Hummus the region for millennia. Though chickpeas were widely eaten in the region, and they were often cooked in stews and other hot dishes, puréed chickpeas eaten cold with tahini do not appear before the Abbasid period in Egypt and the Levant. As an appetizer and dip, hummus is scooped with flatbread, such as pita. It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. Garnishes include chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, sumac, ful, olives, pickles and pine nuts. Outside
Dumpling the area. The original recipe consistsof only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. Modern recipes use herbs like parsley and coriander. In Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat. Pierogi of Poland, varenyky of Ukraine, pelmeni of Russia and Belarus are ravioli-like crescent-shaped dumplings filled with savoury or sweet filling. Varenyky are usually boiled or steamed. Pierogi are often fried after boiling. "Little ears", variously called "uszka" in Poland, "ushki" (ушки) in Russia, "vushka" (вушка) in Ukraine,