|Alternative names||Musabbaha, mashausha|
|Place of origin||Levant|
|Main ingredients||Chickpeas, cumin, parsley, lemon juice|
|Cookbook: Msabbaha Media: Msabbaha|
The base of the dish is balila: warm cooked chickpeas in their own water with a little added cumin, chopped parsley and lemon juice. Pine nuts fried in olive oil or samneh (clarified butter) are sometimes poured over the balila. Other ingredients include tahini and minced garlic.
A variation of msabbaha popular in Damascus today serves chickpeas and tahina with melted butter, pomegranate or lemon juice, and pistachios or pine nuts. In Israel it is known as masabacha or mashawsha, and is often served with a hot sauce condiment alongside side dishes. It is also sold prepackaged.
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