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Hummus ( / ˈhʊməs /, / ˈhʌməs /; [1] [2] Arabic: حُمُّص ḥummuṣ, 'chickpeas' ), 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. [3] The standard garnish in the Middle East includes olive oil, a few whole chickpeas ...
Greek Beef Pasta Bake (Pastitsio) This classic dish is all about the layers. Think a base of pasta flecked with feta cheese, topped with a robust meat sauce that features red wine, cinnamon, and ...
Gigantes plaki (Greek γίγαντες πλακί pronounced [ˈʝiɣa(n)des plaˈci]) or Greek giant baked beans, is a Greek dish of large white beans baked in a tomato sauce. Gigantes plaki may be served as a main dish or as a meze. The beans are traditionally fasolia gigantes 'giant beans', a variety of the Phaseolus coccineus.
Tahini ( / təˈhiːni, tɑː -/) or tahina ( Arabic: طحينة, /- nə /) is a West Asian condiment made from toasted ground sesame. [3] Its more commonly eaten variety comes from hulled sesame, but unhulled seeds can also be used for preparing it. [4] The latter variety has been described as slightly bitter, but more nutritious. [4]
1. In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the ...
Ancient Roman cuisine. Ancient Rome painting depicting eggs, birds and bronze dishes found in the Roman House of Julia Felix. The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and Roman trading with foreigners ...
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levant region of the Arab world during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.
Tzatziki ( Greek: τζατζίκι, tzatzíki, Greek: [d͡zaˈd͡zici] ), also known as cacık ( Turkish: [dʒaˈdʒɯk]) or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt [1] mixed with cucumbers, garlic, salt, olive oil, red wine ...
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