Lebanese Moussaka / Maghmour is a vegan stew packed with lovely Mediterranean flavors. Think velvety eggplant stewed with onions, garlic, and olive oil, then tossed with dried mint and simmered with tomatoes. The taste is absolutely divine!

I guess that’s the reason why this recipe has become one of the most popular on my blog! It’s currently my number-three recipe, based on the number of people who visit the site.

What is Lebanese Moussaka (Maghmour)?

When you hear the word moussaka, the first thing that probably comes to mind is the Greek, gratin-style moussaka. But did you know that the Arabic word moussaka literally means “chilled”? With that in mind, it makes perfect sense that leftover Lebanese moussaka tastes just as delicious straight from the fridge. It also makes you wonder whether the origins of moussaka might, in fact, be Arabic.

Lebanese moussaka, or maghmour, as it is called in some parts of Lebanon, shares a few common elements with Greek moussaka. The end result, however, is quite different: the Lebanese version is a hearty, vegan stew rather than a meaty gratin. It is traditionally served as an appetizer, but it is substantial enough to enjoy as a meal in its own right.

As a child, I would wait impatiently for this dish, constantly asking my mother when it would be ready. I can still clearly remember that wonderful, mouthwatering smell!

My Grandmother’s Secret for the Perfect Moussaka

I know that almost everyone believes their mom is the best cook on earth, right? And I am no exception! Yet, my mom kept a lovely secret that had been passed down to her by my grandmother, who had passed it down through the generations.

The secret in their recipe was to peel the soaked chickpeas before cooking them. And with that simple step, you could take Lebanese moussaka to the next level!

Time-Saving Tip: Removing the skins from fresh chickpeas can be time-consuming. If you are in a rush, it is completely fine to use canned chickpeas for a quick weeknight dinner!

If you are using canned chickpeas, skip this step!

How to Peel Fresh Chickpeas for Maghmour Stew

Baking vs. Frying Eggplant for Lebanese Moussaka

My Mom's Lebanese Moussaka (maghmour).

No ratings yet

Prep: 30 minutes minutes

Cook: 5 minutes minutes

Servings 4 person

Course

Appetizer

---

MAIN DISHES

Cuisine

Lebanese

---

Mediterranean

---

MiddleEastern

Print Pin Review

Description

Lebanese Moussaka, also known as Maghmour, is a hearty vegan stew bursting with Mediterranean flavors. Tender eggplant is slowly cooked with onions, garlic, and olive oil, then infused with fragrant dried mint and rich tomatoes. The result is a comforting, flavorful dish with a wonderfully silky texture and irresistible taste.

Ingredients

 

1x2x3x

• ▢ 1 kg / 2 lb 4 oz large eggplants
• ▢ 1½ kg / 3 lb 5 oz ripe tomatoes peeled and finely chopped
• ▢ 1 teaspoon tomato paste
• ▢ ¾ cup dried chickpeas / 1 cup canned chickpeas
• ▢ ¼ cup olive oil
• ▢ ½ cup water
• ▢ Salt to taste
• ▢ 3 medium-sized onions finely chopped
• ▢ 12 garlic cloves peeled and sliced
• ▢ 1 tablespoon dried mint
• ▢ A dash of chili powder optional
• ▢ 2 cups canola oil for frying the eggplants

Instructions

 

• Wash and soak the chickpeas overnight in 2 cups of water. If using canned chickpeas, skip this step.
• Wash the chickpeas thoroughly and drain. Place the soaked chickpeas on a countertop, place a ceramic bowl over them, and press gently. Remove the bowl and you will notice that the chickpeas have been peeled. Repeat the process as necessary until all the chickpeas are completely peeled. Set aside. (If using canned chickpeas, skip this step.)

  Cut the onions into half-moons and slice the garlic.
• Peel the tomatoes and finely dice them.
• Peel the eggplants, leaving about one-third of the skin intact so that they have a striped appearance. Cut each eggplant into quarters. Sprinkle with salt and set aside for 20 minutes.
• Place a skillet over high heat and add the 2 cups of oil. Once the oil is hot, fry the eggplant pieces in batches until golden brown. Remove with a slotted spoon and drain on paper towels.
• Add the ¼ cup of olive oil to a pot over high heat. Sauté the onions until translucent. Add the sliced garlic and peeled chickpeas, and sizzle with the onions for 20 seconds.
• Add the chopped tomatoes, tomato paste, chili powder (if using), and salt, and cook for 5 minutes. Add the water and bring to a boil.
• Neatly arrange the fried eggplants in the pot, sprinkle with dried mint, reduce the heat to very low, cover, and simmer for 25–30 minutes. Serve with pita bread. Enjoy!

Video

Notes

To peel the tomatoes:

Bring a large pot of water to a boil, and use a knife to make a shallow X on the bottom of each tomato. Drop the tomatoes into the boiling water for a few seconds. Remove them with a slotted spoon and set aside to cool. Use your fingers to peel the tomatoes.

If you make this recipe, share your pictures on Facebook!Hashtag them #Hadia’s Lebanese Cuisine

Keyword Chickpeas, Egglants, Garlic, Olive Oil, onions, Tomatoes

Tried this recipe?Let us know how it was!