Mastering the Art of Masabacha Recipe: Dive into Deliciousness

Mastering the art of Masabacha promises to take your taste buds on a delightful journey through the rich and vibrant flavors of Middle Eastern cuisine.  

Masabacha is a traditional Levantine dish featuring warm, creamy chickpeas topped with a flavorful tahini sauce and an array of delicious garnishes. Here’s how to dive into deliciousness with this authentic Masabacha recipe: 

Ingredients: For the Chickpeas: – 2 cups dried chickpeas, soaked overnight – 4 cups water – 2 cloves garlic, minced – 1 teaspoon ground cumin – 1/2 teaspoon ground coriander – Salt, to taste

For the Tahini Sauce: – 1/2 cup tahini paste – 1/4 cup lemon juice – 2 cloves garlic, minced – 1/4 teaspoon ground cumin – Salt, to taste – Water, as needed

For Garnish: – Extra virgin olive oil – Chopped fresh parsley or cilantro – Sumac (optional) – Paprika (optional) – Toasted pine nuts or sesame seeds (optional)

Instructions: 1. Drain and rinse the soaked chickpeas. Place them in a large pot and cover with 4 cups of water. Bring to a boil, then reduce the heat to low and simmer until the chickpeas are tender, about 1 to 1 1/2 hours. Add more water if needed to keep the chickpeas covered.

1. Once the chickpeas are cooked, drain them, reserving about 1 cup of the cooking liquid. Transfer the cooked chickpeas to a large mixing bowl. 2. In a small skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic, ground cumin, and ground coriander. Cook for 1-2 minutes, until fragrant.

1. Pour the garlic and spice mixture over the cooked chickpeas. Season with salt to taste and gently mash some of the chickpeas with a fork or potato masher, leaving some whole for texture. 2. In a separate bowl, prepare the tahini sauce by whisking together the tahini paste, lemon juice, minced garlic, ground cumin, and salt. Gradually add water, a few tablespoons at a time, until the sauce reaches a smooth and pourable consistency.

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