Put flour in the mixer then add saly yeast and oil then add water
Mix all until we have a cohesive dough
Contributor: Lowsy Zgheib
Place: Amchit Sea Coast, Lebanon
Personal Background:
Miss Loswy started to work with her two sisters (Martha and Loranza). At first they worked for fun because their family owned the shop, and learned these recipes (pastries) from their mother. In the beginning they received support from the family , relatives and friends. Then this work became their daily activity.
They started this activity from twenty years.
Recipe’s Personal Background
How did you learn this recipe?
From my mother.
Is there some memory/historical event connected to this recipe?
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Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
Three sisters ( Loranza, Martha , Loswy) work in preparing pastries
Mediterranean Background
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
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Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
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Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
We can say that all kinds of manqoosha are very famous in Lebanon. And could be considered as a main meal , and can be eaten in as breakfast, lunch or dinner.
Season (season this food is linked to)
Summer and winter
Ingredient
Nutritional Importance
Health Benefits
Thyme
Rich in vitamins A,C, fibers and minerals
Antioxidant used in the treatment of common cold and flu. Improves immune system and digestive system
Sesame seeds
Good source of Cu, Manganese, Ca , P, Mg, Fe ,Zn , B1 and fibers. Rich in Monounsaturated fatty acids.
Good for the heart, lowers high blood pressure, compacts cancer and work as antidepressant
Wheat flour (bread)
Source of carbohydrates. High glycaemic index. The plain/white wheat flour has a low content in fibre and micronutrients when compared with whole wheat flour
Significant health benefits are only found in the whole wheat flour which, compared to normal/white wheat flour, has higher contents of fibre, minerals and anti-oxidant. There are wheat flours enriched with specific vitamins or minerals which, in some cases, can fulfil nutritional deficiencies.
Uncooked olive oil
Source of mono-unsaturated fat. It contains vitamins E and K.
The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
No
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
Thyme, a good antioxidant, from thyme plant. Uncooked Olive oil ( from olives tree) and sesame oil (sesame plant) both are rich in monounsaturated fatty acid and are heart healthy
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?
