Sami Tamimi’s recipes for musabaha (warm chickpea dip) and turmeric and nigella seed flatbreads
This rubbly cousin of hummus is flavourful and satisfying at any time of day, served warm, topped with a colourful salad and just made to eat with homemade flatbreadsFew things make me happier than a bowl of warm musabaha served with freshly baked bread straight from the pan. It’s a combination that shouts comfort, generosity and the simple pleasure of sharing food. Across the Levant, musabaha is a much-loved breakfast or brunch dish, though I’d happily eat it at any time of day. Served with the buttery, soft turmeric and nigella-seed flatbreads, it becomes a meal that is nourishing, intensely satisfying and perfect for gathering family and friends around the table. Continue reading…
To read the full story from the source: The Guardian – International
