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Alternative names Musabbaha, mashausha
Course Hors d'oeuvre
Place of origin Levant
Main ingredients Chickpeas, cumin, parsley, lemon juice
Cookbook: Msabbaha  Media: Msabbaha

Msabbaha (Arabic: مسبحة‎, also romanized musabbaha, literally "swimming") is a variation of hummus popular in the Levant.[1] In the Galilee it is also known as mashausha (Arabic: مشوشة‎).[2]


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 Israel it is known as masabacha or mashawsha, and is often served with a hot sauce condiment alongside side dishes. It is also sold prepackaged.[5]

See also[edit]


  1. ^ a b Sufian Mustafa (June 2003). "Sons of Hummus" (PDF). This Week in Palestine. p. 43. Retrieved August 29, 2014. 
  2. ^ Gil Marks (2010). Encyclopedia of Jewish Food. Wiley. ISBN 9780470943540. [page needed]
  3. ^ Shooky Galili (May 31, 2007). "Land of hummus and pita (a hummus glossary)". Ynetnews. Retrieved 2008-03-07. 
  4. ^ James Grehan (2007). Everyday life & consumer culture in 18th-century Damascus. University of Washington Press. p. 107. ISBN 9780295801636. 
  5. ^ Haim Handworker (May 12, 2004). זה לא סתם חומוס, זה הומוס [This isn't just hummus, this is hummus]. Haaretz (in Hebrew). Retrieved 2008-03-07.