ashag

Ashag is a traditional Middle Eastern dish originating from the Levantine region, particularly associated with Lebanese cuisine. The name "Ashag" is derived from the Arabic word "ashag," which means "to suck" or "to sip," reflecting the dish's preparation method and texture. It is a type of thick, creamy soup or stew made primarily from chickpeas, although variations may include other legumes such as lentils or fava beans. The dish is often seasoned with garlic, cumin, and other spices, giving it a rich, savory flavor.

Ashag is typically served warm and is commonly enjoyed as a breakfast or brunch dish. It is often paired with fresh bread, such as pita or khubz, which is used to scoop up the thick mixture. The dish is versatile and can be customized with additional ingredients like tomatoes, onions, or herbs like parsley or cilantro. In some regional variations, Ashag may include meat, such as lamb or chicken, adding a heartier element to the dish.

The preparation of Ashag involves simmering chickpeas or other legumes in a flavorful broth until they become soft and creamy. The mixture is then blended or mashed to achieve a smooth consistency, though some versions retain a slightly chunky texture. The dish is known for its comforting and nourishing qualities, making it a staple in Middle Eastern households and a beloved comfort food.

Ashag is not only popular in Lebanon but is also enjoyed across the broader Middle Eastern and North African regions, where similar chickpea-based dishes exist. Its simplicity and adaptability have contributed to its enduring popularity, making it a cultural icon in Levantine cuisine.