Msabbaha
 | |
| Alternative names | Musabbaha, mashausha |
|---|---|
| Course | Hors d'oeuvre |
| Place of origin | Levant |
| Main ingredients | 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 (Arabic: مشوشة).[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
- ^ a b Sufian Mustafa (June 2003). "Sons of Hummus" (PDF). This Week in Palestine. p. 43. Retrieved August 29, 2014.
- ^ Gil Marks (2010). Encyclopedia of Jewish Food. Wiley. ISBN 9780470943540.[page needed]
- ^ Shooky Galili (May 31, 2007). "Land of hummus and pita (a hummus glossary)". Ynetnews. Retrieved 2008-03-07.
- ^ James Grehan (2007). Everyday life & consumer culture in 18th-century Damascus. University of Washington Press. p. 107. ISBN 9780295801636.
- ^
Haim Handworker (May 12, 2004). זה לא סתם חומוס, זה הומוס. Haaretz (in Hebrew). Retrieved 2008-03-07.
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