Mastering the Art of Masabacha Recipe: Dive into Deliciousness

Masabacha is a flavorful and hearty Middle Eastern dish made with warm chickpeas, olive oil, and a variety of spices.  

It's typically served as a breakfast or brunch dish and is often enjoyed with fresh bread or pita. Here's how you can master the art of Masabacha and dive into deliciousness: 

Ingredients: – 2 cups dried chickpeas, soaked overnight – 4 cloves garlic, minced – 1 teaspoon ground cumin – 1/2 teaspoon ground coriander – 1/4 teaspoon cayenne pepper (optional, for heat) – Salt to taste

– 1/4 cup extra virgin olive oil, plus more for drizzling – Juice of 1 lemon – Chopped fresh parsley for garnish – Warm pita or bread for serving

1. Drain and rinse the soaked chickpeas. Place them in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to low and simmer for about 1-1.5 hours, or until the chickpeas are very tender. Skim off any foam that rises to the surface while cooking.

1. In a separate mixing bowl, prepare the topping by combining the melted butter, sugar, flour, and salt1. Once the chickpeas are cooked, drain them and reserve about 1 cup of the cooking liquid.. Stir until the mixture resembles coarse crumbs.

. In a large skillet or frying pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.

. Add the cooked chickpeas to the skillet, along with the ground cumin, ground coriander, cayenne pepper (if using), and a pinch of salt. Cook for another 5-7 minutes, stirring occasionally, until the chickpeas are well coated with the spices and heated through.

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