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(Redirected from Masabcha) Variation of hummus

Masabaḥa

Alternative names	Musabbaḥa, mashausha
Course	Breakfast
Place of origin	Levant
Main ingredients	Chickpeas, Tahini, parsley, lemon juice, garlic
Media: Masabaḥa

Musabbaḥa (Arabic: مسبحة), also known as msabbaḥa, mashausha (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.

Ingredients

The main difference between msabbaḥa and hummus is the texture. In contrast with hummus, the chickpeas here remain whole. It sometimes contains hard-boiled egg, and like hummus, it is typically eaten with pita bread.

A variation of msabbaḥa common in Damascus serves chickpeas and tahini with melted butter, pomegranate or lemon juice, and pistachios or pine nuts. 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.

References

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. 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.

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