The Ooshman’s generosity seems to know no bounds as he continues make it rain pizza every month! From guessing the perfect pizza time to showing us where you eat yours (comp still open!), he’s now giving away another 5 pizzas to one luck Manoosher. Check out the video below:
All you have to do is be the first person to guess the exact number of sesame seeds on this Zaatar slice. Check out the video on Facebook and leave your answer in the comments!
Forget Boaty McBoatface – that’s so last week. Now it’s time for the ultimate naming challenge. If you somehow haven’t already seen – getting the internet to name things is all the rage right now – from Grumpy McNoisy Butt to Pantless Thunder Goose. We thought it was high time that the much loved friendly neighbourhood Manoosh Man got his very own name. And who better to think of a name than our loyal customers and social media followers?
We thought it was high time that our much loved friendly neighbourhood pizza mascot got his very own name. So let’s name the Manoosh Man!
If you have a great idea for a name for our little guy, please head over to our Facebook page and leave your idea in the comments. Once we have enough suggestions – we’ll pick the best ideas and put them to a pole. And if you haven’t already seen #TheInternetNamesAnimals – here’s a little treat for you:
The internet loves pizza almost as much as we do, so it’s no surprise that there is a universe of pizza GIFs out there on the web. Some are pulled from classic movies and TV shows, some revolve around the delectable cheesiness of pizza, and some are just plain weird. GIF-makers have nailed the art of creating continually looping GIFs so there are also some bizarrely mesmerising out there too.
You know you can’t resist pizza’s clutches. Bow down to the pizza gods with the 7 most hypnotising pizza GIFs on the internet right now.
Pizza is the most popular takeaway food in the world, with minor variations of the dish scattered all across the globe. Delicious, comforting and versatile, it has a proud and colourful history, with different cultures boasting their own variations dating back thousands of years. Today in Australia we are blessed with a variety of different pizza options thanks to our multi-national food culture. Let’s have a look at how we got to where we are today.
Let’s take a look at a brief history of pizza and how it got to Australia: from the classic Pizzas to the modern, multicultural variations of the dish.
A Brief History of Pizza
Pizza is one of the world’s most beloved foods; there’s no doubting it. In its most simple form, pizza can be described as an oven-baked flatbread topped with sauce and cheese, but the modern pizza has become so much more than that. Its origins can be traced back to the Ancient Greeks, who would adorn their breads with ingredients like oil, herbs and cheese, in a crude version of the now illustrious dish.
The etymology of the word ‘pizza’ itself is, of course, Italian, with the first recorded use of the word dating back to a Latin text from Gaeta in southern Italy, around 997 AD. Going even further back, the word can be traced to the Ancient Greek work pikte, the Latin picta, or the Old High German word bizzo or pizzo, meaning mouthful. As is the case with many modern words, nobody is exactly sure where it originated from.
The modern flatbread pizza was born in Naples, Italy, around the end of the 19th century. Popular legend details that the classic pizza Marghertia was invented in 1889 when Raffaele Esposito, a famous pizza maker, was commissioned to create a dish for Queen Marghertia.
Of the three different types of pizza he made for her, the Queen preferred the one that best represented Italy – with red tomato sauce, white mozzarella and green basil – the colours of the Italian national flag. Thus the modern marghertia pizza was born.
Man’oushe
One of Lebanon’s most famous dishes, man’oushe, or manoosh, is a close relative of the classic Italian pizza. Following a similar method to its Mediterranean cousin, traditional Lebanese man’oushe is a dish made from flatbread, topped with zaatar and ingredients such as fresh herbs and vegetables, meats and cheeses, and cooked in an oven at very high temperatures.
Traditionally consumed for breakfast, man’oushe is a mainstay of traditional Lebanese food culture. Differing from Italian pizza, man’oushe uses a bread that is chewier, with a crusty exterior and zaatar as a base, and harnesses the possibility of endless topping combinations. You can see why we used it as our namesake.
Pizza culture in Australia is very much ingrained in our multicultural identity. In the mid to late 19th century, troves of European migrants came to Australian shores in search of gold and work. By the 1920’s pizza had begun to become a part of Australia’s food culture, but it wasn’t until the post-WWII mass migrations of Europeans in the 1950’s and 60’s that saw our obsession with pizza really explode. In 1961, Toto’s Pizza House, the country’s first dedicated pizza restaurant, opened its door in Carlton, Melbourne – a classic, modern Italian pizza place.
Since that time, endless cultural crossovers have seen the modern Australian pizza evolve into something marvellous, containing elements from around the world that have come together to create something that is both universal and unique.
If you’re in Sydney and want to try a great modern Aussie pizza or our Lebanese take on pizza, Drop by Manoosh or order online.
Stop the press! There’s some hot new Pizza news direct from Manoosh HQ!
Manoosh pizzeria has a new (old) way of serving Lebanese style pizzas.
For the past 7 years we have been serving our Lebanese style Meat pizza (Lahembajin) Sujuk Pizza, Kufta Pizza and Cheese Pizza in a box open flat like a pizza.
Once we open our new store in Marrickville (if you’ve been living under a rock and haven’t heard about the new store, read this) we will be going back to the traditional way of folding the pizza and wrapping it.
Along with our new restaurant, comes a new way of serving our classic Lebanese style Pizzas, and there’s a lot of benefits to this too…
Not only is this cool because it’s the traditional way of serving, but look at all the benefits!
✓ Green for the environment as we are using less cardboard
✓ Traditional way of serving a Lebanese pizza
✓ Guaranteed to stay warmer 4 times longer as the pizza is folded on top of eachother and isn’t exposed to air. Being light with less toppings will go cold faster, however this way will keep it warmer.
✓ Easier to eat
✓ Easier to pack away in a bag for lunch/dinner
✓ Less boxes meaning less space taken up
✓ Can put in a bag when taking home so easier to carry while walking or riding a bike
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.
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.
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.
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.
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.
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
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.
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’.
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.
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.
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.
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.
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.
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.
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.
CC Image courtesy of avlxyz on Flickr http://bit.ly/1Pq5KeA
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.
CC image courtesy of Håvar og Solveig on Flickr – http://bit.ly/1O0Ii8K
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.
CC image courtesy of USDA on Flickr http://bit.ly/1JEBzOQ
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!
We’re very pleased to announce we are now serving delicious Vegan Pepperoni as part of our range of Vegan Pizzas. Good news for those needing a vegan pizza in the inner west or those who just want to try something a little different. Our Baklavas are now vegan too and you can try them as part of the combo meal deal. Drop by Manoosh or order online.