{"id":9754,"date":"2014-11-09T12:09:18","date_gmt":"2014-11-09T12:09:18","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9754"},"modified":"2026-10-08T13:22:55","modified_gmt":"2026-10-08T13:22:55","slug":"my-moms-lebanese-moussaka-maghmour","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/my-moms-lebanese-moussaka-maghmour\/","title":{"rendered":"Best Authentic Lebanese Moussaka (Maghmour Recipe)"},"content":{"rendered":"

Lebanese Moussaka \/ Maghmour<\/strong> 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!<\/p>\n

I guess that\u2019s the reason why this recipe has become one of the most popular on my blog! It\u2019s currently my number-three recipe<\/strong>, based on the number of people who visit the site.<\/p>\n

What is Lebanese Moussaka (Maghmour)?<\/h1>\n

When you hear the word moussaka<\/em>, the first thing that probably comes to mind is the Greek, gratin-style moussaka. But did you know that the Arabic word moussaka<\/em> literally means \u201cchilled\u201d? 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.<\/p>\n

Lebanese moussaka, or maghmour<\/em>, 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.<\/p>\n

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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!<\/p>\n

My Grandmother’s Secret for the Perfect Moussaka<\/h2>\n

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.<\/p>\n

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!<\/p>\n

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Time-Saving Tip:<\/strong> 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!<\/p>\n

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If you are using canned chickpeas, skip this step!<\/h2>\n
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How to Peel Fresh Chickpeas for Maghmour Stew<\/h2>\n
Wash the chickpeas and soak them overnight in 2 cups of water. Drain and rinse the chickpeas thoroughly. Place the soaked chickpeas on a countertop, cover them with a ceramic bowl, and gently press down. 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. If using canned chickpeas, skip this step.<\/div>\n
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Peel the eggplants, leaving about one-third of the skin intact. They should have the appearance of striped eggplants. Cut each eggplant into quarters. Sprinkle with salt and set aside for 20 minutes.<\/div>\n
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Baking vs. Frying Eggplant for Lebanese Moussaka<\/h2>\n
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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. Remove with a slotted spoon and drain on paper towels.<\/p>\n

If you are cutting down on fatty foods, generously brush a non-stick baking sheet with canola oil. Arrange the eggplant pieces in a single layer and roast in a preheated oven at 200\u00b0C\/400\u00b0F for 25 minutes, or until crisp and browned, turning them every few minutes to ensure even cooking.<\/p>\n<\/div>\n

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Add the \u00bc cup of olive oil to a pot over high heat and saut\u00e9 the onions until translucent. Add the sliced garlic, dried mint, and peeled chickpeas, and sizzle for 20 seconds.<\/div>\n
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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.<\/div>\n
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Neatly add the fried eggplants to the pot, reduce the heat to very low, cover, and simmer for 25\u201330 minutes. Serve with pita bread. Enjoy!<\/div>\n
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Serve it with warm pita bread or Lebanese bread for the perfect pairing! A taste to remember!<\/div>\n
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My Mom's Lebanese Moussaka (maghmour).<\/h2>\n\n