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Tag: traditional lebanese food

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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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Is Lebanese Food Healthy? | The Benefits of a Lebanese Diet

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It’s a common question, is Lebanese Food Healthy? Traditional Lebanese food is well known for being delicious; however, it is also a fantastic choice for those looking for a healthy food option. Here we take a brief look at a few of the many reasons why Lebanese cuisine is among the world’s healthiest, so if you care about your health prepare to meet your new favourite food.

is Lebanese food healthy
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The health benefits of staple Lebanese ingredients such as chick peas have been well known since ancient times, and classics dishes such as hommus and falafel showcase their healthy qualities to the fullest.

 

Fresh ingredients

Lebanese cuisine has always utilised fresh local ingredients, ensuring that you get the maximum nutritional benefits from every bite. Using fruits, vegetables and herbs from the local area also minimises the impact on the environment as there are no resource intensive transportation efforts required.

healthy lebanese food sydney
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Spices not sauces

The mouth-watering taste of all those delicious Lebanese dishes comes from carefully selected herbs and spices rather than heavy sauces. This ensures that each dish has the maximum amount of flavour but the minimum amount of saturated fats.

healthy lebanese food

The use of olive oil

Instead of cooking with butter, cream or other dairy products, Lebanese food relies heavily on olive oil, which can do wonders to lower cholesterol, control blood sugar levels and boost overall heart health. While olive oil is still relatively high in fat content, its mono-unsaturated fatty acids make it extremely good for you.

Low in starch

Unlike most western cultural diets, Lebanese food uses very few starchy ingredients. You are far more likely to find a small serving of rice or lentils as opposed to huge helpings of potatoes, noodles or highly processed white bread.

Lots of lamb

In Lebanon the meat of choice has always been lamb, which is considered a lot healthier an option than red meat. Grass-fed lamb is high in protein, niacin, selenium, vitamin B12, zinc and phosphorous, as well as a fantastic source of essential fatty acids.

vegetarian pizza toppings

A focus on vegetarian options

Lebanese food has a huge focus on wholly vegetarian meals. Some delicious vegetarian pizza toppings we use include mushrooms, olives, feta, haloumi and jalapeños.

Helping herbs

The herbs used in Lebanese cooking are not only fresh; they are also extremely good for you. Mint freshens your breath, aids your digestion and has been found to assist everything from weight loss to preventing headaches, while parsley is high in vitamins K, C and A as well as folate, iron and copper.

Ancient and magical spices

Fresh za’atar is one of Lebanon’s most widely used spices and it has been linked to all manner of health benefits. From being touted as a cure for leprosy in Biblical times to its cancer fighting properties and the widely held belief that it helps to boost your brain power, za’atar is a super food to say the least.

healthy food sydney
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Two words – chick peas!

The health benefits of chick peas have been well known since ancient times and Lebanese staples such as hommus and falafel showcase their healthy qualities to the fullest. Apart from being high in protein, chick peas are full of calcium, magnesium, phosphate, iron and vitamin K, which together help to strengthen your bones, lower blood pressure, fight cancer, reduce inflammation and lower cholesterol.

healthy takeaway inner west
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Whether you are new to Lebanese food or have been eating it for years, you won’t find a healthier, more delicious or authentic version 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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Lebanese Food Pizza Blog

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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What is Hommus? And Why We Should All Be Eating More of it

Few elements of traditional Lebanese food are more popular or better known than hommus, so if you haven’t discovered this ancient delicacy yet you are in for a real treat. Also known as hummus, humos, hummous and hoummus, the word itself is actually the Arabic term for chickpeas and nowadays you can find this popular food in almost every country on earth. Here we will take a closer look at what hommus is, where it came from and why life simply wouldn’t be the same without it.

what is hommus
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The health benefits of chickpeas have been known for millennia, although primarily chickpea based, these days you can find hommus that contains everything from capsicum to sweet potato

What is hommus?

While most consider hommus to be a dip, it can also be spread on a sandwich or eaten as a complete meal all on its own. These days you can find hommus that contains everything from capsicum to sweet potato; however, most people will agree that authentic Lebanese hommus has four basic ingredients – chickpeas, tahini, lemon juice and garlic.

An ancient and delicious mystery

It seems that hommus has been around for so long that no one really knows when it was first made, though it appears to have been created by the Ancient Mesopotamians thousands of years ago. The core ingredients of hommus are among the oldest known to mankind (with chick peas being one of the first crops ever cultivated); however, the earliest written evidence of a dish resembling hommus doesn’t emerge until the 13th Century in Egypt. The lack of written evidence prior to this point is likely due to the fact that communication between people was extremely limited during ancient times and few could even write.

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Healthy and nutritious

The health benefits of chickpeas have been known for millennia and were a vital source of nutrition for everyone from the Ancient Romans and Egyptians to the nomadic tribes who travelled throughout the region. By adding garlic, tahini and lemon juice, hommus becomes almost a type of super food – high in protein, vitamin B6, vitamin C, zinc, iron, folate, phosphorous, sodium, manganese and dietary fibre.

Making hommus

Every Lebanese family has their own secret recipe for making authentic hommus, though the basic technique is relatively simple.

  • Rinse chick peas and soak them overnight in water.
  • Strain the chick peas, add fresh water and cook them.
  • Once cooked, strain the chick peas again before grounding them into a rough paste. (You can do so by using a food processor or simply mashing them with a large wooden spoon)
  • Add crushed garlic, tahini and lemon juice and mix thoroughly. If you’d like to add your own special ingredients, such as olives, peppers or sun dried tomatoes, do so now and mix well.
  • Your hommus is now ready to eat! It will keep for up to 5 days in the fridge if covered well or you can freeze hommus and it will be good for up to 6 months.

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You won’t find many foods that are healthier, tastier or more Lebanese than hommus and none can compare to our delicious and authentic version here at Manoosh. To get a taste of our heavenly hommus order from us online or drop by and see us in person, because we have a fresh batch right here waiting for you!

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What is Labneh? One of the Middle East’s Best Kept Secrets

labne

Despite it being much more common than people think, we’re often asked ‘what is labneh?’. The long answer is actually rather interesting. Light, refreshing, versatile and delicious, labneh is a type of soft cheese that has been part of traditional Lebanese cuisine for eons. Also known as labneh, lebneh and even zabedi, this humble yet ancient food is one of the Middle East’s best kept culinary secrets; let’s take a look at why you need to know about labneh.

what is labneh
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Labneh is healthy, delicious and will make a fantastic addition to any meal of the day. Apart from being an important source of protein, labne is considered a probiotic food, meaning that it is high in a range of healthy bacteria that help to boost your immune system.

The history of labneh

While no one knows exactly when labneh was first created, cheeses made from strained yoghurt have been eaten in the Levant (a region comprising modern day Lebanon, Syria, Palestine, Jordan and Israel) for thousands of years. Ancient Bedouin tribes used labneh as an important source of protein and even had a dry version designed to suit their travelling lifestyle, while the Armenians are widely credited with introducing labneh throughout much of the Middle East many centuries ago.

A wealth of options

The popularity of labneh grew quickly and before long every culture throughout the Middle East and beyond had developed a unique version. The main difference between labneh varieties comes via the choice of milk (which drastically affects the flavour) and everything from goat, sheep and cow’s milk through to camel and water buffalo’s milk have been used. The other main differences in labneh come from whether it is eaten fresh, dried or preserved in olive oil.

How to eat Lebanese labneh

In Lebanon, this versatile food tends to be eaten in a similar fashion to hommus and any traditional mezze spread will always include at least one type of labneh. Labneh makes a delicious dip for fresh pita or falafel balls; it is a nutritious breakfast when paired with a drizzle of olive oil and a sprinkling of fresh za’atar, and it is often slathered on a pita with za’atar and vegetables to form a fast and tasty lunch.

what is labne
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Health benefits

Like most Middle Eastern foods, labneh is extremely good for you. Apart from being an important source of protein, labneh is considered a probiotic food, meaning that it is high in a range of healthy bacteria that help to boost your immune system. Labneh is also low in calories and the process of lactic acid fermentation involved in making labneh means it offers a range of nutritional benefits as well.

Making labneh

The beauty of this amazing food is that it is extremely easy to make, and while every family has their own special technique the basics are as follows.

1. Take freshly made yoghurt (ideally made from raw milk) and mix in a sprinkle of salt.
2. Line a colander with cheesecloth, set it over a large bowl and pour in the yoghurt mixture.
3. Leave it to strain for 24 hours.
4. Your labne is now ready to eat though you can also mix in your favourite herbs and spices such as garlic, chilli, ginger or dill.
5. If kept covered and refrigerated labneh can keep for up to 2 weeks; however, you can also form it into balls and preserve it in olive oil where it will keep for months.

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Labneh is healthy, delicious and will make a fantastic addition to any meal of the day and no one makes authentic Lebanese labneh quite like we do. To get a taste of Sydney’s best Lebanese food simply drop by Manoosh or order from us online; you will be glad that you did.

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What is Sujuk? Meet Your New Favourite Snag

Sudjuk

Also known as soudjouk, sucuk, sudzhuk and even soutzouki, sujuk is one of the world’s most delicious and ancient types of sausage, so if you are a fan of meat prepare to meet a snag you will never forget. Here we will take a closer look at what sujuk is, where it comes from and what makes it so special.

what is sujuk

What is Sujuk? In Lebanon this versatile sausage is often fried and eaten with tomatoes and a drizzling of garlic sauce in a pita.

Taste buds, meet sujuk

Sujuk is a type of dry, spiced sausage that is somewhat similar to salami, with its three main characteristics being that it is salty, dry and has a high fat content. It is traditionally made using ground beef (though mutton, pork and even horsemeat have also been used) and it is combined with spices such as garlic, salt, cumin, sumac and red pepper before being piped into a sausage casing. Sheep or goat intestines have historically been the casing of choice, though nowadays both natural and artificial sausage casings are used. Once encased, sujuk is dried for at least three weeks before it is considered ready to consume.

Who created sujuk?

The Turkish are widely believed to have been the first to make sujuk and while the exact date of this delicious invention is unknown most scholars believe it was at least several thousand years ago. After gaining prominence in Turkey, sujuk quickly spread throughout the Balkans, Central Asia, the Middle East, the Mediterranean, and beyond, with each culture adding its own unique style and flavour. The main difference between types of sujuk tends to be the choice of meat as well as the level of spiciness involved.

what is sucuk
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Sujuk in Lebanon

While sujuk has been eaten in Lebanon for many years, it wasn’t until the early 1900’s that the practice became widespread and this was thanks in large part to a huge influx of Armenians from Turkey. The Armenians quickly established themselves as part of Lebanese society and their talent for making tasty sujuk wasn’t lost on the locals, with sujuk fast becoming a core element of traditional Lebanese food.

How to eat sujuk

Raw sujuk is rather stiff, hard and challenging to chew, which is why most prefer their sujuk cooked. One of the most popular approaches is to eat it for breakfast, cut into slices and fried with eggs, and because sujuk has such a high fat content no additional oil is necessary for frying. In Lebanon it is often fried and eaten with tomatoes and a drizzling of garlic sauce in a pita, while others have used sujuk as a pastry topping, as is the case in Syria, Iraq, Egypt, Palestine and Israel. Sujuk makes a great addition to any barbeque, regardless of whether you grill it whole or add chunks of it to a skewer with your favourite vegetables, and sujuk also makes a truly incredible Lebanese pizza topping.

If all this talk about sujuk has awakened your appetite for something delicious, we can help; simply drop by Manoosh or order from us online. We have a wide variety of mouth-watering options for you to choose from and our sujuk pizza is truly out of this world.

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What are Lebanese Desserts? 7 Scrumptious Examples

Lebanese Desserts

Few cultures can compare to the Lebanese when it comes to desserts, because a big part of traditional Lebanese food involves our wide array of delicious and decadent treats, but what are Lebanese desserts? Here we take a brief look at a few of our many unforgettable options.

Lebanese Desserts

There is no better way to top off a great meal than with a tasty dessert and once you have tried Lebanese sweets you will never go back

Baklava

While baklava is believed to have been created by the Assyrians of Mesopotamia sometime around the 8th Century BC, every culture in the region has their own special version, including the Lebanese. Our baklava is sweet, flaky and we have dozens of different types – each one typically includes multiple layers of super thin pastry, a filling of chopped walnuts, pine nuts or almonds, and a drizzling of honey on top.

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Awamat

If you like doughnuts you will adore Awamat as these are little balls of dough that are fried until crispy and golden before being coated with sweet syrup and served. These simple sweets are often found at large celebrations, such as weddings or birthdays, and are popular with kids and adults alike.

Mafroukeh

This traditional Lebanese dessert is one of our most popular. The body of this dessert features a cake-like element made from semolina, sugar and butter (often infused with orange blossom and rose water) and it is topped with a light cream mixture known as eshta or ashta. For a classy finishing touch, pistachios, almonds and pine nuts are roasted, crushed and sprinkled on top.

Katayef

These popular pastries are often served during Ramadan and look somewhat like a stuffed, folded pancake. While the pastry itself is a definite highlight it is the filling that will leave you in a state of bliss, as it is an exquisite mixture of Akkawi cheese, walnuts, pistachios, raisins, vanilla, sugar and cinnamon.

Nummoora

Nummoora is a type of slice made from semolina, sugar, yoghurt, butter and a little baking powder and you will find a large plate of these popular treats at any Lebanese celebration. This traditional dessert is almost always topped with an almond on each slice and is usually served with a drizzling of warm syrup.

Halawet el jibn

The name of this dessert translates to mean “the sweetness of cheese” and it certainly doesn’t disappoint. Particularly popular in Northern Lebanon, Halawet el jibn features a unique type of dough made from semolina and cheese that is rolled to encase a cream filling. This decadent dessert is then topped with a drizzling of sweet syrup and a sprinkling of crushed pistachios.

Muhallabieh

This fast and easy dessert has been described as a type of Lebanese rice pudding. It is made by heating milk, sugar and a hint of orange blossom water, before adding pulverized rice (or rice flour) and stirring the mix as it slowly thickens. Flavourings such as orange blossom essence are also often added. Once thickened, the mixture is strained into bowls or glasses and refrigerated before being topped with chopped pistachios and served.

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There is no better way to top off a great meal than with a tasty dessert and once you have tried Lebanese sweets you will never go back. If you’d like to try the best baklavas in Sydney, simply drop by Manoosh or order from us online.

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5 Examples of Lebanese Street Food That You Want Right Now

Street food has been part of Lebanese cuisine for thousands of years and is particularly popular during summer when the streets of every city and town in Lebanon are filled with the aroma of fresh, healthy food and the sounds of families, friends and travellers enjoying it together. While our cuisine has evolved considerably over the past few decades, the following can all be considered genuine Lebanese street food classics.

Whether you need a healthy meal in a hurry or you are just looking for something tasty for breakfast, lunch or dinner, it is hard to beat Lebanese street food.

Shish kebabs

These highly portable meals are easily among our most delicious and famous foods. The most traditional Lebanese version is made using lamb that is marinated in a mix of garlic, salt, pepper and your choice of spices, before being skewered along with vegetables such as capsicum, onions, mushrooms and cherry tomatoes, then grilled. Not only are shish kebabs the perfect food to eat on the go, but they make a fantastic addition to any summer barbecue.

best lebanese street food in sydney
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Shawarma

These classic Lebanese wraps can be found everywhere from Beirut to Brisbane to Bangkok. Shawarma is essentially a type of pita-based sandwich that contains strips of thinly sliced marinated meat that has been slow roasted for hours on a vertical skewer. Lamb is the most common meat of choice in Lebanon though chicken, beef or even goat are sometimes used. These delicious strips of meat are paired with ingredients such as lettuce, tomatoes, onion, pickles and a drizzling of tahini in a fresh baked pita.

awesome lebanese street food
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Falafel

Whether you are vegan, vegetarian of just a fan on delicious food, a freshly made falafel wrap will hit the spot every time. The star of the show is obviously the falafel balls themselves, which consist of soaked and ground chick peas that are mixed with spices such as coriander, cumin, garlic and chili, before being formed into balls and fried. A handful of these delicious morsels are then wrapped in a fresh pita with lettuce, onions, pickles, peppers and, of course, a drizzle of tahini, creating a healthy, tasty and filling meal that is perfect for any time of day.

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Kebbeh

Not only is kebbeh considered Lebanon’s national dish, but it has been eaten in this part of the world for thousands of years. Kebbeh is made from burghul (a type of cracked wheat), diced onion, ground meat (usually lamb), chopped pine nuts and an array of spices that range from salt and pepper to cumin, cayenne and cinnamon. These ingredients are thoroughly combined and sometimes eaten raw, though it is more commonly formed into small cylinders, fried and eaten with a side of hommus.

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Kafta

Meat lovers looking for a delicious street food will fall head over heels for kafta, which scholars believe was introduced to Lebanon thousands of years ago by the ancient Persians. While there are countless different versions, kafta most commonly features ground lamb, beef or chicken that is seasoned to perfection, then formed into cigar shaped cylinders, skewered, and cooked over an open flame. You can eat your kafta straight off the skewer or remove it and wrap it in a pita with your favourite salad ingredients.

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Whether you need a healthy meal in a hurry or you are just looking for something tasty for breakfast, lunch or dinner, it is hard to beat traditional Lebanese food. To get a taste of Sydney’s best Lebanese cuisine, drop by Manoosh or order from us online – you will not be disappointed.

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Vegetarian and Vegan Lebanese Food

Zaatar Salad

Traditional Lebanese cuisine has something for everyone, regardless of your taste or diet, so whether you have specific dietary requirements or just love delicious, healthy food, Lebanese cuisine is ideal for vegetarian and vegan diets. Here we take a look at some of wide range of vegetarian and vegan Lebanese food; even the carnivores will be coming back for seconds.

vegetarian and vegan Lebanese food
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Lebanese cuisine is ideal for vegetarian and vegan diets. with a wide range of options from small snacks, to hearty meals, to desserts. Even the carnivores will be coming back for seconds.

Hommus

This mouth-watering dish is easily one of Lebanon’s most famous. Hommus is made primarily from chick peas that have been boiled and mashed, and the addition on tahini, garlic and lemon juice give it an unmistakeable texture and taste. Best of all, you can get as creative as you like with this versatile dip by adding anything from roasted eggplant or yams to olives, chillies and sundried tomatoes.

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Manoosh

Often referred to as Lebanese pizza, manoosh has been part of traditional Middle Eastern cuisine for eons and consists of a basic flatbread that can be topped with just about anything. The most traditional mannosh simply includes a healthy drizzling of olive oil and a sprinkling of za’atar, making it a vegan friendly classic, with more modern vegetarian versions often including toppings such as olives and haloumi.

vegan food newtown
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Tabbouleh

Lebanese cuisine is famous for its fresh and healthy ingredients, with our salads a particular highlight, and none have a more fanatical following than tabbouleh. Made from bulgur (a type of wheat), parsley, fresh tomatoes and seasonings such as lemon juice, olive oil and garlic, tabbouleh is as fresh and tasty as it is good for you. Whether you are in Beirut or Bondi, nothing is more refreshing on a hot summer day than a bowl of freshly made tabbouleh.
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Falafel

This ancient and famous food is made from chick peas that are soaked, ground and combined with a variety of spices that often includes cumin, coriander, chilli and garlic. This heavenly mixture is then formed into balls and fried until golden and crispy. Falafel makes an ideal snack (especially when dipped in hommus) or for something a little more substantial add a few falafel balls to a pita with your favourite vegetables and a drizzling of tahini for a filling lunch or dinner – delicious vegetarian and vegan Lebanese food!

top vegetarian and vegan restaurants inner west
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Baba ghannouj

If you like eggplant you will love baba ghannouj, whose distinctive flavour has been tantalising taste buds in the Arab world for thousands of years. It consists of eggplant that has been cooked, mashed and combined with garlic, lemon juice, tahini, mint and/or parsley, making this an extremely healthy and tasty dip.

vegan lebanese food sydney
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Mujadarra

This simple and delicious dish has been eaten throughout the Middle East for centuries. It is made from cooked lentils, rice and either sautéed or roasted onions, and the addition of spices such as coriander, chilli and mint make this a meal you won’t soon forget. Mujadarra is filling, flavourful and has long been considered a dish of the common people in Lebanon.
vegetarian lebanese food inner west mujadara

Baklava

While baklava is believed to have been created by the Assyrians of Mesopotamia sometime around the 8th Century BC, every culture in the region has their own special version, including the Lebanese. Our baklava is sweet, flaky and we have dozens of different types – each one typically includes multiple layers of super thin pastry, a filling of chopped walnuts, pine nuts or almonds, and a drizzling of honey on top.

vegetarian and vegan desserts sydney
CC image courtesy of Michael Miranda on Flickr

Haloumi & Spinach Pie

Nowadays, Haloumi is a core element of cultural cuisines all over the world, from Lebanon to Egypt to Sudan. One dish that has become a staple of Lebanese food is the Haloumi & Cheese pie. Sometimes made with just Haloumi, and often seasoned with Za’tar. With crispy delicate pastry on the outside and hot rich tasty Haloumi on the inside – it’s easy to see why this is a favourite of many when it comes to vegetarian and vegan Lebanese food.
vegetarian lebanese food

Our Vegan Cheese

Daiya are a fantastic Canadian-based company offering up a selection of delicious non-dairy alternatives to cheese, yoghurts and dressings. The vegan cheese we use is soft, stringy, bubbly and delicious in every way. You’ll be hard-pressed to find any differences between it and dairy-based cheese – we’re not quite sure how Daiya do it. And to top it all off, our vegan cheese contains fewer calories, less fat and less cholesterol than ‘real’ cheese. Score.

vegan and vegetarian lebanse food

If you would like to try some of the healthiest, tastiest and most authentic vegetarian and vegan Lebanese food in Sydney, drop by Manoosh or order from us online. We guarantee you will love it!

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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
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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!)