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Lebanese Maghmour
Created by: Howcan Team
Ingredients
- 2 large eggplants, cubed
- 1 cup of cooked chickpeas
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 tomatoes, diced
- 1/4 cup of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of cinnamon
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of tomato paste
- 2 cups of water
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the cubed eggplant to the pot and cook for 5-7 minutes, stirring occasionally, until the eggplant starts to soften.
- Stir in the diced tomatoes, tomato paste, cumin, paprika, cinnamon, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
- Add the cooked chickpeas and 2 cups of water to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the eggplant is tender and the stew has thickened.
- Taste and adjust the seasoning if needed. Stir in the chopped fresh parsley just before serving.
- Serve the Lebanese Maghmour hot, with a side of rice or pita bread. Enjoy!
Lebanese Maghmour, also known as Lebanese Moussaka, is a traditional eggplant and chickpea stew that has been a staple of Lebanese cuisine for centuries. This hearty and flavorful dish is a favorite in the Middle East, with its origins rooted in the rich culinary history of Lebanon. The dish is typically made with layers of fried eggplant, cooked chickpeas, onions, garlic, and tomatoes, seasoned with a blend of aromatic spices like cumin, cinnamon, and allspice. It is then slow-cooked to perfection, allowing the flavors to meld together beautifully. Chefs and home cooks in Lebanon take pride in perfecting this dish, often adding their own unique twists and variations. Today, the best versions of Maghmour can be found in traditional Lebanese restaurants and homes across the country, where it is served as a comforting and satisfying meal. The key to making a delicious Maghmour lies in the quality of the ingredients and the slow cooking process, allowing the flavors to develop and intensify. While the traditional recipe is widely cherished, there are also alternative methods for making Maghmour, such as adding ground meat or using different spices, offering a variety of delicious interpretations of this classic Lebanese dish.
60 min
4
320 calories
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