Makhloota Lebanese Legume Stew
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Makhloota - vegan legume stew from the Levant

Just when you're actually eagerly awaiting your ordered new kitchen and cursing the world for the late delivery (yep, happened to me), a stew comes at the right time. It's quick, doesn't require much cookware and it's actually always delicious! If you're a fan of legumes in addition to stews then you should prick up your ears now! Today we have a really delicious and easy to make legume stew called Makhloota. Without any meat at all!

Makhloota - the "mixed bag" stew

For me, a mixed bag has been a bag full of different Haribo since I was a child. My mum, however, understands it as a bag full of dry beans, chickpeas and lentils... Sexy is something else, I know! As with many other dishes in the Levant, the name of the dish says it all. Makhloota translates as "mixed". And of course this doesn't mean gummy bears, kola bottles and gummy frogs, but the many different legumes that go into the stew. Actually, you can use any legume you like and you will always end up with a delicious stew.

I like to mix red and white beans, lentils and chickpeas and add a good portion of bulgur at the very end. I fry the bulgur briefly with onions and tomato paste before adding it all to the makhloota. The best thing about the bulgur move is that it tastes a bit like mince in a stew. I call it the "bulgur mince"! Mega good, believe me!

Soul food meets protein bomb

I probably don't need to explain that pulses are little protein bombs. But what I would like to tell you is that you can also use dried pulses. It's usually cheaper, saves on packaging and simply tastes better. But make sure you soak the chickpeas and beans in water for at least 12 hours and then cook them before using them in the stew.

But whether dried or not, makhloota is Levantine soul food at its best!

Update 3 February 2021

I had originally developed the recipe for dried pulses, however I got feedback that the recipe didn't work out so well. Your feedback is really important to me and I always take it seriously. So I have directly redeveloped the recipe from scratch and simplified it. The basis is now no longer dried pulses, but already cooked ones. With this, you are guaranteed to get the result I had in my kitchen. There is now also more bulgur in it, which improves the texture again. In addition, the recipe is now much quicker to make. If you liked it or something didn't work out, feel free to write me in the comments.


Recipe for Makhloota

Makhloota Lebanese Legume Stew
Print recipe
Preparation time 10 Min.
Preparation time 20 Min.
Working time 30 Min.
Servings 4 People

Ingredients

  • 250 g cooked chickpeas
  • 250 g Cooked white beans
  • 250 g cooked red beans (e.g. quail beans)
  • 300 g cooked green lentils or plate lentils
  • 150 g Bulgur (coarse)
  • 2 Onions
  • 1,5 TSP Cumin
  • 1 TSP Cinnamon
  • 2 TBSP Tomato paste
  • 7 TBSP Olive oil
  • 1,2 L Vegetable broth
  • Salt, pepper
  • Optional: chopped parsley and (vegetable) yoghurt

Preparation

  • Peel and chop the onions.
  • Put the olive oil in a pot and fry the onions in it for about 5 minutes on medium heat.
  • Add the cumin and cinnamon and fry briefly with the onions. Add the tomato paste to the onions and fry for 1 minute.
  • Add the bulgur to the onions and stir-fry for about 3 minutes.
  • Deglaze bulgur with vegetable stock and add cooked pulses. Simmer the stew for about 15 minutes on medium heat and without a lid.
  • Season the stew with salt and pepper.
  • Serve the stew optionally with chopped parsley and (vegetable) yoghurt.

Notes

*Recipe contains affiliate links. 
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Also be sure to try Fasolia or the spinach stew.

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4 comments

  1. 4 stars
    I followed the recipe full of expectation, but in the end I was rather disillusioned. I had to increase the amount of spices 3-5 times to make it taste like anything at all. I also added a can of chopped tomatoes and some cornflour. The stew is definitely healthy and easy to cook. However, the taste is not an outstanding experience.

    1. Hello Bernd,

      Thank you for your frank feedback. I am very sorry that you were disappointed here. May I ask if you worked with dried or pre-cooked pulses? With dried pulses, quite a lot of the liquid evaporates during cooking and starch is released, which thickens the stew. that's how I developed the recipe and cooked it myself.

      Kind regards
      Rafik

  2. 5 stars
    I made the recipe with half pre-cooked (chickpeas) and half dried pulses (lentils and quail beans) and soaked the latter (and pre-cooked the beans). It all worked out great, I love it! At home we always had vinegar with lentil stews, which I never liked as a child. With this one, I switched to some lemon juice and mint (whatever you have lying around), which I like surprisingly well. Thanks for the great recipe!

    1. Hello Leonie,
      Thank you so much for the great feedback 🙂 I'm very happy that you like it.

      Kind regards
      Rafik

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