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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 ground sesame. Its more commonly eaten variety comes from hulled sesame, but unhulled seeds can also be used for preparing it. The latter variety has been described as slightly bitter, but more nutritious. 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.
Ful medames, or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herbs, and spices. Ful medames is traditionally made in and served out of a large metal jug. It is notably a staple food in Egypt and is considered a national dish, especially in the northern cities of Cairo and Gizah. Fava beans can sometimes be also found in other cuisines in the Middle East, and Africa, though cooked differently.
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 Iraq's cultural sophistication extended to 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.
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.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes, meats, and an array of spices such as cumin, turmeric, and coriander. Signature dishes include kubbeh (dumplings), pilafs, grilled meats, and stews like hamin.
Harissa is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.
A snack is a small portion of food generally eaten between meals. A snack is often less than 200 calories, but this can vary. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home.
Fried cauliflower is a popular dish in many cuisines of the Middle East, South Asia, Europe, and elsewhere. It may start from raw or cooked cauliflower; it may be dipped in batter or breading; it may be fried in oil, butter, or other fats. It can be served on its own, as a mezze or side dish, or in a sandwich. It is often seasoned with salt, spices, and a variety of sauces, in the Middle East often based on tahini or strained yogurt.
Malawach or Melawwaḥ,, is a Jewish Yemenite 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 chilli-garlic paste similar to a hot sauce originating from the Libyan Jews and commonly used in Israeli cuisine.
Foods such as falafel and hummus, which originated in the Middle East, have been used as political symbols as part of a general gastronationalistic movement in the region. Israel has used food, including Levantine cuisine and dishes of the Jewish diaspora, to develop a national cuisine and national identity. The inclusion of foods traditionally seen as Arab in that strategy has prompted accusations of colonization of Arab and Middle Eastern culture and cultural appropriation by Israel.
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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