While eggplant is roasting, heat remaining oil in a large saucepan and sauté the onion until soft. The key to really amazing homemade hummus is a high-quality tahini, like this one imported from Lebanon (available on @amazon or at your local Middle Eastern market), so making an extra trip for that is totally worth it! Use a good quality extra virgin olive oil as that will affect the overall flavour. Cut the eggplant into 2 in. Cover dish tightly with foil and bake for about 45 minutes. Since you are using the zucchini/eggplant … Broil eggplant 5 minutes per side, until browned, and place in a glass casserole dish. Sprinkle with some salt and add to the walnuts and pepper. With its layers of golden eggplant, cinnamon-scented lamb, and sweet tomato sauce topped with melted cheese, this traditional Lebanese dish is made for celebratory meals and gatherings Even better, it’s just as good served warm or room temperature as it is hot from the oven It also reheats well, meaning that you can bake it the day before, and reheat it before serving if you like Lebanese Koosa is a summer squash that differs from the dark green zucchini you typically find at the supermarket. Drizzle the top side with olive oil. Roast the eggplant on a gas hob for about fifteen minutes, turning every few minutes until well done. Then you can tell everyone all about the very extra long process you suffered just to make your delicious little pickled baby eggplants. Remove from the coals and place into a colander over a bowl to drain the excess liquid. Maghmour is a dish that dates back to the end of the 19th century; sometimes called Lebanese Moussaka. However, it is quite different from the Greek moussaka; a casserole made with layers of eggplant, béchamel, and meat. Cured baby eggplants stuffed with walnuts, peppers chilli and garlic, With a sharp knife gently peel away the tops, they should come away without much difficulty, Make a slit down one side stopping just before the end. © 2020 Cocina Marie. The perfect pickled combination of flavours and textures - crunchy walnut and smooth eggplant. Pour about the same amount of meat sauce on top of the eggplant, and spread around. Broil, flipping once, until eggplant is charred, about 8 minutes. Add flour and stir until smooth. Heat oil in Dutch oven over medium-high heat. Place in the oven and broil until golden brown. Dairy free, too, if you omit the butter and the Parmesan garnish. I have a very international family and the non-Lebanese don't get the hysteria me and my sisters have when we receive a batch of specially made makdous from Lebanon. My favourite way to eat them is for breakfast with some scrambled eggs. Maghmour is a thick, velvety Lebanese vegetarian eggplant stew with chickpeas, garlic, onions, and tomatoes with a smoky, slightly spicy flavor. Yes I have been known to smuggle makdous in my luggage from Lebanon and even though once it leaked garlicky oil on my clothes I didn't care as it was worth it ð. Drizzle the top side with olive oil. Flip eggplant, drizzle with olive oil Make sure you cover the makdous in enough olive oil or they will spoil and develop a mould where they interact with the air. Stuffed Eggplant (also known as mahshi) is one of my favorite family recipes that I learned from my parents. Prick the eggplant everywhere with the tip of the knife. The fluffy eggs complement the sharp flavours of the makdous. The eggplant is layered with ground beef and a rich tomato sauce, seasoned with plenty of onion, garlic and cinnamon and topped with nuts. My husband takes this stage very seriously and even loads bricks on top of them to make sure they are properly pressed. You might also like these other recipes from the Zaatar and Zaytoun collection: Why not share our recipe with your friends? Toss with 2 tablespoons olive oil and a pinch of salt and pepper. Roast the eggplant on an open flame, using a frying pan on the stove top, or in the oven at 200 C/ 400 F for about 15 to 20 minutes. (If you don’t have parchment, grease the pan with olive oil.). Add remaining ingredients and … Take into account the eggplants will become more sour as they cure in the oil, Take each dried eggplant and fill generously with the filling, then stack them lightly in the preserving jar, Top them with extra virgin olive oil to cover, sprinkle on some sea salt and seal well. Before you seal your preserving jars, sprinkle some sea salt on the top to keep the conditions perfect for curing. Measure the olive oil into a small bowl and brush it evenly on both sides of the eggplant rounds. Add the ground beef to the pan with onions and garlic, breaking up the beef into small pieces with a wooden spoon. For this middle eastern eggplant dish, you just need to place all the ingredients to your pot and let it all cook over a period of time, making this one of the few one pan moussaka. Jun 21, 2017 - Explore Thyme To | Armenian & Lebanese's board "Lebanese Entrees", followed by 330 people on Pinterest. Remove and add to a mixing bowl along with remaining ingredients. This way they will have developed enough of a tang that's needed for that special makdous flavour. Wash the baby eggplants, then place in a large pot and cover with a heat proof plate. You start with eggplant, which is broiled until brown and then baked until soft. After that, they are cured in some extra virgin olive oil for at least a week. Baked or grilled eggplant salad is very healthy and tasty. Eggplant and rice (Makloobet betenjan) - How to make Eggplant and rice Khalil Alsalman April 07, 2007 Jordanian Recipes , Lamb Recipes , Lebanese Main Dishes , Main Dishes , Palestinian Recipes , Ramadan Recipes , Rice Recipes See more ideas about lebanese recipes, authentic recipes, family dishes. From Mujadara (rice and lentils) to … Air-fried pita and eggplant, spiced beef, warm chickpeas, garlicky yogurt and toasted nuts are layered on top of one … Makdous. Cut eggplant, cross-wise, into 1/2 inch thick circles. Place the olive oil and sliced garlic clove in a small saucepan over low heat. box Pomi tomato sauce (strained or chopped, depending on preferred texture), Line baking sheet with parchment paper. Sprinkle each eggplant with sea salt inside and out, Transfer the red peppers to a fine mesh sieve so the juices completely drain and place in the sun so they dry beside the eggplants, Prepare the preserving jars by running through the dish washer and leave to dry very well, Break up the walnuts or chop until you have a coarse texture. The number one blog for Lebanese cuisine. They will go with anything that has a calm or subtle flavour that doesn't clash with the makdous flavours. If you are extremely impatient you could probably start eating them after about a week. Finally, here is my recipe, adapted from this one and a few others in some old Church cookbooks. Place the eggplant over charcoal or in the ashes of a barbecue and cook, turning occasionally, until completely blackened, starting to collapse and very soft inside. You can chop or crush your walnuts but I would avoid processing them i the processor as they become too fine too quickly. Make our easy, expert Lebanese recipes right at home. I'm talking very small so they fit inside the palm of your hand. Stir in eggplant, and cook 5 minutes or until beginning to brown. Keep those recipes coming. Lebanese Recipes Can't get enough of your local Lebanese restaurant? Try it! Every time you take some out of the jar, gently swirl the oil around so they are covered or lightly realign them inside the jar so they don't poke out. Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! Place about 1/3 of the meat sauce in the bottom of the dish and spread around. The flavor is … Place eggplant slices on top of meat sauce, overlapping the pieces slightly as needed to cover the bottom of he dish. Here’s JPEG of the hummus recipe if you want to keep it handy :) (I post a lot of these little recipe summaries with pictures on my instagram feed if you want to join me over there.) The whole process just to get them ready for stuffing takes a few days. Add garlic, water, tomatoes, tomato paste, paprika and chickpeas and bring to a simmer. When beef is done (browned and cooked through), add tomato sauce and nuts; stir to combine. Grease the sides and bottom of a 9 x 13 x 2 casserole dish with olive oil. Sorry, your blog cannot share posts by email. There are several varieties that can make good makdous, the black, purple or even the purple and white variety. Cook the baby eggplants for around 15 minutes, then drain in a … Scoop out the soft flesh with a … Lebanese Lemon Garlic Chicken and Potatoes, Lebanese Makdous (Cured Eggplant with walnuts and peppers), Bulgur Chickpea Pilaf with Chicken (Burghul Bidfeen). Press with either a snugly fitting bowl and top with heavy objects such as cans or bricks, Place a tray under the colanders to collect any juices that are pressed out. Remove from oven and set aside. It’s a popular Lebanese recipe using eggplant stuffed with a rice and meat mixture and cooked in a tomato broth (similar to kousa ). Spread out on a baking sheet and roast for 30 minutes, turning every 10 minutes until browned. We’ve been slowly working out way through The Lebanese Kitchen, which has dozens of eggplant recipes along with nearly 100 tasty lamb recipes. Mix the walnuts with the dried peppers in a mixing bowl, Alternatively, you can arrange the pressed eggplants in a wide rectangular colander with a tray underneath. Have you ever tried Lebanese baked eggplant? Leave to cure for about two weeks before eating. Simmer over medium heat for a few minutes, then taste and add additional salt and pepper if needed. After 48 hours, transfer the pressed eggplants to a clean flat tray and leave to dry preferably in direct sunlight, When the eggplants are drying in the sun, prepare the red peppers by pulsing them in the food processor until they are finely chopped but not mushed completely, When the red peppers and eggplants have completely dried (after at least a few hours in the sun or the next day), start to prepare the rest of the filling. Makdous can stay good for up to a year provided they are fully covered in oil in an airtight jar. Saute the onion, garlic, and mushrooms in the olive oil. Place eggplant circles on the parchement-lined baking sheet. Chop the garlic with the chilli either in a processor or by hand. Cut eggplant into 1" cubes. Cook, stirring frequently and continuing to breaking up beef with the spoon. Add onion, and sauté 7 minutes, or until soft. They are cured in olive oil and the longer you marinate them, the more sour they will be. Cook a world of flavors with Piquant Post 100% natural spice, salt-free spice blends & easy recipes. You are aiming for a coarse texture. Also peel the eggplant before Also peel the eggplant … We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a handy Pinterest page where you can save all of your favourite Zaatar and Zaytoun recipes! Pour remaining meat sauce on top of second layer of eggplant. Add roasted eggplant and cook over a low heat for 30 minutes or until thick. Yield: 4-6 Prep Time: 30-60 minutes Cook Time: 30 minutes Print Vegetarian Lebanese Moussaka (Eggplant Stew) By Noelle July 22, 2018 Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled. When you finish eating all the little makdous, you can keep the oil for you next batch or even use it in other dishes such as drizzling over lebneh. The makdous will be good for up to a year. Lebanese Baked Eggplant (“Sheik ‘al Mishee”), 26 oz. Baked eggplant goes well with yummy hummus, perfect white rice, tabbouleh, and/or a simple salad and pita bread. Spread eggplant in a single layer. Makdous is made from very tiny baby eggplants. You might think of makdous as something only experienced village ladies make but actually they are not that difficult to get right. Some restaurants call it also Lebanese chickpea stew or eggplant stew. Then they are pressed very tightly so all the moisture drains out. (Church cookbooks hold so many treasures, don’t they?) The Best Lebanese Eggplant With Tomatoes Recipes on Yummly | Roasted Eggplant Salad, Quick & Easy Eggplant Naan Pizzas, Farmer's Market Vegetable Bake With Sharp Cheddar And Parmesan Place eggplant circles on the parchement-lined baking sheet. Let cool for a few minutes - then split the eggplant with a knife. So it’s easier to make than Moussaka, and also happens to be gluten and grain free. 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