How to Make Lebanese Moussaka’a in 14 Minutes for Young Wife

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, lebanese moussaka’a. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

I assumed that calling maghmour "Lebanese moussaka" was simply a way of describing a less familiar Mediterranean eggplant dish. Hmmm, I never knew that there was such thing. Try our easy Lebanese Moussaka (Maghmour) recipe.

Lebanese Moussaka’a is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Lebanese Moussaka’a is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have lebanese moussaka’a using 11 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Lebanese Moussaka’a:

1. Take 2 medium sized aubergines
2. Take 2 onions
3. Get 4 garlic cloves, chopped
4. Prepare 1 tbsp tomato paste
5. Make ready 1 can chickpeas
6. Prepare 1 can chopped tomato
7. Get Salt and pepper
8. Get Pinch cumin
9. Get Pinch paprika
10. Get Olive oil
11. Get 1 tbsp dried mint

This Moussaka Recipe is quite easy and quick to implement and yields a beautiful traditional sauteed eggplant dish. Aubergine and chickpea stew with pomegranate (Lebanese moussaka). One of my favourite meals, this delightfully rich stew combines two middle eastern staples to create. This recipe is very different from the traditional Greek moussaka, being more like a fabulous velvety aubergine stew.

Steps to make Lebanese Moussaka’a:

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 🥖🍞

Moussaka is a popular Middle Eastern dish that is traditionally made with eggplant and/ or potato. Most of the ingredients needed to make this vegetarian Lebanese moussaka are basic pantry staples. This hearty casserole differs from the Greek version of moussaka in that it is a simple combination of eggplant, tomato. Lebanese moussaka is basically some eggplants in tomato sauce with chickpeas. Lebanese Vegan Moussaka with Eggplant and Chickpeas.

So that is going to wrap this up with this special food lebanese moussaka’a recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!