Lebanese Moussaka (Maghmour) Recipe

Introduction

Lebanese Moussaka, also known as Maghmour, is a delicious eggplant stew rich with tomatoes, chickpeas, and warm spices. This comforting dish is perfect for a cozy meal and showcases the vibrant flavors of Middle Eastern cuisine.

Ingredients

• 2 eggplants
• 1 yellow onion
• 2-3 garlic cloves
• 3 fresh tomatoes
• 1-2 tablespoons tomato paste
• ½ cup water (adjust while cooking)
• 1 cup chickpeas
• ½ teaspoon cinnamon
• 2 teaspoons dried mint
• Salt and pepper, to taste
• Olive oil for cooking
• Fresh mint and lemon zest, for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 200°C (400°F).
2. Step 2: Wash and peel the eggplants partially, leaving some skin intact to help them keep their shape. Cut into large chunks.
3. Step 3: Place the eggplant pieces on a baking tray, drizzle generously with olive oil, and toss to coat evenly.
4. Step 4: Bake for 20-25 minutes until the eggplant is soft and fork-tender.
5. Step 5: Finely chop the onion, mince the garlic, and chop the fresh tomatoes.
6. Step 6: Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until it begins to change color, about 3-4 minutes.
7. Step 7: Stir in the garlic and cook for 1-2 minutes more, until fragrant.
8. Step 8: Add the tomato paste, cinnamon, and chopped tomatoes. Reduce heat to medium-low, cover, and simmer for at least 10 minutes, stirring occasionally.
9. Step 9: Add small amounts of water as needed to prevent sticking and burning while cooking the tomatoes.
10. Step 10: Once the tomato mixture is cooked and fragrant, add the roasted eggplant and chickpeas to the pan.
11. Step 11: Pour in a little water to achieve a stew-like consistency, then stir in the dried mint.
12. Step 12: Combine thoroughly, adjust salt and pepper to taste, and cook for a few more minutes to meld flavors.
13. Step 13: Garnish with fresh mint leaves and lemon zest before serving, if desired.

Tips & Variations

• For extra depth, toast the cinnamon lightly before adding to the stew.
• You can substitute canned chickpeas if fresh are not available; just rinse and drain them well.
• Add a pinch of chili flakes for a subtle heat.
• Serve with warm pita bread or over rice for a complete meal.

Storage

Store leftover Maghmour in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the stew has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, Lebanese Moussaka is naturally vegan, made with plant-based ingredients and no animal products.

What can I use instead of fresh tomatoes?

If fresh tomatoes are out of season, you can use canned crushed tomatoes or passata as a convenient substitute.

Lebanese Moussaka (Maghmour) Recipe

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★★★★★

4.4 from 596 reviews

• Author: Rafael
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Lebanese Moussaka (Maghmour) is a hearty and flavorful vegetarian stew featuring tender roasted eggplant, chickpeas, and a rich tomato-based sauce infused with cinnamon and dried mint. This traditional Middle Eastern dish highlights the perfect blend of spices and fresh ingredients, making it a comforting and nutritious meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 eggplants, peeled partially and cut into big chunks
• 1 yellow onion, finely chopped
• 2–3 garlic cloves, minced
• 3 fresh tomatoes, chopped
• Fresh mint and lemon zest for garnish

Pantry & Spices

• 1–2 tablespoons tomato paste
• 1/2 cup water (adjust while cooking)
• 1 cup chickpeas, cooked or canned
• 1/2 teaspoon cinnamon powder
• 2 teaspoons dried mint
• Salt and pepper to taste
• Olive oil (for roasting and sautéing)

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Instructions

1. Preheat the oven: Set the oven to 200°C (400°F) to prepare for roasting the eggplant.
2. Prepare the eggplant: Wash and peel the eggplants leaving some skin lines to retain shape, then cut into large chunks.
3. Coat and roast eggplant: Place eggplant pieces on a baking tray, drizzle generously with olive oil, and toss to coat evenly. Bake for 20-25 minutes until fork-tender and softened.
4. Prepare aromatics: Finely chop the onion and mince the garlic. Chop fresh tomatoes if using.
5. Sauté onion and garlic: Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until it begins to change color, about a few minutes. Add garlic and cook for 1-2 more minutes.
6. Add tomato paste, spices, and tomatoes: Stir in tomato paste, cinnamon powder, and chopped fresh tomatoes. Reduce heat to medium-low, cover, and simmer for at least 10 minutes, stirring occasionally.
7. Adjust moisture: Add water little by little as needed to prevent sticking and burning, ensuring the tomatoes remain juicy and fragrant.
8. Combine eggplant and chickpeas: Add the roasted eggplant chunks and chickpeas to the tomato mixture, adding a small amount of water to reach a stew-like consistency.
9. Season and finish: Sprinkle dried mint over the stew, stir well, and simmer shortly to blend flavors.
10. Garnish and serve: Transfer to serving dish, garnish with fresh mint leaves and lemon zest, and serve warm.

Notes

• Partially peeling the eggplant helps maintain texture without becoming mushy.
• Adjust water quantity during cooking to achieve desired stew thickness.
• Use canned chickpeas if cooking from dried is not convenient.
• This dish can be served with warm pita bread or rice for a complete meal.
• Storing leftovers in the fridge for 2-3 days enhances the flavors.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Stew
• Method: Baking
• Cuisine: Lebanese

Keywords: Lebanese Moussaka, Maghmour, Eggplant stew, Vegetarian stew, Middle Eastern recipe, Roasted eggplant, Chickpeas tomato stew