Hummus - Wikipedia

Middle Eastern chickpea puree dish This article is about the food. For the organic matter in soil, see Humus. For other uses, see Hummus (disambiguation). Hummus

Course	Meze
Place of origin	Middle East
Region or state	Levant and Egypt
Serving temperature	Room temperature or cold
Main ingredients	Chickpeas, tahini
Cookbook: Hummus   Media: Hummus

Hummus (/ˈhʊməs/, /ˈhʌməs/;[1][2] Arabic: حُمُّص, romanized: ḥummuṣ, lit. 'chickpeas', also spelled hommus or houmous), (full name: Hummus Bi Tahini)[3] is a Levantine[4] dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.[5] The standard garnish includes olive oil, a few whole chickpeas, parsley, and paprika.[6][7]

The earliest mention of hummus was in a 13th century cookbook attributed to the historian Ibn al-Adim from Aleppo in present-day Syria.[8]

Commonly consumed in Levantine cuisine, it is usually eaten as a dip with pita bread. In the West, it is produced industrially and consumed as a snack or appetizer with crackers or vegetables.[4]

Etymology and spelling

The word hummus is Arabic: حُمُّص, romanized: ḥummuṣ 'chickpeas'.[9][2][10] The full name of the prepared spread in Arabic is ḥummuṣ bi ṭaḥīna 'chickpeas with tahini'.[11] The colloquial Arabic word ḥummuṣ is a variant of the Arabic ḥimmaṣ or ḥimmiṣ which may be derived from the Aramaic language (חמצי ḥemṣīn, ḥemṣāy[12]), corresponding to the Syriac word for chickpeas: ḥem(m)ṣē.[13] The word entered the English language around the mid-20th century from the Arabic ḥummuṣ or via its borrowing for the name of the dish in Turkish: humus.[14][15]

Spelling of the word in English can be inconsistent, though most major dictionaries from American and British publishers give hummus as the primary spelling. Some American dictionaries give hommos as an alternative, while British dictionaries give houmous or hoummos.[16][2][13]

The major British supermarkets use houmous.[17][18][19][20][21]

Other spellings include homous, houmos, houmus, and similar variants. While humus (as it is spelled in Turkish) is sometimes found, it is avoided as a heteronym of humus, organic matter in soil.[16]

Origin and history

Although multiple different theories and claims of origins exist in various parts of the Middle East, evidence is insufficient to determine the precise location or time of the invention of hummus.[22] Its basic ingredients—chickpeas, sesame, lemon, and garlic—have been combined and eaten in Egypt and the Levant for centuries.[23][24] Though regional populations widely ate chickpeas, and often cooked them in stews and other hot dishes,[25] puréed chickpeas eaten cold with tahini do not appear in records before the Abbasid Caliphate in Egypt and the Levant.[26]

The earliest mention of Hummus comes from Syria, in a 13th-century cookbook attributed to the Aleppine historian Ibn al-Adim.[8][27][28] Other early written recipes for a dish resembling ḥummuṣ bi ṭaḥīna are recorded in cookbooks written in Cairo in the 14th-century.[22][29][30] A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Treasure Trove of Benefits and Variety at the Table (كنز الفوائد في تنويع الموائد);[31][26] and a purée of chickpeas and tahini called hummus kasa appears in Muhammad bin Hasan al-Baghdadi's The Book of Dishes:[32] it is based on puréed chickpeas and tahini, and acidulated with vinegar (not lemon), but it also contains many spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight.[33]

Regional preparations

As an appetizer and dip, diners scoop hummus with flatbread, such as pita.[34] It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish, or eggplant.[34]

Hummus is a common dip in Egypt where it is eaten with pita,[35] and frequently flavored with cumin or other spices.[34][35][36]

In the Levant, hummus has long been a staple food, often served as a warm dish, with bread for breakfast, lunch or dinner. All of the ingredients in hummus are easily found in gardens, farms and markets, thus adding to the availability and popularity of the dish. Hummus is usually garnished with olive oil, "nana" mint leaves, paprika, and parsley.[37]

Hummus is a common part of everyday meals in Israel.[38] It is made from ingredients that, following Kashrut (Jewish dietary laws), can be combined with both meat and dairy meals. Chickpea dishes have long been part of the cuisine of Jews who lived in the Middle East and Northern Africa. The many Mizrahi Jewish immigrants from these countries brought their own unique variations, such as hummus with fried eggplant and boiled eggs prepared by Iraqi Jews. Israeli versions use large amounts of tahini for a creamier texture.[39]

One author calls hummus, "One of the most popular and best-known of all Syrian dishes" and a "must on any mezzeh table."[40] Syrian and Lebanese in Canada's Arab diaspora prepare and consume hummus along with other dishes like falafel, kibbeh and tabbouleh, even among the third- and fourth-generation offspring of the original immigrants.[41]

In Cyprus, hummus is part of the local cuisine in both Turkish Cypriot and Greek Cypriot communities where it is called "humoi" (Greek: χούμοι).[42][43] In the United Kingdom, hummus was popularized by Greek Cypriot caterers, sometimes leading to a perception of it being a Greek food.[44]

In Turkey, hummus is considered a meze.[45]

In France, in the region of Provence, there is a dish called poichichade that resembles hummus.[46]

In the United States and Europe, hummus is commercially available in numerous traditional and non-traditional varieties, such as beet or chocolate.[47]

Nutrition

Chickpeas, the main ingredient of conventional hummus, have appreciable amounts of dietary fiber, protein, vitamin B6, manganese and other nutrients.[48]

As hummus recipes vary, so does nutritional content, depending primarily on the relative proportions of chickpeas, tahini, and water. Hummus provides roughly 170 calories for 100 grams, and is a good to excellent (more than 10% of the Daily Value) source of dietary fiber, vitamin B6, and several dietary minerals.[49][50]

Packaged product

United Kingdom

In the 1980s, the supermarket Waitrose was the first British supermarket to stock hummus, spelled houmous. Hummus was popularized in the UK by chefs such as Yotam Ottolenghi, Claudia Roden and Anissa Helou.[51] As of 2013, £60 million worth of hummus was sold in the UK each year, and one survey found that 41% of British respondents had hummus in their fridge, twice as many as the rest of Europe. A Waitrose spokesperson said it had become a grocery staple.[51]

United States

In 2006, hummus was present in 12 percent of American households, rising to 17 percent by early 2009.[52] One commentator attributed the growth of hummus to America's embrace of ethnic and exotic foods.[52]

While in 2006–08 when some 15 million Americans consumed hummus, and annual national sales were about $5 million, sales growth in 2016 was reflected by an estimated 25% of US households consuming hummus.[53] By 2016, the leading American hummus manufacturer, Sabra Dipping Company, held a 62% market share for hummus sales in the United States, and was forecast to exceed $1 billion in sales in 2017.[53][54][55]

To meet the rising consumer demand for hummus, American farmers increased their production of chickpeas four-fold since 2009, harvesting more than 100,000,000 pounds (45,000 tonnes) in 2015, an increase from 25,000,000 pounds (11,000 tonnes) in 2009.[53] Hummus consumption has been so popular that many tobacco farmers have switched to growing chickpeas to meet demand.[56]

In culture

See also: Politics of food in the Arab–Israeli conflict

Hummus is often seen as an unofficial "national dish" of Israel, reflecting its huge popularity and significance among the entire Israeli population,[34] which Israel's critics describe as an appropriation of Lebanese,[57] Palestinian or Arab culture.[58] According to Ofra Tene and Dafna Hirsch, the dispute over ownership of hummus exposes nationalism through food and the important role played by the industrialization of hummus made by Israeli private companies in 1958.[59][60] Although hummus has traditionally been part of the cuisine of the Mizrahi Jews who lived in Arabic-speaking lands, the dish was also popularized among the Jewish immigrants from Europe in the late 19th and early 20th century. Historian Dafna Hirsch describes its adoption in their diet as part of an attempt of blending in the Middle Eastern environment,[61] while sociologist Rafi Grosglick points out the importance of its health aspects to their diet.[62] In recent years, through a process of gourmetization, the Arab identity of hummus became a marker of its authenticity, making famous Arab-Israeli villages such as Abu Gosh and Kafr Yasif. Hence, enthusiasts travel to the more remote Arab and Druze villages in the northern Galilee region for culinary experiences.[34][63][64]

In October 2008, the Association of Lebanese Industrialists petitioned the Lebanese Ministry of Economy and Trade to request protected status from the European Commission for hummus as a uniquely Lebanese food, similar to the Protected Geographical Status rights held over regional food items by various European Union countries.[65][66][67] As of 2009[update], the Lebanese Industrialists Association was still "collecting documents and proof" to support its claim.[68]

The 2005 short film West Bank Story features a rivalry between two fictional restaurants, the Israeli "Kosher King" and the Palestinian "Hummus Hut". A parody of West Side Story, the film won the 2006 Academy Award for Best Live Action Short Film.[69] In 2012, Australian filmmaker Trevor Graham released a documentary, Make Hummus Not War, on the political and gastronomic aspects of hummus.[70]

Lebanon and Israel's chefs have been engaged in a competition over the largest dish of hummus, as validated by the Guinness World Record, as a form of contestation of "ownership".[57] The "title" has gone back and forth between Israel (2008), Lebanon (2009), Israel (January 2010),[71] and, as of 2021[update], Lebanon (May 2010).[57][72][73] The winning dish, cooked by 300 cooks in the village of al-Fanar, near Beirut, weighed approximately 10,450 kilograms (23,040 lb), more than double the weight of the Israeli-Arab previous record.[74][75][76]

See also

• Bean dip – Type of dipping sauce
• List of dips
• List of hors d'oeuvre
• List of legume dishes
• Msabbaha – Variation of hummus
• Poichichade - Similar dish from France

References

1. ^ "hummus Meaning in the Cambridge English Dictionary". dictionary.cambridge.org. Archived from the original on 7 August 2017. Retrieved 27 April 2018.
2. ^ a b c "Hummus | Definition of hummus by Oxford Dictionary on Lexico.com also meaning of Hummus". Lexico. Archived from the original on 1 October 2020. Retrieved 20 January 2021.
3. ^ Shulman, Martha Rose (8 June 2010). Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine: A Cookbook. Potter/Ten Speed/Harmony/Rodale. p. 103. ISBN 978-1-60529-619-7.
4. ^ a b Nussbaum, Harriet (11 November 2021). Hummus A Global History. Reaktion Books. p. 42.
5. ^ Davidson, Alan (21 August 2014). The Oxford Companion to Food. OUP Oxford. ISBN 9780191040726 – via Google Books.
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7. ^ Sonia Uvezian, Recipes and Remembrances from an Eastern Mediterranean Kitchen, 2001, ISBN 9780970971685, p. 106–107
8. ^ a b Shaheen, Kareem (24 March 2023). "The True Origins of Hummus". New Lines Magazine. Retrieved 24 December 2023.
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10. ^ Maan Z. Madina, Arabic-English Dictionary of the Modern Literary Language, 1973
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12. ^ "humus". Nişanyan Sözlük. Retrieved 8 January 2021.
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14. ^ "hummus". Oxford English Dictionary (2nd ed.). Oxford University Press. 1989.
15. ^ "Definition of hummus". Dictionary.com. Retrieved 3 January 2021.
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17. ^ Aldi Website Houmous entry, archived from the original on 7 November 2021, retrieved 7 November 2021
18. ^ LIDL Website Houmous entry
19. ^ Sainsburys Website Houmous entry
20. ^ Tesco Website Houmous entry
21. ^ Waitrose Website Houmous entry
22. ^ a b Spechler, Diana (11 December 2017). "Who invented hummus?". BBC. Retrieved 14 January 2019.
23. ^ Tannahill p. 25, 61
24. ^ Brothwell & Brothwell passim
25. ^ e.g. a "simple dish" of meat, pulses and spices Muhammad bin Hasan al-Baghdadi described in the 13th century, Tannahill p. 174
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41. ^ Paul Robert Magocsi (1999), Encyclopedia of Canada's Peoples, University of Toronto Press, p. 1244, ISBN 0-8020-2938-8
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45. ^ Shulman, Martha Rose (30 October 2007). Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine. Rodale. ISBN 9781594862342. Archived from the original on 14 October 2017.
46. ^ Colonna, Jill (10 July 2015). "Provençal Garlic Chickpea Spread (Poichichade)". Mad about Macarons. Retrieved 19 January 2024.
47. ^ "Sabra Is Finally Releasing Chocolate Hummus Just in Time for Valentine's Day". PEOPLE.com. Retrieved 11 February 2020.
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52. ^ a b There’s Hummus Among Us Archived 1 September 2011 at Wikiwix By Elena Ferretti, Fox News, April 5, 2010
53. ^ a b c Justin R. Silverman (20 April 2016). "Hummus's quest to conquer America, one mouth at a time". Today. Archived from the original on 7 November 2017. Retrieved 1 November 2017.
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56. ^ Hainer, Michelle (May 2013). "Hummus is so popular, tobacco farmers switch to chickpeas". today.com. Archived from the original on 10 January 2018. Retrieved 27 April 2018.
57. ^ a b c Ari Ariel, "The Hummus Wars", Gastronomica 12:1:34–42 (Spring 2012) doi:10.1525/GFC.2012.12.1.34
58. ^ Mitnick, Joshua (25 July 2007). "Hummus brings Israelis, Palestinians to the table". Christian Science Monitor. ISSN 0882-7729. Retrieved 29 August 2018.
59. ^ Atsuko Ichijo, Ronald Ranta (2022). Springer (ed.). "Food, National Identity and Nationalism: From Everyday to Global Politics". National Identities. 24 (1): 123. Bibcode:2022NatId..24...74T. doi:10.1080/14608944.2020.1864123.
60. ^ Hirsch D, Tene O. Hummus: The making of an Israeli culinary cult. Journal of Consumer Culture. 2013;13(1):25-45. doi:10.1177/1469540512474529
61. ^ HIRSCH, DAFNA (2011). ""Hummus is best when it is fresh and made by Arabs": The gourmetization of hummus in Israel and the return of the repressed Arab". American Ethnologist. 38 (4): 617–630. doi:10.1111/j.1548-1425.2011.01326.x. ISSN 0094-0496. JSTOR 41410422.
62. ^ Ishita Banerjee-Dube. Cambridge University Press (ed.). Cooking Cultures. p. 51.
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64. ^ Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 9780544186316 – via Google Books.
65. ^ Karam, Zeina, "Hummus war looms between Lebanon and Israel Archived 15 July 2012 at the Wayback Machine", Associated Press, 7 October 2008. Retrieved 10 December 2008.
66. ^ Wheeler, Carolynne (11 October 2008). "Hummus food fight between Lebanon and Israel". telegraph.co.uk. The Daily Telegraph. Archived from the original on 18 February 2018.
67. ^ "Whose hummus is it anyway?", The Times of South Africa, 9 November 2008, archived from the original on 20 November 2008
68. ^ "Lebanese score in hummus war with Israel". NBC News. Associated Press. 24 October 2009. Retrieved 20 August 2025.
69. ^ Anderman, Nirit (26 February 2007). "Musical Comedy on West Bank Wins Oscar for Best Live Action Short Film". Haaretz. Retrieved 29 August 2018.
70. ^ Rutledge, David (11 March 2015). "Make hummus not war". ABC Australia. Archived from the original on 24 November 2015. Retrieved 29 November 2015.
71. ^ "Israel takes Hummus World Record", Haaretz January 8, 2010; see also Jawdat Ibrahim
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Bibliography

• Afzal-Khan, Fawzia; Seshadri-Crooks, Kalpana (2000), Fawzia Afzal-Khan; Kalpana Seshadri-Crooks (eds.), The Pre-occupation of Postcolonial Studies, Duke University Press, ISBN 9780822325215
• Amster, Linda; Sheraton, Mimi (2003), Linda Amster (ed.), The New York Times Jewish Cookbook: More Than 825 Traditional and Contemporary Recipes from Around the World, St. Martin's Press, ISBN 9780312290931
• Bricklin, Mark (1994), Prevention Magazine's Nutrition Advisor: The Ultimate Guide to the Health-Boosting and Health-Harming Factors in Your Diet, Rodale, ISBN 9780875962252
• Don Brothwell and Patricia Brothwell (1998), Food in Antiquity: A survey of the Diet of Early Peoples, Expanded Edition, Johns Hopkins University, ISBN 0-8018-5740-6
• Marks, Gil (2010), Encyclopedia of Jewish Food, John Wiley and Sons, pp. 269–271
• Rodinson, Maxime; Perry, Charles; A. J. Arberry (1998), Medieval Arab Cookery, Prospect Books (UK), ISBN 978-0907325918
• Habeeb Salloum; James Peters (1996), From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes, I.B.Tauris, ISBN 1-86064-038-9
• Tannahill, Reay (1973), Food in History, Stein and Day, ISBN 0-517-57186-2
• Wesley D, Wesley E (2012), University of California Press (ed.), Beyond Hummus and Falafel: Social and Political Aspects of Palestinian Food in Israel, University of California Press, ISBN 9780520262324

External links

Wikimedia Commons has media related to Hummus. Look up hummus in Wiktionary, the free dictionary.

• Anny Gaul, "Translating Hummus", Cooking with Gaul, October 21, 2019. On hummus variants and authenticity.

v t e Legume dishes
15 Bean Soup Acarajé Amanattō Arroz con gandules Baked beans Bandeja paisa Bap Bean dip Bean pie Bean salad Bigilla Black peas Bob chorba Boiled peanuts Borracho beans Bouneschlupp Burmese tofu Caparrones Capra e fagioli Cassoulet Chana masala Chapea Cocido lebaniego Cocido madrileño Cocido montañés Cowboy beans Dal Dal bati churma Dal bhat Dalcha Deep-fried peanuts Dhokla Dilly beans Doubles Douzhi Fabada asturiana Fabes con almejas Falafel Fasolada Fasole cu cârnați Feijoada Frijoles negros Frijoles charros Ful medames Gallo pinto Garnaches Gigandes plaki Green bean casserole Guernsey Bean Jar Hong dou tang Hoppin' John Hummus Idli Jidou liangfen Kongbap Kuli-kuli Lablabi Liangfen Linsen mit Spätzle Marrowfat peas Matevž Lobio Molagoottal Moros y Cristianos Msabbaha Mujaddara Murukku Mushy peas Nokdumuk Pabellón criollo Paella Panelle Paripu Pasta e fagioli Pastizz Pasulj Patbap Patjuk Pea soup Peabutter Pease pudding Pie and peas Pie floater Pokhemma Pork and beans Porotos con rienda Purtumute Rajma Red bean cake Red bean paste Red beans and rice Refried beans Revalenta arabica Rice and beans Rice and peas Shahan ful Shiro Shiruko Soup beans Stew peas Succotash Texas caviar Tavče gravče Umngqusho Yōkan Yun dou juan
See also	List of bean soups List of tofu dishes
Category

v t e Lebanese cuisine
Beverages	Non-alcoholic Jallab Arabic coffee Turkish coffee White coffee Mur Dibs Sahlab Sharbat Turkish tea Fermented Ayran Beer Almaza Beer Distilled Arak Wines Ksara
Breads	Ka'ak Katma Manakish Pita Fatayer Khubz tannoor Markook
Meze	Arab salad Baba ghanoush Batata harra Glasswort salad Ful medames Hommus Kibbeh Muhammara Sarma Shakshouka Tabbouleh Yogurt Labneh
Cheeses	Akkawi Braided cheese Kashkawan cheese Hallum cheese
Soups	Chorba Sheep's sorrel soup Lentil soup Haleem soup Tripe soup Yogurt soup
Dishes	Stuffed quinces Börek Bulgur Falafel Stuffed tomatoes Dry meatballs Fasouliya Musaqa‘a Stuffed eggplants Fried eggplant Pilaf
Grilled meats	Kebab Shawarma Kofta Shish kofte
Desserts	Phoenicia dessert Baklava Basbousa Walnut stuffed figs Hurma Fig roll Halva Qurabiya Kanafeh Ma'amoul Majun Marron glacé Muhallebi Quince dessert Meghli Sfouf Flour kurabiye Rahat al-halqum Othmalliyya Lebanese Nights
Frequent ingredients	Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs and spices Almond Black pepper Chestnut Cinnamon Cumin Dried apricot Garlic Hazelnut Mint Nut Olive Olive oil Onion Oregano Paprika Parsley Pistachio Red pepper Thyme Walnut Za'atar
Unique instruments	Raʾwa Kazan Manqal
Related cuisines	Arab Levantine Mediterranean Middle Eastern Armenian Cypriot Ottoman Syrian

v t e Egyptian cuisine
Beverages	Non-alcoholic beverages Amar eddin Aseer asab Black tea Kushari Saʻidi Erq sous Karkadeh Kharob Laban rayeb Sahlab Sharbat Sobia Tamr hindi Turkish coffee Alcoholic beverages Beer in Egypt (main article) Bouza Stella Egyptian wine (main article)
Breads	Bataw Eish baladi Eish fino Eish merahrah Eish shamsi Feteer meshaltet
Starters and salads	Baba ghanoug Bedengan mekhalel Duqqa Hummus Salata baladi Tehina Torshi
Cheeses	Egyptian cheese (main article) Areesh Baramili Domiati Istanboli Mish Rumi
Soups	Ful nabet Kawareʻ Shorbet ʻads Shorbet khodar
Dishes	Bamia Besarah Eggah Fatta Fesikh Fatayer Feteer Ful medames Gollash Hamam mahshi Hawawshi Kabab Kamounia Kersha Keshk Koftet el hati Koftet rozz Kushari Macarona bil-bechamel Mazalika Mahshi Mahshi bedengan Mahshi felfel Mahshi kosa Mahshi kromb Mahshi waraq enab Mesaqaʻah Molokhiya Mombar Rozz meʻammar Sabanekh Sayadiya Shakshouka Shawarma Taʻmeya Torly Qolqas
Desserts	Atayef Baqlawa Basbousa Koskosi Eish essaraya Fakhfakhina Ghorayiba Halawa Kahk Kunafa Luqmet el qadi Mehalabiya Melabbes Malban Om Ali Rozz belaban Sawabe‘ Zeinab
Common ingredients	Vegetables Artichoke Bean Bell pepper Chili Eggplant Garlic Onion Lentil Spinach Tomato Herbs & spices Allspice Cumin Coriander Cardamom Chili Aniseed Bay leaves Dill Parsley Ginger Cinnamon Mint Cloves
Related cuisines	Arab Ancient Egyptian North African Mediterranean Middle Eastern

v t e Israeli cuisine
List of dishes
History	Ancient Israelite cuisine Jewish cuisine Ashkenazi Bukharan Ethiopian Sephardi Mizrahi
Breads	Babka Challah Jachnun Krantz cake Kubaneh Lahoh Laffa Malawach Rye bread Bagel Pain petri Pita Pumpernickel bread
Salads	Israeli salad Moroccan carrots Red cabbage salad Turkish salad Watermelon and feta salad
Dips and condiments	Fried Kubbeh Amba Baba ghanoush Bourekas Dolma Fried cauliflower Ful medames Harif Harissa Hummus Ikra Kibbeh nayyeh Matboucha Muhammara Tatbila Yogurt Zhoug
Sandwiches	Falafel Sabich Shawarma sandwich Tehina and silan sandwich Boureka sandwich
Fish	Tuna salad Tuna salad sandwich Tilapia Chraime Gavroi Sardines Tunafish Barbuniya
Soups	Avgolemono Chicken soup Cholent Chamin Kubbe Yemenite chicken soup Yemenite beef soup Yemenite bean soup Maraq Shu'it lebana Maraq Shu'it yerooqa
Meat	Shawarma Chicken or Turkey schnitzel Kofta Shish kebab Shish taouk Jerusalem mixed grill Sofrito Stuffed peppers
Fried foods	Atayef Cheese latke Cigarim Corn schnitzel Falafel Fried chicken Fried eggplant Israeli schnitzel Keftes de prasa Kibbeh Latkes Zalabia
Pasta	Hilopites Itriyot Kugel Lokshen kugel Yerushalmi Kugel Ptitim
Grains and side dishes	Bulgur Couscous Farro Freekeh Levivah Orez Shu'it Rice Rice pilaf Scorched rice Mujadara
Desserts	Halva Baklava Basbousa Hadji bada Halva ice cream Duvshaniot Krembo Sufganiyot Rugelach Hamantashen Malabi Ma'amoul Marunchinos Tahini cookie
Alcohol	Israeli beer Israeli wine Kosher wine Arak Tubi 60
Other drinks	Mint lemonade Rimonana Sahlab Kafe shahor Ayran
Fruits and vegetables	Apple Artichoke Beet Cherry tomato Cabbage Cucumber Eggplant Garlic Horseradish Mango Onion Pomegranate Potato Radish Red cabbage Red onion Sabra Spinach Squash blossom Tomato
Other ingredients	Aleppo pepper Parsley Dill Honey Tahini Silan Dates Garbanzo beans Cowpea Common bean Za'atar Sumac Hawaij Olive oil Olives Oregano Baharat Raisin Sachlav Semolina Thyme Cilantro Sesame Poppy seed Saffron Cardamom
Cheeses	Bulgarit Cottage cheese Cream cheese Tzfatit Gvina levana Feta Halloumi Labneh
Israeli restaurants domestically and abroad	List of restaurants in Israel Cuisine of Jerusalem Bavel Taïm Zahav

v t e Turkish cuisine
Beverages	Non-alcoholic beverages Mırra Pekmez Rize tea Salep Şalgam Şerbet Şıra Turkish coffee Turkish tea Fermented beverages Ayran Hardaliye Boza Kefir Yayık ayranı Beers Beer in Turkey (main article) Efes Bomonti Pera GaraGuzu Tekel (inactive) Distilled beverages Rakı Wines Turkish wine (main article) Adakarası Boğazkere Çalkarası Kalecik Karası Öküzgözü Papazkarası
Breads	Bazlama Boyoz Çerkes simidi Gözleme Kandil simidi Katmer Lavaş Nokul Pide Pişi Poğaça Saj bread Simit Tandır bread Kete (food)
Appetizersand salads	Meze (main article) Acuka Bakla Ezmesi Cacık Çiğ köfte Çoban salad Deniz börülcesi salatası Dolma Humus Katık İçli köfte İmam bayıldı Kabak çiçeği dolması Kısır Kokoreç Lakerda Mercimek köftesi Midye dolma Pastırma Patlıcan salatası Pilaki Piyaz Sarma Sucuk Şakşuka Taramasalata Tarator Turkish cold bulgur soup Yoğurt
Cheeses	Beyaz peynir Braided cheese Circassian cheese Civil peyniri Çömlek cheese Dolaz cheese Hellim Kars gravyer cheese Kaşar cheese Kaşkaval cheese Künefe peyniri Lavaş cheese Lor cheese Mihaliç cheese Saganaki cheese Teleme peyniri Tomas peyniri Tulum cheese Van herbed cheese
Soups	Çorba (main article) Analı kızlı soup Balık çorbası Ezogelin İşkembe Kuzukulağı çorbası Mercimek Tarhana Toyga soup Yayla çorbası Erişte aşı Keledoş Kelle paça Chicken soup
Dishes	Arnavut ciğeri Ayva dolması Balık ekmek Barbunya pilaki Börek Buğu kebabı Bulgur Bursa Cantik Pide Çorbalık kesme Şevketibostan yemeği Şırdan Çiğ börek Çılbır Colocasia with lamb Corn poppy with lamb Domates dolması Etli makarna Kabaklı peynirli börek Kavurma Erişte Kelle Paça Kömbe Kuru köfte Elma dolması Harput meatballs Ispanaklı Selanik Böreği İçli Pide İzmir köfte Kapuska Karnıyarık Keşkek Kuru fasulye Lâpa Lahmacun Lepsi Libje lebje basta Mallow with lamb Mantı Menemen Mirik meatball Musakka Papucaki Patlıcan dolması Patlıcan kızartması Patlıcan kebabı Perdeli pilav Pilav Piyaziye Puf Böreği Siron Su Böreği Soğan dolma Tas kebap Tatar böreği Türlü Uzun erişte Van köfte Yahni
Grilled meats	Kebab (main article) Adana kebab Akçaabat meatballs Alinazik kebab Beyti kebab Cağ kebab Döner kebab İnegöl meatballs İskender kebab Köfte Miskender Eggplant kebab Pideli köfte Şiş kebab Şiş köfte Şiş tavuk Tire meatballs
Desserts	Turkish desserts (main article) Acıbadem kurabiyesi Aşure Ayva tatlısı Balparmak tatlısı Baklava Bülbül yuvası Cevizli sucuk Cevizli kuru incir tatlısı Cevizli Irmik Tatlısı Cezerye Dilber dudağı Dibile Dondurma Ekmek kadayıfı Fig roll Fenike tatlısı Güllaç Helva Hanım göbeği Hoşaf Hoşmerim Ispanaklı kek İzmir Bomb Kurabiye Kabak tatlısı Kalburabastı Kavala Almond Cookies Kazandibi Kaysefe Kestane şekeri Keşkül Köylü pastası Kurabiye Künefe Lokma Lokum Macun Mesir macunu Muğla halkası Muhallebi Murabbalı mecidiye Nevzine tatlısı Orcik candy Pepeçura Pestil Pişi Pişmaniye Şambali Şekerpare Şıllık Supangle Sütlaç Revani Sütlü Nuriye Şöbiyet Tahin-pekmez Tahini roll Tavukgöğsü Trileçe Tulumba Un kurabiyesi Vezir parmağı Zerde
Frequent ingredients	Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs & spices Almond Black pepper Chestnut Cinnamon Cumin Dried apricot Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Pistachio Pul biber Red pepper Thyme Urfa pepper Walnut
Unique instruments	Cezve Çaydanlık Kazan Mangal Oklava Sac Semaver Tandır
Related cuisines	Arab Balkan Caucasian Central Asian Greek Iranian Kurdish Levantine Mediterranean Middle Eastern Mongolian Ottoman Tatar
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