authentic maghmour recipe

I only used one cup, however, the stock may not be necessary at all. Deliciously Easy Maghmour (Lebanese Moussaka) - Plant Based Folk Maghmour, also known as Lebanese Moussaka, is a traditional vegan Lebanese dish made with thickly cut tender eggplant pieces, chickpeas, onion and spices that have been simmered in a rich red sauce made with tomatoes. Learn how your comment data is processed. Avoid crowding the falafel in the saucepan, fry them in batches if necessary. In this post, I share a little of head chef Nikbakht Danish's story and another delicious recipe, this time for maghmour - Lebanese eggplant and chickpea stew. I'm Robyn, a toddler mum with a passion for all things food! I love this version of moussaka because it's just as rich and delicious to eat but way more effortless to make. Nikbakht helped start a womens bakery in Bamyan and volunteers at the refugee settlement centre in Hamilton, but her job with Home Kitchen is the first formal employment she has had. But you can also eat it warm or, my personal favorite, at room temperature. You can add a little more water if you want a, vegan dinner, vegan gluten free, vegan meal prep. Its flavour is rich and unique, thanks to the musky flavour of dried mint. Heat the corn oil in a pan over a medium heat and fry the eggplant slices on both the sides; then transfer to a dish and drain with clean paper towels, Preheat your oven to a temperature of about 390F, In a Pyrex bowl, place a layer of eggplant; then add half of the tomato sauce; then add a layer of cheese slices, then a second layer of eggplant, Add in the rest of the tomato sauce and add in more Edam cheese slices; then sprinkle some of the thyme for garnishing, Put the msakqa'a in the oven and cook for about 10 minutes, until the cheese melts, Remove the baking dish from the oven; then let rest for about 5 minutes, Copyright 2018 - 2023 | All Rights Reserved by. My recipe comes from my father's family in Ireland. Whilst the eggplant is roasting, make the sauce: fry the sliced onion in olive oil. Wipe off excess moisture from eggplant, and dice discs into 1/2 pieces. Drain the aubergine and pat dry, then place on the lined baking tray and mix with 3 tablespoons of olive oil. First, preheat oven to 400 degrees F. Drizzle cup of the oil onto a sheet pan and place the eggplant cut side onto the pan, moving the eggplant around gently until its thoroughly coated with the oil. While eggplant is a key ingredient in this recipe, you could try substituting it with zucchini or squash if you prefer. Chickpeas adds some plant protein. If you liked this Lebanese moussaka (maghmour), you might also like: Don't miss out on any new recipes! Sign up to get daily ideas on meals, Wondering what to cook today? Accessibility PolicyBlogContactCookies PolicyDisclosurePrivacy PolicyPrivacy Policy (GDPR)StorefrontTerms of Use. Let it simmer for 5 minutes on medium-low heat. Food has such power to bring us together and make positive change, and I just can't wait to see what's to come for everyone involved in this incredible social enterprise. Lebanese Moussaka (Maghmour) - Addicted to Tahini As you have most likely deducted, there are various moussaka recipes around the Middle Eastern and Mediterranean regions. Thank you! Find this Pin and more on Recipes by Maria Awad. Preheat the oven to 200C fan / 220C / 392F convection / 428F. Batinjan mahshi is another Lebanese recipe of vegan stuffed eggplants. When your ingredients start boiling, reduce the heat and let simmer for about 15 minutes. Having some peel helps the eggplant chunks to hold their shape and not disintegrate. 1h 10m HEALTH If you are looking for a vegan alternative to the meaty Greek moussaka, you came to the right place! Add the toppings. I added a hefty pinch of pepper flakes to my version and served it over a rice and quinoa base for a hearty meal in a bowl that is the perfect comfort food in these troubled times. To put it another way, if you press on it with your finger and the aubergine feels very soft, it's past its prime. Serve over rice or couscous. 8 servings. Fill the empty tomato can with water and add to pan (approx 1.75-2 cups of water). Pre-heat oven to 350 F. Cut the eggplants lengthwise into quarters and cut again into large cubes. This vegan aubergine moussaka tastes great when served at room temperature with pitta bread or some fresh crusty bread. As an Amazon Associate I earn from qualifying purchases. Optional (highly recommended - top with dry toasted pine nuts and freshly chopped parsley leaves). You can chill it before eating or enjoy it while it's still warm - it's delicious either way! Vegan Maghmour Lebanese Moussaka Recipe | Essy Cooks Keep in the fridge in a covered bowl or airtight container for up to. For our friends who can't tolerate a lot of spicy heat, reduce the amount of Spicy Mint blend to 1/2 tsp. My Mom's Lebanese Moussaka recipe (Maghmour) - YouTube The sauce will thicken slightly. Terms of Business, Copyright 2023 Mrs Jones Kitchen International. Jan 3, 2020 - Maghmour (Lebanese Moussaka) is a delicious vegetarian stew that's made with eggplant, chickpeas, okra and a tomato base sauce. 5. Aubergines tend to spoil very quickly, so if you are not planning on using them in 1-2 days, you should store them in the fridge. Tomato paste will boost the fresh tomatoes, I like to use an organic, low-salt version. Lebanese Moussaka (Maghmour) - Piquant Post Add the tomato sauce, one cup of water, one teaspoon of salt, fresh cracked black pepper, then stir to combine. Help us delete comments that do not follow these guidelines by marking them offensive. Sign up to get daily ideas on meals, Wondering what to cook today? Clear as mud? 2023 Warner Bros. Eggplant! Add the onion and garlic and chickpeas and saute until softened. Your email address will not be published. You can use any type of onion, including shallots which are to be cut into slices. Let's work together to keep the conversation civil. Stir in the tomato paste, cumin, salt, and pepper, and give it a good mix. Bring the mixture to a simmer, then taste the sauce and adjust seasoning to your liking. Drain the aubergine and pat dry, then place on the lined baking tray and mix with olive oil. Optional - top with dry toasted pine nuts and freshly chopped parsley leaves (which I highly recommend). Mix in 360ml (1 c) cold water, then add the eggplant / aubergine cubes. For more delicious vegetarian alternatives, try making our fantastic Lebanese Moussaka (Maghmour) or Farro, Pomegranate, and Carrot Tabbouleh instead! Moussaka in the Levantine style has little to do with the Greek version, but is equally delicious. If you're looking for "no cook" alternative uses for this spice blend, try sprinkling a small amount on pizza, flatbread, pita, hummus, or canned tomato soup. Choosing the best aubergines for moussaka is not always easy they should be firm, but not hard. Ree Drummond's go-to chicken enchiladas are not only stuffed with cheddar and jack, they're topped . But feel free to use olive oil to fry your eggplant if you desire. Your email address will not be published. Lebanese Moussaka (Maghmour) - The Odehlicious You have been successfully subscribed to the Food Newsletter, You have been successfully unsubscribed from the Food Newsletter. Wondering what to cook today? Red onion will add a sweet and savory flavor. You can leave it out if you're not a fan of spicy food, or adjust the quantity to suit your taste. 2 large aubergines, cut into bite-size chunks, Preheat the oven at 200C (395F) and line a baking tray with parchment paper. Hi good people of Lebanon . Healthy Lebanese Maghmour (chickpea and eggplant stew) - YouTube We cant wait to see them! Don't overcrowd the eggplants so they can get nice and caramelized. Traditionally the aubergine would have been fried in a very generous amount of olive oil, but I have roasted it to reduce the amount of fat and have included an extra trick in the recipe to reduce the fat content even more, whilst still producing soft and creamy aubergine. Step Two - In a non-stick pan over high heat, saut the sliced red onions with two tablespoons of water until they are soft and translucent. It depends. To start, peel the eggplants leaving about 1/3 of the peel behind in a zebra stripe pattern. Although the team at Home Kitchen hails from a number of countries, food served at the restaurant and cooking classes has been heavily influenced by Afghan and Arabic cooking. This is debatable. Else, try perusing my vegan Lebanese recipes. After briefly simmering and stirring, test and add more spice until the heat reaches your liking. Saute until translucent; about 15 minutes. Let the moussaka cool for at least 15 minutes, then garnish with chopped parsley and serve with pita bread or crusty bread. This baked version is so healthy and flavor packed, but below are some additional options. Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below. Maghmour (Lebanese Moussaka) - Cookin' with Mima Its another tasty Lebanese recipe from my Lebanese familys cookbook, Healthy and satisfying, bursting with flavor. Stir to coat the eggplant, then weigh it down with a plate and leave to soak for 30 minutes. We learned English at Wintec and received so much support and encouragement. The Lebnanese moussaka or maghmour, as it is called in some sectors in Lebanon, has some common elements with the Greek moussaka, but the end result of the Lebanese version is a vegan stew rather than a meaty gratin, an appetizer that is hearty enough to consider it a meal in itself. Add basil leaves and broccoli and simmer partially covered for 5 minutes or until broccoli is bright green. Once the onions are soft and translucent, add the cooked chickpeas and toss together for one minute. Your Rating has been successfully submitted. Note 1 - when sauteing with water, constant stirring is required to avoid the food sticking to the pan, a nonstick pan is required. Feel free to stir in more water as needed and continue baking until it simmers. Next, stir in the tomato paste, chopped tomatoes, and all of the spices. Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes. Place in the preheated oven and roast for 20-30 minutes, until the aubergine / eggplant is golden, turning halfway through. Like many stews, Lebanese eggplant moussaka is one of those dishes that gets better the next day because the eggplants have time to soak up all that flavor in the sauce. Dec 1, 2021 / by Paris / This post may contain affiliate links. You don't want the sauce to reduce too much so the dish doesn't dry out. Try it withArabic salad. If you rinse canned chickpeas under cold water and drain them, you will reduce the sodium content of your dish greatly. ; Check for seasoning, adding a little more salt if needed. Maghmour Recipe: How to Make Maghmour Recipe | Homemade Maghmour Recipe Saute capsicum and garlic in oil over medium flame for 15 minutes. Meanwhile, puree the other batch of tomatoes in a food processor. I just found your blog and am SO excited to make so many of your recipes. Cook for 2-3 mins until fragrant. Meanwhile, heat the rest of the olive oil in a large, deep pan and saute the onions for 4-5 minutes until they soften. Lebanese Spiced Rice with Toasted Nuts and Vegetables, Kupus Salata (Croatian White Cabbage Salad), Easy Eggless Chocolate Chip Muffins (Vegan). This Lebanese Moussaka, Maghmour, is a simple and delicious vegan chickpea and aubergine / eggplant stew. You have been successfully subscribed to the Food Newsletter, You have been successfully unsubscribed from the Food Newsletter. Tell us what you think! Alternatively, you can use dried chickpeas but you'll need to soak them overnight. Maghmour is served at room temperature or chilled. Season with salt and stir. Store in the refrigerator for up to five days in an airtight container once it has completely cooled. Authentic Maghmour recipe? Your email address will not be published. Some people prefer to do so, claiming that salting the eggplants for one hour draws out the bitter liquid. Your Rating has been successfully submitted. When autocomplete results are available use up and down arrows to review and enter to select. Try this easy recipe and enjoy with your loved ones. The cooking time may differ. That way you get your starch and fiber intake. Gently stir in the air fried eggplant and up to 1 cups of water and let everything simmer on low-medium heat for 15 minutes, stirring occasionally, allowing the flavors to meld together (the sauce will thicken further) Turn off heat and allow the Lebanese moussaka to cool for at least 15 minutes. Cover the pan with a lid, lower the heat, and simmer for 20 minutes, stirring occasionally. In fact, once the water boils we usually add the couscous, dried fruit, then cover and remove from the heat. Add the garlic, smoked paprika, cayenne, and basil; cook for 3 more minutes. Learn how to make this simple yet luxurious meze dish at home! Let's work together to keep the conversation civil. Trim the eggplants and peel them in a zebra stripe pattern, then cut them into half-inch thick quarter moons or 1 inch cubes. 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. Drain the chickpeas into a colander or strainer then rinse with water to wash off the excess brine. Carefully pour all of the sauce over the roasted eggplants in the same baking dish they're in. Spread the mixture evenly and gently stir to get the sauce in between the eggplants. Comment * document.getElementById("comment").setAttribute( "id", "ae229d9d3b5868e7b8b79dd0636cf7f8" );document.getElementById("haed7ad6d0").setAttribute( "id", "comment" ); Recipe Developer | Food Photographer | Writer. Maghmour (Lebanese Moussaka) | Recipe | Vegetarian dishes, Moussaka Baba Ganoush is a delicious dip made with roasted eggplant, sesame (tahini), garlic, lemon, and olive oil that originates from the Levant area of the Eastern Mediterranean. So take a look around and make something delicious! Cayenne pepper is used to bring a bit of fire. Required fields are marked *. Ingredients Produce 2 lbs Baby eggplants 1 can Chickpeas, low-salt 4 cloves Garlic Maghmour: Fall in Love with this Lebanese Vegan Recipe. It doesn't have any potatoes and is made with chickpeas instead. Whilst the eggplant is roasting, make the sauce: fry the sliced onion in 2 tablespoons olive oil over a low-medium heat until soft and caramalized around 15 minutes. Learn how your comment data is processed. Personally, I find it to be an unnecessary step and a waste of one hour. Assemble: Mix together the stew, the roasted eggplant, and the diced bell pepper and pour into a baking dish. Do this in batches if needed. If you wanted to still have some protein in it, cannellini beans would be a good substitute . Sprinkle with salt and let sit 15 mins to draw out moisture. More information An authentic Lebanese-style Moussaka (Maghmour) recipe. Moussaka is the Arabic word for cold and this Lebanese moussaka is traditionally served chilled with pita bread. Your email address will not be published. If you would still like to roast the eggplant, you can definitely use this recipe. Elote Recipe (Mexican Street Corn) - Wholesome Yum How to make it? It is so yummy and refreshing especially with the parsley. Choose a large wide skillet, a 9 inch cast iron or ceramic pan is great.