Msabbaha
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Msabbaha
Musabbaḥa (), 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. 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 Lebanon, officially the Republic of Lebanon, is a country in the Levant region of West Asia. Situated at the crossroads of the Mediterranean Basin and the Arabian Peninsula, it is bordered by Syria to the north and east, Israel to the south ..., 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 ...
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Israeli Cuisine
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine.Gold, Rozann''A Region's Tastes Commingle in Israel'' (July 20, 1994) in ''The New York Times'' Retrieved 2010–02–14 It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe. The country's cuisine also incorporates food and drinks traditionally included in other Middle Eastern cuisines (e.g., Iranian cuisine from Persian Jews and Turkish cuisine from Turkish Jews) as well as in Mediterranean cuisines, such that spices like ''za'atar'' and foods such as ''falafel'', ''hummus'', ''msabbaha'', ''shakshouka'', and ''couscous'' are now widely popular in Israel.Gur, ''The Book of New ...
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