Which came first, hummus or pita?

1. Hummus
The big daddy chickpea spread can be slathered on anything from a burger or baked potato to the traditional hot pita bread.
Veteran preference: more garlic, more better.
Where to try it: Abu Shukri, Via Dolorosa near Damascus Gate, Jerusalem, Israel; +972 2 627 1538

2. Manakeesh
The pizza of the Arabic world, manakeesh is a round bread sprinkled with either cheese, ground meat or herbs (zaatar). It's ideal for breakfast or lunch. Varieties come from both fancy
Levantine restaurants or street vendors.
Where to try it: Al Hallab, Guarhoud Road, Garhoud, Dubai, United Arab Emirates; +971 4 282 3388

Halloumi: not your typical grilled cheese.

3. Grilled halloumi
These mini-slabs of chewy goodness are made from goat and sheep milk. Unlike other cheeses, no acid or bacteria is used during processing.
Where to try it: Abdel Wahab, El Inglizi Street, Monot, Achrafleh, Beirut, Lebanon; +961 1 200 550

4. Foul meddamas
Made of fava beans, olive oil, parsley, onion, garlic and lemon, this dish doesn't have the most appetizing of presentations -- blobby brown mush is about the best we can say of it. Taste and
texture make up for it.
Where to try it: The Pavilion Downtown Dubai Caf, Downtown, Dubai, United Arab Emirates; +971 4 447 7025

The genesis of falafel is a fiery topic.

5. Falafel
You may consider fried chickpeas with herbs as simply a great snack. Or tasty pita filler.
For Middle Easterners, however, the origins of falafel are a matter of patriotic interest.
The "New York TImes" has reported how the dish's provenance sparks fierce debates, but we're happy to sit on the sidelines and remain addicted to the taste.
Where to try it: Books@Cafe, First Circle Amman, Jordan; +962 6 465 0457
More on CNN: Travel agencies jump on halal tourism bandwagon

6. Tabouleh
You don't have to be a vegetarian to enjoy this magical combination of bulgur, parsley, mint, onion and tomatoes. But watch out, you just might be tempted to switch teams after a steady diet of
this popular salad.
Where to try it: Cairo Restaurant, Al-Malek Talal Street, Amman, Jordan; +962 6 462 4527

Baba ghanoush comes in a variety of styles.

7. Moutabal/baba ghanoush
Just when you're ready to declare hummus the best dip on the planet, you find moutabal. Similar to baba ghanoush, the dip offers a similar consistency with an eggplant kick. Spiced up with
chili, it delivers a zing.
Where to try it: Zest, One&Only The Palm, Palm Jumeirah, Dubai, United Arab Emirates; +971 4 440 1010

Fattoush: simple ingredients, magical combination.

8. Fattoush

This tangy salad is one of the Middle East's greatest contributons to world culture. Crispy lettuce, crunchy fried squares of pita, diced tomatoes, cucumbers and onion, garlic, lemon, olive oil and
mint make for a refreshing addiction.
Where to try it: Al Halabi, Mall of the Emirates, Barsha, Dubai, United Arab Emirates; +971 4 395 1615

9. Umm Ali
Egyptian bread pudding, or umm ali, is a hearty pastry cooked in milk and cream. Versions are made with croissant pieces, raisins, pistachios, vanilla and condensed milk.
Where to try it: Naguib Mahfouz Restaurant, 5 sikkit el badistan, khan el khalili, Cairo, Egypt; +20 202 590 3788

10. Shanklish
This cow or sheep milk cheese is usually fashioned into golf ball-sized bites and rolled in zaatar herbs or chili flakes (the latter version favored in Syria). Also often enjoyed with diced tomato,
onion and olive oil.
Where to try it: Market Place, JW Marriott Dubai, Abu Baker Al Siddique Road, Al Rigga, Dubai, United Arab Emirates; +971 4 607 7009
More on CNN: Middle East as an emerging travel market

Shawarma: One of the prettiest sights in the world.

11. Shawarma

No, shawarma wasn't invented as a hangover cure. But the tender bits of skewered chicken, garlic puree and salad wrapped in pita have made it a beloved post-session snack the world over.
One more, please.
Where to try it: Hashipudia, 6 Ha-Shikma Street, Jerusalem, Israel; +972 2 625 4036

Shish tawook: it's all about the marinades and condiments.

12. Shish tawook

Served with pure garlic paste, this simple skewered chicken dish is hugely popular in Lebanon, Syria, Egypt, Iraq and the Gulf region. Dishes are served with fries and pita bread.
Where to try it: Al Falamanki, Damascus Street, Beirut, Lebanon; +961 1 323 456

13. Dolma
Dolma goes horribly wrong when the stuffed vine leaves become flaccid and slimy after being left out in the sun for too long. They need to be fresh with succulent lamb or juicy vegetables.
Where to try it: Asitane Restaurant, Kariye Camii Sokak 6, EdirnekapI, Istanbul, Turkey; +90 212 534 8414

Kofta: don't let looks deceive you.

14. Kofta
Common in Iran and Pakistan, these balls of minced lamb or beef have a spicy, onion kick.
You can fry, grill, barbecue or bake the patties, but theyre best served with a distinctive spicy sauce. In the Arab region, you'll find them in cylinder shapes, often on a stick.
Where to try it: Gulf Pomegranate Iranian Restaurant, Al Ansab Road next to Al Agbiya Mosque, Muaskar Al Murtafa'a, Oman; +968 9 223 6697

15. Quwarmah Al Dajaj

Curry veterans, this may be a new one for you.
Known to most as Kuwaiti curried chicken, the zesty dish is made with a blend of Middle Eastern flavors and spices -- lime, ginger, turmeric, baharat, cumin, cardamom, black pepper, cinnamon,
nutmeg, paprika -- that combine to give it a disinctive pop.
Where to try it: Mais Alghanim, Gulf Road, Kuwait, +965 2 225 1155
More on CNN: 7 of the best restaurants in Dubai

Mansaf may not be the most photogenic of foods but there's a reason it's practically the national dish of Jordan.

16. Mansaf
The small version of this Jordanian and Palestinian dish looks like a pizza covered with a lamb carcass, while a larger banquet variety can cover a whole table.
Despite the intimidating appearance, the tender mutton, covered in yogurt sauce and sprinkled with almond and pine nuts, makes for a culinary masterwork.
Where to try it: Jabri Restaurant, Wasfi Al-Tal Street, Amman, Jordan; +962 6 5681700

17. Kebab karaz

Otherwise known as cherry kebab or desert candy, this Syrian dish offers a new slant on the famed meat stick. Kebab karaz adds sour cherries and pomegranate pips, rendering the meaty mix
blood red, sweet and sour.
Where to try it: Al-Mayas, Al-Bedea, Kuwait City, Kuwait; +965 5 738 089

Baklava: sickly sweet.

18. Baklava
Buttery filo pastry, chopped nuts, sweet syrup and honey dressing -- made from a recipe that dates to the Ottoman empire, it's no wonder baklava is one of the most enduring and beloved
dishes on the planet.
Where to try it: Rihtim Cad, Kati Otopark Alti, 3-4 Karakoy, Istanbul; +90 212 293 0910

Knafeh: savory cheese flavor, crunchy pastry crust.

19. Knafeh
This delicious cheesecake uses Nabusi cheese, which is common to Palestine, Syria and Lebanon. The blush coloring comes from orange blossom water or rose water.

Where to try it: Habibah, Al Malek al Hussein Street, Amman, Jordan

20. Iraqi masgouf

Remember the best piece of carp you ever had? No?
You would if it had been this carp, which is slow-cooked for up to three hours until the fat has been burned off, then served with lemon and pickles.
Where to try it: Al Adhamiyah Iraqi Restaurant, Al Asmakh StreetJasra, Doha; +974 4432 4326
More on CNN: 20 delicious ways to break fast after Ramadan

What is your favorite Middle Eastern dish? Let us know in the comments below.

Jade is a prolific traveler, extreme sports enthusiast and music fanatic.

Read more about Jade Bremner
Tags:
BEST RESTAURANTS
MIDDLE EASTERN FOOD

Ingredients
3/4 pound ground lamb
Kosher salt and freshly cracked black pepper
3 whole wheat pitas
1 cup prepared spicy hummus
1/2 cup crumbled feta cheese
1/4 cup chopped fresh flat-leaf parsley
Directions
Preheat the oven to 350 degrees F.
In a small saute pan over moderate heat, cook the lamb until browned and cooked through, about 10 minutes. Season with salt and pepper. Using a slotted spoon, transfer the lamb to a small bowl. Brush the pita
bread using the fat in the pan. Cut each pita into 8 wedges and place on a sheet pan. Bake until golden, about 10 minutes.
In a shallow baking dish, layer half the pita wedges, half the lamb, half the hummus and half the feta. Make 1 more layer in the same order. Bake the nachos in middle of the oven until the cheese is melted, 5 to 7
minutes. Remove from the oven and sprinkle with parsley. Serve immediately.
BYOC: Use your favorite hummus; try lemon or garlic if you prefer no heat.
Recipe courtesy of Claire Robinson, 2010
Read more at: http://www.foodnetwork.com/recipes/claire-robinson/middle-eastern-nachos-recipe.html?oc=linkback

THE BEST BASIC HUMMUS RECIPE

By Leyla Kazim | August 21, 2014 | In Dairy free, Gluten free, Recipes, Special diets, Vegan, Vegetarian

Hummus is proof that some of the best tasting things in life are the simplest to make. It can be rustled up with just six ingredients and requires no cooking only a food processor. The hummus recipe below will give you perfect basic
hummus, and also a solid base from which to work in terms of experimenting with flavours.
Hummus is a chickpea-based dip, and a staple at any Levantine table spread. Its simplicity means the popularity of this dish extends far beyond its home of the Middle East, Turkey and North Africa, and is now enjoyed across the
world.
I have been eating hummus for as long as I can remember. My father would bring home great tubs of it from the local Turkish supermarket to accompany chicken and lamb kebabs he cooked over coals in the garden. They were
always slightly charred from the lick of flames, and that combination of flavours instantly takes me back to the summers of my childhood.Its such a popular staple food because it compliments so many things. Meat goes without
saying, particularly lamb, but its also ideal for vegetarians who wish to dunk in a crisp crudit. It can act as a replacement for butter or mayonnaise in a wrap or sandwich, and it is wonderful simply scooped up with warm flatbreads.

Its also a great medium for experimentation. Hummus recipes across the countries of the Levant might include spices such as cumin, coriander seeds, paprika, dried chilli flakes, sumac, or zaatar. You might also come across hummus
blended with red pepper, sun-dried tomatoes, and even caramelised-onion hummus in some supermarkets.
The hard and fast rule for flavouring hummus is that there are no rules, so its great for having fun with at home. Once you have mastered the basic recipe, you can flavour it with whatever takes your fancy. I quite like adding black
olives (and therefore less salt), which get blitzed up with the rest of the mixture for a briney Mediterranean kick and a different colour.
Let your experimental side run wild, or simply enjoy as is.

Basic hummus recipe

Serves 6-8 as a starter
2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
4 tsp tahini

2 garlic cloves, crushed

1 tsp crushed sea salt

6 tbsp quality extra virgin olive oil (plus extra for drizzling)

3 tbsp freshly squeezed lemon juice

Paprika (optional)

Coriander or parsley leaves (optional)

Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while
it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves,
for colour.