Msabbha Recipes
MSABBHA
When I would visit palestine during the summers, we would walk down the street to our favorite restaurant Samer's in the morning and get a plate of msabbha to go along with our fresh falafel and pickles. Along with a cup of tea this is a great dish that works great for breakfast, lunch, and dinner!!
Provided by Palis Favorites
Categories Palestinian
Time 30m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 8
Steps:
- The chickpeas should be hot, almost steaming. Mix the chickpeas and the hummous gently together and add the tahini.
- Spread into a plate and pour the olive oil all over, and scatter with the parsley, salt, paprika, and freshly minced garlic.
- Served with pita bread!
Nutrition Facts : Calories 1314.7, Fat 93.4, SaturatedFat 13, Sodium 1048, Carbohydrate 95.1, Fiber 25.7, Sugar 0.1, Protein 38.4
QUICK & EASY TAHINI SAUCE
This is wonderful atop recipe#434826 instead of the plain tahini! Tahini or tashi as it is called in Cyprus, is a paste made from ground sesame seeds. It is usually very thick and if left a long time you will see that oil is gathered on top. You do not have to worry about that you just mix it and it is just fine. The full version is one of the many dishes served as Cypriot mezes. Original recipe from http://humus101.com.
Provided by UmmBinat
Categories Sauces
Time 8m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the tahini in a small bowl and pour in a little water.
- Stir slowly until the texture starts to become thicker, then add more water and stir. Repeat a few times keeping the mixture more or less homogeneous.
- Squeeze and add the lemon juice. (Stop at this point if using with Msabbha recipe#434826).
- (Continue if serving as a sauce in itself), Chop the garlic and the parsley well, and add them while stirring.
- If the tahini is too thick, add a little more water. Add the salt.
- Serve with some chopped parsley on top and a sprinkling of paprika.
- Enjoy!
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- Place the chickpeas in at least 3x the volume water. Add a generous teaspoon salt. Leave to soak in a cool place for at least 8 hours, or overnight. If your kitchen is very warm or you're planning to leave them for more than 12 hours, place them in the fridge.
- Drain the water from the chickpeas. Add fresh water to cover by 2-3 cm and another teaspon salat. Bring to the boil and boil hard for 3-4 minutes while skimming the foam off the surface. Turn the heat down to low, bringing the water to a slow simmer with only slight movement on the surface. Add the bay leaf, garlic and olive oil. Leave to simmer like this until the chickpeas are completely tender. It may take anything from 20 minutes to several hours, depending on your chickpeas, but they're usually done in 30-45 minutes. Keep a close eye on it and test regularly. When satisfied the chickpeas are done, take off the heat and discard the bay leaf and garlic. Note the chickpeas may cook a little unevenly, so make sure to check at least three chickpeas before taking off the heat.
- While still warm, add the chickpeas to a bowl along with 125 ml of the cooking water, tahini, ground cumin and lemon juice. Using a fork, roughly mash until the texture is to your liking. Season to taste with salt, pepper and more lemon juice, if you like. Add the msabbaha to individual serving bowls (or a large communal one).
- At the same time, heat 3 Tbsp extra virgin olive oil, pinenuts and thinly sliced garlic cloves in a small saucepan over medium heat. Fry until golden, but not burnt, stirring constantly. It should only take a minute or two. Do this at the very last minute, as the garlic and pine nuts will continue to cook in the hot oil if you don't immediately add it to top your msabbaha.
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- Heat up your chickpeas if they are not already warm. If you are using canned chickpeas drain* and rinse them, then heat them in minimal water along with salt and optionally spices of your choice.
- Add the garlic and half of the lemon zest to the lemon juice, let sit for 5-10 minutes, then strain out the solids. You can save these to add to rice or a stir fry later.
- Add the strained juice to the tahini, mix well to combine, then add cold water until you form a smooth and runny sauce (it will seize up at some point, just add more water until it turns liquid again, it'll be about 1/2-3/4 cup).
- You can plate on a platter or individual bowls, up to you. Add the sauce first, then the warm chickpeas, top with plenty of olive oil, parsley, spices to your tastes, optionally some lemon zest, and salt if you like.
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