Maghmour – Lebanese Moussaka
Pane-Bistecca
Maghmour is often called “Lebanese moussaka,” but why? I don’t think it has anything in common with moussaka. Sure, it has tomato sauce too, but that’s where the similarities end.
Moussaka is a dish that is popular throughout the Middle East, the eastern Mediterranean, and the Balkans. Most versions are made with eggplant, while some use potatoes, tomato sauce, and sometimes meat.
The word “moussaka” itself is derived from the Arabic “musaqqa’a,” which suggests a likely Levantine origin.
In the birthplace of agriculture and many culinary delights, moussaka is a meze dish made from these very ingredients, plus chickpeas. It can be eaten warm, but is usually enjoyed at room temperature along with several other small dishes. It is also known by other names, such as maghmour or moussaka batinjan.
In their original form, the eggplants were fried in plenty of local olive oil. This is what makes the eggplants so tender and juicy, and it’s a common cooking method in Middle Eastern eggplant recipes. If the olive oil is of good quality, the flavor is hard to beat.
These days, however, many people choose to roast the eggplants instead. I wouldn’t say they’re quite as delicious, but they come so close that I decided to go with this method.
This recipe is part of Volkermampft’s Culinary World Tour, which is visiting Lebanon this month.
Moussaka is a dish that is popular throughout the Middle East, the eastern Mediterranean, and the Balkans. Most versions are made with eggplant, while some use potatoes, tomato sauce, and sometimes meat.
The word “moussaka” itself is derived from the Arabic “musaqqa’a,” which suggests a likely Levantine origin.
In the birthplace of agriculture and many culinary delights, moussaka is a meze dish made from these very ingredients, plus chickpeas. It can be eaten warm, but is usually enjoyed at room temperature along with several other small dishes. It is also known by other names, such as maghmour or moussaka batinjan.
In their original form, the eggplants were fried in plenty of local olive oil. This is what makes the eggplants so tender and juicy, and it’s a common cooking method in Middle Eastern eggplant recipes. If the olive oil is of good quality, the flavor is hard to beat.
These days, however, many people choose to roast the eggplants instead. I wouldn’t say they’re quite as delicious, but they come so close that I decided to go with this method.
This recipe is part of Volkermampft’s Culinary World Tour, which is visiting Lebanon this month.
Ingredients
2-3 large Aubergins
1 Onion, chopped
4 Garlic cloves, chopped
4 Tomatoes, chopped
2 tbsp Tomatp Puree
100 ml Water
1 can Chickpeas
½ tsp Cinnamon
1 tsp Allspice
Salt and Pepper
Chili
Olive Oil
2 tbso dried Mint Leaves crumbled
Instructions
1
Step 1
Wash the aubergines and peel the skin in strips. I leave some of the skin on so that the pieces don’t fall apart completely during cooking. Then cut into small sticks!
2
Step 2
Place the sticks on a baking tray, drizzle with olive oil and roast in the oven at 180°C for 30 minutes. Set aside.
3
Step 3
Fry the onion and garlic cloves in a little olive oil, then add the tomatoes and season well. Simmer for 15 minutes.
4
Step 4
Pour in the lemon juice and add the drained and rinsed chickpeas.
5
Step 5
Mix in the roasted aubergines and simmer for a further 15 minutes.
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