Learn how to make this simple yet luxurious meze dish at home! Lebanese Moussaka (Maghmour) - The Odehlicious Ingrdients : You can use letters, numbers and white space. Maghmour is a traditional Lebanese dish that is typically made with eggplant and chickpeas in a hearty tomato sauce. Vous pouvez maintenant mettre les aubergines dans le plat. Add in the crushed tomatoes, tomato paste and rinsed chickpeas, hot chili flakes, water, and salt and pepper, and mix well. Quantity and times may need to be varied. Required fields are marked *, Rate this recipe Alternatively, you can roast them in an air fryer for 13-15 minutes. Hi Janet, Thank you so much for your review! Coat eggplant lightly and evenly in about 2 tbsp olive oil, sprinkle with salt and pepper, and bake for 20 mins at 400 F. In a large pan, heat 1 tbsp oil on low heat, add the onion, and cook on low until soft and translucent, about 10 minutes. Brush them generously with 2-3 tablespoon of olive oil using a silicone pastry brush and place them on a baking sheet. Frying soaks up a lot of oil, and can be really messy and time consuming to have to stand over the frying pan. Stir in the passata, tomato puree and spices. The best part is, it tastes even more delicious the following day and can be enjoyed hot or at room temperature. Lastly, add the pre-cooked chickpeas and roasted eggplants to the tomato sauce, give them a good stir, and cook for 20-25 minutes until the eggplants are tender and melt in your mouth. Required fields are marked *. If there are herbs you add them near the end too as you don't want to cook the hell of them. Yes, Vegan Lebanese Eggplant Moussaka (Maghmour) is entirely plant-based and suitable for vegans and those following a plant-based diet. Lebanese Moussaka (maghmour) is a flavour-packed vegan eggplant stew with chickpeas, garlic, onions, and tomatoes with a slightly spicy pop of flavour from the fried green peppers. Copyright 2023 Prime Publishing, LLC. This vegan stew is beloved by vegetarians, vegans, and even meat lovers. Add the water and chopped peppers and bring to a boil. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! Remove to a paper towel to drain. In a deep pan saut onion in vegetable oil until golden. Enjoy! Maghmour is a spicy Lebanese vegetable stew made with tender fried eggplant and chickpeas. This deliciously healthy Vegan Lebanese Eggplant Moussaka, also known as Maghmour combines roasted eggplants and chickpeas in a tangy tomato sauce flavored with Lebanese spices. Your email address will not be published. Privacy Policy Heat a generous amount of extra virgin olive oil in the skillet. I know! Notify me of follow-up comments by email. The star ingredient of this dish is the eggplant, which is sliced and roasted to give it a smoky flavor and tender texture. The eggplant is traditionally fried and added to the onion, tomato and chickpeas that are cooked together in a pan, kind of like a stew. Drizzle the chopped eggplants with olive oil, season them with salt, then roast them in an oven preheated to 425F for about 25 minutes, or until they are tender and golden brown, then set them aside. How to Serve Vegan Lebanese Eggplant Moussaka (Maghmour)? Do Not Sell My Personal Information The Lebanese Moussaka is a stew, that includes mainly Eggplant, Tomato, and Chickpeas. It is sauted in the pan with garlic, onion, and chopped tomatoes. - 1 grosse Lire la suite, Un grand classique dans sa version sans lactose ! Your email address will not be published. Hi Ayca Ready to serve in 45 minutes, it's a great easy weeknight meal and can also be made ahead of time. Bake the augergine for 20 minutes Our 5 best tips & tricks for customized portion sizes. Add the minced garlic and heat on low for another 30-60 seconds. this vegan Lebanese moussaka recipe is a delicious and nutritious dish that is perfect for any occasion. Ajoutez la prparation pour 10 minutes de cuisson supplmentaires. This post uses affiliate links. Peel the eggplants in a zebra pattern, quarter them lengthwise, then chop them into 2-3 cm (1") cubes. I like to make this a day ahead and make a couple meals out of it. Directions. Lebanese Moussaka (Maghmour) - Addicted to Tahini Wipe off excess moisture and then chop into 1/2 pieces. Jump to recipe Maghmour is a boldly flavoured Lebanese vegetable stew with plenty of garlic and spice, tender fried eggplant, chickpeas and the deep, musky flavour of dried mint. The energy content breakdown shows the amount of the macronutrients (i.e. This recipe was submitted by one of our readers, just like you. The word moussaka is actually Arabic in origin meaning cold. Lebanese moussaka is sometimes known as 'maghmour' and the best way to make it is to griddle eggplant (aubergine) before adding to tomato sauce. You may need to add a splash of water or tomato sauce to prevent sticking and maintain moisture. - 4 5 petits oignons 1 teaspoon fine sea salt 1/2 teaspoon freshly ground pepper Place the bulgur in a bowl, and cover it with 2 cups of cold water. What Is Maghmour? The MyMenu IQ score applies to the digital recipe as described on the site. Add the roasted aubergine and chickpeas to the sauce. You might also like these recipes from the Zaatar and Zaytoun collection: Why not share our recipe with your friends? Heat it over medium-low heat, stirring occasionally, until warmed to your liking. Allow to soak overnight. However, it is quite different from the Greek moussaka; a casserole made with layers of eggplant, bchamel, and meat. Commencez par plucher l'aubergine en altrnant les surfaces, comme sur la photo. Be sure to be careful when deep frying anything as hot oil is dangerous! I love a dish that makes for great leftovers. With its hearty and comforting stew of eggplant, chickpeas, and flavorful tomato sauce, its a great way to enjoy traditional Lebanese cuisine in your own kitchen. Best wishes Bulgur Pilavi (Turkish Bulgur Rice Pilaf), Tomato and Walnut Salad (Gavurdagi Salatasi). It's a keeper for sure. Stir in the tomato paste, cumin, salt, and pepper, and give it a good mix. Coat evenly with oil, sprinkle with more salt and pepper, and bake for 20 mins at 400 F. In a large pan with high walled sides, start by cooking a diced onion on low heat for about ten minutes. Which person with refined tastebuds doesn't love moussaka? Lebanese Fig Marmalade Is A Delicacy Slowly Being Lost To Time The skin is too tough for our stew. How To Make Lebanese Maghmour - (Lebanese Moussaka) A Tasty Eggplant Eggplant Chickpea Recipe {Lebanese Moussaka - Maghmour} The next day, drain and rinse the chikpeas..add fresh water to the pot of chickpeas so about an inch of water is above the surface of the chickpeas. The addition of chickpeas provides a good source of plant-based protein, making it a filling and satisfying dish. Give the sauce a stir. I made it for some vegetarian friends who came over for dinner and they absolutely loved it! Thank you for the recipe. Lebanese Moussaka (Maghmour) - Vegan Cocotte Produce 2 cups Baby okra, fried 1 can Chickpeas 1/2 cup Cilantro 5 cloves Garlic 1/2 . Slice into discs, sprinkle with salt, and let sit for 15 minutes to draw out moisture. This plant-based version of the traditional Lebanese dish is a delicious vegan eggplant stew cooked with chickpeas in a hearty tomato sauce. How to adapt traditional Lebanese recipes for modern hippies There happen to be TWO specialty spice stores in my town of Portsmouth, NH, but if you dont have one near you, you can also buy baharat here on Amazon. I am very pleased to hear that you tried my recipe and your guests enjoyed it. My Mom's Lebanese Moussaka (maghmour). A velvety vegetarian eggplant Add the tomatoes, water, tomato paste, sugar, salt, allspice, and cinnamon. Next, add the garlic and cook for 30 seconds. Pendant que l'aubergine dore, vous pouvez hacher l'oignon et l'ail. Add garlic, tomatoes, tomato paste and MAGGI Arabian Sauce and cook over medium heat for another 5 minutes. Add the chopped fresh tomatoes, along with the garlic and red chili, and stir well. While eggplant is roasting, heat remaining oil in a large saucepan and saut the onion until soft. 4,098 views Feb 27, 2019 42 Dislike Share Vegetables.co.nz 854 subscribers A deliciously tasty stew and so easy to make. This vegan version of Maghmour uses eggplant as the main ingredient, replacing any meat that is typically used in the traditional recipe. Brush the eggplant cubes generously with 2-3 tablespoon of olive oil using a silicone pastry brush and place them on a baking sheet. Lebanese Maghmour Recipe | Lebanese Moussaka | Eggplant And Chickpea The ability to prepare this Lebanese Maghmour ahead of time is a major advantage. I hope you enjoy the process of making this healthy Vegan Lebanese Eggplant Moussaka dish as much as you enjoy eating it! 363 Maghmour (Lebanese Moussaka) | Recipe | Recipes, Vegetarian recipes Pre-heat oven to 350 F. Cut the eggplants lengthwise into quarters and cut again into large cubes. This menu has great nutritional balance, providing a good variety of food groups and key nutrients. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data. When you mention the word moussaka, the first thing that jumps to mind is the Greek gratin style moussaka, but do you know that the word moussaka in, Arabic, literally means chilled? 1, 317 Reduce the stove to a medium heat and add the chick peas and baked eggplant cubes, then stir well until everything is coated. Maghmour is basically a Lebanese chickpea stew made with eggplant, tomato, and a special spice blend: baharat! Give it a try and impress your family and friends with this tasty and healthy vegan dish! Goes very well with the Turkish pilav as well. This Lebanese moussaka is a delicious vegan eggplant stew cooked with chickpeas in a hearty tomato sauce with just the right amount of spice to leave you wanting more. Preheat oven to 200C. Roasting is a lot easier, and I enjoy the flavor a lot more. To add more texture and flavor, eggplants can be deep-fried in cup of extra virgin olive oil. Home After that, water is added along with tomato paste to simmer the chickpeas. Lebanese Aubergine and Chickpea Stew - Maghmour Home Portfolios Lebanese Aubergine and Chickpea Stew - Maghmour 4 Method Heat 2 tbsp of the oil in a large non-stick pan over a medium heat. Salez et poivrez. If the eggplant is deep-fried in cup of extra virgin olive oil it will take this recipe to that next level. Dice the tomatoes and put them in a strainer or colander, allowing the liquid to drain completely. Wipe off excess moisture from eggplant, and dice discs into 1/2 pieces. Its also gluten-free when served with rice 3 small eggplants (peel about half the skin off so its striped, and chop into cubes)Cook eggplant on medium with some EVOOFry until lightly browned and set asideIn a pot on medium heat add a TBSP EVOO1 chopped white onion 5 cloves of garlic (minced) Stir it up1 heaping TBSP dried mint leaves1 Tsp salt 1 Tbsp sweet paprika1/2 Tbsp fresh ground pepper2 large cans crushed tomatoes Lots of hot chili flakes 1 can rinsed chickpeas1 Tbsp tomato paste 1/2 cup waterNow add the eggplant Cover and simmer for 20-25 minutesServe with flatbread or rice and fresh mint on top Follow me for the best Spicy Vegan Recipes! Enter your email address and we will send your password. Its flavour is rich and unique, thanks to the musky flavour of dried mint. Lebanese Moussaka (Maghmour) This vegan eggplant stew can be served with rice, pita bread, or naan. Remember to supplement Vitamin C from oranges, pineapples, lemons to help the body metabolize iron This dish has enough salt and cooking oil needed to give you a healthy and delicious meal! Work in batches if necessary. Add onions and red pepper with a pinch of salt and saut until translucentabout 15 minutes. This Middle Eastern Moussaka is not only delicious but also nutritious. Yum the eggplant is so tasty loved this recipe! Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. You can do this by placing the eggplant in the oven at a high temperature or in an air fryer as well as frying them in oil. Best Lebanese Recipes | Zaatar and Zaytoun The Lebanese version of moussaka is a hearty and comforting stew made with eggplant, chickpeas, and spices in a tomato sauce. Garnish with fresh mint or parsley and serve with rice and/or flatbread. The combination of roasted eggplant, chickpeas, and tangy tomato sauce infused with Lebanese spices creates a harmonious blend of flavors. Required fields are marked *. - Riz de votre choix (ici basmati) While the Greek Moussaka is typically made with layers of eggplant, ground meat, and bchamel sauce, the Lebanese version takes a plant-based approach. Bring to the boil and then reduce the heat to a simmer for 15 minutes, Add the eggplants and salt and simmer for another 20-30 minutes until the eggplants are well done, Taste the sauce and adjust the salt if necessary, serve with warm pitta bread. In a pot on medium heat, add a tablespoon or more of extra virgin olive oil. Maghmour libanais - Le Bloblog nous - CanalBlog Add in the crushed tomatoes, tomato paste and rinsedchickpeas, hot chili flakes, water, and salt and pepper and mix well. Cookin With Mima | Easy Family Friendly Recipes. Vegan Lebanese Eggplant Moussaka (Maghmour), Coban Salatasi (Turkish Shepherd's Salad). A small amount of water is also added to create a smooth and creamy consistency. But opting out of some of these cookies may affect your browsing experience. Your email address will not be published. - Un beau poivron rouge (vous pouvez en mettre un autre si vous le dsirez), - 2 oignons de taille moyenne ou une belle poigne de petits oignons, - 2 botes de pois chiches (400 gr par bote). By following the simple steps and helpful tips provided, you can easily whip up this pantry-friendly recipe and enjoy its versatile flavors with rice, pita bread, or naan. Ive seen a few variations of this recipe including fresh tomatoes and dried chickpeas that have been soaked. The dish also incorporates ingredients such as tomatoes, onions, garlic, cumin, and chickpeas. 5 minutes plus tard, ajoutez les pois chiches. Lebanese Moussaka Or Maghmour - - Eggplant recipeUploaded By : SmileyGirl230Music By: https://machinimasound.com/Instagram . Lebanese Maghmour: Roasted Eggplant That Will Make You Happy Simmer the Mixture: Once youve added the eggplants to the tomato sauce mixture, reduce the heat to a simmer and cook slowly for 20-25 minutes. The Lebanese Moussaka, also known as Maghmour, is an eggplant vegan dish mixed with chickpeas. What is the difference between Greek and Lebanese Moussaka? To make the sauce, crushed tomatoes are used as the base, along with chickpeas for added texture and protein. Ingredients. Remove the eggplants from the oven and set them aside until the tomatoey filling is ready. Add in the eggplant when its done baking. Welcome to my kitchen. Lebanese maghmour (chickpea and eggplant stew) Did you know that adding vegetables and vegetables at the last step of cooking will help vegetables retain their natural color and nutrients? While simmering, bring 2 1/4 cups of water to a boil, add the rice, and reduce heat to simmer for 15 minutes. But the meaning of this word does explain why the leftovers from this vegan dish taste so wonderful straight out of the fridge. Simmer for 10 minutes. Peel the eggplant and cut into 1 thick discs. Simmer for at least 20 minutes, topping off with extra vegetable stock or water to maintain a stew like consistency. Stir to combine, and let simmer for at least 20 minutes. It's a cheap and cheerful dish that can easily feed a crowd. Moussaka is an Arabic word that means chilled. Next, add the garlic and cook for 30 seconds. https://bit.ly/MasalaTVLebanese Moussaka Mutton | Lebanese Traditional Maghmour Recipe | Bakra Eid Special Recipe| MasalaTv @MasalaTVRecipes Lebanese Moussaka Mutton Written Recipe :Ingredients :Eggplant 1 kg Olive oil 130 ml onion, finely chopped 1 garlic finely chopped 5cloves, ground garam masala 2 tsp ground cinnamon 1 tsp tomatoes 800 g sugar 2 tsp lemon juice 1 Tsbp cooked chickpeas 500 g water as required parsley to garnishsalt and pepper as required mutton 1 kgginger 1 tbspMethod :add water in a pressure cooker and add mutton. Aside from the baharat, one of the best parts of this dish is the variety of tomatoes used: fresh, sun dried, and even tomato paste! Cut the eggplant into large bite sized pieces. Its loaded with extra virgin olive oil, tomato, and mint, and its absolutely delicious. Ingredients for Vegan Lebanese Eggplant Moussaka (Maghmour). Store it in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Copyright 2023 Tofu Test Kitchen on the Seasoned Pro Theme. In that particular dish, the fig is paired with mastice di Chios. This one-pot goodness is super simple and healthy at the same time, made with earthy rice, tender lentils, and lots of spices. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); How to serve Vegan Maghmour Lebanese Moussaka? Now its time to fold the fried eggplants into the mixture. Meanwhile, drop the tomatoes into hot water to peel and cut them afterward. My vegan Moussaka recipe does not include potatoes, but if you prefer, you can replace half of the eggplants with potatoes. Place in preheated oven and roast until soft and golden brown. Lebanese Eggplant Maghmour Stew Recipe on Food52 I first fell in love with maghmour at a farmer's market stand, but I couldn't quite recreate it until I found baharat at my local spice store. Thank you ! Here you'll find recipes collected from my Lebanese Mama (pictured), some regional classics and some secret family recipes. Add the chopped tomatoes, along with the garlic and red chili, and stir well. Nous partons aujourd'hui au Liban avec la dlicieuse recette du maghmour (moussaka de lgumes). These cookies will be stored in your browser only with your consent. This vegan version of Maghmour uses eggplant as the main ingredient, replacing any meat that is typically used in the traditional recipe. Lebanese Moussaka Mutton | Lebanese Traditional Maghmour Recipe | Bakra Maghmour is basically a Lebanese chickpea stew made with eggplant, tomato, and a special spice blend: baharat! Don't overcrowd the eggplants so they can get nice and caramelized. The 35 BEST Lebanese Recipes By clicking Accept, you consent to the use of ALL the cookies. Subscribe To Masala TV Recipes YouTube Channel! Cover and simmer on low heat for another 10 minutes before serving. The eggplant chickpea stew is also known as maghmour. This dish has been optimized for 6 servings. Easy Save to Basket Ingredients - 6 servings + 2 large eggplants, washed and cut into 2cm cubes 1 tbsp Olive oil 1 Medium Onion, chopped 1 tbsp Vegetable oil 4 Cloves fresh garlic, roughly chopped 2 Mediums tomatoes, peeled and chopped 2 tbsp Tomato Paste 5 tbsp MAGGI Arabian Sauce 1 can cooked chickpeas, drained 2 tbsp Fresh mint Copy How to cut eggplant in Vegan Maghmour Lebanese Moussaka? Your email address will not be published. The longer you simmer, the better the flavors will combine in the final dish. I used a few more since they were small. A balanced menu provides a variety of food groups and key nutrients. . You can also keep them in the freezer for up to 3 months.
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