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Tag: lebanese ingredients

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Lebanese Food Blog

The Flavours of Lebanon: Key Ingredients In Lebanese Cuisine

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Lebanese cuisine has been around for thousands of years and yet, amazingly, little has changed since ancient times. Lebanese cooking still revolves around a core set of ingredients, with an emphasis on freshness and simplicity.

It is a cuisine that epitomises authenticity to, and when something is done right from the start, there’s a reason that it doesn’t need to change. From fresh bread to fragrant spices, here’s a look at some of the key ingredients in Lebanese cuisine.

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Lebanese cuisine epitomises fresh, authentic cooking done right. From bread to fragrant spices, here’s a look at some of the key ingredients in Lebanese food.

Chickpeas

Chickpeas are the central ingredient in two of Lebanon’s flagship dishes: falafel and hommus. Both are legendary in their own right, but would not be possible without the humble legume at their core. Chickpeas boast a wide range of health benefits and have been a staple of diets in the Middle East since ancient times.

Sesame Seeds

Sesame seeds are yet another central element in Lebanese cooking. They are used in a number of ways. Perhaps most prominently sesame is used to make tahini, which is a paste made from seeds that have been lightly toasted and then ground with oil. Tahini is eaten as a standalone dip or as a sauce on Lebanese shawarma.

It is also a core ingredient in hommus, imparting a smooth, creamy texture and vibrant nutty flavour. Sesame is also used in many desert dishes. And you’ll find sesame seeds scattered upon Lebanese pastry dishes, both sweet and savoury.

tahini sauce

Pickles

The Lebanese pickle just about anything – cucumbers, cauliflower, beans – but it’s the neon pink pickled turnip that is the most memorable, both on the eye and on the palette. Turnip pickles are usually steeped with beets, which imparts a lovely rosy-pink colour.

The firmness of the turnips means that the pickles stay crunchy and they tend to milder than traditional cucumber pickles in terms of vinegary-ness. You’ll find them on mezze plates, in wraps and on Lebanese pizzas. They’re also the perfect accompaniment for falafel.

Olive Oil

Olive oil has had a dramatic impact on Lebanese cuisine, and is a central element of almost every traditional dish in one way or another: Falafel, hommus, tahini, manoosh, labneh, tabbouleh, kibbeh, kafta – you name it!

Lebanese cuisine

Za’tar 

Za’atar is a mix of thyme, roasted sesame seeds, sumac and salt. It is the flavour of Lebanon and can be used in a huge array of dishes. Add a drizzle of olive oil and a healthy sprinkling of za’atar to some pitta bread, throw it in the oven and you’ve got traditional manoosh.

The earthy flavours of za’atar are the perfect complement to almost any kind of meat too. You can also add a pinch or two of za’atar to any vege-based soup to highlight all of those natural flavours. Or sprinkle it on your favourite dip, salad , cheese or vegetables for a simple Lebanese twist.

Sumac

Sumac is a zesty spice that 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. It is also one of the core spices used to make za’tar and sujuk.

Za'atar

Bread

In Lebanon, fresh baked bread is eaten with every meal of the day. It provides the perfect basis to enjoy many dips, such as hommus and baba ghannouj. Bread is also the ideal vessel for encasing falafels or marinated meats, or you can simply slather your pita with labne for a fast and healthy breakfast.

Drop by Manoosh for some of Sydney’s most delicious and authentic Lebanese food. Simply drop by or order from us online, because you haven’t lived until you have tasted traditional Lebanese cuisine.

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Lebanese Food Blog Pizza

A Look At Some Delicious Traditional Lebanese Pizza Toppings

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There is something that is incredibly special about modern cuisine in its fusion of food cultures. The cross-pollination of ideas, traditions, techniques and ingredients opens up endless possibilities for new and exciting dishes. Traditional Lebanese pizza differs greatly from traditional Italian, due in part to the availability of certain ingredients that in turn influenced how we made our pizzas and what they were topped with. Over centuries of trading – be it ingredients or ideas – we are now left with a plethora of options for pizza toppings. Here are some of our favourite traditional Lebanese cuisine staples.

lebanese pizza

Traditional Lebanese toppings are what make Manoosh stand out from the rest. We do Lebanese pizza like no other and this is because we have woven what we know about the past into what we want to be the future of pizza.

Sujuk

Sujuk has many different names – soudjouk, sucuk, sudzhuk and even soutzouki. No matter what the spelling, they all mean the same thing: delicious sausage dating back to ancient times. The Turks are said to have been its inventors, however, the dish quickly spread through the Balkans, the Middle East, Central Asia and the Mediterranean, each region with its own variations, depending on local produce and ingredients.

Many people liken it to salami due its high fat content, and in many ways they are similar: dry and salty. Sujuk is traditionally made from ground beef, but other meats are known to be used (including pork, mutton, and even horse meat). The meat is then combined with a selection of spices like garlic, cumin, sumac and red pepper before being prepared inside a sausage casing. Traditionally the intestinal walls of sheep and goats were used, but nowadays we use both natural and artificial products. Like salami, the sujuk is then hung and dried for a period, usually longer than three weeks.

The dryness of the sujuk means that it is best eaten thinly sliced and cooked. The fats and oils burn quickly to give the sujuk a crispy texture with a soft centre. It’s often served with fresh tomatoes and some garlic sauce on pita bread. Delicious.

lebanese pizza

Za’atar

Za’atar is at the very crux of Lebanese food culture. It is made from a blend of herbs and spices, although what actually constitutes its makeup is still very much up for contention. One the herb front, za’atar is commonly accepted to be made from Origanum syriacum (Lebanese oregano) – but is also often made from herbs like wild thyme. Depending on the region the blend will differ due to different ingredients that are readily available, but a common combination would be dried thyme, oregano, marjoram, sumac, toasted sesame seeds and salt. What you get is a earth-coloured mixture that is fragrant and tasty. It is usually mixed with olive oil and spread on Lebanese bread. You will commonly find it on vegetarian Lebanese food as a substitute for tomato sauce as a base.

lebanese pizza

Minced Lamb

Minced lamb is a stable in any Lebanese diet. However, on its own can be relatively bland. In Lebanese cooking minced lamb (or beef) is usually embellished with a mixture of finely chopped vegetables and herbs such as capsicum, onions, tomatoes, mint, coriander and parsley. Spices are also added – usually a combination of sweet and spicy such as paprika and pepper, cinnamon and cumin. This mixture is commonly spread on flatbread and cooked in a woodfire oven. The resulting dish we call Lahembajin and it’s a Lebanese classic.

lebanese pizza

Labneh

An obscure pizza topping, but a delicious one if applied properly, labneh is an ancient Lebanese dish similar to a soft cheese made from the milk of  goats, sheep, cows, water buffalo and even camels. Lebneh is commonly used in traditional man’oushe style pizzas, and is absolutely delicious when coupled with za’atar.

lebanese pizza

Haloumi

Not specifically a Lebanese invention, haloumi is a staple of many Middle Eastern and Mediterranean diets. A delicious, salty cheese variation, haloumi is a magnificent addition to any dish – especially gourmet pizza. 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 is often fried or grilled, giving it a crispy texture. Lebanese haloumi, however, is woven and stretched into bundles and stored in olive oil, giving it a stringy texture more akin to mozzarella. You can often find Lebanese haloumi at Arabic grocery stores.

lebanese pizza

Traditional Lebanese ingredients are a wonderful addition to any pizza. To get a taste Lebanon, drop by Manoosh or order from us online, because nobody does Lebanese pizza like we do.

Or if you’re after top quality mobile pizza catering, get in touch today!

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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
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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
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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!)

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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’.

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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 Manoosh or order online, because when it comes to fresh and healthy Lebanese food we simply can’t be beat.

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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.

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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 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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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 Manoosh or order online – you haven’t lived until you’ve tried our baba ghanouj!

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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 Manoosh or order online. We would be honoured to share such a delicious element of our cultural heritage with you.

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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
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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 Manoosh or order online and prepare yourself for something special.