Different types of za'tar

Sometimes people get confused with the different types of za'tar. Here I'm going explain the differences to you:

Defining za'tar: a local spice / herb typical of the region, but also called like this to describe a mixture made with sesame seeds, sumac, and salt

One type of za'tar is the Origanum Syriacum - this is the one used to make manakish. The Origanum Syriacum has fragrant broad cotton-like leaves with white flowers. It is a short shrub that reaches a height of about 30 cm (12 inches). It is a perenial plant that can grow from seeds, provided you know how to acquire them. I have a bag at home which i keep for my "dream farm" project (another subject). The plant grows naturally in hilltops and mountains all around Lebanon. Bees feed on the flowering plant and produce a tangy spicy honey. Quite delicious!

I suggest you buy or pick the za'tar yourself and make the mixture. Choose sesame seeds that are locally grown (find them at your local farmer's market - Souk el Tayeb at Saifi Village or The Slow Food Earth Market in Hamra). Don't buy the Chinese kind which is loaded with preservatives. Toast the seeds if you use the za'tar to dip bread in or leave them raw for man'oushe making. Do the same with the sumac, make sure it is pure. Use salt from the village of Enfeh. Grind it yourself to make a fine powder. When the mixture is done, you will have a product made that is 100% Lebanese! That's important ...

Another type of zaa'tar is the Thymus Vulgaris - this type is used raw in salads, to garnish dairy products such as labneh (strained yogurt) and fresh local cheeses (baladi), olives, in vegetarian pies,or is simply pickled. The Thymus Vulgaris has narrow, long thin smooth leaves.

I hope all this makes sense to you now...but like i always say ... a picture is worth a thousand words... let me show you ... see the difference?

Man'oushe in Belmore Sydney

I found this article today - So Proud! There are so many Lebanese immigrants in Australia, it was a sure thing that they would bring their culinary habits from their home country - Lebanon.


September 20, 2009
Lebanese Pizza at Belmore Lebanese Bakery

So you thought the Italians had the market cornered on pizza, right? Think again. Lebanon’s developed their own brand of pizza known as Man’oushe, and it’s bound to send fans of the thin and crispy crust wild.
Belmore Lebanese Bakery is one of the local eateries luring pizza fans away from their favourite Italian joints.

It’s been run by the same family for 21 years, and they really know their stuff. The Man’oushe is cooked in a large brick oven, which dominates the restaurant.

There are no menus, but you can pick your pies of choice by pointing to the displays in the counter. I’ve got to tell you, the meat pizza with lamb, onion, spices and pepper is a billion times better than anything you’ll get at Dominoes.

Trading hours: Open from 6:30 am. Closes 6:30 pm on weekdays, 5 pm on Saturday, and 4 pm on Sunday
Location: Belmore Lebanese Bakery
Address: 339 Burwood Road, Belmore
Public transport: The bakery is a two-minute walk from Belmore train station
Parking: Limited street parking available
Cost: Pizzas start at $2javascript:void(0)
Website: http://www.belmorelebanesebakery.com.au/

Image source: Ewan-M @ Flickr
Tags: Belmore Lebanese Bakery, Man'oushe, pizza

The Lebanese Gastronomic Academy Honors the Book Man'oushe

On July 29, 09 The Lebanese Gastronomic Academy organized a wonderful evening in the most beautiful setting. I was invited as the author of Man'oushe to receive a trophy of congratulation for a job well done especially for publishing a book on the Lebanese culinary heritage. The aim of the Lebanese Gastronomic Academy is to promote Lebanese food and its food culture all over the world... sounds a bit like what I'm doing! I was received by my dear friend Wadih Haddad, better known as DIDI, Fouad El Khazen (president of the Academie), Walid Mzanar, Mirna Boustany (the matron of the Academie), and many other special members. My husband and I enjoyed what would be our most relaxing evening this summer. Everyone congratulated me, and I was asked to make a speech. To tell you the truth it was not difficult to prepare my words because I have a great affinity to the members of the Academy who have seen me grow from kitchen prep to book writer. I thank them for their devotion and support. I'd like to share my speech with all of you (in French) oops!

THE SPPEECH:

Un grand merci a l'académie gastronomique Libanaise. Ma relation avec L'académie remonte à longtemps. Mon voyage culinaire a travers le Liban à commencé au Mistral au restaurant Français de notre cher ami Didi ! J’en garde des souvenirs mémorables. Par la même occasion, mes pensées vont vers Lucien Dahdah – Le fondateur de L’Académie et a Fawzi Ghandour qui a partager avec moi ses secrets et sa passion pour la cuisine Turque. Mon voyage à travers le Liban pour préparer le livre Man’oushé m’a fait découvrir les fantastiques richesses de la cuisine Libanaise que J’essaye de promouvoir. La renommée de la cuisine Libanaise est bien établie, Je l’ai bien vu en recevant le prix du « Special Award of the Jury » au Gourmand Cookbook Award à Paris parmi les sommités internationales de la cuisine. Vos encouragements et votre soutien me donne l’énergie nécessaire pour continuer. Merci!

I am posting a few photos of this wonderful night taken by Candice Jarjoura, who was responsible of the evening's organization. Thanks Candice!

Man'oushe - The Book

Today I'm writing to share with you the exciting news: Man'oushe has won special award of the jury in the Gourmand Cookbook Award. What is the Gourmand Cookbook Award you may ask yourself? Here is a little history:

The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. In 2008, books from 102 countries participated in these prestigious awards. It is open to all languages. After Beijing and London, the annual Gourmand Awards event will be in Paris at the Comédie-Française, the historical theatre of Moliere, on Wednesday July 1, 2009. The objectives of the Awards are: To reward and honor those who “cook with words”, to help readers find the best out of the 26000 food and wine books produced every year, to help publishers with international rights to translate and distribute food and wine books, to help book retailers find the 50 food and wine books that each year should be offered to clients, to create an opportunity to access the major markets in English, Chinese, German, Spanish or French for books originated in other languages, to increase knowledge and respect for food and wine culture, which promotes peace. The winners in each language are announced in November, and compete for the Best in the World, announced in July of the following year at a gala dinner.

So in a nutshell, we are packing (because I'm taking my whole family with me, as I can't leave home without/ kinda of like Mastercard and Visa ha ha ha ) and we're off to share this wonderful journey.

Future Television is going to report on the event and I have just been informed that Noun magazine is giving me (i mean man'oushe) two pages in the culinary section... So cool! We are going to visit with the camera crew: Les Delices D'orient, Dom's - a Lebanese restaurant, and of course we will be attending the most important event - the Award Ceremony.

So I've decided to document the trip from A to Z with photo coverage of this event. Keep posted for more interesting details and photos...

Lebanese "Forn" Around the World

I have been told that many have taken my book and have used it as a base to start the operation of a Lebanese bakery... I've heard of one in Australia, in an Indonesian island, in Paris...do you know of any bakeries around the world baking Lebanese pies? Share them with us so we can create a network and learn from each other. Post the address of a Lebanese Bakery next to you, wherever you may be!

It all Starts with Za'tar

Ok, Are you interested in making your own "khaltet al- za’tar", meaning wild thyme mixture?

Here is how... ENJOY!
*recipe taken from the book...

There are several steps to follow:

Picking
Wild thyme is found on hilltops and mountains all over Lebanon. The plant is distinctive and should not be difficult to find. Let your nose be your guide. The za’tar plant gives off a strong and very fragrant smell. Take sharp scissors or shears and cut the plant without touching the roots.
Drying
It is preferable not to dry the za’tar in direct sunlight for too long. This will burn the leaves.
Selecting
Select the za’tar, take out the stems and clean from debris.
Grinding
In the past, the za’tar was reduced to a fine powder by grinding the dried plant with the hands. It was then pounded in a stone mortar. Today, it is easier to take the za’tar to a mill and have it grinded to a fine powder.
Mixing
Blend the ground za’tar, the sumac, the sesame seeds, and the salt together.
Storing
Store the za’tar mixture in airtight containers with a couple of bay leaves to keep out insects. It should stay fresh for a year.

MIXTURE FOR MAN'OUSHÉ
1 kg (2lb 2oz - 7 ½ cups) of ground za’tar
225g (½ lb - 1½ cups) of sesame seeds (uncooked)
400g (1 ½ lb - 3 cups) of ground sumac
50g (2oz - ½ cup) of salt


MIXTURE FOR DIPPING
1kg (2lb - 7 ½ cups) of ground za’tar
225g (½ lb- 1½ cups) of sesame seeds (toasted)
400g (1½ lb - 3 cups) of ground sumac
50g (2oz - ½ cup) of salt

So now all you have to do is add some oil to the mixture. For baking man'oushe, use a mixture of olive and vegetable oil so as to keep the pie light. For dipping, use the best olive oil you can find.

When you try it, send your comments I would love to hear about your experiences.

Where do you find the best man'oushe?

You'd be surprised how many times I have been asked the question, so let me give you an idea of the response:

The best man'oushe I've ever tasted is the one i made myself with homemade dough and a topping made with the za'tar I picked myself, dried, ground, and mixed with the right amount of sesame seeds, sumac, and salt. Does it sound cliche, well it's the truth...the feeling is unbeatable... try it!

Which kind of pie do i prefer? the laham bi ajin found in Bourj Hamoud with an extra serving of red pepper paste...and you?

I invite you to tell your story!

I created this blog because i want to have people share their stories, from all over the world pertaining to our favorite national pie - the man'oushe!

Since I've published my book in Dec. 2005 I've been hearing and getting all types of stories related to the topic. I want to publish them so each one of you can live through this amazing adventure.

It all started with a "romantic dream" ... one day I'll go to Italy and write about the pizza and photograph all these wonderful people and this beautiful country...

WAIT A MINUTE.. Lebanon, my country!!! the grass is greener on the other side always... NO, but is it? Italians are now coming to Lebanon for inspiration... Get a grip...a book on your country, capturing the foods of your land, capturing the amazing people that live in this tiny country, to document its contrast... indeed Lebanon is full of contrast... capture it before we all become cloned to what the rest of the world is becoming... ARE YOU READY?

Welcome to the Man'oushe BLOG!

What is a Man'oushe?

The man’oushé is the quintessential Lebanese breakfast. Derived from the Arabic word na’sh which refers to the way the finger tips of the baker “engraves” the dough, the man’oushé is indeed engraved upon our collective memories as Lebanese. The smell of the man’oushé bi-za‘tar in the morning catapults a Lebanese person back in time to a lively childhood birthday party, breakfast on the go with classmates before an exam, or a cozy morning spent tête-à-tête with a loved one. In such a way, the man’oushé is indeed engraved upon our collective memories as Lebanese.

Satisfying and tasty, it is truly a classless commodity. Tiny bakeries across the country sell this disc of dough pressed flat and baked with a topping of wild thyme, sumac, sesame seeds, salt and oil. One can find a man’oushé literally anywhere, from the poorest neighborhoods to the most affluent of Beirut’s suburbs. Inexpensive and delicious, it is one of Lebanon’s common denominators.

From Barbara Abdeni Massaad's, Man'oushe: Inside the Street Corner Lebanese Bakery.