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!