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Levantine Cook Shares Musabaha Recipe With Chickpeas and Turmeric Flatbread

9/1/2026

Summary

Story summary

Levantine cook shares musabaha recipe with warm chickpeas and turmeric flatbreads.
The recipe uses 400 g canned chickpeas, oil, garlic, chilli, cumin, tahini, yoghurt and lemon.
Tomato salad adds cucumber, red pepper, coriander, onions, garlic, sumac, mint and vinegar.
Chickpeas simmer five minutes before mixing with liquid, spices, tahini, yoghurt and lemon.
Flatbreads made from yoghurt, bicarbonate, flour, turmeric, nigella seeds, salt and ghee rest minutes, grill charred, brush with ghee.

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Story summary

Levantine cook shares musabaha recipe with warm chickpeas and turmeric flatbreads.
The recipe uses 400 g canned chickpeas, oil, garlic, chilli, cumin, tahini, yoghurt and lemon.
Tomato salad adds cucumber, red pepper, coriander, onions, garlic, sumac, mint and vinegar.
Chickpeas simmer five minutes before mixing with liquid, spices, tahini, yoghurt and lemon.
Flatbreads made from yoghurt, bicarbonate, flour, turmeric, nigella seeds, salt and ghee rest minutes, grill charred, brush with ghee.