Stir through the roasted aubergine / eggplant and chickpeas, check for seasoning and serve or leave to cool. But there is so much opportunity for everyone in New Zealand. Maghmour is known as Lebanese moussaka, and is a thick, smoky eggplant and bean stew packed with peppers, onions, tomatoes, smoked paprika and mint. Add the garlic, smoked paprika, cayenne, and basil; cook for 3 more minutes. Cook in a preheated oven for 30-35 minutes, covered in foil so it stays saucy, until bubbling. This is surprisingly an amazing dish that has so many flavours in it which you cannot even imagine. Then, season both sides of the eggplant with salt and black pepper. You have been successfully subscribed to the Food Newsletter, You have been successfully unsubscribed from the Food Newsletter. Add in chickpeas, tomato paste, tomato puree, and all the spices and seasonings. You don't want the sauce to reduce too much so the dish doesn't dry out. Your email address will not be published. If you use the correct proportions of water per the instructions on the package, then it will turn out nicely. 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. Tender, roasted eggplants are cooked in a tomato based sauce with tons of onion, garlic, and chickpeas to create a flavorful meal you'll want to devour. Stir until everything is well combined. This is a healthier oil-free version that is naturally gluten-free. Add the spices and crushed garlic and cook for a minute. 1 / 95 Colcannon Potatoes Ireland: Every Irish family has its own version or this classic dish. Easy Authentic Falafel Recipe: Step-by-Step - The Mediterranean Dish 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. Fry onion and garlic until golden, then add sliced capsicum, tomato paste, dried mint, cayenne pepper and salt. Dont forget to mention, Spicy Chicken Poblano Stew with Polenta, 5 Year Blogiversary + The 2018 Reader Survey Results Are In! Add more extra virgin olive oil to the skillet, there should be about a 1/4 cup of extra virgin olive oil in the skillet. 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. Because canned tomatoes are harvested at peak ripeness and canned within a day. We repost! You can also serve it as part of a meze. Add cup olive oil to the pan. Instructions. Lebanese Moussaka (Maghmour) - Piquant Post | Recipe - Pinterest Normally maghmour calls for the eggplant to be fried and the onions and garlic to be sauteed in olive oil. Let it simmer for 5 minutes on medium-low heat. Whilst the eggplant is roasting, make the sauce: fry the sliced onion in olive oil. It's a popular dish in the Middle East and a fantastic easy weeknight dinner that can also be prepped ahead of time. Garnish with fresh mint leaves and a drizzle of vegan yogurt. Authentic Maghmour recipe? You can chill it before eating or enjoy it while it's still warm - it's delicious either way! 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. Try serving the maghmour alongside ashak for a sumptuous Middle Eastern inspired feast. The catering menu includes food from Burma and Pakistan, and in future some Colombian dishes will be added to the overall repertoire. Required fields are marked *. Tomatoes Both canned chopped tomatoes and fresh tomatoes work well for this recipe. 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. I'm so excited for you to try them as well. So, what are you wondering? Healthy Lebanese Maghmour (chickpea and eggplant stew) - YouTube Let it simmer for 5 minutes on medium-low heat. 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. Moussaka in the Levantine style has little to do with the Greek version, but is equally delicious. I would be so happy to hear how it turned out for you. Many of our customers may recognize Moussaka as a Greek dish that vaguely resembles a "shepherd's pie". Bring a small pot of salted water to a boil and cook the diced potatoes until tender, about 15 minutes, then drain and set aside. More information An authentic Lebanese-style Moussaka (Maghmour) recipe. Reddit - Dive into anything Stir well and then cover and simmer for 5 minutes until eggplant has softened. 2 Comments. Now taking orders for the July box! Yasai Gyoza (Veggie Gyoza)Turkish Sumac OnionsMalfouf SaladHaydari (Turkish Yogurt Sauce)Polish Cucumber Salad (mizeria)White Bean Caprese Salad, Recipe CreationRecipe AuditsPhotography | PortfolioVideoseBooks, AboutContactDisclaimer Meanwhile, puree the other batch of tomatoes in a food processor. Nikbakht says working with Home Kitchen has already helped her a lot. Connecting with people is my dream.. 2022 FORKS AND FOLIAGE LLC. Cut the eggplant into two-inch cubes. Lebanese Moussaka (Maghmour | Vegan) | Recipe - Pinterest #chefahmad #moussaka #lebanese My Mom's Lebanese Moussaka recipe (Maghmour)written recipe will be available soon 1 Teaspoon of cinnamon 2 to 3 Piece bay leaves 1 Pinch of salt 1 Pinch of black pepper, 1/2 Cup of raisins 1 Tablespoon of thyme and some for garnish We think the Spicy Mint blend will work for just about any savory, tomato based soup or stew whether you cook it in a slow cooker or on the stove top. N.B., this blend is used quite a lot throughout my cooking, so there will be plenty of opportunity to use it. Usually the eggplant is roasted, but this time I decided to make it a one-pot recipe and just cook the eggplant in the pot. Spread them out in one layer. 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. Your email address will not be published. In a non-stick pan over high heat, saut red onions with two tablespoons of water until they are soft and translucent. Privacy PolicyCookie Policy, Register Lebanese eggplant moussaka is an eggplant lover's dream on a hot summer day. Slice in half lengthwise before roasting. Even if not using whole Italian eggplants, I like to finish it in the oven because it allows the eggplants to gently cook in the sauce without worrying about them disintegrating due to stirring over direct heat. The better-known Greek dish Moussaka is made with spiced ground lamb, eggplant, tomato and crust topped with a creamy Bechamel sauce. Some people prefer to do so, claiming that salting the eggplants for one hour draws out the bitter liquid. Seeing people happy, and realising that I am able to do something for other people. Hence this recipe is the Lebanese version. To enjoy, reheat it slightly to make it warm prior to serving. Add the toppings. Served warm or cold. Lower heat to Med-Low until eggplant is ready. Add more oil for a more deep-fried flavor and less oil for a healthier choice. Lebanese Moussaka | Foodaciously Ingredients Produce 2 lbs Baby eggplants 1 can Chickpeas, low-salt 4 cloves Garlic Dice the onion and mince the garlic. My goal is to help you incorporate more seasonal produce into your everyday cooking while fusing them with flavors that are reminiscent of my childhood in Lebanon. You can leave it out if you're not a fan of spicy food, or adjust the quantity to suit your taste. Add the tomatoes, chickpeas and tarragon. Add in chickpeas, tomato paste, tomato puree, and all the spices and seasonings. Add the tomato sauce, one cup of water, one teaspoon of salt, fresh cracked black pepper, then stir to combine. Use it on roasted veggies, in stews, and probably on pizza or pita bread, too! After that, water is added along with tomato paste to simmer the chickpeas. AS AN AMAZON ASSOCIATE, I EARN FROM QUALIFYING PURCHASES. Enchiladas are one of our favorite traditional Mexican recipes. Cut the aubergine / eggplant in to cubes and place in water, stir to coat all the aubergine cubes. You should read the recipe ingredients. Stir in the tomato paste, cumin, salt, and pepper, and give it a good mix. It is sauted in the pan with garlic, onion, and chopped tomatoes. 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. Add basil leaves and broccoli and simmer partially covered for 5 minutes or until broccoli is bright green. You can use any type of onion, including shallots which are to be cut into slices. Add the tomatoes, season with sea salt and freshly ground black pepper. I'm Robyn, a toddler mum with a passion for all things food! Let the moussaka cool for at least 15 minutes, then garnish with chopped parsley and serve with pita bread or crusty bread. If youve tried making thisLebanese Eggplant Moussaka (Maghmour) recipe or any other recipe on Forks & Foliage, then please don't forget to rate the recipe and leave a comment below! Place the sheet pan into the oven and roast for 25 minutes cut side down, until browned. Eggplant! Trim the eggplants and peel them in a zebra stripe pattern, then cut them into half-inch thick quarter moons or 1 inch cubes. Preheat the oven to 200C fan / 220C / 392F convection / 428F. Nutrition information is estimate and does not include oil for frying - you decide how much you'd like to use. Maghmour is a dish that dates back to the end of the 19th century; sometimes called Lebanese Moussaka. You can spin them every which way, there's one thing that is downright necessarythere has to be lots of cheese! Hi good people of Lebanon . Chop the onions and the red pepper. Saute capsicum and garlic in oil over medium flame for 15 minutes. Alternatively, you can serve it with a simple salad or a side of rice. Originally from Bamyan, Afghanistan, she migrated to New Zealand with her husband and three children in 2013 as part of New Zealands annual refugee quota. Drain the chickpeas into a colander or strainer then rinse with water to wash off the excess brine. 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. I love this dish a lot, and it makes fantastic leftovers too - the flavours just get better and better. It has bold flavours with plenty of olive oil, garlic and spice, tender fried eggplant and the deep, musky flavour of dried mint. I love this version of moussaka because it's just as rich and delicious to eat but way more effortless to make. Here you'll find nutritious yet delicious vegan recipes the entire family will love. I only used one cup, however, the stock may not be necessary at all. Toss the aubergines with. A typical way of eating for Middle Easterners. Maghmour (Lebanese Style Moussaka, Vegan) Recipe - Food.com Marilou Robinson, Portland, Oregon Get Recipe Check out these chocolate desserts from around the world. Step 2 Let the veggies simmer in their juices for 5 minutes Add the tomatoes, chickpeas and tarragon. Use Lebanese pita bread to scoop it up and eat with your hands. Pita bread is essential to mop up all that saucy goodness, but crusty sourdough is delicious with it too. Add the crushed garlic, cinnamon, ground cumin and chilli powder and cook for 2 minutes. Place 1/4 cup of oil in pan and cook the onions until softened or ~10 mins. Having some peel helps the eggplant chunks to hold their shape and not disintegrate. Im allergic to chickpeas and am wondering if its better to omit them entirely or if theres something that you think would be a good replacement? Try this easy recipe and enjoy with your loved ones. Add onions and a pinch of salt. Sign up to get daily ideas on meals, Wondering what to cook today? If you decide to use fresh tomatoes, make sure they are ripe and juicy. This is debatable. The sauce will start to thicken slightly. Pair it with a crisp salad for a refreshing contrast to the rich tomato base. Roast them in batches if needed. When your ingredients start boiling, reduce the heat and let simmer for about 15 minutes. My recipe comes from my father's family in Ireland. Either way you'll have the same amount of dishes to wash, so it's up to you. Maghmour - Lebanese Eggplant | Maggi Arabia Add the garlic and continue to cook for another minute until fragrant. I omitted the oil completely, but it was a good wat to use my eggpants . Peel the eggplants in alternating strips, leaving strips of the dark skin. We chose to leave the skin on the eggplant and eat it. Authentic kothimbir vadi recipe, Kothimbir vadi recipe ingredients, Kothimbir vadi recipe easy, crispy kothimbir vadi recipe, kothimbir vadi without frying, Kothimbir vadi in rain recipe, Kothimbir vadi in rain ingredients, kothimbir vadi recipe, kothimbir vadi without frying, kothimbir vadi near me, kothimbir vadi in air fryer, baked kothimbir vadi, . Add the onion and garlic and chickpeas and saute until softened. Step Four - Gently stir in the air-fried eggplant and let everything simmer on low heat for 15 minutes, allowing the flavors to meld together. Prepared using chickpeas and eggplant, Maghmour is a traditional Lebanese moussaka or one pot dish that's ideally prepared using eggplant or potato and ground meat. 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. Cayenne Pepper for a little bit of heat, a little goes a long way. Olive oil Use the best quality olive oil you can, as it really makes a difference in his recipe. Story and recipe first published in the Spring 2019 issue of. This generous recipe will serve 8 easily, but you can halve the quantities for a smaller meal or enjoy leftovers for the next few days they only improve in flavour. Serves 4 Hungry Paprikas | Easy & Authentic Middle Eastern Recipes 2kfollowers More information This vegan Lebanese Moussaka is perfect for a healthy weeknight dinner. This is a low fat recipe. All rights reserved. Save my name, email, and website in this browser for the next time I comment. Cookin With Mima | Easy Family Friendly Recipes. Once the tomato sauce is simmering, give it a taste and adjust the seasoning to your liking. Lebanese Eggplant Maghmour Stew Recipe on Food52 document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. We learned English at Wintec and received so much support and encouragement. Heat the oil on medium-high until it bubbles softly. Required fields are marked *. . Forewarning - this recipe uses a significant quantity of olive oil - and more than I'd usually ever use in a recipe. Choose a large wide skillet, a 9 inch cast iron or ceramic pan is great. Onions - red or brown onion both work in this recipe. Lebanese chickpea maghmour | Tofu Test Kitchen 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. Maghmour - Eggplant & Chickpea Stew - Vegan Recipes - My Green Passion How to make it? you'll need a tablespoon of olive oil for the roasted aubergines and another one to saute the onions in. What a beautiful looking stew and such a lovely story, Amber. Let them cook together for another minute. At the beginning, everything was so hard. 1h 10m HEALTH If you are looking for a vegan alternative to the meaty Greek moussaka, you came to the right place! Learn how your comment data is processed. Place the aubergine cubes in a large bowl and add 1 tablespoon olive oil and 1 teaspoon salt. Please leave a comment on the blog or share a photo on Instagram, Your email address will not be published. Place the aubergine cubes in a large bowl and add 1 tablespoon olive oil and 1 teaspoon salt. Thank you for the comment and rating . Step One - Once the eggplants have been peeled (see pic above) and diced, air fry them without oil until golden brown. The Lebanese Moussaka, also known as Maghmour, is an eggplant vegan dish mixed with chickpeas. In a large mixing bowl combine 1 tablespoon salt with 120ml ( cup) hot water and stir until the salt dissolves. Even though it's also known as Lebanese moussaka, this dish is nothing like Greek moussaka. ; One of my favourites. This is a Lebanese stew that is nothing like what you would expect it to be! 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. My Mom's Lebanese Moussaka recipe (Maghmour) - YouTube 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. It doesn't really matter either way but if you prefer to not eat the skin, you scoop out the eggplant flesh after roasting. Shipping starts 7/10. Hi! After briefly simmering and stirring, test and add more spice until the heat reaches your liking. Peel the eggplant and cut into 1 thick discs. Required fields are marked *. Young eggplants have more tender skin, while older, larger eggplants have tougher skin. | 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. It is even better served cold the next day. Whilst most are vegetable-based and vegan-friendly, maghmour may sometimes call for the use of meat. Deliciously Easy Maghmour (Lebanese Moussaka) - Plant Based Folk Calories: 198.2, Fat: 12.4g, Carbohydrates: 20.7g, Dietary Fiber: 5.3 g, Protein: 3.7g. My preference is room temperature. Maghmour is a spicy Lebanese vegetable stew made with tender fried eggplant and chickpeas. Peel the eggplants in alternating strips, leaving strips of the dark skin. Assemble: Mix together the stew, the roasted eggplant, and the diced bell pepper and pour into a baking dish. See that sauce up there? Refrain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks, name calling or inciting hatred against any community. Your Rating has been successfully submitted. You need to try it! However, in the Arab Mediterranean, Moussaka is prepared as shown in this recipe. 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. Log in It's part of my St. Pat's menu, along with lamb chops, carrots and soda bread. How about a mezze with eggplant moussaka crostini? Preheat the oven at 200C (395F) and line a baking tray with parchment paper. The sauce will thicken slightly. Im planning on making this soon, but had a question. Lebanese Moussaka (Maghmour) - Addicted to Tahini For our friends who can't tolerate a lot of spicy heat, reduce the amount of Spicy Mint blend to 1/2 tsp. We cant wait to see them! 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. Whilst not traditional, use it as a topping for baked potatoes or sweet potatoes. Add the garlic and Spicy Mint spice blend and stir. Meatlovers: Try this recipe with ground beef, lamb, pork, or chicken cubes/tenders for a hearty twist. 17 Easy Lebanese Vegetarian Recipes - Insanely Good Serve warm with a little extra basil sprinkled over. Lebanese Moussaka (Maghmour) - The Odehlicious Subscribe to get daily ideas on meals. Maghmour (Lebanese Moussaka) - Cookin' with Mima Aubergine (eggplant) You need two large aubergines to make this vegan aubergine moussaka. Will keep in the fridge for up to 3 days, or cool completely and freeze. Comment * document.getElementById("comment").setAttribute( "id", "ae229d9d3b5868e7b8b79dd0636cf7f8" );document.getElementById("haed7ad6d0").setAttribute( "id", "comment" ); Recipe Developer | Food Photographer | Writer. Prep 10 mins Cook 35 mins Servings 6 Yield 6 Oh so delicious if you like eggplant like me! Add diced tomatoes to the pan and cook until they have softened (a few minutes). If you are using dry chickpeas, cook these prior to using in this recipe. Meanwhile, drop the tomatoes into hot water to peel and cut them afterward. For more delicious vegetarian alternatives, try making our fantastic Lebanese Moussaka (Maghmour) or Farro, Pomegranate, and Carrot Tabbouleh instead! When the pan is hot, add the onions and saut for a few minutes, until soft. 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. Find this Pin and more on Recipes by Maria Awad. Let them cook, stirring occasionally, until the onions are soft and translucent, about 5 to 8 minutes. Cook for 2-3 mins until fragrant. In an oven dish, spread half of the chickpea mixture evenly and layer with half of the eggplant slices. Recipe Shop Please note that couscous cooks very quickly. Try it withArabic salad. Stir to coat the eggplant, then weigh it down with a plate and leave to soak for 30 minutes. Required fields are marked *. This Middle Eastern aubergine recipe is a great. There are lots of maghmour recipes out there, and not all of them are vegan. I use the IdealFry by De'Longhi (affiliate link) on high for 15 minutes. Fry sliced eggplant in a generous amount of olive oil until golden on both sides. Tip: the alternating peeling of the eggplants helps to ensure they don't fall apart during cooking as they become very tender. | 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. 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. You have been successfully subscribed to the Food Newsletter, You have been successfully unsubscribed from the Food Newsletter. 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 You'll stew whole okra, garlic, and chopped onions along with chopped tomatoes. Today. For more information, please read our disclaimer. Tender, roasted eggplants are cooked in a tomato based sauce with tons of onion, garlic, and chickpeas to create a flavorful meal you'll want to devour. Nestle the 4 whole eggplants in the skillet and cover with a tight fitting lid. qa'ah" (depending on the region). Place the baking sheet into the oven and roast 20 to 30 minutes, or until tender and browned. Line a baking tray with baking parchment. Maghmour (Lebanese Style Moussaka, Vegan) Recipe Let's work together to keep the conversation civil. Onions You can use either brown or red onions for this vegan moussaka recipe. And you'll certainly find no shortage of cheese in these recipes. While the eggplants are roasting, start preparing the sauce. Set aside and drop the oven temperature to 350F. Chickpeas adds some plant protein. Place the aubergine cubes in a large bowl and add 1 tablespoon. Subscribe to receive easy recipes in your inbox. So take a look around and make something delicious! Help us delete comments that do not follow these guidelines by marking them offensive. Eggplant - aubergine. 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. Dont forget to leave comments and feedback on your meals and experimentsin the comments for others toread. By subscribing to newsletter, you acknowledge our privacy policy, By subscribing to newsletter, you acknowledge our, Copyright 2022 Bennett coleman and co. ltd.All rights reserved.The Times of India. Leave me a comment below with a rating or tag@plantbasedfolk on social media. Your email address will not be published. Learn how to make this simple yet luxurious meze dish at home! Test the eggplants for doneness, and add more liquid if the tomatoes get dry. Store leftovers in an airtight container in the fridge for up to one week. If the moussaka looks too thick, add a dash of water. Lebanese Maghmour - Moussaka of Lebanon {A Meatless Monday Recipe I'd love to hear how it turned out for you! Toss well to combine, then transfer the aubergine to the baking tray and bake for 20 minutes. Preheat the oven at 200C (395F) and line a baking tray with parchment paper. How To Make This Maghmour Lebanese Moussaka Recipe. Else, try perusing my vegan Lebanese recipes. Editor's pick on the best recipes, articles and videos. Add mushrooms and eggplant and continue cooking while stirring often, for 5 minutes. Lebanese eggplant moussaka, also known as maghmour, is an eggplant lover's dream on a warm day (or any day). Mix in 360ml (1 c) cold water, then add the eggplant / aubergine cubes. 2 garlic cloves, minced 1 12 cups cooked chickpeas 4 cups good quality canned tomatoes extra virgin olive oil sea salt fresh ground black pepper chopped flat leaf parsley, for serving directions Trim the tops and bottoms of the eggplant. Try this easy recipe and enjoy with your loved ones. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi! I'm Gladys - the face behind Forks & Foliage.
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