Oriental dairy and hummus production 

Hummus is an oriental speciality which is popular in the entire Middle East. The term indeed just means "Chickpeas" and already indicates the main ingredient of the cream. Besides chickpeas, to improve the taste, the sesame paste "Tahini" is added as well as olive oil, lemon juice, salt and spices such as garlic and parsely.

 

The chickpeas are being cooked and mashed, then the olive oil, lemon juice, salt, garlic and tahini is being added. The cream is being served cold. It is said that even philosopher Sokrates had enjoyed and praised hummus. 

 

Also „Labaneh“ is a typical oriental speciality: It is a spreadable fresh cream cheese yoghurt, made from milk, which is acidulated with certain kinds of bacteria. Labaneh is often eaten for breakfast, together with olive oil, pita bread, tomatoes and a paste made of oregano, thyme and sesame called „Za'atar“.

 

As a World Learner you can get to know the production of these typical oriental specialities in the Northern Israeli town of Tamra. You will spend time at a dairy which produces joghurt, labaneh and white cheese, and in a factory which produces hummus, oriental dips and delicatessen salads. The white cheese being produces is similar to labaneh, but  it is dryer and of a harder texture, similar to the Greek Feta. Every day, the dairy is processing some 5-10,000 litres of milk. Further products of the hummus factory are pepperoni paste, corn and cabbage salads and mixed oriental salads.

 

Dive into the world of the typical Arabian food production and get to know the Middle East from its culinary perspective. This World Learner program is possible for everyone interested in the topic, but can also serve as a placement for students of food technology or nurtritional sciences. They can either be full time at one of the two factories or rotate half-day wise.