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
Opor Opor Opor is a type of dish cooked and braised in coconut milk from Indonesia, especially from Central Java. In Indonesia the term opor refer to the method of cooking in coconut milk. Opor is a popular dish for "lebaran" or Eid ul-Fitr, usually eaten with ketupat and "sambal goreng ati" (beef liver in sambal). In Yogyakarta chicken or egg opor often eaten with gudeg and rice. The main ingredient is meat (chicken, eggs or beef) cooked in coconut milk with a mixture of spices consisting of palm sugar, lemongrass, lemon leaf, ground garlic, shallot, candlenut, black pepper, galangal, coriander,