Msabbaha
Msabbaha (Arabic: مسبحة, romanized: musabbaḥa, also romanized musabbaha, literally "something soaked") also known as mashausha[1] or mashawsha (Arabic: مشوشة), is a runnier variation of hummus made up of whole garbanzo beans and tahini. It is popular in the Levant.
 | |
| Alternative names | Musabbaha, mashausha |
|---|---|
| Course | Breakfast |
| Place of origin | Levant |
| Main ingredients | Chickpeas, Tahini, parsley, lemon juice, garlic |
Ingredients
The main difference between msabbaha and hummus is the texture. In contrast with hummus, the chickpeas here remain whole.[2] It sometimes contains hard-boiled egg, and like hummus, it is typically eaten with pita bread.[3]
The base of the dish is balila: warm cooked chickpeas in their own soak-water with a little added cumin, chopped parsley and lemon or lime juice. Pine nuts fried in olive oil or samneh (clarified butter) are sometimes poured over the balila. Other ingredients include tahini and minced garlic.
A variation of msabbaha common in Damascus serves chickpeas and tahini with melted butter, pomegranate or lemon juice, and pistachios or pine nuts.[4] In Lebanon, it is known as masabaha or mashawsha, and may be served with a hot sauce condiment with side dishes. It is also sold prepackaged.[5]
References
- Gil Marks (2010). Encyclopedia of Jewish Food. Wiley. ISBN 9780470943540.
- Shooky Galili (May 31, 2007). "Land of hummus and pita (a hummus glossary)". Ynetnews. Retrieved 2019-01-04.
- Gil Marks (2010). Encyclopedia of Jewish Food. Wiley. ISBN 9780470943540.
- James Grehan (2007). Everyday life & consumer culture in 18th-century Damascus. University of Washington Press. p. 107. ISBN 9780295801636.
- Haim Handwerker (May 12, 2004). זה לא סתם חומוס, זה הומוס [This isn't just hummus, this is hoommus (translated)]. Haaretz (in Hebrew). Retrieved 2008-03-07.
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