Recipe: Appetizing Lebanese Moussaka’a

Lebanese Moussaka’a. I assumed that calling maghmour "Lebanese moussaka" was simply a way of describing a less familiar Mediterranean eggplant dish by comparing it to a more. Learn how to make Lebanese Moussaka. This Moussaka Recipe is quite easy and quick to I always knew that "Moussaka" is an Arabic term that means "cold dish," hence I got perplexed when I started.

Prepare your own easy moussaka with my video recipe below. Aubergine and chickpea stew with pomegranate (Lebanese moussaka). One of my favourite meals, this delightfully rich stew combines two middle eastern staples to create. You can have Lebanese Moussaka’a using 11 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Lebanese Moussaka’a

1. Prepare 2 of medium sized aubergines.
2. It's 2 of onions.
3. Prepare 4 of garlic cloves, chopped.
4. It's 1 tbsp of tomato paste.
5. It's 1 can of chickpeas.
6. It's 1 can of chopped tomato.
7. Prepare of Salt and pepper.
8. You need Pinch of cumin.
9. Prepare Pinch of paprika.
10. It's of Olive oil.
11. You need 1 tbsp of dried mint.

This hearty casserole differs from the Greek version of moussaka in that it is a simple combination of eggplant, tomato. This Lebanese dish shouldn't be confused with or compared to Greek Moussaka. Both have eggplants but the Lebanese Moussaka'a is a vegetarian dish based on eggplant, tomato and chickpeas, very. This recipe is very different from the traditional Greek moussaka.

Lebanese Moussaka’a step by step

1. These are the main ingredients for the recipe.
2. Partially peel the aubergine just like the picture below.
3. Cut the aubergine into slices and put the in the oven.
4. Cut the onions into slices and start frying them in 2tbsp olive oil for 10min.
5. Dice the garlic cloves then add them to the onion and fry together for 3 min.
6. Add the chopped tomato to the onion+garlic and mix for 5min.
7. Check the aubergine and turn the slices to the other side.
8. In a jug, mix 1 tbsp of tomato paste with 2 cups of water and add them to the mixture in the pot.
9. Leave the mixture until it starts boiling the add the chickpeas, cumin, salt, pepper and the dried mint. Mix together, turn the heat down and leave them for 10min.
10. After 10 min, get the aubergine slices from the oven, put them in the pot with the tomato and chickpeas sauce, cover the pot and leave for 7min.
11. Serve in an oven dish and your food is good to go 😋.
12. It’s better eaten cold straight from the fridge the next! You can enjoy with bread 🥖🍞.

Chef Philippe Massoud cleaned up this traditionally meatless Lebanese-style moussaka by roasting the eggplant rather than frying it, drastically reducing the oil. Hmmm, I never knew that there was such thing. That is the Greek version of Moussaka but definitely not the Lebanese version. A few weeks ago my husband and I. LEBANESE MOUSSAKA (MAGHMOUR) Moussaka - an Arabic word which means literally chilled - is a velvety vegetarian eggplant stew with chickpeas, garlic , onions, tomatoes and dried mint.