Chickpeas swimming in a pool of tahini: That’s what musabaha means

If you get a chance to walk the alleys of the Arab world during mid-morning breakfast or brunch, you can witness café and restaurant staff munching on musabaha with freshly baked pitta breads to fuel them up for a busy day ahead.

I like to run a tablespoon of zhoug through my musabaha, top it with a dollop of preserved shatta, drizzle with tangy fruity amba sauce and enjoy with freshly baked pitta bread. (You can easily find mini pitta breads from the supermarket; toast them in the