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Home Style Pizza at Manoosh

Home style pizza

Home style pizza is one of the most comforting foods you can eat, and there’s nothing quite as special as sharing a pizza with your family too. At Manoosh, we take care to create food that will take you back to those times, using delicious home-style ingredients, fresh herbs, spices and vegetables, delicious meat and cheese, plus a huge range of traditional Lebanese ingredients that remind us of our our home – Lebanon!

home style pizza

At Manoosh, we take create care in making delicious home style pizza using the freshest ingredients and traditional recipes to make food that begs to be shared.

Our Take on Home Style Pizza

The pizza menu at Manoosh is rich and vibrant, going far beyond bland, fast food-style pizzas that had become the norm in recent decades. We source the only freshest ingredients – from seafood and meats to cheeses herbs and veggies – to make sure each and every pizza we serve is bursting with flavour.

You’ll also find many of our pizzas drizzled with delicious, home-made sauces like garlic, tahini, peri peri, plus fresh herbs and spices like oregano, parsley and chilli flakes. You’ll even find a fresh, juicy lemon wedge on some, just for that homely, gourmet touch.

Check out our huge menu of home style pizzas here.

home style pizza
Photo: For Food’s Sake

The Lebanese Touch

At Manoosh, Lebanese food culture runs through our veins and you can see it when you take a look at our menu.

You’ll find little hints of Lebanese home cooking scattered throughout our menu. On The Orient you’ll find delicious slices of sujuk – Lebanese-style sausage. Or take a look at the Pirate’s Catch, which is topped with delicious Lebanese haloumi, which is stringy and gooey, unlike Cyprus-style haloumi.

Many of our pizzas have the option for a zaatar base for that authentic Lebanese experience.

If you’re looking for more traditional home style Lebanese pizza, go for the Lebanese meat pizza known as lahembajin – a cheese-less pizza made from ground meat mixed with herbs and spices on a crispy case which is wood fired to perfection.

We also have a huge range of zaatar pizzas topped with super fresh ingredients like pickles, labneh, haloumi, fresh veggies, ricotta or falafel.

home style pizza
Photo: Insatiable Munchies

A Different Home Style Experience

If you aren’t in the mood for a pizza, we have plenty of other homely food options. How about a share plate of snacks and dips like falafel and hummus, or sambousik and garlic, or even pumpkin kebbeh and babaganouj.

For something sweeter, try our freshly baked Fererro Crunch or Choc Ricotta puff pastries or even some Leabanese baklava.

If you’re looking for a delicious feast at home with family and friends, Manoosh will deliver – drop by Manoosh or order from us online for some delicious home style pizza and much much more! Or if you’re after top quality mobile pizza catering, give us a call.

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Blog Lebanese Food Pizza

Delicious Lahembajin: The Irresistible Lebanese Meat Pizza

Lahembajin

Who said pizza needs to have cheese on it? Definitely not the Lebanese.

When it comes to traditional Lebanese pizza, the common ingredients differ greatly from its Italian counterpart. Whereas the Italians favour cheese and tomato as the base for their pizzas, the Lebanese opt for herbs, spices and oils, topped simply with with fresh meats and vegetables. The classic example of this simple and delicious combination is lahembajin – or Lebanese meat pizza. Just ask anyone lover of Middle Eastern food: nothing is tastier than lahembajin.

Lahembajin

Lahembajin, or Lebanese meat pizza, is a Middle Eastern classic that is as simple as it is delicious. Drop by Manoosh and give it a try. You won’t be disappointed.

What Is It?

Lahembajin – also spelled lahmacun, lahmajun or lahmaǰo (amongst many other variations) – is a classic Middle Eastern dish that literally translates to “meat on dough”. While this may not sound particularly enticing, like many traditional Middle Eastern dishes, the devil is in the details.

Lahembajin usually consists of a thin, round flatbread topped with a mixture of ground meat, vegetables and herbs that is then baked in a woodfire oven. The meat is commonly lamb or beef, the vegetables are usually onion, capsicum and tomato, and herbs can include parsley, mint and cilantro. What you get is an incarnation of pizza – Lebanese meat pizza that is.

The History of Lahembajin

Like many other aspects of traditional Lebanese cooking, lahembajin originated in the Levant region (modern day Lebanon, Jordan, Syria, Palestine and Israel), but quickly spread to surrounding regions like Turkey and Armenia, hence the multitude of spellings and variations of the dish.

Like many traditional cuisines, there are minor discrepancies in the tale of the ‘first’ incarnation of the lahembajin as different regions had access to ingredients that others didn’t. As such, modern versions of the dish vary greatly. This only adds to its allure: you never quite know what you’re going to get.

lebanese meat pizza

The Ingredients

The base – the dough for lahembajin needs to be quite thin and crispy, much like traditional Italian pizza.

The toppings – the secret to great lahembajin is in the preparation of the toppings. The meat and vegetables need to be cut up very fine so that it will cook easily and combine nicely. There is no set recipe for how you prepare your toppings, so get as creative as you like.

The spices – one of the key differences between Lebanese and Italian pizza is how the Lebanese use spices. Lahembajin tends to be spicy and a little bit sweet, using anything from cayenne pepper to cumin, cinnamon or paprika. Once again, you can get as creative as you want with the spices used in the topping mixture.

The cooking – before spreading on top of the dough, the topping mixture is usually sautéed briefly in order to cook the meat slightly and to release their juices. The mixture is then placed on the dough and put in the oven at a very high heat.

The garnishes – once the dough is golden and crispy it is ready to eat, but not before it is garnished with a few final touches. A bit of olive oil, lemon juice, coriander or parsley will bring an element of freshness and vitality to the dish.

Now it is ready to eat!

If you’re on the hunt for traditional Lebanese meat pizza, your search ends with lahembajin. This simple and delicious dish is an age-old classic. For an authentic lahembajin experience drop by OOSHMAN, or order online, we’d be more than happy to prepare a fresh one for you! Manoosh are plating up some of the best Lebanese food in the inner west!

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9 Styles of Pizza From Around the World

The classic pizza as we know it today started gaining massive popularity around the end of the 19th century. Although the exact origins of pizza are a little unclear, what is certain is the there are many different culinary cultures that have left their mark on what the modern pizza has become.

Each have injected their own personality into the dish and some cross-overs have yielded some absolutely incredible results – now there are hundreds of different variations of the dish. Feel free to salivate with us over these 9 different styles of pizza from around the world.

Pizza From Around the World
Image source Stijn Nieuwendijk via Flickr

The modern pizza is a multicultural dish with many different variations cross-pollinating across the globe. Let’s have a look at some different styles of pizza from around the world.

American

While the Italians may have created the first ‘classic’ pizza, it was the Americans who brought it to the rest of the world in a very different way. Pizza first arrived in America at the end of the 19th century and took off massively mid-way through the 20th century when troves of European immigrants fled their countries during the World Wars. Now different cities in the States have their own sub-categories of pizza, each which can in some way be traced back to the original – dough, sauce, cheese.

• Californian style: Similar crust to the Neapolitan original – thin and airy – but with an array of strange ingredients. A style that took off in the 1980s.

• Chicago deep dish: Developed by Pizza Uno in the 1940s, the Chicago deep dish pizza has a thick doughy crust – almost like a cake. Cheese is usually under the sauce so that it doesn’t burn.

• Detroit style: A square pizza, similar to classic Sicilian pizzas, with caramelised, deep dish crusts.

• New Jersey ‘pizza pie’: Similar crust to classic Neapolitan or New York style pizzas, however the cheese and toppings are placed on top of the pizza sauce, making the tart flavour of the sauce the most dominant. Said the be the second-oldest pizza style in the US.

Pizza From Around the World
Image source Carson L via Flickr

Turkish

The Turkish variation of the pizza, named lamacun, is quite similar to traditional Lebanese lahembajin. It often features a thin crust with minced meat, with chopped herbs and vegetables on top.

Pizza From Around the World
Image source George Wesley via Flickr

Polish

Zapiekanka is a Polish street food somewhere between a pizza and a sub. Grated cheese and chopped vegetables are melted on top of a long baguette-style roll and topped with tomato sauce.

Pizza From Around the World
Image source Cooking SoftwareOz via Flickr

Greek

Greek pizza tends to have quite a different crust than traditional Italian pizza. It is generally cooked in a heavily oiled pan and is puffy, oily and chewy, similar to focaccia. Toppings tend to be Greek favourites like fetta, olives, red onion.

pizza from around the world
Image sourceHungry Dudes via Flickr

German and French

Tarte Flambee or Flammkuchen, is a Western European cousin of the pizza. It features thinly rolled bread (usually rectangular) covered with either fromage blanc or crème fraîche, very thinly slced white onions and lardons (small slices or chunks of pork fat).

Pizza From Around the World
Image source Nicolas Winspeare via Flickr

Georgian

Khachapuri is a distant cousin to the pizza, a little more like pide, however its cheesy core makes it family all the same. Made from a flat bread ‘shoe’ the middle is filled with cheese and egg, typically with other ingredients scattered on top.

Pizza From Around the World
Image source danielle bustamante via Flickr

Spanish

Coca is a Spanish pastry, very similar to pizza. Made up of very oily, sometimes sticky flatbread, it is usually topped with Spanish sausage and grilled vegetables. It can be closed (like a pie) or open like a pizza.

Pizza From Around the World
Image source Spanish Hipster via Flickr

Indian

Paratha is an Indian dish very similar to the classic Neapolitan pizza base – thin and crispy. It has many different variations with traditional pizza-style ingredients like meats, vegetables and egg often being placed on top or cooked inside.

Pizza From Around the World
Image source Christopher Faira via Flickr

Lebanese

Finally the Lebanese ‘pizza’. Manakish, or man’ousheh, is a delicious dish made from dough topped with oil and zaatar. It has been modified in many ways, being topped with cheese, minced meats, vegetables and egg. Lahembajin is another popular pizza-type dish from Lebanon – it roughly translates to ‘meat on dough’  with a delicious mixture on herbs, veggies and spices being mixed in with ground meat and spread on to flatbread.

Pizza From Around the World
Image source here via Flickr

Pizza, and the various offshoots of pizza, are beautiful foods. Simple and versatile, its no wonder that so many different cultures scattered across the globe developed a dish which is inherently so similar. You won’t find a healthier, more delicious or authentic version of modern pizza than right here at Manoosh. Simply order from us online or drop by and see us in person – we guarantee you will not be disappointed.

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6 Delicious Vegetarian Pizza Toppings That Are Worth Their Weight in Gold

The modern Australian pizza is a versatile beast. A melange of cultural crossovers in Australia has led to our food culture being a multi-national tapestry, where proud culinary histories of nations have met and now comfortably coexist in delicious harmony. At Manoosh we pride ourselves on producing traditional Lebanese-style pizzas with a distinctive modern twist.

This means we cater to a wide range of devotees, one being vegetarians who come to Manoosh specifically for our delicious vegetarian pizza options. Here are 6 delicious vegetarian pizza toppings that we use and love, and which keep vegos and meat-eaters alike coming back for more.

vegetarian pizza options

We understand that pizzas aren’t just for meat lovers so we have a wide range of vegetarian options on our menu too! Here are 6 vegetarian and vegan pizza toppings that are worth their weight in gold

 

Cheese

The heart and soul of the pizza, cheese is one of the three core ingredients that constitute the beloved dish. While many vegetarians choose to eat cheese, it is definitely a no-go for vegans. Thankfully some incredibly talented culinary mad scientists have developed vegan cheese that is completely dairy-free; and frankly, we can’t tell the difference. We use Daiya vegan cheese that is 100% dairy free.

best haloumi inner west sydney

Mushrooms

Theis delectable fungus has been a staple in pizza making for hundreds of years, dating back to one of the original Italian creations, the pizza caprocciosa – topped with baked ham, mushrooms, artichoke and tomato. Mushies are a fleshy, delicious and vitamin-rich addition to any pizza with a heavier texture and hearty taste. There are also many different varieties, each with their own different flavours and characteristics.

Vegetarian pizza options
Image source Norlan Cruz via Flickr

Feta

Feta is a delicious, exotic addition to any pizza and has found its way onto many of the different vego options on our menu. With a salty, rather sour taste and a soft, crumbly texture, fetta nicely offsets the heavier ingredients on a pizza, offering a fresh burt of flavour. And when there are a few olives thrown in the mix, it is a truly magical experience.

vegetarian pizza options
Image source Cara via Flickr

Jalapeños

Sometimes a pizza needs a little kick, and amongst all of the chilli options, jalapeños are arguably the most delicious. Jalapeños are medium-sized chilli peppers, and despite their spicy complexion, are actually very fresh and fragrant. They are generally quite mild, and are appropriate for even the most sensitive chilli skeptics.

Jalapeño Heaven
Image source Todd Klassy via Flickr

Olives

The great divider. Olives are one of those you either love it or you hate it kind of foods, but if you’re a fan, can make all the difference to a pizza. For vegetarians, they can provide a well-needed salty twang to any pizza, and when cooked at high temperature in an oven, they are extremely juicy and soft. Olives are a major Mediterranean speciality and have found their way onto a variety of our pizzas.

vegetarian pizza options

Haloumi

A middle-eastern delight and perhaps the most mouth-watering vegetarian option available, haloumi has truly made its mark as a vego favourite in modern Australia cuisine. Its high melting point means it gets crispy rather than melts, and combined with its salty taste makes it a delicious vegetarian substitute for meat. Its rich flavour means its great in smaller quantities, and when scattered across a hot pizza, is truly a revelation.

vegetarian pizza option

Whether you are vegan, vegetarian or a meat eater, you won’t find a healthier, more delicious or authentic version of modern Lebanese pizza than right here at Manoosh. Simply order from us online or drop by and see us in person. We guarantee you will not be disappointed, Manoosh do some of the vegetarian food in the inner west!

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

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Blog Lebanese Food

Manoosh’s Lebanese Pizzas go Back to the Old School

best pizza in sydney

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.

IMG_8844-re2

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

Drop by Manoosh or order online, and if you haven’t already, you can subscribe to our monthly newsletter to stay in the loop.

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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
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!)

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Blog Lebanese Food Traditional Ingredients

The Mighty Mezze

Mezze

There is no greater symbol of Lebanese culture than the mighty mezze, as not only does it involve eating lots of healthy and delicious food (usually in the form of a smorgasbord-like spread), but it is all about enjoying quality time with family, friends and loved ones. While the word itself is derived from the Persian term “maze” – meaning ‘to snack’ – don’t let the name fool you, because an authentic mezze is certainly no appetizer. While there are no strict rules regarding what a mezze should comprise, to be considered an authentic Lebanese version the following elements are a must.

best mezze inner west
CC Image courtesy of Wikipedia http://bit.ly/1MoAQWe

No one knows how to enjoy a quality meal quite like the Lebanese as every dish is viewed as a reason to celebrate.

Bread

You simply can’t have a traditional mezze without fresh baked bread as it provides the perfect vessel with which to enjoy all of those delicious dips and tasty morsels. While pita is the most popular bread commonly included on a mezze table you may also find a plate or two of paper-thin bread known as marqouq.

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

Haloumi

If you like cheese you will absolutely love haloumi and any self-respecting mezze will always feature a plate or two of this heavenly hard white cheese. Although not strictly Lebanese in origin, Haloumi has now become a Lebanese staple. Made from a combination of sheep and goat’s milk, haloumi is perfect for grilling and its wonderfully salty flavour will keep you coming back for more.

Tabbouleh

This classic Lebanese dish has been part of our cultural cuisine for thousands of years and is an essential element of any mezze. Featuring bulgur wheat, tomatoes, parsley, mint, cucumber, olive oil and lemon juice, tabbouleh is healthy, delicious and provides a touch of freshness perfect for those hot summer days.

the secret of terrific tabbouleh

Falafel

No mezze table can be considered authentic without falafel. Apart from providing a great source of protein, vitamins, minerals and a taste that is impossible to match, falafel balls provide the perfect way to enjoy all those delicious dips, making them so easy to devour and enjoy.

best mezze inner west

Hommus

A traditional mezze needs to have plenty of tasty dips and none are more important than hommus. This classic mezze mainstay is made from a blend of chick peas, tahini, lemon juice, garlic and a healthy drizzle of olive oil, and it is as full of flavour as it is good for you.

Baba Ghanouj

This mouth-watering eggplant delicacy is always one of the most popular elements of any authentic Lebanese mezze. Baba ghanouj has a unique flavour and personality that goes perfectly with fresh bread, falafel or even a slice of grilled haloumi.

Olives

Lebanese people are rather fond of their olives and so you can expect to see both the green and black varieties on any mezze table. When enjoying mezze in Lebanon it is common to be treated to a selection of fresh olives that have been grown by your host, or at least by a friend, neighbour or cousin.

lebanese mezze

No one knows how to enjoy a quality meal quite like the Lebanese as every dish is viewed as a reason to celebrate. If you’d like to enjoy an authentic mezze with your friends or family drop by Manoosh or order from us online. We have the best mezze in the inner-west and are experts in the art of modern and traditional Lebanese food

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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
CC image courtesy of rabiem22 on flickr http://bit.ly/1HekffD

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
CC image courtesy of cyclonebill on flickr http://bit.ly/1LmImxC

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.

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.

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Blog Lebanese Food Traditional Ingredients

The Importance of Olive Oil

Olive Oil

Olive oil has been part of Lebanese culture for thousands of years and it has impacted everything from the way we eat to how we conduct our ceremonies. Here is a brief look at the long and rich relationship between Lebanon and olive oil.

manoosh olive oil Lebanese pizza sydney
CC image courtesy of USDA on Flickr http://bit.ly/1JEBzOQ

Olive oil is an ancient delicacy unlike any other and no one knows how to work its magic quite like we do.

An ancient part of our landscape

The first olive tree is believed to have grown in the Levant (an area comprising modern day Lebanon, Syria, Jordan, Palestine and Israel) and it came about when a creative farmer grafted a fruit tree to a local evergreen more than 8,000 years ago. The result was the Olea Europaea – the same olive tree we know and love today. Lebanon’s temperate summers and mild winters proved to be the perfect conditions for olive trees to flourish and they soon became a distinctive part of the landscape. Today, some of the oldest olive trees in the world can be found in the northern Lebanese villages of Bshaale and Amioun – some are more than 1,500 years old!

olive oil manoosh pizza sydney
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From olives to oil

Olive oil is believed to have first been pressed around 6,000 BC in the region where modern day Lebanon now sits, although it wouldn’t take long for the practice to spread throughout the surrounding area. The evidence of early oil production in Lebanon is extensive. For instance, ancient clay jars that were used to store olive oil have been unearthed in the city of Sidon, while presses thousands of years old were discovered in the villages of Oumm el-Amed and Khan Khalde.

A lucrative trade item

The Canaanites are believed to have been the first to trade olive oil around 3,500 BC, doing so out of the Lebanese port city of Byblos. They traded extensively with the Ancient Egyptians, who used olive oil for religious ceremonies, massage and embalming, receiving Egyptian gold and papyrus in exchange for high quality Levantine olive oil. The Phoenicians would later become the region’s dominant traders, introducing both olives and olive oil to Greece, Spain, Italy, France and North Africa.

olives manoosh pizza enmore
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Tasty, healthy, versatile

One of the main reasons why olive oil has become such a big part of Lebanese culture is thanks to its amazing versatility. It has been used in medicine and cosmetics, villagers preserve their vegetables in it, and our ancestors burned olive oil in the temples of Baalbek for thousands of years. Olive oil has also had a dramatic impact on our cuisine, becoming part of almost every traditional Lebanese food – everything from manoosh and hommus to labne and lahembajin just wouldn’t be the same without olive oil.

How to make olive oil

Olive oil has been made using the traditional method for thousands of years. The basic process is as follows;

  • Olives are ground into a paste, pit and all, using large millstones.
  • Next, the olive paste is spread onto large discs (often made from natural fibre) which are then stacked on top of each other in a pile. The pressure from the pile forces the liquid (oil and water) from the paste and it is collected at the bottom.
  • The oil and water is then separated, typically via a decantation process where it is allowed to settle naturally.
manoosh pizza lebanese olive oil
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Modern methods of olive oil production involve grinding the olives using industrial machines, pressing them with hydraulic mechanisms and separating the oil using high speed centrifuges.

Olive oil is an ancient delicacy unlike any other and no one knows how to work its magic quite like we do. To try authentic Lebanese olive oil at its best, stop by Manoosh or order online, you are in for a real treat!