Msabbaha
| Msabbaha | |
|---|---|
| Hors d'oeuvre | |
 | |
| Alternative name(s): | |
| Musabbaha, mashausha | |
| Main ingredient(s): | |
| Chickpeas, cumin, parsley, lemon juice | |
| Recipes at Wikibooks: | |
 Msabbaha | |
| Media at Wikimedia Commons: | |
 Msabbaha |
Msabbaha (Arabic: مسبحة, also romanized musabbaha, lit. meaning "swimming") is a variation of hummus popular in the Levant.[1]
Ingredients
The main difference between msabbaha and hummus is the texture. In contrast with hummus, the chickpeas here remain whole.[2] Like hummus, it is eaten with fresh pita bread. In the Galilee it is also known as mashausha.[3]
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
- ↑ 1.0 1.1 Sufian Mustafa (June 2003). "Sons of Hummus" (PDF). This Week in Palestine. p. 43.
- ↑ "Land of hummus and pita (a hummus glossary)". Ynetnews. Retrieved 2008-03-07.
- ↑ Encyclopedia of Jewish Food By Gil Marks
- ↑ Everyday life & consumer culture in 18th-century Damascus By James Grehan
- ↑ "Not just hummus: Masabcha in Manhattan" (in Hebrew). Haaretz. Retrieved 2008-03-07.