Msabbha Recipes

MSABBHA

Msabbha image

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

Ingredients

1/2 cup hummus
2 cups chickpeas, fully-cooked
1 cup tahini
1/4 cup olive oil
1/4 cup parsley, chopped
salt
paprika
garlic, freshly minced (and or or semi-hot pepper)

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

Quick & Easy Tahini Sauce image

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

Ingredients

1/3 cup tasty tahini
1/3 cup cool water (maybe more if leaving in the fridge for some time)
1/2 lemon, juice of
sea salt, to taste
1 small garlic clove (optional, use only if serving this sauce as a meze)
3 -5 stalks fresh parsley (optional, ditto)
paprika (optional, ditto)

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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