Order Now
Order Now

Tag: lebanese history

Categories
Blog Lebanese Food Traditional Ingredients

Everybody Loves Baklava | The Story of this Delicious Pastry

baklava

Whether you are looking to treat yourself, top off a family meal in style or celebrate a special occasion, nothing will hit the spot quite like baklava. What is Baklava? From its thin, flaky pastry and decadent filling of nuts and spices to that perfect drizzle of honey on top, baklava is as close as your taste buds will get to heaven on earth. Here we take a look at the long and proud history of one the world’s most beloved desserts, and one of tastiest traditional Lebanese food options we serve at Manoosh.

what is baklava
CC image courtesy of Michael Miranda on Flickr

The history of baklava is is long and eventful. When the Ottoman Empire came to power in the 14th century the history of baklava would be changed forever.

A Mesopotamian Miracle

While everyone from the Greeks to the Turks to the Armenians claim to have been the first to make baklava, it appears that credit must go to the Assyrians of Mesopotamia (a region comprising modern-day Iraq, Syria, Iran and Turkey). Scholars believe that this magical moment in human history took place around the 8th Century BC, with the first baklavas made in rather rustic conditions and baked in wood-fired ovens.

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

Thin as a Leaf

In Ancient times, Greek sailors and merchants were regular visitors to Mesopotamia and it didn’t take them long to become huge fans of this delicious new treat. Not only did they take home as many baklavas as they could carry, they even managed to get the recipe and by the 3rd Century BC baklava was being made and served in wealthy Greek households. The Greeks are even credited with making a major improvement to this popular treat by mastering the art of rolling the dough extremely thin. This perfect pastry was dubbed phyllo (Filo) – which is the Greek word for leaf – in reference to just how incredibly thin it was.

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

So Many Baklavas, so Little Time

Word spread quickly about this amazing sweet and soon everyone from the ancient Persians and Romans to Asians and North Africans were making and enjoying baklava, often with their own subtle variations. Arabs added rosewater and cardamom, while the Armenians preferred cloves and cinnamon, and Serbian pastry chefs became famous for creating baklava with 100 layers or more. Unfortunately, baklava was still an extremely expensive and time consuming treat to create, therefore it remained a food associated with the wealthy or at least only enjoyed on special occasions.

One Baklava to Rule Them All

When the Ottoman Empire came to power in the 14th century the history of baklava would be changed forever. Almost all of the many cultures who had developed and perfected their own versions of baklava were swallowed up within Ottoman borders, which effectively meant that the making of baklava was consolidated. While many see this as a time when baklava’s creativity was crushed, others view this period as when baklava was perfected, as all of the region’s finest chefs were now working together. When the Ottoman Empire finally fell early in the 20th Century, baklava spread across Europe and beyond.

More Than Just a Delicious Treat

If baklava’s amazing taste isn’t enough for you, it also comes with a variety of health benefits making it yet another example of healthy Lebanese food. Walnuts, pine nuts and almonds are high in unsaturated fat (which can help to control cholesterol) and are a great source of vitamin E, copper, magnesium and folic acid. Baklava’s phyllo pastry is low in calories and free from both trans-fat and saturated fats, while that drizzle of honey can help to control blood sugar levels and even help fight cancer.

best vegan baklavas in sydney

So How Is Baklava Made?

In a nutshell, baklava is made from layers of filo pastry filled with chopped nuts – usually walnuts, pine nuts, pistachios and almonds – and held together by syrup or honey.

Baklava is usually made in a large pan. The layers of filo pastry are laid out and lathered with oil and butter to give it that melt-in-your-mouth texture. Some recipes call for many layers of nuts, but often they are only two thick layers. Before they pastry and nuts are baked, the baklava is cut into pieces, usually following the same parallelogram pattern that makes the dish so instantly recognisable.

Once the pastry is baked, the syrup or honey is poured over the top. The dish is then left to sit, allowing the liquid to soak in. This gives baklava its dense, syrupy texture. The baklava is then garnished with ground nuts (usually pistachios – the greenness of the nuts are another recognisable characteristic).

Baklava is usually served at room temperature, so that you can get stuck in without burning your tongue!

Few could argue with baklava’s claim to be the most delicious and influential dessert of all, so when is the best time for baklava you ask? Any time at all! If you have a special occasion coming up or would just like to make today a whole lot better, drop by 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!)

Categories
Blog Lebanese Food Traditional Ingredients

The Story of Haloumi

haloumi Chilli

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.

the story of haloumi
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.

best haloumi inner west sydney

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.

haloumi pizza sydney
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”.

lebanese pizza haloumi
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.

Categories
Blog Lebanese Food Traditional Ingredients

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
CC image courtesy of dynamosquito on flickr – http://bit.ly/1MxAbAJ

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
CC image courtesy of Harold Litwiler on Flickr – http://bit.ly/1MpD3v9

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 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.