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Lebanese Food Traditional Ingredients Blog

The Secrets of Terrific Tabbouleh

tabbouleh

Few dishes are more closely associated with Lebanese culture than tabbouleh and you won’t find a fresher, healthier or tastier food anywhere in the world. Here we will take a brief look at the history of this amazing food as well as some of the secrets behind its popularity.

the secret of terrific tabbouleh

Few foods have won over the hearts of their fans quite like tabbouleh, particularly in Lebanon where there is even a national day celebrated in its honour.

What is Tabbouleh?

Refreshing, healthy and delicious, tabbouleh is often referred to as a salad though many Lebanese view it as a dish in its own right. Regardless of how you define it, tabbouleh is one of Lebanon’s most popular foods and is perfectly suited for those long, hot Mediterranean summers.

The Origin of Tabbouleh

The name tabbouleh comes from the Arabic word ‘taabil’ which means to season or spice and tabbouleh is thought to have first been eaten in the mountains of Lebanon and Syria more than 4000 years ago. Ancient scholars believe that herbs known as ‘qadb’ formed a crucial part of the Arab diet throughout the Middle Ages and were used as the basis of many popular dishes, including tabbouleh.

Variations of tabbouleh can be found throughout the Middle East and beyond, from the Armenian ‘eetch’ to the Turkish ‘kisir’ right through to the Cypriot ‘tambouli’. Lebanese immigrants even introduced a version of tabbouleh to the Dominican Republic known as ‘tipile’.

best tabbouleh sydney
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The Secret Ingredients…

As with most Middle Eastern food, the secret to authentic tabbouleh is based on fresh local ingredients and while there are many different versions, the following should be considered essential elements.

Bulgur – One of tabbouleh’s most recognizable ingredients, bulgur is made from wheat berries that have been partially ground, cooked and dried. The best wheat for making bulgur is grown in the mountains of Lebanon, Syria and nearby Jordan and is known as salamouni.

Parsley – Tabbouleh’s greens are provided mostly in the form of fresh parsley; however, mint, green onions and even cucumber are sometimes added as well.

Tomatoes – No tabbouleh is complete without a healthy dose of finely chopped tomatoes and the fresher they are the better.

Seasonings – Quality olive oil is an absolute must as is a serious splash of freshly squeezed lemon juice. If you are looking for a little extra kick add a clove of garlic or two.

the origin of tabbouleh
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Health Benefits

Tabbouleh isn’t just delicious; it is extremely good for you as well! Apart from the vitamins and minerals provided by the fresh greens, tomatoes and lemon juice, bulgur is a fantastic source of protein, fibre and essential minerals. Olive oil comes with countless benefits as well, from helping to lower blood pressure right through to reducing the risk of Type 2 diabetes.

A Salad Worth Celebrating

Few foods have won over the hearts of their fans quite like tabbouleh, particularly in Lebanon where there is even a national day celebrated in its honour. The first Saturday of July each year is known as National Tabbouleh Day, with people getting together to enjoy this beloved dish in homes, parks and restaurants all over the country.

Life simply isn’t complete without a bowl of tabbouleh every now and again. If you’d like to try authentic Lebanese tabbouleh made the way it was meant to be, drop by OOSHMAN (formerly known as Manoosh) or order online, because when it comes to fresh and healthy Lebanese food we simply can’t be beat.

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Lebanese Food Traditional Ingredients Blog

The Secret of Superb Sambousek

Sambousek

Whether you are a fan of falafel, a lover of lahembajin or a connoisseur of kebbeh, no Lebanese food experience is truly complete without a sambousek or two. Here we will take a closer look at one of the Middle East’s most beloved snacks – prepare to meet your new favourite food.

best Sambousek sydney
CC image courtesy of Wikimedia Commons

Many countries, cultures and families have their own secret recipe and special technique for making Sambousek

What is Sambousek?

Also known as sambousik, sambousak or samboosak, sambousek is essentially a small pastry filled with either meat or cheese. In Lebanon, lamb is the meat of choice and cheeses can range from haloumi to nabulsi right through to feta. Onions, herbs and spices provide the flavour while pine nuts add a deliciously nutty texture and taste. These popular pastries can be either baked or fried and are often served as part of a classic Lebanese mezze spread.

A taste of Persia

As with many of the Middle East’s most popular foods, there is much contention surrounding who created the sambousek; however, it seems almost certain that it was first eaten around the 10th Century in Persia. Early records refer to a poem recited in honour of sambousek at a 10th Century banquet in Baghdad, while Persian historian Abu’l -Fazl Bayhaqi makes mention of sambousek around the 11th Century in Tarikh-e Beyhaghi, his written history of the Persian Empire.

best sambousek inner west
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An influential snack

Ancient scholars believe that traders from Central Asia introduced sambousek to India sometime around the 13th or 14th century and not only did this tasty pastry quickly become popular, but after incorporating the local flavour and culture it would evolve into the much loved Indian samosa. Another version of sambousek created by Sephardi Jews spread throughout North Africa, Portugal and Spain, providing the inspiration for what would become one of Spain’s most popular foods, the mouth-watering empanada. Today you can find versions of the sambousek right across Central Asia, the Middle East and beyond.

best sambousek newtown lebanese food
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A Ramadan essential

This beloved pastry holds a special place in the hearts of Islamic people everywhere as it has long been considered an essential element of our iftar meal – this is the meal eaten to break the fast at the end of each day during Ramadan. Sambousek provides the ideal way to get the energy and nutrients your body needs without overburdening an empty stomach and you won’t find many foods that can compare with the sambousek for taste.

How to make sambousek

Every country, culture and family has their own secret recipe and special technique for making sambousik; however, the basics are as follows.

  • Prepare a simply pastry dough and roll it out flat.
  • Sauté onions and ground lamb in a large frying pan with oil, then add pine nuts and your favourite spices (baharat and za’atar are popular choices). Once the meat is browned, remove the mixture from the heat and allow it to cool.
  • Cut your dough into small discs (roughly the size of a measuring cup) and fill each one with your meat mixture. Fold them into crescent shapes and seal with your fingers.
  • Heat oil in a large frypan to roughly 180C.
  • Fry your crescent pastries until golden brown then place them on paper towels so that any excess oil can drain.
  • Your sambouseks are now ready to enjoy! Serve hot or cold with your favourite dip.

Whether you have been enjoying sambousek for years or are looking to try one for the very first time, nobody makes them quite like we do. Drop by OOSHMAN (formerly known as Manoosh) or order online, we are proud to have the best sambousek in Sydney and would be honoured to prepare a fresh batch for you.

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Traditional Ingredients Blog Lebanese Food

What is Baba Ghanouj?

Baba Ganoush

Also known as baba ghanoosh, baba ghanouj is a type of smoked eggplant dip that has been part of Lebanese cuisine for thousands of years. It is believed to have first been eaten in the Levant (a region comprising modern day Lebanon, Syria, Jordan, Palestine and Israel) though nowadays everyone from Egypt to Turkey has their own version. As is the case with any popular food, there is much debate surrounding what constitutes the real thing; here is a brief look at what goes into making traditional Lebanese baba ghanouj.

what is Baba ganoush
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Lebanese foods don’t get much healthier, more delicious or authentic than baba ghanouj. Time to get a taste of what the fuss is all about.

Aubergine (Eggplant)

If you like eggplant you will love baba ghanouj as it is all about the aubergine. The secret is to roast the eggplants directly over an open flame as this leaves behind a delicious smoky flavour that is the trademark of this traditional Lebanese food. Once cooked, the eggplant is peeled and strained – as this prevents the flavours from being watered down – and finally, that soft aubergine is gently mashed until it is as smooth or chunky as you like.

best baba ghanouj sydney
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Garlic

You can’t have baba ghanouj without garlic, although opinions vary regarding the quantities required. Recipes differ from family to family, with some adding one clove of garlic for every eggplant while others add just the one clove to the entire batch. Whatever your taste, for your baba ghanouj to be considered authentic it needs a noticeable kick of garlic.

Lemon Juice

Baba ghanouj requires a definite touch of citrus, which is traditionally provided by way of lemon juice – again, opinions vary regarding the level of citrusy zing necessary. Ideally, you want the citrus flavours to compliment the smokiness of the eggplant but without overpowering it.

Tahini

Many styles of baba ghanouj don’t contain tahini, but the traditional Lebanese version certainly does; however, keep in mind that the role of the tahini is to compliment the other flavours, not steal the show. Only by balancing the nutty flavour of the tahini with the smokiness of the eggplant, the zap of the garlic and the zing of the lemon can you create that real baba ghanouj magic!

Seasoning

Every Lebanese family has their own way of seasoning their baba ghanouj, though thanks to all that garlic, lemon and tahini only the slightest extra touch of flavour is needed. Salt, cumin and even chili powder are often used and some people mix fresh herbs directly into their baba ghanouj to provide a burst of flavour. Mint and parsley are by far the most popular garnishes.

Olive Oil

Like almost every Lebanese dish, baba ghanouj isn’t complete without a drizzle of olive oil on top. A popular approach is to pour a moat of olive oil around the edge of the dish prior to serving, as this ensures that there is a taste of that delicious oil in every bite.

best baba ghanouj inner west
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Lebanese foods don’t get much healthier, more delicious or authentic than baba ghanouj. To get a taste of what all the fuss is about, drop by OOSHMAN (formerly known as Manoosh) or order online – you haven’t lived until you’ve tried our baba ghanouj!

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Blog Lebanese Food Traditional Ingredients

Lebanese Food – The Spice of Life

Spcices

To Lebanese people, our spices are far more than just a way to flavour our food – they connect us to our history, they keep us healthy, and they are an important part of who we are. The following guide looks at what makes our spices so special and highlights a few of those that matter most.

spicy food takeaway sydney
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Traditional Lebanese food is one of the world’s tastiest and healthiest cultural cuisines, thanks in large part to our amazing spices.

An ancient and delicious history

You can trace the roots of Lebanese culture back thousands of years simply by following the history of our spices. For instance, za’atar was eaten as far back as Ancient Egypt more than 5,000 years ago, while the Ottoman occupation of Lebanon (1516 – 1918) left behind many tasty influences, not least of which was cardamom. Nomadic tribes have also had an impact on Lebanese taste buds throughout the years by introducing us to spices from all over the world, including baharat from North Africa, mint from Asia and cumin from Egypt.

lebanese food sydney
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The secret to good health

Traditional Lebanese food has long been known for being extremely healthy and much of the credit needs to go to our spices. For instance, za’atar has been used to treat everything from indigestion to leprosy, while mint has helped those struggling with weight issues, headaches and nausea. Sumac has antifungal, antioxidant and anti-inflammatory properties, cardamom can be a powerful aphrodisiac, and baharat is high in calcium, iron, as well as vitamins A and C.

Flavours like no other

The spices used in traditional Lebanese cuisine make it truly irresistible – from the well-rounded flavours of za’atar and baharat to the tang of sumac, through to the freshness of mint and the sweetness of cardamom. Every one of our spices plays a vital role in creating that authentic Lebanese taste.

best pizza sydney
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The essentials

While many spices go into creating authentic Lebanese food, the following are a few of the main players;

  • Za’atar – Technically considered a plant as well as a blend of spices, za’atar commonly consists of roasted sesame seeds, thyme, sumac, salt, marjoram and even oregano. Za’atar is added to everything from manoosh to labne through to grilled meat and vegetables.
  • Baharat – This spice blend commonly includes cumin, pepper, paprika, cloves, coriander seeds and cinnamon. It is mostly used as a seasoning or a marinade for meat, though it can also be added to soups and stews.
  • Sumac – This delicious lemon flavoured spice is often used to season meat and vegetables; however, it is also sprinkled over salads, like tabbouleh and fattoush, as well as added to dips such as hommus and labne.
  • Cardamom – This versatile spice is a fantastic flavour enhancer used in both sweet and savoury dishes. Cardamom is also part of many traditional blends of Arabic coffee and provides a subtle sweetness to both meat and vegetables.
  • Mint – Mint provides a burst of flavour to many Lebanese dishes. For example, it can be mixed into baba ghanouj to add a burst of freshness, it is a key ingredient in tabbouleh, and our national dish, kebbeh nayeh, just wouldn’t be the same without a sprig of fresh mint on top.

Traditional Lebanese food is one of the world’s tastiest and healthiest cultural cuisines, thanks in large part to our amazing spices. To try Lebanese food at its best (or the best pizza in Sydney) stop by OOSHMAN (formerly known as Manoosh) or order online, and prepare your taste buds for something special.

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Blog Lebanese Food Traditional Ingredients

Have you Fallen for Falafel?

Falafel

If you have recently fallen for falafel you are certainly in good company, as this delicious treat has wooed millions throughout the years. Here is a brief look at how it all began as well as what makes falafel so special.

fallen for falafel manoosh pizza sydney
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While there are many who can make a tasty falafel, few can match the fresh, healthy and authentic Lebanese version.

What is falafel?

If you are one of the few who have never eaten falafel, prepare yourself for a new favourite food. Lebanese falafel is made from chick peas which are soaked, ground and mixed with spices, such as cumin, chili, garlic and coriander. This mix is then formed into balls or patties and fried. Falafel balls can be eaten on their own, with a side of hommus or tabouleh, or as part of a full sized meal – the most popular approach is to stuff them inside a pita with a salad and a drizzle of tahini on top.

Falafel’s ancient roots

Everyone from Palestinians to Indians to Israelis claim to have been the first to eat falafel and considering that its main ingredients have been around for thousands of years it is little wonder that so many have developed such a strong affinity with this popular food. However, falafel almost certainly originated in Egypt, where it was first known as ra’amia and was made using fava beans rather than chick peas. Many believe that is was Egyptian Christians who created falafel, using it as a meat substitute on days when their diet was restricted by their religious beliefs.

manoosh pizza sydney best takeaway
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The perfect snack

Apart from being delicious, falafel is fast, cheap and healthy, making it the ideal snack food. While it takes quite a few hours to soak the chick peas, cooking falafel is extremely quick, making it very attractive for those looking to save money on fuel. Furthermore, its core ingredients are not only inexpensive, they are easy to transport and can keep for long periods of time without spoiling. Best of all, falafel is high in protein; it contains carbohydrates, fibre and an array of vitamins and minerals as well, including potassium, magnesium and folate. Falafel is also low in fat, salt and cholesterol.

fallen for falafel manoosh takeaway pizza
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A global phenomenon

From its humble beginnings in ancient Egypt, falafel quickly spread throughout the Middle East and beyond. Ancient sailors are credited with the early rise in falafel’s popularity, many of whom would have stocked up on falafel in the port city of Alessandria and taken these tasty treats with them as far as Yemen, Saudi Arabia and Morocco. The popularity of falafel in Israel is attributed to the influence of Yemeni immigrants during the 1950’s, while places like Australia have their Lebanese born citizens to thank for this delicious treat. Nowadays you can find falafel almost everywhere, from Brisbane to Baghdad to Boston.

While there are many who can make a tasty falafel, few can match the fresh, healthy and authentic Lebanese version. If you have fallen for falafel and are looking to indulge your newfound love, stop by OOSHMAN (formerly known as Manoosh) or order online, we’d be happy to prepare this delicious and healthy Lebanese food for you!

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Blog Lebanese Food Traditional Ingredients

Now You Can Dine in at OOSHMAN

Sydney Pizzeria

This month we have opened up the space next door, so our customers now have an awesome place to dine-in. We’re all really happy with the new space, and as you can see, it seems to be going down well with our customers too. Why not come and check it out?

manoosh pizza sydney dine in best takeaway

Dine in at OOSHMAN? don’t mind if we do

charlie

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Blog Lebanese Food Traditional Ingredients

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

pizza takeaway

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.

best pizza 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 OOSHMAN (formerly known as 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 OOSHMAN 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 OOSHMAN there is a whole new world of pizza to explore.

Incredible Lebanese Food

At OOSHMAN 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.

gourmet pizza

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 OOSHMAN.

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 OOSHMAN’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 OOSHMAN or order online.

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Blog Lebanese Food Traditional Ingredients

What is Kebbeh?

Kibbeh Mint

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

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Lebanese Food Traditional Ingredients Blog

The Humble Chick Pea

Whitegreen Chickpea

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
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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
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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
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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 OOSHMAN (formerly known as Manoosh) or order online, you will be amazed at how good chick peas can taste!

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Blog Lebanese Food Traditional Ingredients

History of Lebanese food

Mixed Plate

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
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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
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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 OOSHMAN (formerly known as Manoosh) or order online and prepare yourself for something special.