And “floating” could even be the name of this divinely delicious dish. In Arabic, swimming means something like “musabah”. In Lebanon, of course, the U is always left out – then it is called M’sabah or M’sabaha. But there is another version to clarify the name. In Islam, there is the misbaha – a string of beads that are “counted” when praying. The chickpeas are therefore supposed to be reminiscent of these pearls.<\/p>\n\n\n\n
Many roads lead to the delicious Musabaha!<\/h3>\n\n\n\n
In order to avoid a small war about the different ways of making Musabaha, I’d rather say right away: there are regional differences!<\/p>\n\n\n\n
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- There is the version where you make a kind of super runny hummus as a sauce and then mix whole chickpeas into it.<\/li>\n\n\n\n
- Then there is the version with yoghurt & tahini as a sauce with whole chickpeas.<\/li>\n\n\n\n
- In another variation, a tahini sauce is made and the chickpeas are bathed in it.<\/li>\n<\/ul>\n\n\n\n
My mother favours the third variety. Personally, I like variety no. 4: I make a tahini sauce, press some of the chickpeas and then mix it with the rest of the chickpeas. This way you have a creamier sauce and several textures in your mouth.<\/p>\n\n\n\n
But no matter which version you make, they are all super delicious! There is no right or wrong here.<\/p>\n\n\n\n
Finally comes the perfect topping<\/h3>\n\n\n\n
No matter what kind of topping it should be for you: Plenty of good (!) olive oil is essential! Serve with pita bread<\/a>.<\/p>\n\n\n\n
Otherwise you are spoilt for choice! You can top your Musabaha with:<\/p>\n\n\n\n
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- Roasted pine nuts and dried mint<\/li>\n\n\n\n
- Diced tomatoes<\/li>\n\n\n\n
- Fresh parsley & mint<\/li>\n\n\n\n
- Coriander<\/li>\n\n\n\n
- Chilli flakes<\/li>\n\n\n\n
- Paprika powder<\/li>\n\n\n\n
- Breakfast egg<\/li>\n\n\n\n
- Amba<\/a><\/li>\n\n\n\n
- Zhug<\/a><\/li>\n<\/ul>\n\n\n\n
Or you can simply put together a great mix. Musabaha is totally individual and always an absolutely delicious breakfast. The protein-rich chickpeas, the good fats of the tahini and olive oil are guaranteed to keep you full for a long time.<\/p>\n\n\n\n
Even though Musabaha tastes good cold, I highly recommend enjoying it warm. But now, bon app\u00e9tit!<\/p>\n\n\n\n
\n\n\n\nRecipe for Musabaha<\/h2>\n\n\n
<\/div>\n![\"Musabaha\"](\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\")
<\/div>\n \n<\/div>\n\n\n - Zhug<\/a><\/li>\n<\/ul>\n\n\n\n
![\"Musabaha\"](\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2022\/01\/Musabaha-rustikales-Hummus.jpg\")
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