Recipe of Homemade Lebanese Moussaka’a

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lebanese moussaka’a. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Lebanese Moussaka’a is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Lebanese Moussaka’a is something which I’ve loved my entire life.

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. Lebanese Moussaka is a flavor-packed vegan stew from the middle east, which is better known as maghmour. Prepare your own easy moussaka with my video recipe below. 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.

To begin with this recipe, we must first 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 medium sized aubergines
2. Get onions
3. Make ready garlic cloves, chopped
4. Prepare tomato paste
5. Get chickpeas
6. Prepare chopped tomato
7. Make ready Salt and pepper
8. Prepare cumin
9. Get paprika
10. Take Olive oil
11. Get dried mint

Lebanese Moussaka A delicious blend combination of eggplant, onions and chick peas mixed together with an aromatic tomato sauce. Delicious and vegeterian moussaka my version are healthier then the traditional lebanese way coz they used to fry the eggplant. Aubergine and chickpea stew with pomegranate (Lebanese moussaka). One of my favourite meals, this delightfully rich stew combines two middle eastern staples to create.

Instructions 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 🥖🍞

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. This recipe is very different from the traditional Greek moussaka, being more like a fabulous velvety aubergine stew. This hearty casserole differs from the Greek version of moussaka in that it is a simple combination of eggplant, tomato.

So that’s going to wrap it up with this special food lebanese moussaka’a recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!