authentic maghmour recipe

Place the sheet pan into the oven and roast for 25 minutes cut side down, until browned. Your Rating has been successfully submitted. Let's work together to keep the conversation civil. 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. More information An authentic Lebanese-style Moussaka (Maghmour) recipe. Spread the mixture evenly and gently stir to get the sauce in between the eggplants. To start, peel the eggplants leaving about 1/3 of the peel behind in a zebra stripe pattern. What makes our Lebanese Moussaka recipe so special is the wonderful spicy-smokey-minty flavors that we capture in our Spicy Mint spice blend. Reddit - Dive into anything Great recipe and not too labour intensive, I'm so happy you enjoyed this recipe! Trim the eggplants and peel them in a zebra stripe pattern, then cut them into half-inch thick quarter moons or 1 inch cubes. We usually eat eggplant moussaka as a meal on its own with bread, but you can absolutely serve it with some rice with toasted vermicelli. Meatlovers: Try this recipe with ground beef, lamb, pork, or chicken cubes/tenders for a hearty twist. You should read the recipe ingredients. Do this whilst preparing and cooking the rest of the dish. Add the spices and crushed garlic and cook for a minute. Add the tomato sauce, one cup of water, one teaspoon of salt, fresh cracked black pepper, then stir to combine. Place in the preheated oven and roast for 20-30 minutes, until the aubergine / eggplant is golden, turning halfway through. We love that this dish epitomizes the famous Mediterranean diet: generous amounts of olive oil, fresh vegetables such as eggplant, tomato and onion, and legumes such as chickpeas. Pinterest. By Robyn | Published: Mar 26, 2022 | Modified: Aug 25, 2022. My personal favorite way to enjoy maghmour is to serve it at room temperature (the flavors are best at this temperature), with fresh parsley and toasted pine nuts on top. My preference is room temperature. ~2 lbs baby eggplants (also known as Indian eggplants), halved lengthwise and stems removed, Pita chips or crusty bread for dipping (optional), handful of fresh mint sprigs, for garnish (optional), vegan (coconut) yogurt, or greek yogurt for garnish (optional). First, peel the eggplants in a zebra pattern, basically alternating about one inch sections that are peeled and not peeled. Today. I'm Robyn, a toddler mum with a passion for all things food! 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. Maghmour, also known as Lebanese Moussaka, is basically an eggplant and chickpea stew.It is a lovely Middle Eastern, vegan and gluten-free dish with surprising and contrasting flavors. This Middle Eastern dish is a thick stew that has smoky flavours in it and can be made in under an hour. The dish is done when the eggplant is tender. Place 1/4 cup of oil in pan and cook the onions until softened or ~10 mins. Since we're serving a Western audience, we'll differentiate the dishes by calling this version Lebanese Moussaka (aka Maghmour). Save my name, email, and website in this browser for the next time I comment. Okra in Tomato Sauce Chefs in Lebanon and other Middle Eastern nations call this dish bamia b'zeit. We made this recipe with only plant-based ingredients no dairy and no meat! Young eggplants have more tender skin, while older, larger eggplants have tougher skin. Your email address will not be published. Required fields are marked *. Serves 4 Hungry Paprikas | Easy & Authentic Middle Eastern Recipes 2kfollowers More information This vegan Lebanese Moussaka is perfect for a healthy weeknight dinner. Use it on roasted veggies, in stews, and probably on pizza or pita bread, too! See that sauce up there? Once the tomato sauce is simmering, give it a taste and adjust the seasoning to your liking. Add the tomato paste, pomegranate molasses, spices and drained chickpeas and simmer for a few minutes. Toss well to combine, then transfer the aubergine to the baking tray and bake for 20 minutes. This dish is so easy to make and is naturally vegan. Cut the eggplant into large bite-sized pieces. How To Make Lebanese Maghmour - (Lebanese Moussaka) A Tasty - YouTube In my experience, I have not noticed a difference and have never had bitter eggplants in all the dishes I've prepared. Editor's pick on the best recipes, articles and videos. Place the aubergine cubes in a large bowl and add 1 tablespoon olive oil and 1 teaspoon salt. This will vary based on the specific ingredients you use. Packed with cooked aubergine / eggplant and cooked chickpeas a thick, onion and garlic sauce, this vegetable stew is rich but light. Optional (highly recommended - top with dry toasted pine nuts and freshly chopped parsley leaves). When your ingredients start boiling, reduce the heat and let simmer for about 15 minutes. Try serving the maghmour alongside ashak for a sumptuous Middle Eastern inspired feast. There are lots of maghmour recipes out there, and not all of them are vegan. Heat the oil on medium-high until it bubbles softly. Drain the chickpeas into a colander or strainer then rinse with water to wash off the excess brine. Hence this recipe is the Lebanese version. Smother the corn. But feel free to use olive oil to fry your eggplant if you desire. Preheat the oven at 200C (395F) and line a baking tray with parchment paper. Thank you!! Mix in 360ml (1 c) cold water, then add the eggplant / aubergine cubes. Optional - top with dry toasted pine nuts and freshly chopped parsley leaves (which I highly recommend). Lebanese Eggplant Maghmour Stew Recipe on Food52 The sauce will thicken slightly. 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. Meanwhile, drop the tomatoes into hot water to peel and cut them afterward. 18 Easy Enchilada Recipes - How to Make Enchiladas - The Pioneer Woman Try it withArabic salad. Hi! Cover the pan with a lid, lower the heat, and simmer for 20 minutes, stirring occasionally. Choosing the best aubergines for moussaka is not always easy they should be firm, but not hard. I'd love to hear how it turned out for you! Heat the oil into a pan and cook the chopped onions and the garlic until their color starts changing for about 2 to 3 minutes. Note 1 - when sauteing with water, constant stirring is required to avoid the food sticking to the pan, a nonstick pan is required. For the first time I am out of the house every day. So take a look around and make something delicious! ThisLebanese moussaka (maghmour)is a delicious aubergine and chickpea dish that can be served hot or cold. How to make it? It's easy to make, requiring only 10 minutes of prep work. Meanwhile, puree the other batch of tomatoes in a food processor. Maghmour is a spicy Lebanese vegetable stew made with tender fried eggplant and chickpeas. It is packed with flavor so grab some bread and don't let it go to waste! Below we'll show you how to make Lebanese moussaka, a vegan alternative to the meat-based Greek recipe. Stir in the diced eggplant. Did you try this recipe? Tip: the alternating peeling of the eggplants helps to ensure they don't fall apart during cooking as they become very tender. Cut the aubergine / eggplant in to cubes and place in water, stir to coat all the aubergine cubes. Sprinkle the Mexican street corn with cotija cheese, cilantro, and a little more chili powder. Tell us what you think! Required fields are marked *. Maghmour (Lebanese Moussaka) - Cookin' with Mima Maghmour, also known as Lebanese Moussaka, is a traditional vegan Lebanese dish made with chunky tender eggplant pieces, chickpeas, onion and spices that have been simmered in a rich red sauce made with tomatoes. You can chill it before eating or enjoy it while it's still warm - it's delicious either way! Vegan Avgolemono Soup (Greek Lemon Orzo Soup). Maghmour Recipe: How to Make Maghmour Recipe | Homemade Maghmour Recipe Garlic cloves are sliced lengthways. If you are using dry chickpeas, cook these prior to using in this recipe. Check for seasoning, adding a little more salt if needed. 20 October 2019 by Amber | 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. Aubergine Coconut Curry with Peanut Butter, You can cook the aubergines in the air fryer instead of roasting it in the oven. 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. Chickpeas (garbanzo beans) Canned chickpeas are perfect for this dish for extra convenience. Tomatoes - fresh tomatoes are best, but if they are not in season, use tinned / canned tomatoes. Your email address will not be published. Posted by 4 years ago. Fry sliced eggplant in a generous amount of olive oil until golden on both sides. Stir and let the mixture come to a simmer. Bake the moussaka in a 350F oven for about 20 minutes, or until the sauce is bubbling. When you touch a perfectly ripe eggplant, it will not give as much as a ripe tomato or peach, and that's what you want for this aubergine moussaka. Ingredients Produce 2 lbs Baby eggplants 1 can Chickpeas, low-salt 4 cloves Garlic Cook over medium heat, stirring, until flavours have combined about 5 minutes. Your email address will not be published. How To Make This Maghmour Lebanese Moussaka Recipe. SPICY VEGAN FOOD 1.03K subscribers Subscribe 16K views 2 years ago How To Make Lebanese Maghmour - (Lebanese Moussaka) A Tasty Eggplant Dish This is such a delicious, healthy, and filling. 17 Easy Lebanese Vegetarian Recipes - Insanely Good Thanks for the recipe! Shipping starts 7/10. Optional ingredients add a little character and flavor but don't sweat it if you don't have them. Select eggplants / aubergines that are heavy and firm (heavy means they are juicy inside!) For more delicious vegetarian alternatives, try making our fantastic Lebanese Moussaka (Maghmour) or Farro, Pomegranate, and Carrot Tabbouleh instead! You can use any type of onion, including shallots which are to be cut into slices. Avoid crowding the falafel in the saucepan, fry them in batches if necessary. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! Add the sliced garlic cloves and saute until they have softened (see note 1). Or did you make it yourself? You can leave it out if you're not a fan of spicy food, or adjust the quantity to suit your taste. Tomatoes should be ripe and will be batched into two. Simmer and occasionally stir on Med-Low for 20-25 mins or until flavors have melded. 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. Pita bread is essential to mop up all that saucy goodness, but crusty sourdough is delicious with it too. This is a healthier oil free version that is naturally gluten free. You can add a little more water if you want a, vegan dinner, vegan gluten free, vegan meal prep. Peel the eggplants and cut them into thick cubes. Required fields are marked *. How about a mezze with eggplant moussaka crostini? Add in chickpeas, tomato paste, tomato puree, and all the spices and seasonings. Place the chopped eggplants on 9 x 13 inch baking dish, drizzle with olive oil, season with salt, and toss well with your hands to evenly coat them. Let's work together to keep the conversation civil. In an oven dish, spread half of the chickpea mixture evenly and layer with half of the eggplant slices. Cayenne pepper is used to bring a bit of fire. 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. Otherwise, try this Lebanese eggplant dip called baba ghanouj. Lebanese Moussaka Stew [Maghmour] MasalaHerb.com 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 it's thoroughly coated with the oil. Lebanese moussaka is naturally vegan, gluten-free, and dairy-free. 5. Lebanese Eggplant Moussaka (Maghmour) - Forks and Foliage Peel and chop the tomatoes, then process in a blender with the juice. If the moussaka looks too thick, add a dash of water. Having some peel helps the eggplant chunks to hold their shape and not disintegrate. Lebanese Moussaka (Maghmour | Vegan) - Hungry Paprikas Im planning on making this soon, but had a question. I omitted the oil completely, but it was a good wat to use my eggpants . I haven't cooked much with dried mint before so I was really intrigued by how it is used here, and the completely different flavour profile it creates compared to more commonly used dried herbs. Yes you can, and many people do that. May 28, 2019 - Maghmour (Lebanese Moussaka) is a delicious vegetarian stew that's made with eggplant, chickpeas, okra and a tomato base sauce. This is surprisingly an amazing dish that has so many flavours in it which you cannot even imagine. Elote Recipe (Mexican Street Corn) - Wholesome Yum Try making our easy Lebanese Baba Ganoush (ghanouj) recipe with the Spicy Mint blend. Gently stir to get the sauce in between the eggplants, then place in the 350F oven for about 20 minutes, or until the sauce is bubbling and thickened a bit. Roast them for about 25 minutes, or until they are tender and golden brown. Maghmour Recipe: How to Make Maghmour Recipe | Homemade Maghmour Recipe Contact Us, Lebanese Maghmour Moussaka of Lebanon {A Meatless Monday Recipe. Follow Vegan Cocotte onInstagram,FacebookandPinterest. I'm Gladys - the face behind Forks & Foliage. Feel free to stir in more water as needed and continue baking until it simmers. 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. Comment * document.getElementById("comment").setAttribute( "id", "ae229d9d3b5868e7b8b79dd0636cf7f8" );document.getElementById("haed7ad6d0").setAttribute( "id", "comment" ); Recipe Developer | Food Photographer | Writer. Regarding the chickpeas, you can definitely omit them and the eggplant dish will still be delicious. Carefully pour all of the sauce over the roasted eggplants in the same baking dish they're in. Accessibility Policy Home Kitchen head chef Nikbakht Danish, 32, spent some time talking to me about her experience of moving to New Zealand. Marilou Robinson, Portland, Oregon Get Recipe Check out these chocolate desserts from around the world. Help. The catering menu includes food from Burma and Pakistan, and in future some Colombian dishes will be added to the overall repertoire. Let the moussaka cool to room temperature then garnish it with lots of fresh parsley. Discovery, Inc. or its subsidiaries and affiliates. Add the garlic and continue to cook for another minute until fragrant. I want to be able to give other people the same chance I have been given, for a new start and a bright future., When asked what the best thing is about working with Home Kitchen, Nikbakht says it is seeing people happy. Add onions and a pinch of salt. Drain the aubergine and pat dry, then place on the lined baking tray and mix with 3 tablespoons of olive oil. If you are bothered by the skin, peel them in a zebra stripes pattern. Stir well and then cover and simmer for 5 minutes until eggplant has softened. ThisLebanese mousaka (maghmour)is a delicious aubergine and chickpea dish that can be served hot or cold. Served warm or cold. Here you'll find nutritious yet delicious vegan recipes the entire family will love. Your email address will not be published. If you would still like to roast the eggplant, you can definitely use this recipe. Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below. Seeing people happy, and realising that I am able to do something for other people. Im learning to manage people, working with the team and independently. Preheat your oven to 400 degrees F. Line a large baking sheet with aluminum foil. Saute capsicum and garlic in oil over medium flame for 15 minutes. Please note that couscous cooks very quickly. While the eggplants are roasting, start preparing the sauce. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Add the toppings. I would be so happy to hear how it turned out for you. This is a healthier oil-free version that is naturally gluten-free. This is debatable. Red onion will add a sweet and savory flavor. I'm so happy you're here! But there is so much opportunity for everyone in New Zealand. Add chickpeas, tomatoes and water and simmer for 15 minutes. Unless it's the height of summer when perfectly ripe tomatoes abound, we prefer to use canned tomatoes instead of year-round, mealy supermarket tomatoes. Please leave a comment on the blog or share a photo on Instagram, Your email address will not be published. Dont forget to leave comments and feedback on your meals and experimentsin the comments for others toread. You have been successfully subscribed to the Food Newsletter, You have been successfully unsubscribed from the Food Newsletter. Save my name, email, and website in this browser for the next time I comment. Add basil leaves and broccoli and simmer partially covered for 5 minutes or until broccoli is bright green. Lebanese Moussaka (Maghmour) - The Odehlicious Absolutely terrific, easy to make, loads of positive comments from our guest. Peel the eggplants in alternating strips, leaving strips of the dark skin. N.B., nutrition info is an estimate based on an online nutrition calculator. | For reprint rights: Times syndication service, No Tomato dishes: 13 Indian dishes that can be made without tomatoes, International Rum Day: 10 types of rum and what makes them different, How to make nutrient-dense Ragi Idli at home, How to make 46-calorie Chocolate Brownie for weight loss, This grapefruit salad can help in losing weight in 15 days. And if you took any photos or videos, please share them with me on Instagram@forksandfoliageso I can see the deliciousness you made! Perfect for enjoying warm or at room temperature. 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.

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