:

New Kit
To go with our brand new store fit outs, our hardworking staff are also getting a new look with slick new uniforms coming soon.

New Competitions Coming Your Way
Follow us on Facebook for the next of our Monthly competitions to win FREE pizza!

If all this talk of a three dimensional Ooshman and shiny new stores and uniforms is causing you to randomly spurt pizza puns everywhere you go, then drop by Manoosh or order online, and if you haven’t already, you can subscribe to our monthly newsletter to stay in the loop.