With so many religions living so close to each other, you have to struggle with colorful methods to get some attention from the public.
Warm Chick Peas with Tahini
Seduced by his nose, which had smelled cumin and fresh pita bread, Hektor Maille sat down in a small restaurant in the Old City of Jerusalem, where he was given this warm chickpeas with sesame paste. The dish is also served under similar names such as Msabaha, Messabaha or Mashaushe in most hummus premises of Israel.
250 g dried chick peas
1½ teaspoons sodium bicarbonate
1 or 2 tablespoons olive oil (or more)
Juice of 1 lemon
2 teaspoons cumin, ground
1 teaspoon salt
1 or 2 small hot chillies, deseeded and finely chopped
6 pods garlic, pressed
2 teaspoons hot paprika powder (or paprika flakes as Piment «Cancan»)
2 or 3 tablespoons sesame paste
once again 1 teaspoon salt (or some more) to be mixed with the tahini
How much sauce you want to serve on the «Mesabaha» depends on one's own preferences. The ratios given here are for reference only - we have served the same amount of chickpeas with the double amount of sauce (and it didn't seem too much. Also the sauce can easily be varied - for example by toasting the cumin in advance, by adding some Sumac, a small onion, parsley… – You can prepare «Mesabaha» with canned chickpeas, but it barely reaches the same taste.
More about the travel adventure of Secret Agent Hektor Maille:
After a failed metamorphosis, a hungry Hektor Maille traipsed through the streets of Jerusalem, his head full of fishy thoughts, but ended up with only a couple of chickpeas on his plate. We have therefore requested the restaurant «Herzog's» in Port Louis to put together a small fish menu for us:
First Publication: 24-12-2010
Modifications: 20-6-2011, 16-11-2011, 19-12-2011