The festive season is fast approaching – so here’s an update on our opening times over the holiday period!
There’s no need to worry, Manoosh 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!
We are extremely proud to say that there is a new 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.
A new Manoosh 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.
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.
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.
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.
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.
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.
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 Manoosh or order from us online – you will not be disappointed.
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.
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.
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.
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.
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!
CC image courtesy of Wikimedia Commons http://bit.ly/1ibjJui
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.
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.
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.
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.
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.
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 Manoosh.
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.
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.
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.
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 Manoosh 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!)
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.
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.
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 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.
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.
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.
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.
CC image courtesy of warden.warden on flickr http://bit.ly/1QhonFb
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.
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 Manoosh or order from us online, because nothing can compare to our freshly-made shawarma wraps.
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.
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.
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.
CC image courtesy of Leonid Mamchenkov on flickr http://bit.ly/1RtJ9Pp
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”.
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 Manoosh or order from us online, because no one makes haloumi quite like we do.
Our famous Baklavas are now vegan. If you or your vegan friends were missing out on this delicious treat – worry no more! For the best vegan baklavas in inner west Sydney (or maybe the world) drop by Manoosh or order online.
There is no greater symbol of Lebanese culture than the mighty mezze, as not only does it involve eating lots of healthy and delicious food (usually in the form of a smorgasbord-like spread), but it is all about enjoying quality time with family, friends and loved ones. While the word itself is derived from the Persian term “maze” – meaning ‘to snack’ – don’t let the name fool you, because an authentic mezze is certainly no appetizer. While there are no strict rules regarding what a mezze should comprise, to be considered an authentic Lebanese version the following elements are a must.
CC Image courtesy of Wikipedia http://bit.ly/1MoAQWe
No one knows how to enjoy a quality meal quite like the Lebanese as every dish is viewed as a reason to celebrate.
Bread
You simply can’t have a traditional mezze without fresh baked bread as it provides the perfect vessel with which to enjoy all of those delicious dips and tasty morsels. While pita is the most popular bread commonly included on a mezze table you may also find a plate or two of paper-thin bread known as marqouq.
CC image courtesy of jeffreyw on flickr http://bit.ly/1Dtyqwz
Haloumi
If you like cheese you will absolutely love haloumi and any self-respecting mezze will always feature a plate or two of this heavenly hard white cheese. Although not strictly Lebanese in origin, Haloumi has now become a Lebanese staple. Made from a combination of sheep and goat’s milk, haloumi is perfect for grilling and its wonderfully salty flavour will keep you coming back for more.
Tabbouleh
This classic Lebanese dish has been part of our cultural cuisine for thousands of years and is an essential element of any mezze. Featuring bulgur wheat, tomatoes, parsley, mint, cucumber, olive oil and lemon juice, tabbouleh is healthy, delicious and provides a touch of freshness perfect for those hot summer days.
Falafel
No mezze table can be considered authentic without falafel. Apart from providing a great source of protein, vitamins, minerals and a taste that is impossible to match, falafel balls provide the perfect way to enjoy all those delicious dips, making them so easy to devour and enjoy.
Hommus
A traditional mezze needs to have plenty of tasty dips and none are more important than hommus. This classic mezze mainstay is made from a blend of chick peas, tahini, lemon juice, garlic and a healthy drizzle of olive oil, and it is as full of flavour as it is good for you.
Baba Ghanouj
This mouth-watering eggplant delicacy is always one of the most popular elements of any authentic Lebanese mezze. Baba ghanouj has a unique flavour and personality that goes perfectly with fresh bread, falafel or even a slice of grilled haloumi.
Olives
Lebanese people are rather fond of their olives and so you can expect to see both the green and black varieties on any mezze table. When enjoying mezze in Lebanon it is common to be treated to a selection of fresh olives that have been grown by your host, or at least by a friend, neighbour or cousin.
No one knows how to enjoy a quality meal quite like the Lebanese as every dish is viewed as a reason to celebrate. If you’d like to enjoy an authentic mezze with your friends or family drop by Manoosh or order from us online. We have the best mezze in the inner-west and are experts in the art of modern and traditional Lebanese food
