Mussaka Lebanese-style (Maghmoor)

April 14, 2009  • 

 

This is our mussaka. It is eaten at room temperature and does not contain any meat! Totally vegetarian! Only small and sweet eggplants, onions, garlic, garbanzo beans, tomatoes and a taste of mint.

It is the kind of dish to prepare for a party because it can be made a couple days ahead and  is served buffet-style. You can also serve it as an appetizer at a formal dinner, spooned on toast or pita triangles. It can also be eaten as a sandwich stuffed in a pita with a couple  of green onions.


This recipe comes from Al-Tabkh Al-Arabi, Khatwa Khatwa from Lina Bassam Shbaro

INGREDIENTS: The quantity will serve up to 8 people.

2 lbs eggplants, preferably  small ones

2 lbs vine tomatoes or 1 32oz can of Italian tomatoes, chopped

1 lb of onion, chopped

2 tsp  of mashed garlic or toom (garlic paste) and 6 cloves of garlic, peeled (more or less, to taste)

2 cups of cooked garbanzo beans or 1 can, rinsed and drained

1 Tablespoon of red pepper flakes or 1 red chili pepper (optional)

A handful of fresh mint or 2 Tablespoons of dried mint

1 teaspoon of sugar (optional)

1/2 cup of vegetable oil or olive oil

METHOD:

  • Wash and dry the eggplants; if you are using large eggplants, cut them in medium slices and sprinkle salt on them for 30 minutes then rinse them and dry them really well. If using small ones, simply cut them in chunks and dry them well with a paper towel. Heat up to 1/4  cup of oil in a saute pan, and slide the eggplants in the pan carefully, maintaining a cautious distance. Fry them on all sides for about 5 minutes till they get tender and nicely browned. Remove from the pan and dry them with several paper towels to take as much of the oil off as possible. Set them aside.
  • In a deep pot, heat 1/4 cup of oil, add the chopped onions and saute for 15 minutes until golden. Add the chopped tomatoes, garbanzo beans, garlic cloves and  spices (sugar, red pepper flakes, salt). Cook at a gentle simmer about 30 minutes.
  • Add the eggplant and continue cooking at a slow simmer another 15 minutes.
  • Mix the mint (fresh or dried) with the mashed garlic. Add to the pot, mix it well throughout  and cook briefly for another 3 minutes. Remove the chili pepper.
  • Serve at room temperature, either on its own or with rice or on toasts as an appetizer. Also excellent with grilled kafta kebabs. Sahteyn!

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Comments

9 Comments  •  Comments Feed

  1. pixen says:

    You got me on this one 🙂 Though I’m not a vegetarian but I love vegetables. I must try this version of Moussaka because other versions with White sauce put me off from this lovely dish. My limit is 2 Tbl but without the White Sauce I can finished the whole baking dish~clean 😀

    Thank you for sharing! There are so many recipes fro your site that I wanted to try… but which one to start? 🙂

    • Joumana says:

      I really encourage you to try it. My daughter who claims “she does not like eggplants” loves it! Eat it with pita bread and some green onions, room temperature.

    • Joumana says:

      Please do! It is easy to make and fabulous to eat! my daughter who “does not like eggplants” loves it!

  2. leyla says:

    Hello Joumana,
    we call it “maghmour” in Beirut

  3. asia jo says:

    This dish is incredible 🙂 I have just made it and I’m so in love with it 🙂 Thank you for sharing this great recipe …

  4. Ani says:

    very similar to how my mom made it

  5. Isabelle says:

    Hello Joumana, does this recipe really request 12 garlic cloves ? are they whole or chopped / crushed please ?

    • Joumana says:

      @Isabelle: OK I went overboard with the garlic, I admit it! let’s just say that you use garlic to your discretion; usually there is mashed garlic in the actual stew as well as some cloves left whole; some people just leave the cloves whole and don’t bother with the mashed garlic. All according to your taste! 🙂

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