In this week's episode we are talking about warm, fall foods. It's peak fall where we are right now; the weather is cool and fresh and it's a great time to be outside enjoying the beautiful days. We are embracing the cooler temperatures with a warm, comforting dip, called musabacha, along with a skillet bread that can be cooked on the stovetop or (our favourite) over a hot fire.
Musabacha is a variation on hummus. It is a blended tahini sauce that is mixed with whole, cooked chickpeas and topped with spices and fresh flavours. It is popular throughout the Mediterranean and can be finished with various ingredients to customize it to your liking. Erin topped hers with lemon juice, zaatar spice, fresh tomatoes and parsley. Most importantly, it's served warm. Honestly, we think you could put almost anything you like with hummus on top and this would be a winner.
While you could easily serve the musabacha with your favourite cracker, we can't say enough good things about the skillet bread that was made alongside this. The dough itself was simple to make, it only had to rise for an hour before it was pressed into a hot skillet, and cooked up in 10 minutes. We made this over a hot fire while the musabacha was kept warm off to the side. It was crispy on the surface while remaining soft and chewy on the inside which made it the perfect companion for dipping into the thick and chunky musabacha.
It was a treat to do some over the fire cooking together, but even if you don't have time to stoke up a fire, this bread cooks up great in a cast iron pan on the stovetop. If you're gathering around a fire with friends and family this fall season, warm everyone's heart through their stomach with this delicious dip and home made bread.
Episode Links
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~ Musabacha Recipe
~ Skillet Bread Recipe
~ Eggplant Pide Recipe
~ Fried Egg Sandwich Recipe
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Three Kitchens Podcast - a home cooking show
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