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Tag: traditional lebanese food

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Blog Lebanese Food Traditional Ingredients

What makes a great Kafta?

Kofta

Described as everything from a type of meatball to meatloaf on a stick, kafta is perfect as a snack, ideal for summer grilling and has been part of Lebanese cuisine for centuries. However, we aren’t the only ones to fall in love with this delicious dish, as there are literally hundreds of different versions spanning countless cultures, known as everything from kufta to kofta to qofte. Here is a brief look at the greatest of them all; the mouth-watering, delectable and unforgettable Lebanese kafta.

what makes great kafta
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Making kafta is easy, but creating a truly delicious kafta is a whole other matter. In fact, almost every Lebanese family has their own secret recipe that has been handed down through the generations.

What is kafta?

In its most traditional form, kafta is essentially a mixture of seasoned ground meat that is shaped into balls or cylinders, skewered and cooked over a fire. It can be made from lamb, beef, chicken, seafood and there are even vegetarian varieties, but the traditional Lebanese version is always lamb. While some eat their kafta directly from the stick (as is the case on the streets of the Middle East) it is more commonly added to a pita with vegetables and condiments.

An ancient Persian dish

No one knows for certain when and where kafta was first made and eaten; however, it is safe to assume that cooking meat on a stick over an open fire is a rather ancient practice. Most scholars believe that it was the Persians who created the first kafta several thousand years ago, with the word itself coming from the Persian koftah, meaning ground meat. The Persians are thought to have introduced kafta to the Arab world many hundreds of years ago and from here it spread throughout the Mediterranean, North Africa, Asia, India, and beyond.

best kafta in inner west
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A kafta to suit everyone

As kafta spread it evolved and adapted to suit the many different cultures it encountered, resulting in the myriad of kaftas made and enjoyed throughout the world today. For example; in Albania it is called kofta and is made from beef, pork or veal, while in Romania it is called chiftea, a mix of minced pork, mashed potatoes and spices, which are then deep fried. Many Indian versions are vegetarian, served in spiced gravy, and in Turkey kafta creativity knows no bounds as there are almost 300 different varieties!

How to make Kafta

Making kafta is easy, but creating a truly delicious kafta is a whole other matter. In fact, almost every Lebanese family has their own secret recipe that has been handed down through the generations. If you’d like to try making your own kafta, here is a brief look at what is involved;

  • In a food processor, combine freshly ground lamb, onion, garlic, parsley and your favourite spices (hint: cumin, coriander, cinnamon and baharat are popular choices).
  • Add an egg to the mixture, combine thoroughly and remove from the food processor.
  • Form your mixture into cigar shapes, thread onto flat metal skewers and lightly brush with oil.
  • Grill over low heat on the barbeque or in the oven, turning regularly.
  • Once cooked, remove your kafta from the skewers and serve with fresh pita, hummus, garlic yoghurt and your favourite condiments.

If all this talk about kafta has awakened your appetite, we can help, simply drop by OOSHMAN (formerly known as Manoosh) or order from us online. We have the best traditional Lebanese food in Sydney and we would be happy to prepare one of our many tasty dishes fresh for you.

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Lebanese Food Traditional Ingredients Blog

The Secrets of Shawarma

Shawarma

If you like juicy, tender, well-seasoned meat you are in for a real treat, because whether you are looking for a tasty lunch, a delicious dinner or a late night snack, you can’t go wrong with a shawarma.

While there are many different styles of this popular dish, from the Greek gyros to the Turkish döner kebab and the Armenian tarna, none can compare with the classic Lebanese wraps. Here we will take a closer look at this world famous food; what is shawarma, where it came from and why it has become so popular.

what is shawarma
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Today you can find shawarma just about everywhere, from Lebanon and England to Egypt and Australia, with every culture boasting their own style and flavour.

What is Shawarma?

Shawarma is made from marinated meat that has been slow roasted on a vertical spit for many hours – the meat can be anything from lamb, beef or chicken to goat, turkey or a combination of any of these. Once cooked, the meat is carved off in thin, wide strips and stuffed inside a flatbread along with a variety of vegetables, such as lettuce, cucumber, tomatoes, onion, pickles and parsley. Condiments can range from garlic yoghurt to hummus to chilli and pickled mango sauce, and while the type of bread used will vary depending upon where you are, pita, lavash and taboon are most popular.

best shawarma in sydney
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An ancient observation

Most will agree that the secret to shawarma’s taste lies in the way the meat is cooked and much credit must go to the chefs of the Ottoman Empire (1299 – 1923) who were among the first to see the benefit of roasting meat vertically. They noticed that horizontal roasting robbed the meat of all of its delicious fat as it simply dripped into the fire; worse still, as it did so it caused the flames to rise, scorching the outside of the meat as a result. Vertical roasting means that the meat is bathed in its own fat as it cooks, making it soft, tender and delicious, and keeping the flames under control allows the meat to be roasted nice and slowly, cooking it to perfection.

Born in Bursa

While the Ottomans certainly got the ball rolling with their vertical roasting system, it seems that the shawarma we all know and love today didn’t come into being until the late 1800’s thanks to a man by the name of Iskender Efendi. It is believed that Efendi made the first shawarma around 1870 in the Turkish city of Bursa, a creation he called the kebab. Kebabs quickly became popular throughout Turkey and before long this delicious dish had spread to cultural cuisines across the Middle East, the Mediterranean and beyond, adapting and evolving as it went.

shawarma delivery inner west
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The expat effect

Prior to World War 2 the many versions of shawarma were for the most part a well-kept secret, unknown to the Western world; however, this would soon change. Following the war, many Turkish people relocated to countries all over the world, with a particularly large group moving to Germany; the impact on the local cuisine was profound to say the least. By the early 1970’s Germans had fallen head over heels for the Turkish shawarma, with thousands of kebab shops opening all over the country. This explosion of kebab love would play a vital role in spreading shawarma throughout the Western world.

What is the difference between shawarma and gyros?

You may be thinking that shawarma sounds awfully similar to its Greek counterpart, gyros. If you are you are not wrong. Both both contain slivers of meat wrapped up in pita bread alongside fresh veggies. Traditionally, the meats are cooked in much the same way: vertically, and both have a reputation for being classic street food, revered within their respective cultures for ages. So, what sets shawarma apart?

The answer lies in the garnish. Shawarma is all about the delicious sauces that accompany the meat – typically garlic yoghurt or tahini and hommus – and the secret ingredient: pickles. Pickled vegetables are what take shawarma to a whole new plane: pickled cucumbers, turnips, and even carrots or mangoes are common. Take your pick, they’re all delicious.

what is shawarma

How do you make Shawarma?

Shawarma can be made quite easily at home with a number of ingredient combinations.

Firstly, select your meat of choice. Prepare it the way you like: we suggest marinating thinly sliced beef, chicken or lamb overnight to ensure maximum flavour (shawarma spices include cumin, all spice, sweet paprika, oregano, cinnamon, cardamom and pepper). Then, cook your meat in a frying pan along with the marinate until juices have evaporated and the meat is cooked.

Place your meat fillets on warm, lightly toasted Lebanese flatbread, top with lettuce, tomato, pickles, pickled turnips and red onion. Drizzle generously with sauce. Our condiment of choice is a delicious garlic yoghurt sauce, however, tahini is also is great choice.

Wrap up tightly and serve.

Today you can find shawarma just about everywhere, from Lebanon and England to Egypt and Australia, with every culture boasting their own style and flavour. If you’d like to try the most delicious of them all, drop by OOSHMAN (formerly known as Manoosh) or order from us online, because nothing can compare to our freshly-made shawarma wraps.

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Blog Lebanese Food Traditional Ingredients

The Story of Haloumi

haloumi Chilli

Known to the Turks as hellim, to the Arabs as hallum and to the Italians as calumi, few cheeses can get taste buds tingling and pulses racing quite like haloumi. If you have yet to discover this heavenly cheese, brace yourself for something special, because you will never forget your first taste of haloumi. Let’s take a look at the story of Haloumi and see what all the fuss is about.

the story of haloumi
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People have been singing haloumi’s praises for hundreds of years, nowadays, haloumi is a core element of cultural cuisines all over the world, from Lebanon to Egypt to Sudan.

What is Haloumi?

Haloumi is a hard, white cheese traditionally made from a mixture of sheep and goat milk, though nowadays cow’s milk is sometimes added too. It looks a lot like mozzarella but it is a whole lot saltier, and because haloumi has a higher than average melting point it is one of the few cheeses that you can grill or fry, making it perfect for everything from Lebanese pizza to traditional Aussie barbeques.

best haloumi inner west sydney

The pride of Cyprus

Haloumi hails from the Mediterranean and was first made on the island of Cyprus during the Medieval Byzantine period (AD 395 – 1191). Cypriot famers relied on haloumi as a source of protein and in many villages the entire community would join forces and make huge batches together. Recipes varied from village to village, with each taking great pride in their special technique and secret ingredients. Haloumi became so important to village life that even the surnames of many Cypriot families reflect their role in haloumi production, with names such as Hallumas, Halluma and Hallumakis common by the 19th century.

haloumi pizza sydney
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Hearty and mobile

Haloumi was created at a time before refrigeration when it was vital that foods were made to last. Thankfully, because haloumi was stored in salty brine it could keep for long periods without spoiling and early producers found that wrapping haloumi in mint leaves further helped to maintain its freshness and flavour. Haloumi’s impressive staying power made it popular not just with rural families but also with those who travelled long distances, such as the Bedouin tribes who regularly passed through the area.

A taste to write home about

People have been singing haloumi’s praises for hundreds of years, with one of the earliest written mentions coming in AD 867 courtesy of the poet Giorgios Vizinos in his popular poem ‘The Poor Cypriot’. Leonardo Donato (the military leader of Venice from 1606 – 1612) became so enamoured with haloumi during a visit to Cyprus that he recorded intricate details regarding how to make it, while Greek writer Arximandridis Kiprianos raved about haloumi’s distinctive flavour in his book “The Chronological History of Cyprus Island”.

lebanese pizza haloumi
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Making magic

There is a definite art to making haloumi that takes years to master; however, the basics are as follows;

  • Add unpasteurised sheep and goat milk to a large pot and heat to approximately 32 degrees Celsius.
  • Add rennet (a stomach enzyme found in young animals); this will cause the milk to separate into curds and whey.
  • Remove the curds as they separate, press them into small rectangular moulds and leave them to cool.
  • Take the cooled, pressed blocks from their moulds and simmer them in the whey until they float (approximately 45 minutes).
  • Remove the blocks from the whey and allow them to cool. You now have haloumi!
  • Soak the haloumi in salty brine for at least 24 hours before consuming.
  • Enjoy your fresh haloumi however you like, though grilled or fried are the most popular options.

Nowadays, haloumi is a core element of cultural cuisines all over the world, from Lebanon to Egypt to Sudan. To get a taste of this ancient delicacy, drop by OOSHMAN (formerly known as Manoosh) or order from us online, because no one makes haloumi quite like we do.

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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
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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
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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 OOSHMAN (formerly known as 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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Blog Lebanese Food Traditional Ingredients

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
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The Secret Ingredients…

As with most Middle Eastern food, the secret to authentic tabbouleh is based on fresh local ingredients and while there are many different versions, the following should be considered essential elements.

Bulgur – One of tabbouleh’s most recognizable ingredients, bulgur is made from wheat berries that have been partially ground, cooked and dried. The best wheat for making bulgur is grown in the mountains of Lebanon, Syria and nearby Jordan and is known as salamouni.

Parsley – Tabbouleh’s greens are provided mostly in the form of fresh parsley; however, mint, green onions and even cucumber are sometimes added as well.

Tomatoes – No tabbouleh is complete without a healthy dose of finely chopped tomatoes and the fresher they are the better.

Seasonings – Quality olive oil is an absolute must as is a serious splash of freshly squeezed lemon juice. If you are looking for a little extra kick add a clove of garlic or two.

the origin of tabbouleh
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Health Benefits

Tabbouleh isn’t just delicious; it is extremely good for you as well! Apart from the vitamins and minerals provided by the fresh greens, tomatoes and lemon juice, bulgur is a fantastic source of protein, fibre and essential minerals. Olive oil comes with countless benefits as well, from helping to lower blood pressure right through to reducing the risk of Type 2 diabetes.

A Salad Worth Celebrating

Few foods have won over the hearts of their fans quite like tabbouleh, particularly in Lebanon where there is even a national day celebrated in its honour. The first Saturday of July each year is known as National Tabbouleh Day, with people getting together to enjoy this beloved dish in homes, parks and restaurants all over the country.

Life simply isn’t complete without a bowl of tabbouleh every now and again. If you’d like to try authentic Lebanese tabbouleh made the way it was meant to be, drop by OOSHMAN (formerly known as Manoosh) or order online, because when it comes to fresh and healthy Lebanese food we simply can’t be beat.

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Blog Lebanese Food Traditional Ingredients

The Secret of Superb Sambousek

Sambousek

Whether you are a fan of falafel, a lover of lahembajin or a connoisseur of kebbeh, no Lebanese food experience is truly complete without a sambousek or two. Here we will take a closer look at one of the Middle East’s most beloved snacks – prepare to meet your new favourite food.

best Sambousek sydney
CC image courtesy of Wikimedia Commons

Many countries, cultures and families have their own secret recipe and special technique for making Sambousek

What is Sambousek?

Also known as sambousik, sambousak or samboosak, sambousek is essentially a small pastry filled with either meat or cheese. In Lebanon, lamb is the meat of choice and cheeses can range from haloumi to nabulsi right through to feta. Onions, herbs and spices provide the flavour while pine nuts add a deliciously nutty texture and taste. These popular pastries can be either baked or fried and are often served as part of a classic Lebanese mezze spread.

A taste of Persia

As with many of the Middle East’s most popular foods, there is much contention surrounding who created the sambousek; however, it seems almost certain that it was first eaten around the 10th Century in Persia. Early records refer to a poem recited in honour of sambousek at a 10th Century banquet in Baghdad, while Persian historian Abu’l -Fazl Bayhaqi makes mention of sambousek around the 11th Century in Tarikh-e Beyhaghi, his written history of the Persian Empire.

best sambousek inner west
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An influential snack

Ancient scholars believe that traders from Central Asia introduced sambousek to India sometime around the 13th or 14th century and not only did this tasty pastry quickly become popular, but after incorporating the local flavour and culture it would evolve into the much loved Indian samosa. Another version of sambousek created by Sephardi Jews spread throughout North Africa, Portugal and Spain, providing the inspiration for what would become one of Spain’s most popular foods, the mouth-watering empanada. Today you can find versions of the sambousek right across Central Asia, the Middle East and beyond.

best sambousek newtown lebanese food
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A Ramadan essential

This beloved pastry holds a special place in the hearts of Islamic people everywhere as it has long been considered an essential element of our iftar meal – this is the meal eaten to break the fast at the end of each day during Ramadan. Sambousek provides the ideal way to get the energy and nutrients your body needs without overburdening an empty stomach and you won’t find many foods that can compare with the sambousek for taste.

How to make sambousek

Every country, culture and family has their own secret recipe and special technique for making sambousik; however, the basics are as follows.

  • Prepare a simply pastry dough and roll it out flat.
  • Sauté onions and ground lamb in a large frying pan with oil, then add pine nuts and your favourite spices (baharat and za’atar are popular choices). Once the meat is browned, remove the mixture from the heat and allow it to cool.
  • Cut your dough into small discs (roughly the size of a measuring cup) and fill each one with your meat mixture. Fold them into crescent shapes and seal with your fingers.
  • Heat oil in a large frypan to roughly 180C.
  • Fry your crescent pastries until golden brown then place them on paper towels so that any excess oil can drain.
  • Your sambouseks are now ready to enjoy! Serve hot or cold with your favourite dip.

Whether you have been enjoying sambousek for years or are looking to try one for the very first time, nobody makes them quite like we do. Drop by OOSHMAN (formerly known as 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

Have you Fallen for Falafel?

Falafel

If you have recently fallen for falafel you are certainly in good company, as this delicious treat has wooed millions throughout the years. Here is a brief look at how it all began as well as what makes falafel so special.

fallen for falafel manoosh pizza sydney
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While there are many who can make a tasty falafel, few can match the fresh, healthy and authentic Lebanese version.

What is falafel?

If you are one of the few who have never eaten falafel, prepare yourself for a new favourite food. Lebanese falafel is made from chick peas which are soaked, ground and mixed with spices, such as cumin, chili, garlic and coriander. This mix is then formed into balls or patties and fried. Falafel balls can be eaten on their own, with a side of hommus or tabouleh, or as part of a full sized meal – the most popular approach is to stuff them inside a pita with a salad and a drizzle of tahini on top.

Falafel’s ancient roots

Everyone from Palestinians to Indians to Israelis claim to have been the first to eat falafel and considering that its main ingredients have been around for thousands of years it is little wonder that so many have developed such a strong affinity with this popular food. However, falafel almost certainly originated in Egypt, where it was first known as ra’amia and was made using fava beans rather than chick peas. Many believe that is was Egyptian Christians who created falafel, using it as a meat substitute on days when their diet was restricted by their religious beliefs.

manoosh pizza sydney best takeaway
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The perfect snack

Apart from being delicious, falafel is fast, cheap and healthy, making it the ideal snack food. While it takes quite a few hours to soak the chick peas, cooking falafel is extremely quick, making it very attractive for those looking to save money on fuel. Furthermore, its core ingredients are not only inexpensive, they are easy to transport and can keep for long periods of time without spoiling. Best of all, falafel is high in protein; it contains carbohydrates, fibre and an array of vitamins and minerals as well, including potassium, magnesium and folate. Falafel is also low in fat, salt and cholesterol.

fallen for falafel manoosh takeaway pizza
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A global phenomenon

From its humble beginnings in ancient Egypt, falafel quickly spread throughout the Middle East and beyond. Ancient sailors are credited with the early rise in falafel’s popularity, many of whom would have stocked up on falafel in the port city of Alessandria and taken these tasty treats with them as far as Yemen, Saudi Arabia and Morocco. The popularity of falafel in Israel is attributed to the influence of Yemeni immigrants during the 1950’s, while places like Australia have their Lebanese born citizens to thank for this delicious treat. Nowadays you can find falafel almost everywhere, from Brisbane to Baghdad to Boston.

While there are many who can make a tasty falafel, few can match the fresh, healthy and authentic Lebanese version. If you have fallen for falafel and are looking to indulge your newfound love, stop by OOSHMAN (formerly known as Manoosh) or order online, we’d be happy to prepare this delicious and healthy Lebanese food for you!

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Traditional Ingredients Blog Lebanese Food

Now You Can Dine in at OOSHMAN

Sydney Pizzeria

This month we have opened up the space next door, so our customers now have an awesome place to dine-in. We’re all really happy with the new space, and as you can see, it seems to be going down well with our customers too. Why not come and check it out?

manoosh pizza sydney dine in best takeaway

Dine in at OOSHMAN? don’t mind if we do

charlie

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Traditional Ingredients Blog Lebanese Food

Best Takeaway Restaurant in NSW (and Best Pizza in Sydney?)

pizza takeaway

OOSHMAN has won the award for Menulog’s Best Takeaway Restaurant in NSW (last year we took the National award) and we couldn’t be happier – and it’s all thanks to our loyal customers who support the business in every way they can.

Check out the article on the Daily Telegraph here, or check out the reception we got from our wonderful customers on Facebook. This is just the next step towards being recognised for the best pizza in Sydney.

best pizza sydney

We are really happy we’ve won again this year as the award is voted for by the people! Here are some of the reasons our customers believe we serve up the best pizza in Sydney.

Here are some of the things our valued customers come to us for!

Great Value

If there is one thing that OOSHMAN (formerly known as Manoosh) have a reputation for it’s producing delicious, quality pizzas that are incredible value for money. Affordable pizza that is also fresh and tasty is hard to come by, but at OOSHMAN we pride ourselves on ticking both boxes with equal fervour.

Gourmet Pizza

We use only the freshest gourmet ingredients on our pizzas, and our unique infusion of Lebanese food culture with traditional pizza-making means that at OOSHMAN there is a whole new world of pizza to explore.

Incredible Lebanese Food

At OOSHMAN we are absolutely obsessed with Lebanese cuisine. It’s a rare kind of food that is both healthy and delicious, and it’s extremely versatile with a range of options from sweet to savoury, catering to vegans, vegetarians and carnivores alike. Our take on it is a selection of casual Lebanese street food, ranging from our delicious Lebanese pizzas and traditional man’oushe to falafel or shawarma wraps, kabbeh and baklava.

gourmet pizza

Delicious Vegan and Vegetarian Options

We are particularly proud of the wide array of delicious vegan options we offer across the menu – including our incredible Lebanese pizzas! We may be biased, but we believe we offer some of the best vegan food the inner west has to offer, and we are up against some stiff competition.

Healthy Food

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 at OOSHMAN.

Mobile Pizza Catering

For us, no catering order is too big or too small! School events, corporate get togethers, work lunches, or parties – you name it and we can take care of everything. All you need to do is give us a call to discuss the event you have coming up and how OOSHMAN’s mobile gourmet pizza catering can help! We guarantee you won’t be disappointed.

As well as our famous pizzas, we’re also known for our Lebanese-style pizzas and vegetarian, vegan, and gluten free options, some say it’s the best pizza in Sydney. If you would like to try a pizza, or maybe some authentic Lebanese za’atar, drop by OOSHMAN or order online.

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Blog Lebanese Food Traditional Ingredients

What is Kebbeh?

Kibbeh Mint

To get a real taste of traditional Lebanese food you simply must try kebbeh. Not only is it our national dish, it has been a part of our cultural cuisine for thousands of years and it is absolutely delicious.

manoosh pizza sydney lebanese kebbeh
CC image courtesy of Wikipedia http://bit.ly/1L4KZ9G

Kebbeh is often served at parties and celebrations as part of a classic meze spread – this involves small plates of many different foods being served at the same time

What is Kebbeh?

Also known as kibbeh, kubbeh or even kobeba, kebbeh has been described as everything from a type of meatball to dumplings to Middle Eastern pâté and there are more than 14 different varieties. It essentially consists of finely ground meat, onion and burghul (cracked wheat). While beef, lamb, goat or even camel has been used, in Lebanon, lamb is the traditional choice and spices vary widely from family to family.

Where is it from?

People have been eating kebbeh for thousands of years throughout the Levant, which is an area that comprises modern day Lebanon, Syria, Jordan, Palestine and Israel. Many believe kebbeh was first eaten in the Syrian city of Aleppo, though nowadays almost every culture in the Middle East has their own version of kebbeh.

kibbeh lebanese food manoosh pizza sydney
CC image courtesy of James Gallagher on FLickr http://bit.ly/1IXs9e7

How do you make it?

Kebbeh can be made in many ways but the basics remain the same. You need fresh ground meat, fine burghul, white onions and a mix of sweet and savoury spices, such as cumin, cinnamon, cayenne, salt and pepper.
First the burghul is soaked and drained and the onions are pureed. Both are then added to the ground meat and kneaded together with a little ice water along with your spices. From here there are many different ways to proceed, including the following;

Raw – Traditionally Kebbeh is eaten raw, which is known as kebbeh nayyeh, but to prevent contamination it is vital that your meat is fresh, ground on clean blades and served immediately. If you want to try kebbeh nayyeh it is wise to have it prepared for you by someone who knows what they are doing.

Cooked – The most popular way to cook kebbeh is to form little balls from your meat/burghul/onion mixture, poke a hole in each one then stuff them with fried ground meat, onions, pine nuts and spices. The balls are then sealed and fried in oil. You can also make hamburger-like patties out of kebbeh, you can encase it in dough to make a pie; you can steam it, bake it or fry it. When it comes to cooking kebbeh the only limit is your imagination.

Vegetarian – Believe it or not, there are even vegetarian versions on kebbeh and they are extremely tasty. The trick is to simply replace the meat with a hearty vegetable that will hold its shape, such as potato or pumpkin.

How is it eaten?

Kebbeh is often served at parties and celebrations as part of a classic meze spread – this involves small plates of many different foods being served at the same time. Cooked kebbeh is served with fresh hommus or a yoghurt sauce that contains garlic and mint. Kebbeh nayyeh, on the other hand, is usually garnished with fresh mint and eaten with pita.

kibbeh lebanese food manoosh
CC image courtesy of young shanahan on Flickr http://bit.ly/1UBOWo0

If you would like to try authentic Lebanese kebbeh, drop by OOSHMAN (formerly known as Manoosh) or order online. We would be honoured to share such a delicious element of our cultural heritage with you.