Place of origin
Fatteh, Sabich, Jameed, Ful medames, Shakshouka
msabbaha chickpeas with tahini souce - just Arabic food
The base of the dish is balila: warm cooked chickpeas in their own water with a little added cumin, chopped parsley and lemon juice. Pine nuts fried in olive oil or samneh (clarified butter) are sometimes poured over the balila. Other ingredients include tahini and minced garlic.
A variation of msabbaha popular in Damascus today serves chickpeas and tahina with melted butter, pomegranate or lemon juice, and pistachios or pine nuts. In Israeli restaurant, it is known as masabacha or mashawsha and is served with warm with side dishes such as mushroom, aubergine based dishes and often served with a hot sauce condiment. It is sold prepackaged and is considered a gourmet version of hummus by Israelis.