Recipe: Delicious 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 familiar Mediterranean eggplant dish. When you mention the word moussaka, the first thing that jumps to mind is the Greek gratin style moussaka, but do you know that the word moussaka in, Arabic. Hmmm, I never knew that there was such thing.

Prepare your own easy moussaka with my video recipe below. Lebanese Moussaka A delicious blend combination of eggplant, onions and chick peas mixed together with an aromatic tomato sauce. Aubergine and chickpea stew with pomegranate (Lebanese moussaka). You can have Lebanese Moussaka’a using 11 ingredients and 12 steps. Here is how you cook it.

Ingredients of Lebanese Moussaka’a

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

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

Lebanese Moussaka’a instructions

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. Lebanese moussaka is basically some eggplants in tomato sauce with chickpeas. Lebanese Vegan Moussaka with Eggplant and Chickpeas. This hearty casserole differs from the Greek version of moussaka in that it is a simple combination of eggplant, tomato.