Msabbaha

Msabbaha (also spelled Musabbaha, M'Sabaha, or M'Sabbaha) is a popular Middle Eastern dish, particularly in Levantine, Palestinian, and Israeli cultures. It is a variant of hummus, but with most of the chickpeas left whole and served in a sauce made from tahini, lemon juice, garlic, and other spices.

History

The exact origins of Msabbaha are unclear, but it is believed to have originated in the Levant region, which includes modern-day Lebanon, Syria, Jordan, Palestine, and Israel. It is a traditional dish in these cultures and has been enjoyed for centuries.

Preparation

Msabbaha is made by soaking dried chickpeas overnight, then boiling them until they are soft. The chickpeas are then mixed with tahini (a paste made from sesame seeds), lemon juice, garlic, and other spices to create a rich, creamy sauce. Some variations of the dish also include olive oil, parsley, and pine nuts.

Unlike hummus, where the ingredients are blended into a smooth paste, in Msabbaha, most of the chickpeas are left whole. This gives the dish a chunkier texture and allows the individual flavors of the ingredients to stand out more.

Serving

Msabbaha is typically served warm or at room temperature. It is often eaten for breakfast or lunch, and can be served as a main dish or a side dish. It is traditionally served with fresh, warm pita bread, which is used to scoop up the chickpeas and sauce.

In some cultures, Msabbaha is also served as a mezze, or small plate, alongside other dishes such as falafel, tabbouleh, and baba ghanoush.

See also

• List of chickpea dishes
• List of Middle Eastern dishes
• List of Palestinian dishes

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