Stop the press! There’s some hot new Pizza news direct from Manoosh HQ!
Manoosh pizzeria has a new (old) way of serving Lebanese style pizzas.
For the past 7 years we have been serving our Lebanese style Meat pizza (Lahembajin) Sujuk Pizza, Kufta Pizza and Cheese Pizza in a box open flat like a pizza.
Once we open our new store in Marrickville (if you’ve been living under a rock and haven’t heard about the new store, read this) we will be going back to the traditional way of folding the pizza and wrapping it.
Along with our new restaurant, comes a new way of serving our classic Lebanese style Pizzas, and there’s a lot of benefits to this too…
Not only is this cool because it’s the traditional way of serving, but look at all the benefits!
✓ Green for the environment as we are using less cardboard
✓ Traditional way of serving a Lebanese pizza
✓ Guaranteed to stay warmer 4 times longer as the pizza is folded on top of eachother and isn’t exposed to air. Being light with less toppings will go cold faster, however this way will keep it warmer.
✓ Easier to eat
✓ Easier to pack away in a bag for lunch/dinner
✓ Less boxes meaning less space taken up
✓ Can put in a bag when taking home so easier to carry while walking or riding a bike
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.
