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Category: Lebanese Food

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Blog Lebanese Food Traditional Ingredients

What is Hommus? And Why We Should All Be Eating More of it

Few elements of traditional Lebanese food are more popular or better known than hommus, so if you haven’t discovered this ancient delicacy yet you are in for a real treat. Also known as hummus, humos, hummous and hoummus, the word itself is actually the Arabic term for chickpeas and nowadays you can find this popular food in almost every country on earth. Here we will take a closer look at what hommus is, where it came from and why life simply wouldn’t be the same without it.

what is hommus
CC image courtesy of Basheer Tome on Flickr http://bit.ly/1P56LZw

The health benefits of chickpeas have been known for millennia, although primarily chickpea based, these days you can find hommus that contains everything from capsicum to sweet potato

What is hommus?

While most consider hommus to be a dip, it can also be spread on a sandwich or eaten as a complete meal all on its own. These days you can find hommus that contains everything from capsicum to sweet potato; however, most people will agree that authentic Lebanese hommus has four basic ingredients – chickpeas, tahini, lemon juice and garlic.

An ancient and delicious mystery

It seems that hommus has been around for so long that no one really knows when it was first made, though it appears to have been created by the Ancient Mesopotamians thousands of years ago. The core ingredients of hommus are among the oldest known to mankind (with chick peas being one of the first crops ever cultivated); however, the earliest written evidence of a dish resembling hommus doesn’t emerge until the 13th Century in Egypt. The lack of written evidence prior to this point is likely due to the fact that communication between people was extremely limited during ancient times and few could even write.

best hommus in sydney

Healthy and nutritious

The health benefits of chickpeas have been known for millennia and were a vital source of nutrition for everyone from the Ancient Romans and Egyptians to the nomadic tribes who travelled throughout the region. By adding garlic, tahini and lemon juice, hommus becomes almost a type of super food – high in protein, vitamin B6, vitamin C, zinc, iron, folate, phosphorous, sodium, manganese and dietary fibre.

Making hommus

Every Lebanese family has their own secret recipe for making authentic hommus, though the basic technique is relatively simple.

  • Rinse chick peas and soak them overnight in water.
  • Strain the chick peas, add fresh water and cook them.
  • Once cooked, strain the chick peas again before grounding them into a rough paste. (You can do so by using a food processor or simply mashing them with a large wooden spoon)
  • Add crushed garlic, tahini and lemon juice and mix thoroughly. If you’d like to add your own special ingredients, such as olives, peppers or sun dried tomatoes, do so now and mix well.
  • Your hommus is now ready to eat! It will keep for up to 5 days in the fridge if covered well or you can freeze hommus and it will be good for up to 6 months.

best lebanese hommus sydney

You won’t find many foods that are healthier, tastier or more Lebanese than hommus and none can compare to our delicious and authentic version here at OOSHMAN (formerly known as Manoosh). To get a taste of our heavenly hommus order from us online or drop by and see us in person, because we have a fresh batch right here waiting for you!

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Blog Lebanese Food Traditional Ingredients

What is Labneh? One of the Middle East’s Best Kept Secrets

labne

Despite it being much more common than people think, we’re often asked ‘what is labneh?’. The long answer is actually rather interesting. Light, refreshing, versatile and delicious, labneh is a type of soft cheese that has been part of traditional Lebanese cuisine for eons. Also known as labneh, lebneh and even zabedi, this humble yet ancient food is one of the Middle East’s best kept culinary secrets; let’s take a look at why you need to know about labneh.

what is labneh
CC image courtesy of stu_spivack on Flickr

Labneh is healthy, delicious and will make a fantastic addition to any meal of the day. Apart from being an important source of protein, labne is considered a probiotic food, meaning that it is high in a range of healthy bacteria that help to boost your immune system.

The history of labneh

While no one knows exactly when labneh was first created, cheeses made from strained yoghurt have been eaten in the Levant (a region comprising modern day Lebanon, Syria, Palestine, Jordan and Israel) for thousands of years. Ancient Bedouin tribes used labneh as an important source of protein and even had a dry version designed to suit their travelling lifestyle, while the Armenians are widely credited with introducing labneh throughout much of the Middle East many centuries ago.

A wealth of options

The popularity of labneh grew quickly and before long every culture throughout the Middle East and beyond had developed a unique version. The main difference between labneh varieties comes via the choice of milk (which drastically affects the flavour) and everything from goat, sheep and cow’s milk through to camel and water buffalo’s milk have been used. The other main differences in labneh come from whether it is eaten fresh, dried or preserved in olive oil.

How to eat Lebanese labneh

In Lebanon, this versatile food tends to be eaten in a similar fashion to hommus and any traditional mezze spread will always include at least one type of labneh. Labneh makes a delicious dip for fresh pita or falafel balls; it is a nutritious breakfast when paired with a drizzle of olive oil and a sprinkling of fresh za’atar, and it is often slathered on a pita with za’atar and vegetables to form a fast and tasty lunch.

what is labne
CC image courtesy of Alpha on Flickr

Health benefits

Like most Middle Eastern foods, labneh is extremely good for you. Apart from being an important source of protein, labneh is considered a probiotic food, meaning that it is high in a range of healthy bacteria that help to boost your immune system. Labneh is also low in calories and the process of lactic acid fermentation involved in making labneh means it offers a range of nutritional benefits as well.

Making labneh

The beauty of this amazing food is that it is extremely easy to make, and while every family has their own special technique the basics are as follows.

1. Take freshly made yoghurt (ideally made from raw milk) and mix in a sprinkle of salt.
2. Line a colander with cheesecloth, set it over a large bowl and pour in the yoghurt mixture.
3. Leave it to strain for 24 hours.
4. Your labne is now ready to eat though you can also mix in your favourite herbs and spices such as garlic, chilli, ginger or dill.
5. If kept covered and refrigerated labneh can keep for up to 2 weeks; however, you can also form it into balls and preserve it in olive oil where it will keep for months.

best labne in sydney

Labneh is healthy, delicious and will make a fantastic addition to any meal of the day and no one makes authentic Lebanese labneh quite like we do. To get a taste of Sydney’s best Lebanese food simply drop by OOSHMAN (formerly known as Manoosh) or order from us online; you will be glad that you did.

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Blog Lebanese Food Traditional Ingredients

What is Sujuk? Meet Your New Favourite Snag

Sudjuk

Also known as soudjouk, sucuk, sudzhuk and even soutzouki, sujuk is one of the world’s most delicious and ancient types of sausage, so if you are a fan of meat prepare to meet a snag you will never forget. Here we will take a closer look at what sujuk is, where it comes from and what makes it so special.

what is sujuk

What is Sujuk? In Lebanon this versatile sausage is often fried and eaten with tomatoes and a drizzling of garlic sauce in a pita.

Taste buds, meet sujuk

Sujuk is a type of dry, spiced 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, pork and even horsemeat have also been used) and it is combined with spices such as garlic, salt, cumin, sumac and red pepper before being piped into a sausage casing. Sheep or goat intestines have historically been the casing of choice, though nowadays both natural and artificial sausage casings are used. Once encased, sujuk is dried for at least three weeks before it is considered ready to consume.

Who created sujuk?

The Turkish are widely believed to have been the first to make sujuk and while the exact date of this delicious invention is unknown most scholars believe it was at least several thousand years ago. After gaining prominence in Turkey, sujuk quickly spread throughout the Balkans, Central Asia, the Middle East, the Mediterranean, and beyond, with each culture adding its own unique style and flavour. The main difference between types of sujuk tends to be the choice of meat as well as the level of spiciness involved.

what is sucuk
CC image courtesy of Multichill on Flickr

Sujuk in Lebanon

While sujuk has been eaten in Lebanon for many years, it wasn’t until the early 1900’s that the practice became widespread and this was thanks in large part to a huge influx of Armenians from Turkey. The Armenians quickly established themselves as part of Lebanese society and their talent for making tasty sujuk wasn’t lost on the locals, with sujuk fast becoming a core element of traditional Lebanese food.

How to eat sujuk

Raw sujuk is rather stiff, hard and challenging to chew, which is why most prefer their sujuk cooked. One of the most popular approaches is to eat it for breakfast, cut into slices and fried with eggs, and because sujuk has such a high fat content no additional oil is necessary for frying. In Lebanon it is often fried and eaten with tomatoes and a drizzling of garlic sauce in a pita, while others have used sujuk as a pastry topping, as is the case in Syria, Iraq, Egypt, Palestine and Israel. Sujuk makes a great addition to any barbeque, regardless of whether you grill it whole or add chunks of it to a skewer with your favourite vegetables, and sujuk also makes a truly incredible Lebanese pizza topping.

If all this talk about sujuk has awakened your appetite for something delicious, we can help; simply drop by OOSHMAN (formerly known as Manoosh) or order from us online. We have a wide variety of mouth-watering options for you to choose from and our sujuk pizza is truly out of this world.

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Blog Lebanese Food Traditional Ingredients

What are Lebanese Desserts? 7 Scrumptious Examples

Lebanese Desserts

Few cultures can compare to the Lebanese when it comes to desserts, because a big part of traditional Lebanese food involves our wide array of delicious and decadent treats, but what are Lebanese desserts? Here we take a brief look at a few of our many unforgettable options.

Lebanese Desserts

There is no better way to top off a great meal than with a tasty dessert and once you have tried Lebanese sweets you will never go back

Baklava

While baklava is believed to have been created by the Assyrians of Mesopotamia sometime around the 8th Century BC, every culture in the region has their own special version, including the Lebanese. Our baklava is sweet, flaky and we have dozens of different types – each one typically includes multiple layers of super thin pastry, a filling of chopped walnuts, pine nuts or almonds, and a drizzling of honey on top.

best baklava in sydney
CC image courtesy of Michael Miranda on Flickr

Awamat

If you like doughnuts you will adore Awamat as these are little balls of dough that are fried until crispy and golden before being coated with sweet syrup and served. These simple sweets are often found at large celebrations, such as weddings or birthdays, and are popular with kids and adults alike.

Mafroukeh

This traditional Lebanese dessert is one of our most popular. The body of this dessert features a cake-like element made from semolina, sugar and butter (often infused with orange blossom and rose water) and it is topped with a light cream mixture known as eshta or ashta. For a classy finishing touch, pistachios, almonds and pine nuts are roasted, crushed and sprinkled on top.

Katayef

These popular pastries are often served during Ramadan and look somewhat like a stuffed, folded pancake. While the pastry itself is a definite highlight it is the filling that will leave you in a state of bliss, as it is an exquisite mixture of Akkawi cheese, walnuts, pistachios, raisins, vanilla, sugar and cinnamon.

Nummoora

Nummoora is a type of slice made from semolina, sugar, yoghurt, butter and a little baking powder and you will find a large plate of these popular treats at any Lebanese celebration. This traditional dessert is almost always topped with an almond on each slice and is usually served with a drizzling of warm syrup.

Halawet el jibn

The name of this dessert translates to mean “the sweetness of cheese” and it certainly doesn’t disappoint. Particularly popular in Northern Lebanon, Halawet el jibn features a unique type of dough made from semolina and cheese that is rolled to encase a cream filling. This decadent dessert is then topped with a drizzling of sweet syrup and a sprinkling of crushed pistachios.

Muhallabieh

This fast and easy dessert has been described as a type of Lebanese rice pudding. It is made by heating milk, sugar and a hint of orange blossom water, before adding pulverized rice (or rice flour) and stirring the mix as it slowly thickens. Flavourings such as orange blossom essence are also often added. Once thickened, the mixture is strained into bowls or glasses and refrigerated before being topped with chopped pistachios and served.

best baklava inner west

There is no better way to top off a great meal than with a tasty dessert and once you have tried Lebanese sweets you will never go back. If you’d like to try the best baklavas in Sydney, simply drop by OOSHMAN (formerly known as Manoosh) or order from us online.

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Blog Lebanese Food Traditional Ingredients

OOSHMAN Festive Season Opening Hours

pizza takeaway

The festive season is fast approaching – so here’s an update on our opening times over the holiday period!

manoosh-xmas-opening-hours

There’s no need to worry, OOSHMAN will be open for the majority of the holidays so you’ll still be able to get your favourite pizza on Christmas Day or Boxing day!

 

Thursday 24th December – Open as normal

Friday 25th December – Open as normal from 12 pm

Satuday 26th December – Open as normal from 12 pm

Sunday 27th December – Open as normal from 12 pm

Monday 28th December – Open from 4 pm

Tuesday 29th December – Open from 4 pm

Wednesday 30th December – Open from 4 pm

Thursday 31th December – Closed

Friday 1st January – Open from 12 pm

Saturday 2nd January – Open from 12 pm

Sunday 3rd January – Back to normal hours

If you haven’t already, you can subscribe to our monthly newsletter to stay in the loop.

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Blog Lebanese Food Traditional Ingredients

New OOSHMAN Restaurant Opening In Marrickville

pizza marrickville

We are extremely proud to say that there is a new OOSHMAN (formerly known as Manoosh) restaurant opening in Marrickville. This means our delivery area will be expanding (more details later) and our delivery times will be even faster. If you or anyone you know is unfortunate enough to be out of our delivery area – now there is hope! We’re looking to open January 2016.

Manoosh-New-blog-post-image

A new OOSHMAN Restaurant means our delivery area will be expanding, and our delivery times will be even faster!

Also, there will be a third location opening in March – details yet to be confirmed on this one, but watch this space for more details. If you haven’t already, you can subscribe to our monthly newsletter to stay in the loop.

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Blog Lebanese Food Traditional Ingredients

5 Examples of Lebanese Street Food That You Want Right Now

Shawarma

Street food has been part of Lebanese cuisine for thousands of years and is particularly popular during summer when the streets of every city and town in Lebanon are filled with the aroma of fresh, healthy food and the sounds of families, friends and travellers enjoying it together. While our cuisine has evolved considerably over the past few decades, the following can all be considered genuine Lebanese street food classics.

Whether you need a healthy meal in a hurry or you are just looking for something tasty for breakfast, lunch or dinner, it is hard to beat Lebanese street food.

Shish kebabs

These highly portable meals are easily among our most delicious and famous foods. The most traditional Lebanese version is made using lamb that is marinated in a mix of garlic, salt, pepper and your choice of spices, before being skewered along with vegetables such as capsicum, onions, mushrooms and cherry tomatoes, then grilled. Not only are shish kebabs the perfect food to eat on the go, but they make a fantastic addition to any summer barbecue.

best lebanese street food in sydney
CC image courtesy of Charles Haynes on Flickr http://bit.ly/1NFs4CD

Shawarma

These classic Lebanese wraps can be found everywhere from Beirut to Brisbane to Bangkok. Shawarma is essentially a type of pita-based sandwich that contains strips of thinly sliced marinated meat that has been slow roasted for hours on a vertical skewer. Lamb is the most common meat of choice in Lebanon though chicken, beef or even goat are sometimes used. These delicious strips of meat are paired with ingredients such as lettuce, tomatoes, onion, pickles and a drizzling of tahini in a fresh baked pita.

awesome lebanese street food
CC image courtesy of Basher Tome on flickr http://bit.ly/1L9FKzE

Falafel

Whether you are vegan, vegetarian of just a fan on delicious food, a freshly made falafel wrap will hit the spot every time. The star of the show is obviously the falafel balls themselves, which consist of soaked and ground chick peas that are mixed with spices such as coriander, cumin, garlic and chili, before being formed into balls and fried. A handful of these delicious morsels are then wrapped in a fresh pita with lettuce, onions, pickles, peppers and, of course, a drizzle of tahini, creating a healthy, tasty and filling meal that is perfect for any time of day.

lebanese street food inner west

Kebbeh

Not only is kebbeh considered Lebanon’s national dish, but it has been eaten in this part of the world for thousands of years. Kebbeh is made from burghul (a type of cracked wheat), diced onion, ground meat (usually lamb), chopped pine nuts and an array of spices that range from salt and pepper to cumin, cayenne and cinnamon. These ingredients are thoroughly combined and sometimes eaten raw, though it is more commonly formed into small cylinders, fried and eaten with a side of hommus.

best lebanese street food newtown

Kafta

Meat lovers looking for a delicious street food will fall head over heels for kafta, which scholars believe was introduced to Lebanon thousands of years ago by the ancient Persians. While there are countless different versions, kafta most commonly features ground lamb, beef or chicken that is seasoned to perfection, then formed into cigar shaped cylinders, skewered, and cooked over an open flame. You can eat your kafta straight off the skewer or remove it and wrap it in a pita with your favourite salad ingredients.

examples of lebanese street food

Whether you need a healthy meal in a hurry or you are just looking for something tasty for breakfast, lunch or dinner, it is hard to beat traditional Lebanese food. To get a taste of Sydney’s best Lebanese cuisine, drop by OOSHMAN (formerly known as Manoosh) or order from us online – you will not be disappointed.

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Blog Lebanese Food Traditional Ingredients

Vegetarian and Vegan Lebanese Food

Zaatar Salad

Traditional Lebanese cuisine has something for everyone, regardless of your taste or diet, so whether you have specific dietary requirements or just love delicious, healthy food, Lebanese cuisine is ideal for vegetarian and vegan diets. Here we take a look at some of wide range of vegetarian and vegan Lebanese food; even the carnivores will be coming back for seconds.

vegetarian and vegan Lebanese food
CC image courtesy of Liliana Fuchs on Fickr http://bit.ly/1HJSJa6

Lebanese cuisine is ideal for vegetarian and vegan diets. with a wide range of options from small snacks, to hearty meals, to desserts. Even the carnivores will be coming back for seconds.

Hommus

This mouth-watering dish is easily one of Lebanon’s most famous. Hommus is made primarily from chick peas that have been boiled and mashed, and the addition on tahini, garlic and lemon juice give it an unmistakeable texture and taste. Best of all, you can get as creative as you like with this versatile dip by adding anything from roasted eggplant or yams to olives, chillies and sundried tomatoes.

vegetarian and vegan food options inner west sydney
CC image courtesy of Basheer Tome on Flickr http://bit.ly/1P56LZw

Manoosh

Often referred to as Lebanese pizza, manoosh has been part of traditional Middle Eastern cuisine for eons and consists of a basic flatbread that can be topped with just about anything. The most traditional mannosh simply includes a healthy drizzling of olive oil and a sprinkling of za’atar, making it a vegan friendly classic, with more modern vegetarian versions often including toppings such as olives and haloumi.

vegan food newtown
CC image courtesy of Ewan Munro on Flickr http://bit.ly/1KyUwUt

Tabbouleh

Lebanese cuisine is famous for its fresh and healthy ingredients, with our salads a particular highlight, and none have a more fanatical following than tabbouleh. Made from bulgur (a type of wheat), parsley, fresh tomatoes and seasonings such as lemon juice, olive oil and garlic, tabbouleh is as fresh and tasty as it is good for you. Whether you are in Beirut or Bondi, nothing is more refreshing on a hot summer day than a bowl of freshly made tabbouleh.
best vegetarian lebanese food sydney

Falafel

This ancient and famous food is made from chick peas that are soaked, ground and combined with a variety of spices that often includes cumin, coriander, chilli and garlic. This heavenly mixture is then formed into balls and fried until golden and crispy. Falafel makes an ideal snack (especially when dipped in hommus) or for something a little more substantial add a few falafel balls to a pita with your favourite vegetables and a drizzling of tahini for a filling lunch or dinner – delicious vegetarian and vegan Lebanese food!

top vegetarian and vegan restaurants inner west
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Baba ghannouj

If you like eggplant you will love baba ghannouj, whose distinctive flavour has been tantalising taste buds in the Arab world for thousands of years. It consists of eggplant that has been cooked, mashed and combined with garlic, lemon juice, tahini, mint and/or parsley, making this an extremely healthy and tasty dip.

vegan lebanese food sydney
CC Image courtesy of avlxyz on Flickr http://bit.ly/1Pq5KeA

Mujadarra

This simple and delicious dish has been eaten throughout the Middle East for centuries. It is made from cooked lentils, rice and either sautéed or roasted onions, and the addition of spices such as coriander, chilli and mint make this a meal you won’t soon forget. Mujadarra is filling, flavourful and has long been considered a dish of the common people in Lebanon.
vegetarian lebanese food inner west mujadara

Baklava

While baklava is believed to have been created by the Assyrians of Mesopotamia sometime around the 8th Century BC, every culture in the region has their own special version, including the Lebanese. Our baklava is sweet, flaky and we have dozens of different types – each one typically includes multiple layers of super thin pastry, a filling of chopped walnuts, pine nuts or almonds, and a drizzling of honey on top.

vegetarian and vegan desserts sydney
CC image courtesy of Michael Miranda on Flickr

Haloumi & Spinach Pie

Nowadays, Haloumi is a core element of cultural cuisines all over the world, from Lebanon to Egypt to Sudan. One dish that has become a staple of Lebanese food is the Haloumi & Cheese pie. Sometimes made with just Haloumi, and often seasoned with Za’tar. With crispy delicate pastry on the outside and hot rich tasty Haloumi on the inside – it’s easy to see why this is a favourite of many when it comes to vegetarian and vegan Lebanese food.
vegetarian lebanese food

Our Vegan Cheese

Daiya are a fantastic Canadian-based company offering up a selection of delicious non-dairy alternatives to cheese, yoghurts and dressings. The vegan cheese we use is soft, stringy, bubbly and delicious in every way. You’ll be hard-pressed to find any differences between it and dairy-based cheese – we’re not quite sure how Daiya do it. And to top it all off, our vegan cheese contains fewer calories, less fat and less cholesterol than ‘real’ cheese. Score.

vegan and vegetarian lebanse food

If you would like to try some of the healthiest, tastiest and most authentic vegetarian and vegan Lebanese food in Sydney, drop by OOSHMAN (formerly known as Manoosh) or order from us online. We guarantee you will love it!

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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
CC image courtesy of Natalie Sayin on Flickr http://bit.ly/1Nrzxaf

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
CC image courtesy of Quinn Dombrowski on Flickr http://bit.ly/1T24QGI

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!)

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Lebanese Food Traditional Ingredients Blog

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
CC image courtesy of Blondinrikard Fröberg on Flickr http://bit.ly/1QLfxib

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.