A Nosh of Hummus at New York’s Nanoosh
With pale wood paneling, recessed green and blue tiling, and lighting that dims as the night progresses, Nanoosh’s atmosphere is far from that of most Israeli hummus joints. This is, after all, Manhattan’s upper west side, just a stone’s throw from Lincoln Center. But the restaurant’s Israeli owners have ensured that the neighborhood’s residents and theater-goers can get hummus Israeli-style, as a main meal rather than just an appetizer served with triangles of pita. Read more
Even GOD eats hummus in Tel-Aviv
Hummus is gradually becoming one of the Middle-Eats most successfully exported cultural-products. Very much as a result of tourists who experienced it while in the region, and became missionaries. It looks like even god eats hummus when he visits Tel-Aviv, and you know how powerful he is, when it comes to the publics opinion.
We got this movie, by Assaf Billet, showing just how much god favors hummus over other dinning options.
The Hummus War has Begun
Last Sunday, the Hummus Was has finally began. Unlike other wars, this one is going to be fairly harmless, because the fighting will be done by means of marketing, advertising, giveaways and special prices.
Calcalist is the #3 business publication in Israel, a relatively new and small newspaper. It’s a very mainstream, nevertheless, so it usually deals with mainstream business news – nothing like that main headline on August 3rd. The headline said: The Hummus War.
It’s seems like a very common news item: two major local companies fighting over a market. The point is that these two companies, Osem and Strauss, are fighting over the American hummus market. Read more
Fetteh: the Cousin of Hummus (plus recipe)
Fetteh, a warm dish of thick yogurt with soft chickpeas, is a delicacy you ought to try. If there are any good Lebanese restaurants near you, that’s a good place to start looking. If not – make it yourself.
The concept of Fetteh (or “fata”, depending on who you ask) may sound strange to you at first. Basically, it’s a combination of soft cooked chickpeas (like the ones used for hummus and msabbha), with yogurt and toasted pita bread.
Read more
The Yemen Power: Zhuk (plus recipe)
Zhuk, a Yemen paste of hot green peppers, is one of the hottest things to spice your food with. Very easy to make, and there’s also a story.
Until 1493, the only pepper outside the American continnent was the one we know today as “black pepper”. And when Christopher Columbus brought the first chilis to Europe, no one seemed to care.
It took some 150 years until the old world came to it’s senses, but after that the tiny veg was caltivated and quickly spread to all Europe (espcialy Italy and Hungery) and from there to North Africa, the Middle-East and Asia, where it was engineered into over 2000 species and varaieties of peppers, and dozens of different spices.
Hot peppers are very common in all Midlle Eastern cuisines, where it is eaten fresh, cooked or pickled. In most hummus places in Israel and Arab countries, hot peppers are an integral part of the course – fresh or as part of a sauce of some kind (NEVER as one of the hummus ingredients).
In some places the hummus is served with Tatbila, a thin sauce from ground green peppers with lots of garlic and lemon. Many Israeli hummus places serve it with Harif (“hot”), a local variation of the North African sauce called Arissa, in which red chilis are the main ingredient. Read more
A Hummus Girl Blogger
I’m going through dozens of blogs every week, reading tasteless posts about hummus and tasteless hummus recipes. This one was different.
When commenting in other blogs, I often use “the hummus guy” as a nickname. I guess it describes well what I’m known for, and it’s a good way to differentiate myself as a blogger, since there isn’t really many competitors in the field of hummus related blogging.
I found one, though. A girl blogger called Mercedes, who has a blog called Desert Candy (an ancient nickname for dates). She describe herself as a blogger who’s “exploring a passion for cooking/baking and a love of the Middle East”. And in many cases she combines both her passions in posts about Middle Eastern food and with relevant recipes (Not all of her recipes are Middle Eastern, but some are. And there’s an index too).
Hummus in Japan
We hadn’t even have the chance to get used to the idea that there’s falafel in China, and now we’re told that there’s hummus in Japan. A lot of it.
It’ll be old news if I’d tell you that we’re fashionably late after Japan in many of the things we do. And it’s always fascinating to see how Japanese trends and inventions find their way to the west. Read more
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