Category: Traditional Ingredients

Best Takeaway Restaurant in NSW (and Best Pizza in Sydney?)

Post author By adcreators
Post date August 14, 2015
No Comments on Best Takeaway Restaurant in NSW (and Best Pizza in Sydney?)

OOSHMAN has won the award for Menulog’s Best Takeaway Restaurant in NSW (last year we took the National award) and we couldn’t be happier – and it’s all thanks to our loyal customers who support the business in every way they can.

Check out the article on the Daily Telegraph here, or check out the reception we got from our wonderful customers on Facebook. This is just the next step towards being recognised for the best pizza in Sydney.

We are really happy we’ve won again this year as the award is voted for by the people! Here are some of the reasons our customers believe we serve up the best pizza in Sydney.

Here are some of the things our valued customers come to us for!

Great Value

If there is one thing that Manoosh have a reputation for it’s producing delicious, quality pizzas that are incredible value for money. Affordable pizza that is also fresh and tasty is hard to come by, but at Manoosh we pride ourselves on ticking both boxes with equal fervour.

Gourmet Pizza

We use only the freshest gourmet ingredients on our pizzas, and our unique infusion of Lebanese food culture with traditional pizza-making means that at Manoosh there is a whole new world of pizza to explore.

Incredible Lebanese Food

At Manoosh we are absolutely obsessed with Lebanese cuisine. It’s a rare kind of food that is both healthy and delicious, and it’s extremely versatile with a range of options from sweet to savoury, catering to vegans, vegetarians and carnivores alike. Our take on it is a selection of casual Lebanese street food, ranging from our delicious Lebanese pizzas and traditional man’oushe to falafel or shawarma wraps, kabbeh and baklava.

Delicious Vegan and Vegetarian Options

We are particularly proud of the wide array of delicious vegan options we offer across the menu – including our incredible Lebanese pizzas! We may be biased, but we believe we offer some of the best vegan food the inner west has to offer, and we are up against some stiff competition.

Healthy Food

Traditional Lebanese food is well known for being delicious; however, it is also a fantastic choice for those looking for a healthy food option. Here we take a brief look at a few of the many reasons why Lebanese cuisine is among the world’s healthiest, so if you care about your health prepare to meet your new favourite food at Manoosh.

Mobile Pizza Catering

For us, no catering order is too big or too small! School events, corporate get togethers, work lunches, or parties – you name it and we can take care of everything. All you need to do is give us a call to discuss the event you have coming up and how Manoosh’s mobile gourmet pizza catering can help! We guarantee you won’t be disappointed.

As well as our famous pizzas, we’re also known for our Lebanese-style pizzas and vegetarian, vegan, and gluten free options, some say it’s the best pizza in Sydney. If you would like to try a pizza, or maybe some authentic Lebanese za’atar, drop by Manoosh or order online.

Tags pizza, sydney, best pizza in sydney, enmore pizza, lebanese food, traditional lebanese food, manoosh

Blog Lebanese Food Traditional Ingredients

What is Kebbeh?

To get a real taste of traditional Lebanese food you simply must try kebbeh. Not only is it our national dish, it has been a part of our cultural cuisine for thousands of years and it is absolutely delicious.

manoosh pizza sydney lebanese kebbeh — CC image courtesy of Wikipedia http://bit.ly/1L4KZ9G

Kebbeh is often served at parties and celebrations as part of a classic meze spread – this involves small plates of many different foods being served at the same time

What is Kebbeh?

Also known as kibbeh, kubbeh or even kobeba, kebbeh has been described as everything from a type of meatball to dumplings to Middle Eastern pâté and there are more than 14 different varieties. It essentially consists of finely ground meat, onion and burghul (cracked wheat). While beef, lamb, goat or even camel has been used, in Lebanon, lamb is the traditional choice and spices vary widely from family to family.

Where is it from?

People have been eating kebbeh for thousands of years throughout the Levant, which is an area that comprises modern day Lebanon, Syria, Jordan, Palestine and Israel. Many believe kebbeh was first eaten in the Syrian city of Aleppo, though nowadays almost every culture in the Middle East has their own version of kebbeh.

kibbeh lebanese food manoosh pizza sydney — CC image courtesy of James Gallagher on FLickr http://bit.ly/1IXs9e7

How do you make it?

Kebbeh can be made in many ways but the basics remain the same. You need fresh ground meat, fine burghul, white onions and a mix of sweet and savoury spices, such as cumin, cinnamon, cayenne, salt and pepper.
First the burghul is soaked and drained and the onions are pureed. Both are then added to the ground meat and kneaded together with a little ice water along with your spices. From here there are many different ways to proceed, including the following;

Raw – Traditionally Kebbeh is eaten raw, which is known as kebbeh nayyeh, but to prevent contamination it is vital that your meat is fresh, ground on clean blades and served immediately. If you want to try kebbeh nayyeh it is wise to have it prepared for you by someone who knows what they are doing.

Cooked – The most popular way to cook kebbeh is to form little balls from your meat/burghul/onion mixture, poke a hole in each one then stuff them with fried ground meat, onions, pine nuts and spices. The balls are then sealed and fried in oil. You can also make hamburger-like patties out of kebbeh, you can encase it in dough to make a pie; you can steam it, bake it or fry it. When it comes to cooking kebbeh the only limit is your imagination.

Vegetarian – Believe it or not, there are even vegetarian versions on kebbeh and they are extremely tasty. The trick is to simply replace the meat with a hearty vegetable that will hold its shape, such as potato or pumpkin.

How is it eaten?

Kebbeh is often served at parties and celebrations as part of a classic meze spread – this involves small plates of many different foods being served at the same time. Cooked kebbeh is served with fresh hommus or a yoghurt sauce that contains garlic and mint. Kebbeh nayyeh, on the other hand, is usually garnished with fresh mint and eaten with pita.

kibbeh lebanese food manoosh — CC image courtesy of young shanahan on Flickr http://bit.ly/1UBOWo0

If you would like to try authentic Lebanese kebbeh, drop by Manoosh or order online. We would be honoured to share such a delicious element of our cultural heritage with you.

Tags lebanese pizza, lebanese food, traditional lebanese food, lebanese ingredients, kebbeh, kibbeh, kubbeh

Blog Lebanese Food Traditional Ingredients

The Humble Chick Pea

Few foods have played a greater role in human history than the humble chick pea. This versatile legume was among the first crops ever grown by humans, it is one of the healthiest foods you can eat, and it is has played a pivotal role in some of the most famous chapters in human history. Let’s take a closer look at this incredible food.

chick pea manoosh pizza sydney — CC image courtesy of Wikipedia http://bit.ly/1gIIOfk

While chick peas have become part of almost every culture on earth, no one knows how to prepare and flavour this magical food quite like the Lebanese.

An ancient staple

Wild chick peas first grew in what is now modern day Syria and Turkey and they were an important part of the early hunter-gatherer’s diet. When people first began growing their own crops – more than 10,000 years ago – chick peas were among the first to be planted and the benefits were huge. Domesticated chick peas proved to be far less vulnerable to disease than wild chick peas as they ripen during the summer rather than the winter, and having a reliable food source made it easier to support larger and more permanent settlements.

Strength for the masses

Chick peas fast became known as a food of the common people as they provided a cheap source of protein to those who couldn’t afford meat. From Ancient Egypt to Ancient Greece and right throughout the Roman Empire, chick peas were used as a way to keep people fed, strong and healthy. To this day chick peas remain a popular food of the masses wherever they are eaten, from Lebanon and India through to China, Sudan and even the United States.

An enricher of soil

From the early days of chick peas it was clear that they were more than just something good to eat. The Roman Empire’s most important agricultural expert, Columella, noticed that crops grown after a chick pea harvest would produce far greater yields – this realization is credited with boosting crop production throughout the Roman Empire and beyond. Scientists would later discover that chick peas help to increase nitrogen levels in soil, therefore benefitting whatever is grown after them.

manoosh pizza chick pea hommus — CC image courtesy of David Holt on Flickr http://bit.ly/1eRq9fw

The ultimate healthy food

Chick peas are also one of the world’s most nutritious foods. The chick pea seed itself contains protein, fibre, calcium, phosphorus, iron, potassium and magnesium and even the leaves of a chick pea plant contain a wide range of vitamins and minerals. One of the reasons why traditional Lebanese food is so healthy is due to our wide use of chick peas.

The secret to hommus

Chick peas are the central ingredient in hommus, which is one of Lebanon’s best known and most delicious foods. The word hommus itself even means chick pea in Arabic! Hommus is made by cooking, mashing and combining chick peas with garlic, olive oil, lemon juice and tahini, and this delicious dip has been eaten throughout the Middle East for thousands of years.

hommus manoosh pizza enmore — CC image courtesy of Basheer Tome on Flickr http://bit.ly/1P56LZw

While chick peas have become part of almost every culture on earth, no one knows how to prepare and flavour this magical food quite like the Lebanese. To taste the humble chick pea at its absolute best, drop by Manoosh or order online, you will be amazed at how good chick peas can taste!

Tags chick pea, chickpea, hommos, hummous, lebanese food, hummus, traditional lebanese food, manoosh, pizza, sydney

Blog Lebanese Food Traditional Ingredients

History of Lebanese food

Food plays a vital role in Lebanese culture. It is one of our greatest loves, it is the key to our good health, and it is central to our social and family lives. To us, there is nothing better than sharing a meal with friends and family, especially when it is as delicious as our cultural cuisine. The history of Lebanese food is as old as it is intriguing; here is a brief look at how it has evolved.

Mixed Plate manoosh pizzeria sydney — CC image courtesy of Charles Haynes on FLickr http://bit.ly/1Jwq8ur

To us, there is nothing better than sharing a meal with friends and family, especially when it is as delicious as traditional Lebanese food.

A base of ancient flavours

Like most Middle Eastern cuisines, Lebanese food is based on that of ancient Levant, a region that includes modern day Lebanon, Jordan, Syria, Palestine and Israel. The influence of the Levant is most obvious in our use of spices, for instance, za’atar (which is used extensively in Lebanese cooking) has been enjoyed in this region for thousands of years. Classic Lebanese dishes, such as hommus and manoosh, can also be traced back to ancient roots in Levantine cuisine.

fertile crescent map manoosh pizza enmore — CC image courtesy of Wikipedia http://bit.ly/1MylvSi

Influential occupiers

One of the main things that differentiate Lebanese food from other Middle Eastern cuisines is the influence of those who have occupied this ancient land throughout its history. Let’s take a look at two of the most influential occupiers.

The Ottomans – By far the biggest impact on Lebanese cuisine has come from the Ottoman Empire via their occupation of more than 400 years (1516 – 1918). Under the Ottoman influence, lamb became the meat of choice, the stuffing of meat and vegetables became popular, and strong, dark Turkish coffee was introduced. The Lebanese also have the Ottomans to thank for their delicious assortment of baklava, as well as a wide range of nuts, fruits and breads.

The French – When the Ottomans were defeated in World War 1 the French took their place as occupiers of Lebanon, bringing with them a very different cultural cuisine. While the French would only be here until 1946 (when Lebanon gained its independence), they certainly left a lasting impact. The biggest influence of the French came via their pastries and desserts – to this day treats such as croissants and custard flan remain strong local favourites (baklava anyone?).

Nomadic tastes

Lebanon has long maintained links with other parts of the world, which is why you can find elements in our food that have come from all corners of the globe. Lebanon’s capital, Beirut, was once known as the Paris of the Middle East and for thousands of years nomads would pass through with all sorts of exotic delicacies, such as dried fruits and spices from the Far East. Nowadays Lebanese people live in almost every country on earth and often bring new spices, flavours and influences back to Lebanon when they come home to visit.

spices manoosh pizzeria sydney — CC image courtesy of lam_chihang on Flickr http://bit.ly/1VNLQih

While Lebanese food has undergone many changes over the years it has always maintained a strong connection with its roots. If you are looking to try one of the world’s freshest, healthiest and most delicious cultural foods, you have come to the right place. Drop by Manoosh or order online and prepare yourself for something special.

Tags pizza, sydney, lebanese ingredients, lebanese food, traditional lebanese food, zaatar, manoosh

Blog Lebanese Food Traditional Ingredients

The Meaning of Life (Or Lebanese Bread)

Post author By adcreators
Post date July 22, 2015
No Comments on The Meaning of Life (Or Lebanese Bread)

The ancient philosopher, Pythagoras, once wrote that “The universe begins with bread.” While this might seem like a pretty big statement, there is no doubt that bread has had a massive impact on humanity. Wars have been fought over it, uprisings have been sparked by its price, and people have survived for long periods of time on nothing but bread and water.

Manoosh lebanese bread sydney — CC image courtesy of jeffreyw on flickr http://bit.ly/1Dtyqwz

Nowhere is bread more important than in Lebanon. It is a central part of our culture and a core element in traditional Lebanese food eaten with every meal. In fact, bread is held in such high regard that many of us refer to it as ‘eh’, which is Lebanese for life.

A food of ancient origins

The relationship between humans and wheat – bread’s key ingredient – goes back thousands of years to hunter-gatherer times. Wheat is known to have grown on several continents in ancient times, though it thrived most in an area known as the Fertile Crescent, a region that includes parts of modern day Lebanon, Egypt, Iraq, Syria, Jordan, Palestine and Israel.

It is believed that early humans first chewed wheat for its nutritional value. Only much later did they discover that if you dried and ground the grains and added liquid could you bake it over a fire to create bread.

Many believe that humans first learned to bake bread as early as 10,000 BC, though the Ancient Egyptians are viewed as the first to perfect it roughly 6,000 years ago. After becoming wildly popular throughout Ancient Egypt, the practice of baking bread quickly spread throughout the region and beyond. Bread would continue to evolve and become part of almost every culture on earth.

manoosh lebanese bread takeout — CC image courtesy of Karan Jain on flickr http://bit.ly/1OwdMCl

A gift from heaven

The significance of bread’s arrival wasn’t lost on the world’s major religions. Many viewed it as nothing short of a gift from heaven and bread quickly became part of religious writings, sayings and rituals.

You can find references to bread throughout the Bible in both the Old and New Testaments where it is hailed as being a gift from God and even the body of Christ himself. Even the birthplace of Jesus – Bethlehem – translates from Hebrew to mean the House of Bread.

Islam is similarly enamoured with bread, as is shown through the works of Rumi, a prominent 13th Century Sufi mystic. Rumi famously dedicated a series of poems to bread in which he praises it as a mirror of life itself.

Manoosh lebanon bread pizza sydney — CC image courtesy of rabiem22 on flickr http://bit.ly/1HekffD

A political power

Bread became so important to everyday life that in the middle Ages the rulings powers started to control it – they knew that without access to bread the masses would revolt. Regulations were brought in to control how bread was made, how much it could be sold for, and in many cases governments subsidized the cost of bread to keep prices low. To this day many countries still don’t tax bread as it is seen as a necessity of life.

Despite all of the advancements of the modern world very little has changed when it comes to bread, particularly in the Middle East where it remains just as important as ever. We eat it with dips, such as hommus, it is a key element in salads, such as fattoush, and we have used it as a pizza-like base for manoosh for thousands of years. To us, life simply wouldn’t be the same without bread.

If you’d like to try authentic Lebanese bread from a Lebanese bakery we have plenty of delicious options waiting for you. Simply drop by Manoosh or order online, you won’t be disappointed.

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Tags bread, flat bread, lebanese bread, lebanese food, traditional lebanese food, enmore, manoosh, pizza, sydney

Blog Lebanese Food Traditional Ingredients

Zaatar in Cooking

If you have recently fallen in love with zaatar and want to put it on everything, rest assured that you are not alone. People have been loyal fans of this ancient spice for thousands of years. One of the best things about za’atar is that you can do almost anything with it; here is a brief look at some of your many options;

zaatar manoosh lebanese food inner west — CC image courtesy of rhea_Kennedy on Flickr http://bit.ly/1L7ZCZP

Using Zaatar in Cooking can take almost anything to the next level. If you haven’t already, try anything from the list below and you’ll find it hard to disagree.

Zaatar on meat

The earthy flavours of zaatar (often known as za’atar or zatar) are the perfect complement to almost any kind of meat and you can either use it as a seasoning or incorporate it into a marinade. Zaatar goes particularly well with chicken, lamb, beef and salmon.

Zaatar and bread

Whether you use store-bought pita or slices of French bread, add a drizzle of olive oil and a healthy sprinkling of zaatar, then broil it – the result will be a simple yet delicious snack. If you are feeling a little more adventurous make yourself a traditional manoosh – the only difference is making your own flat bread, adding a few extra toppings and baking it in the oven. Manoosh have some of the best za’atar bread in Sydney!

Zaatar in soup

Adding a pinch or two of zaatar to any vegetable based soup will highlight all of those gorgeous natural flavours. While almost any type of soup will do, those made with pumpkin, squash or sweet potato will thrive most with a little zaatar.

Zaatar in dips

Want to take your favourite dip to a whole new level? Sprinkle some zaatar on top! Not only will zaatar enhance the flavour of everything from hummus to French Onion dip, it provides a wonderfully healthy touch. Add zaatar to plain yoghurt or sour cream and you will have a dipping sensation perfect for summer entertaining.

zaatar dip manoosh pizza enmore — CC image courtesy of rhea_kennedy on Flickr http://bit.ly/1gAMOhQ

Zaatar on veggies

Zaatar goes well with baked, grilled or barbequed vegetables of almost any kind, so much so that even your kids will be lining up for seconds. Whether corn, carrots or potatoes are your favourite, you’ll be amazed at the difference a little zaatar can make.

Zaatar in salads

Tired of eating boring salads? Simply add zaatar. While it is best suited to Lebanese style salads such as tabouli, zaatar will boost Greek salads, pasta salads and liven up even the most uninspiring garden salad.

zaatar manoosh lebanese sydney enmore — CC image courtesy of Liliana Fuchs on Fickr http://bit.ly/1HJSJa6

Zaatar in falafel

If you are a Middle Eastern chef at heart and like to make your own falafel mix, throw some zaatar in there as well! Those falafel balls be healthier, taste better and even your Lebanese friends will be begging for the recipe.

Zaatar and cheese

Zaatar and almost any type of cheese is a match made in heaven. Add a sprinkle of zaatar to grilled halloumi, roll balls of goat cheese in zaatar, or combine olives and zaatar with some homemade labneh (a type of yoghurt based cheese) for a truly gourmet treat.

There is a reason why zaatar has been used in cooking for thousands of years – it can do almost anything! If you need some inspiration stop by Manoosh and try one of our many zaatar based delicacies – or why not let us bring it straight to you?

Tags pizza, sydney, lebanese food, traditional lebanese food, zaatar, zaatar bread, zaatar pizza, enmore, manoosh

Lebanese Food Traditional Ingredients Blog

What is Lahembajin?

Ask any lover of Middle Eastern food about their favourite dish and many will rave on and on about lahembajin. One of the oldest, simplest and most delicious dishes in Lebanese cuisine, lahembajin literally translates to mean ‘meat on dough’.

What is Lahembajin? Like most Lebanese cuisine, ingredients and techniques vary widely from family to family and culture to culture. As always, fresh, quality ingredients are best and like most Middle Eastern food, the simpler it is the better.

A Lebanese classic

While meat on dough may not sound terribly impressive, there is a lot more to it than that. Lahembajin basically consists of a thin, round, flat bread topped with a mixture of ground meat, vegetables and herbs that is then 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 cilantro.

An ancient delicacy

Like many elements of Lebanese cuisine lahembajin originated in the Levant region (modern day Lebanon, Jordan, Syria, Palestine and Israel). Not surprisingly, once word got out about this delicious meal it was soon incorporated into many different cultural cuisines of the surrounding area, in particular Turkish and Armenian. It is for this reason that you will now see many different words used for lahembajin, such as lahmacune, lahmajun or even lahmajoon.

Old Lebanese house — CC image courtesy of Sergemelki on flickr http://bit.ly/1HeWcQA

How to make lahembajin

There is no one ‘official’ way to make lahembajin, with ingredients and techniques varying widely from family to family and culture to culture. As always, fresh, quality ingredients are best and like most Middle Eastern food, the simpler it is the better. Let’s take a look at the basics.

Lebanese ingredients — CC image courtesy of insatiablemunch on flickr http://bit.ly/1RjCQBO

The Base
The dough used in lahembajin is somewhat similar to pizza in that it contains yeast and needs to be rolled out extremely flat. Any decent lahembajin must have a thin and crispy base.

The Toppings
The secret to a great lahembajin lies in chopping up all those ingredients nice and small. Not only will finely minced meat cook better, but the smaller those vegetables are the easier it will be for them to combine well with the other ingredients. One of the best things about lahembajin is that you can get as creative as you like with your toppings!

The Spices
Traditionally lahembajin is on the sweet and spicy side of the taste spectrum though there are certainly many variations. Everything from paprika and cayenne pepper to cinnamon and cumin has been used to great effect.

The cooking
Once the dough is made, the meat and vegetables are usually sautéed briefly before being added as toppings. To cook lahembajin properly you need very high heat, which is traditionally achieved via a wood fired oven.

The Garnish
The finishing touches on a lahembajin are simple yet vital as they help to balance the flavours and bring out that lahembajin magic! A drizzle of olive oil, lemon juice and some fresh parsley, mint or cilantro will usually do the trick.

The Eating
You can eat your lahembajin however you like, though folding or rolling it are both popular techniques.

If you like meat you will love lahembajin! For an authentic lahembajin experience drop by OOSHMAN, or order online, we’d be more than happy to prepare a fresh lahembajin for you! Manoosh are plating up some of the best Lebanese food in the inner west!

Tags lebanese food, pizza, sydney, traditional lebanese food, zaatar, zaatar bread, zaatar pizza, enmore, lahembajin, lebanese food inner west, manoosh

Blog Lebanese Food Traditional Ingredients

Za’atar – A History

Few words will evoke more pride, nostalgia and emotion in a Lebanese person than za’atar. It is the aroma of our childhood, a staple of traditional Lebanese food and even a symbol of our culture itself.

Za’atar is a spice blend common in Middle Eastern culture, with many families boasting their own secret recipes. It is traditionally used on manoosh

What is za’atar?

The word za’atar has several meanings which will vary depending on who you ask – the confusion comes from it having become part of many different cultures with a variety of languages. Thankfully, most will agree on the basics; za’atar refers to a type of plant as well as to a blend of spices.

The plant is native to the Levant region (which includes modern day Syria, Lebanon, Jordan, Palestine and Israel) and it has grown there for thousands of years. While za’atar has been described as everything from wild thyme to hyssop – most believe it to be the shrub-like plant known as Origanum syriacum.

As for za’atar the spice blend, there are once again many opinions regarding what constitutes the ‘real thing’. Many Lebanese families have their own secret recipes that have been passed down from generation to generation and each region of the Middle East has their own style of za’atar, usually determined by the available local ingredients. Most commonly a za’atar blend will include dried thyme, oregano, marjoram, sumac, toasted sesame seeds and salt.

How do you eat za’atar?

At home, it is common to mix za’atar with olive oil to form a spread which is then applied to Lebanese bread. Lebanese bakeries generally miz the za’atar with corn or sunflower oil, spread onto raw dough and the baked rapidly to create a soft bread.

Traditionally, Za’atar is eaten with labne (a strained yoghurt cheese), fresh vegetables and several other types of cheese. It is more and more common to combine za’atar with meats, and also to sprinkle over salads as a seasoning.

The history of za’atar

Za’atar has been part of Middle Eastern culture for thousands of years and has been used for everything from food and medicine to perfume. To understand the significance of za’atar you need to understand its history; let’s take a look.

Loved by Pharaohs
Some of the oldest evidence of za’atar is from the time of the Pharaohs. While it isn’t known exactly how ancient Egyptians used za’atar, according to the ancient botanist Dioscorides, za’atar is referred to extensively throughout ancient Egyptian records. Remnants of Thymbra spicata (an element often used in modern za’atar blends) was even found in the tomb of King Tutankhamun!

A holy remedy
Many Bible scholars believe that references to the plant ‘ezov’ in the Old Testament were actually referring to za’atar. Among its many mentions, this powerful plant was said to have been commonly used in ritual cleansing ceremonies and is even referred to as a possible cure for leprosy.

Adored by Kings
The delightful aroma of za’atar wasn’t lost on Parthian Kings who loved it so much they had it made into a perfume. According to Pliny the Elder, an ancient author, naturalist and philosopher, za’atar was a key ingredient in creating a “Royal Perfume” that was widely used in the 1st century AD.

A physician’s friend
Doctors have long known of za’atar’s healing properties too. One of the forefathers of modern medicine, Hippocrates, used za’atar to treat everything from common colds to bronchitis as early as the 5th century BC. Many years later, renowned 12th century physician, Maimonides, had similar success with his use of za’atar based treatments.

A brain booster
People across the Middle East have long believed that za’atar provides a boost to your brain power, so much so that for generations children have been fed za’atar prior to taking exams. Modern science is starting to support these claims, with growing evidence suggesting that za’atar may boost neurotransmitter production, and as a result, improve mood, co-ordination and motor skills.

To this day, za’atar remains one of the most beloved elements of Middle Eastern culture and cuisine, nowhere more so than in Lebanon. For an authentic Lebanese za’atar experience, drop by Manoosh and try one of our many delicious offerings. We believe we have the best za’atar bread in Sydney!

Tags lebanese food, traditional lebanese food, zaatar, zaatar bread, zaatar pizza

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