Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lebanese moussaka’a. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
I assumed that calling maghmour "Lebanese moussaka" was simply a way of describing a less familiar Mediterranean eggplant dish by comparing it to a more familiar Mediterranean eggplant dish. Try our easy Lebanese Moussaka (Maghmour) recipe. Lebanese Moussaka is a flavor-packed vegan stew from the middle east, which is better known as maghmour.
Lebanese Moussaka’a is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Lebanese Moussaka’a is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook lebanese moussaka’a using 11 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Lebanese Moussaka’a:
- Prepare 2 medium sized aubergines
- Take 2 onions
- Take 4 garlic cloves, chopped
- Prepare 1 tbsp tomato paste
- Prepare 1 can chickpeas
- Prepare 1 can chopped tomato
- Make ready Salt and pepper
- Prepare Pinch cumin
- Make ready Pinch paprika
- Make ready Olive oil
- Make ready 1 tbsp dried mint
One of my favourite meals, this delightfully rich stew combines two middle eastern staples to create a mouthwatering stew of. Moussaka is a popular Middle Eastern dish that is traditionally made with eggplant and/ or potato. Most of the ingredients needed to make this vegetarian Lebanese moussaka are basic pantry staples. This recipe is very different from the traditional Greek moussaka, being more like a fabulous velvety aubergine stew.
Instructions to make Lebanese Moussaka’a:
- These are the main ingredients for the recipe
- Partially peel the aubergine just like the picture below
- Cut the aubergine into slices and put the in the oven
- Cut the onions into slices and start frying them in 2tbsp olive oil for 10min
- Dice the garlic cloves then add them to the onion and fry together for 3 min
- Add the chopped tomato to the onion+garlic and mix for 5min
- Check the aubergine and turn the slices to the other side
- In a jug, mix 1 tbsp of tomato paste with 2 cups of water and add them to the mixture in the pot
- Leave the mixture until it starts boiling the add the chickpeas, cumin, salt, pepper and the dried mint. Mix together, turn the heat down and leave them for 10min
- After 10 min, get the aubergine slices from the oven, put them in the pot with the tomato and chickpeas sauce, cover the pot and leave for 7min
- Serve in an oven dish and your food is good to go 😋
- It’s better eaten cold straight from the fridge the next! You can enjoy with bread 🥖🍞
This Lebanese dish shouldn't be confused with or compared to Greek Moussaka. Both have eggplants but the Lebanese Moussaka'a is a vegetarian dish based on eggplant, tomato and chickpeas, very. Lebanese moussaka is basically some eggplants in tomato sauce with chickpeas. Lebanese Vegan Moussaka with Eggplant and Chickpeas. Chef Philippe Massoud cleaned up this traditionally meatless Lebanese-style moussaka by roasting the eggplant rather than frying it, drastically reducing the oil.
So that’s going to wrap it up for this exceptional food lebanese moussaka’a recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
