Msabbaha
 |
|
| Origin | |
|---|---|
| Alternative name(s) | Musabbaha, mashausha |
| Details | |
| Course served | Hors d'oeuvre |
| Main ingredient(s) | Chickpeas, cumin, parsley, lemon juice |
Msabbaha (Arabic: مسبحة, also romanized musabbaha, lit. meaning "swimming") is a variation of hummus popular in the Levant.[1] In the Galilee it is also known as mashausha.[2]
Ingredients
The main difference between msabbaha and hummus is the texture. In contrast with hummus, the chickpeas here remain whole.[3] Like hummus, it is eaten with fresh pita bread.
The base of the dish is balila: warm cooked chickpeas in their own water with a little added cumin, chopped parsley and lemon juice. Pine nuts fried in olive oil or samneh (clarified butter) are sometimes poured over the balila.[1] Other ingredients include tahini and minced garlic.
A variation of msabbaha popular in Damascus today serves chickpeas and tahina with melted butter, pomegranate or lemon juice, and pistachios or pine nuts.[4] In Israeli restaurants, where it is known as masabacha, a hot sauce is sometimes served on the side; it is often considered a "gourmet" version of hummus by Israelis who buy the latter prepackaged.[5]
References
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