Msabaha (spoken Musabaha) is a hearty oriental breakfast. If you like Hummus, you will love Msabaha. Because Lebanese Musabaha is nothing but Hummus, which is served with additional roasted chickpeas. You serve it with lots of fresh herbs, vegetables and flatbread.
The first time we ate Lebanese Msabaha in the restaurant Big Bascha in Berlin-Moabit we fell in love with this dish directly. We had breakfast there with a Lebanese friend and we had a look at the menu. If you ever come to Berlin, you should definitely try the breakfast there, because the Lebanese have a lot of vegan food on offer.
The dish is eaten with fresh flatbread, which you tear into small pieces. You scoop up the Msabaha with the flatbread and add fresh cucumber, tomatoes, red onions, olives, fresh parsley and mint. If you like you can also serve vegan yoghurt.
How to eat Lebanese Msabaha
Musabaha is served with plenty of olive oil. Therefore you will be full until the afternoon. If this dish is too hearty for you to eat in the morning, you can of course eat it at any other time of the day.
For the hummus
- 1 can chickpeas
- 2 cloves garlic
- 4 tbsp lemon juice
- 2-3 tbsp Tahini
- 4 tbsp olive oil
- some parsley
For the side dish
- 1 red onion
- 1 cup vegan yogurt
- 1/2 cucumber
- 2 tomatoes
- 1 handful olives
- 1/2 bunch fresh mint
- 1/2 bunch fresh parsley
- 4-5 flatbreads
- Drain chickpeas and catch the liquid (called Aqua Farber) in a bowl. In a blender, puree 2/3 of the chickpeas together with 2 tablespoons of lemon juice, a little of Aqua Farber, Tahini and 2 small cloves of garlic. Blend as finely as possible.
- Season the hummus with salt and pepper and place in a bowl. Create a depression in the middle of the hummus.
- Mix the remaining lemon juice and olive oil. Season with salt and pepper. Place in a pan with the remaining chickpeas. Roast the chickpeas gently. Season to taste and add the parsley. Pour the chickpeas into the depression in the hummus. Sprinkle with extra olive oil if you wish.
- For the side dish, cut the red onion into rings and the cucumber and tomatoes into slices. Drain the olives. Peel some leaves of the fresh parsley and mint and finely chop the rest. Salt and pepper the yoghurt and stir in the parsley and mint.
- Serve the Msabaha with cucumber, tomato, onion, olives, fresh herbs, yoghurt and flatbread.
If you liked this recipe for Lebanese Msabaha, you might also like one of these other Lebanese recipes:
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