Alternative names | Musabbaḥa, mashausha |
---|---|
Course | Breakfast |
Place of origin | Levant |
Main ingredients | Chickpeas, Tahini, parsley, lemon juice, garlic |
Musabbaḥa (Arabic: مسبحة), also known as msabbaḥa, mashausha[1] (Arabic: مشوشة), or masabacha (Hebrew: מסבחה) is a runnier variation of hummus made up of whole garbanzo beans and tahini. It is popular in the Levant.
Ingredients
The main difference between msabbaḥa 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]
A variation of msabbaḥa 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 masabaḥa 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.