Levantine cuisine · Soups & Stews

Makhlouta

Rustic Lebanese mountain stew of lentils, beans, chickpeas and bulgur – honest pantry cooking.

Ingredients · for 6 servings

• 100 g brown lentils
• 100 g chickpeas (soaked overnight)
• 100 g white beans (soaked overnight)
• 80 g coarse bulgur
• 2 onions
• 1 tsp cumin
• 1/2 tsp cinnamon
• 5 tbsp olive oil
• 1.5 l vegetable broth
• Salt, pepper

Instructions

1. Drain the soaked chickpeas and beans, cover with fresh water and pre-cook for 40 min.
2. Cut the onions into thin rings and slowly fry in olive oil for 15 min until deep golden brown.
3. Put the lentils, pre-cooked legumes and broth into a large pot and simmer for 20 min.
4. Add the bulgur, cumin and cinnamon and cook gently for another 15 min, until everything is tender.
5. Stir in half of the fried onions and season generously with salt and pepper.
6. Serve sprinkled with the remaining fried onions – yogurt and flatbread go well alongside.