Everything about Masabcha totally explained
Masabcha or
m'sabcha (sometimes called "
mashawsha") is a variation of
hummus popular in
Israel,
Syria and
Lebanon.
It consists of warm
chickpeas served in a lukewarm sauce made of diluted hummus and
tahini, served with minced
garlic,
olive oil,
lemon juice and spices. A
hot sauce is served on the side, or even incorporated into the dish. Being served in restaurants rather than bought pre-packaged, it's often considered a "
gourmet" version of hummus.
The main difference between
masabcha and hummus lays in the chickpeas tenderness. For hummus, the chickpeas are cooked until tender, then
puréed with tahini and seasoning. In
masabcha, the chickpeas go through a prolonged cooking process that renders them quite soft, and then they're gently mashed with the warmed sauce. In
mashawsha, the chickpeas are coarsely mashed with a
mortar and pestle, and seasoned with hot spices.
Being a lighter version of hummus,
masabcha can be eaten for
breakfast or
lunch, with or without
pita bread.
Further Information
Get more info on 'Masabcha'.
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