appears in the Kanz al-Fawa'id fi Tanwi' al-Mawa'id; and a purée of chickpeas and tahini called hummus kasa appears in the Kitab Wasf al-Atima al-Mutada: it is based on puréed chickpeas and tahini, and acidulated with vinegar (though not lemon), but it also contains many spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight. Regional preparations As an appetizer and dip, diners scoop hummus 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. Hummus is a popular dip in Egypt where it is eaten with pita, and frequently flavored with cumin or other spices. In the Levant, hummus has long been a staple food, often served as a warm dish, with bread for breakfast, lunch or dinner. All of the ingredients in hummus are easily found in gardens, farms and markets, thus adding to the availability and popularity of the dish. Hummus is usually garnished, with olive oil, "nana" mint leaves, paprika, and parsley. Hummus is a common part of everyday meals in Israel. It is made from ingredients that, following Kashrut (Jewish dietary laws), can be combined with both meat and dairy meals. Chickpea dishes have long been part of the cuisine of Jews who lived in the Middle East and Northern Africa. The many Mizrahi Jewish immigrants from these countries brought their own unique variations, such as hummus with fried eggplant and boiled eggs prepared by Iraqi Jews. For example, the Yemenite quarter of Tel Aviv is known for its hummus with traditional skhug hot sauce. Israeli versions use large amounts of tahini for a creamier texture. According to Peli-Bronshtein "Israelis also added a hard-boiled egg next to the hummus. And the large quantities of tahini that are part of the hummus these days also are an Israeli thing." Many restaurants, called hummusia, run by Mizrahi Jews and Arabs are dedicated to warm hummus. Those restaurants are largely "male territory". It may be served as chick peas softened with baking soda along with garlic, olive oil, cumin and tahini. One of the hummus versions available is msabbaha, made with lemon-spiked tahini garnished with whole chick peas, a sprinkling of paprika and a drizzle of olive oil. Other versions, includes the foul, made with stewed fava beans, the pitryot made with mushrooms