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Hummus, also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika.
Falafel is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.
Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself or as a major ingredient in hummus, baba ghanoush, and halva.
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Mesopotamia was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts.
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.
Sahawiqzhoug or zhug is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj.
Shakshouka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper. According to Joan Nathan, shakshouka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernán Cortés as part of the Columbian exchange. Shakshouka is a popular dish throughout the Middle East and North Africa.
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.
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Malawach or Melawwaḥ,, is a flatbread that is traditional in the Yemeni cuisine. It was brought to Israel by Yemenite Jews. Malawach resembles a thick pancake but consists of thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan. It is traditionally served with hard-boiled eggs, zhug, and a crushed or grated tomato dip. Sometimes it is served with honey.
Sami Tamimi is a Palestinian chef and author living in London. He is the co-owner of six delis and restaurants in London. Tamimi is also the co-author of several bestselling cookbooks, including Ottolenghi (2008), Jerusalem (2012) and Falastin (2020).
Pilpelchuma, also spelled pilpelshuma, is a chili-garlic paste similar to a hot sauce originating from the Libyan Jews and commonly used in Israeli cuisine.
Israeli feta cheese or, also known as Israeli-style feta cheese or simply Israeli cheese, is a type of white cheese made from sheep's milk, cow's milk, or a combination of both. It is similar to Greek feta cheese, but has a milder flavor and a creamier texture.
References
- 1 2 3 4 Ottolenghi and Tamimi, Yotam and Sami (2012). Jerusalem: A Cookbook. Ten Speed Press.
- 1 2 3 4 5 "Hummus Tatbila". Susu Kitchen. 23 April 2021. Retrieved 28 March 2023.
- 1 2 3 4 5 Ottolenghi, Yotam (2010). Plenty. Ten Speed Press.
- 1 2 3 Packer and Srulovich, Sarit and Itamar (2015). Honey & Co. The Cookbook. Little, Brown and Company.
- 1 2 3 4 5 Lovell, Rebecca. "Yotam Ottolenghi's warm hummus brunch". The Guardian. The Guardian. Retrieved 28 March 2023.
- ↑ Dent, Grace. "Honey & Co, London WC1: 'Orange blossom-scented largesse' – restaurant review". The Guardian. The Guardian. Retrieved 29 March 2023.
- ↑ "A La Carte Menu". Jeru. 23 March 2022. Retrieved 28 March 2023.
- ↑ "Test Driving Honey & Co's new Bloomsbury home on Lamb's Conduit Street". Hot Dinners. 28 June 2022. Retrieved 29 March 2023.
- ↑ "Bringing Challah Into The Mainstream". The New Yorker. The New Yorker. Retrieved 29 March 2023.
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| Dips | ||
| Pickles and preserves | ||
| Spreads and pastes | ||
| Oils and liquids | ||
| Spices and powders | ||
| Salads | ||
| Dressings | ||
| Ketchups | ||
| Mustards | ||
| Vinegars | ||
| List articles | ||
| Accoutrements | ||
| Chili sauce |
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| Chili paste | ||||