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Arabic hospitality is exemplified by the sharing of the Mezze (hot and cold appetisers). Mezzah comes in bite-sized portions, commonly eaten with fingers. They offer an array of tastes, textures, aromas and colours. Bread and salad leaves are served with dips.
(V) Hummus - Chickpea and tahini dip
(V) Moutabal - Grilled aubergine purée with sesame paste
(V) Tabbouleh - Parsley, mint, crushed wheat, tomatoes, onion, lime juice and olive oil
(V) Labneh Bil Khyar - Cucumber and mint with labneh
(V) Fattoush - Chopped mixed vegetables, pita bread, lemon juice and olive oil
(V) Itch - Bulgur, tomato, sun dried pepper paste
Hummus Soujouk - Chickpea dip topped with crispy shreds of Armenian sausage
(V) Vospi Aghtsan - Brown lentils, coriander, olive oil and pomegranate molasses
(V) Haigagan - Cucumber, tomato, onion and dried mint, lemon and olive oil