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
Scallion abundance, as an accompaniment to tofu, noodle dishes, hot pots and stir fries. In Vietnam, Welsh onion is important to prepare "dưa hành" (fermented onions) which is served for Tết, the Vietnamese New Year. A kind of sauce, "mỡ hành" (Welsh onion fried in oil), is used in dishes such as "cơm tấm", "bánh ít" and "cà tím nướng". Welsh onion is the main ingredient in the dish "cháo hành", which is a rice porridge used to treat the common cold. In India, it is eaten as an appetizer (raw) with main meals. In north India, coriander, mint and onion