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    You are in: Home / Recipes / Msabbha Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Pali's Favorites's Note:

    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!!

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    Serves: 2



    Units: US | Metric


    1. 1
      The chickpeas should be hot, almost steaming. Mix the chickpeas and the hummous gently together and add the tahini.
    2. 2
      Spread into a plate and pour the olive oil all over, and scatter with the parsley, salt, paprika, and freshly minced garlic.
    3. 3
      Served with pita bread!

    Ratings & Reviews:

    • on August 15, 2010


      This was extremely good and the recipe I have been searching for!! I used homemade tahini sauce rather than plain tahini like they do here: I used an tasty organic roasted tahini, an unrefined extra virgin olive oil. Poor quality canned hummus (ground chickpeas/little tahini) which you add freshly squeezed lemon and garlic to since I only had 1 can whole chickpeas which I rinsed and boiled until softer. I will post the tahini sauce recipe I used with this as I think that is what made it the best. I will make this the same way again with and a better quality hummus. Made for Ramadan Tag 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Msabbha

    Serving Size: 1 (456 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1314.7
    Calories from Fat 840
    Total Fat 93.4 g
    Saturated Fat 12.9 g
    Cholesterol 0.0 mg
    Sodium 1048.0 mg
    Total Carbohydrate 95.1 g
    Dietary Fiber 25.7 g
    Sugars 0.0 g
    Protein 38.4 g

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