Masabacha, Baba Ganoush, Labneh With Roast Tomatoes & Aleppo Pepper

The main difference between msabbaha and hummus is the texture. In contrast with hummus, the chickpeas here remain whole. Like hummus, it is eaten with fresh pita bread.

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.

Baba ghanoush also spelled baba ganoush or baba ghanouj, is a Levantine appetizer of mashed cooked eggplant mixed with tahini, olive oil, possibly lemon juice, and various seasonings.

A soft cheese, similar in texture to cream cheese, made from strained yoghurt and very popular in Middle Eastern cuisine.

The Aleppo pepper is a variety of Capsicum annuum used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper. This particular pepper is named after Aleppo, an ancient city along the Silk Road in northern Syria.