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water rat
Joined: 30 Aug 2014
Posts: 1098
Location: North Antarctica
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 Posted: Mon Feb 16, 2015 10:09 am Post subject: Have Hummus, Will Travel |
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| When I went to Tunisia, I assumed there would be hummus everywhere just as in Saudi Arabia. Such was not the case. So how about Oman? Is hummus widely available? |
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veiledsentiments
Joined: 20 Feb 2003
Posts: 17644
Location: USA
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| Posted: Mon Feb 16, 2015 3:45 pm Post subject: |
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It's not that difficult to make, you know.  I know that it is available in Muscat, but can't speak for the hinterlands.
VS |
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caliph
Joined: 05 Jun 2006
Posts: 218
Location: Iceland
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| Posted: Mon Feb 16, 2015 10:48 pm Post subject: |
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I've had it in Salalah, Nizwa and Muscat.
It's actually Syrian/Lebanese cuisine and I've found it everywhere on the peninsula. The best "Arab" restaurants are Syrian/Lebanese.
The traditional Gulf food is pretty limited, Kapsa, or Machbus is meat stew. Another thing called Hariz is boiled wheat flour with a bone in it. Absolutely terrible, unless you like "poi". Not usually found in restaurants. There is also fish, camel, goat, sheep and "thub", a big desert lizard. Always served on rice.
Hummus:
Garlic, lemon juice, garbanzos beans, (Chick peas) and tahini, (ground sesame paste).
Blend it to your taste, serve with olive oil drizzle, and paprika garnish. |
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water rat
Joined: 30 Aug 2014
Posts: 1098
Location: North Antarctica
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| Posted: Mon Feb 16, 2015 11:28 pm Post subject: |
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| caliph wrote: |
I've had it in Salalah, Nizwa and Muscat.
It's actually Syrian/Lebanese cuisine and I've found it everywhere on the peninsula. The best "Arab" restaurants are Syrian/Lebanese.
The traditional Gulf food is pretty limited, Kapsa, or Machbus is meat stew. Another thing called Hariz is boiled wheat flour with a bone in it. Absolutely terrible, unless you like "poi". Not usually found in restaurants. There is also fish, camel, goat, sheep and "thub", a big desert lizard. Always served on rice.
Hummus:
Garlic, lemon juice, garbanzos beans, (Chick peas) and tahini, (ground sesame paste).
Blend it to your taste, serve with olive oil drizzle, and paprika garnish. |
You're right. It is Syrian/Lebanese which is why the Tunisians don't have it. They are more influenced by French cooking than Levantine, and their makloob is not so different from kapsa, if it's Arab roots you are looking for.
When you say, 'poi' are you referring to the Hawaiian thing? What's that got to do with it?
Anyway As a Hawaiian father told his young man at a luau where many strange dishes were served, "One man's meat is another man's poi, son."
Thanks VS & Caliph for the suggestions, but anywhere there are garbanzo beans at hand, there is also hummus. Not sure they have them here in Gansu, but I do know lemons are a novelty and expensive. Really, I want to be given hummus. Sure, mostly I bought it for a reasonable price, but somehow in my addled brain I see Arabs saying, "Here, have some hummus." It was everywhere. I'd had thought it grew on trees, but I saw precious few of those in Arabia.  |
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caliph
Joined: 05 Jun 2006
Posts: 218
Location: Iceland
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| Posted: Tue Feb 17, 2015 3:51 pm Post subject: |
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Poi, Hawaiian thing, yes.
Have you tried it. Most none Hawaiians don't like it. It's tasteless and has terrible "mouth feel". |
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BajaLaJaula
Joined: 25 Jan 2007
Posts: 267
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| Posted: Tue Feb 17, 2015 8:59 pm Post subject: |
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ingredients:
1 can of garbanzo beans (chick peas)
1 clove of garlic
1 tablespoon of tahina (sesame seed paste)
1 lemon
1/4 cup of extra virgin olive oil
pinch of salt
Add can of garbanzo beans with half of the canning liquid to a blender. Add remaining ingredients. Start blending.
It's just that easy. |
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madrileno
Joined: 19 Aug 2010
Posts: 270
Location: Salalah, Oman
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| Posted: Wed Feb 18, 2015 9:49 am Post subject: |
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| caliph wrote: |
Poi, Hawaiian thing, yes.
Have you tried it. Most none Hawaiians don't like it. It's tasteless and has terrible "mouth feel". |
You have to eat it fresh, right after it's ground. Then it has a slightly sweet flavour. Within hours of being ground it starts to ferment, first turning flavourless, then becoming more and more sour. |
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veiledsentiments
Joined: 20 Feb 2003
Posts: 17644
Location: USA
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| Posted: Wed Feb 18, 2015 3:32 pm Post subject: |
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Is this Dave's ESL Cooking Channel? 
VS |
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spiral78
Joined: 05 Apr 2004
Posts: 11534
Location: On a Short Leash
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| Posted: Wed Feb 18, 2015 6:16 pm Post subject: |
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| Might be a great thread for the current events forum. Favorite food in the country where you teach? |
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nomad soul
Joined: 31 Jan 2010
Posts: 11454
Location: The real world
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| Posted: Wed Feb 18, 2015 11:45 pm Post subject: |
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| spiral78 wrote: |
| Might be a great thread for the current events forum. Favorite food in the country where you teach? |
Except that the OP is in China. 
Maybe it's the food he wishes he had. |
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