Musabbaḥa (Arabic: مسبحة), also known as msabbaḥa, mashausha[1] (Arabic: مشوشة), is a runnier variation of hummus made up of whole garbanzo beans and tahini. It is popular in the Levant. It is often known as masabacha in Israel.[2][3]
 | |
| Alternative names | Musabbaḥa, mashausha |
|---|---|
| Course | Breakfast |
| Place of origin | Levant |
| Main ingredients | Chickpeas, Tahini, parsley, lemon juice, garlic |
Ingredients
editThe main difference between msabbaḥa and hummus is the texture. In contrast with hummus, the chickpeas here remain whole.[4] It sometimes contains hard-boiled egg, and like hummus, it is typically eaten with pita bread.[5]
A variation of msabbaḥa common in Damascus serves chickpeas and tahini with melted butter, pomegranate or lemon juice, and pistachios or pine nuts.[6] 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.[7]
References
edit- ^ Gil Marks (2010). Encyclopedia of Jewish Food. Wiley. ISBN 9780470943540.
- ^ Lippman, Zachary (31 December 2008). "Suffering from nostalgia". Nature. 457 (7225). Springer Science and Business Media LLC: 2–2. doi:10.1038/nj7225-4. ISSN 0028-0836.
- ^ Solomonov, Michael; Cook, Steven (2015). Zahav: A world of Israeli cooking. Boston: Houghton Mifflin Harcourt. p. 40-43. ISBN 978-0-544-37328-0.
- ^ 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.