Makhlouta

Makhlouta is a traditional mountain stew.It comes from ‘khalet’ (mixture). It was cooked with all available grains in the pantry (mouneh). Nowadays, rice is sometimes added. This peasant recipe varies from one cook to another.  The women of Kouakh, located in the Hermel District add potato, fat and tomato purée to this flavorful vegetarian stew. Fat is common in rural areas. It gives this dish more substance during harsh winters. Fat can be replaced by olive oil for lighter flavour.

1. Soak chickpeas and beans overnight separately in 1 liter of water each.
2. In a saucepan, simmer chickpeas, kidney beans and red beans in 3 liters of water for about 2 hours.
3. Add lentils. Simmer for 30 minutes.
4. Soak the bulgur (coarse) in water for 10 minutes, then drain.
5. In the saucepan, add finely chopped onion, bulgur (coarse), potatoes (if using), tomato concentrate (if using), olive oil and salt.
6. Simmer for 1 hour. Serve at room temperature or hot.