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Maghmour v2 (Smokey and spicy eggplant and chickpea stew)

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 “If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.”
~Alain Ducasse

So I’ve posted another version of this recipe a while back, but this one is more adapted to the summer months using fresh tomatoes instead of canned. This version is also a bit smokier and spicier (I increased the amount of smoked paprika and chili flakes). Anyhow, this is a really delicious and nutritious, but simple-to-prepare, vegetable stew. Eat it on its own, with bread, or over rice, it is delicious and filling (I had it for dinner over turmeric-infused basmati rice). Make a double batch because it tastes better the second day. For additional Lebanese inspired recipes, click here. The simple recipe is below.


Maghmour v2
(Lebanese Eggplant and Chickpea Stew)

Serves 4-6

¼ cup olive oil
1 medium onion, diced
1 small bell pepper, diced
4 cloves garlic, minced
1 medium eggplant, diced
2 tablespoons smoked paprika
1 teaspoon kosher salt
1 teaspoons crushed hot pepper
1 teaspoons whole cumin seed
1 cup water
4 cups diced tomatoes (about 4 medium tomatoes)
1 (15oz. can) chickpeas, drained and rinsed
4 tablespoons lemon juice
1 small bunch mint, chopped (optional)

Heat the olive oil in a heavy pot over medium-high heat and add the onion and bell pepper. Cook for a few minutes while stirring, until the onion just begins to brown.

Add the garlic and the diced eggplant. Initially the eggplant will absorb the oil and begin to stick to the pan, it is for this reason you should stir nearly continuously for a couple minutes.

Once the eggplant softens, begins to brown, and releases the oil, add the smoked paprika, salt, hot pepper, and cumin seed. Cook the spices for a minute or two.

Stir in the water, tomatoes, and chick peas, and lemon. Bring the stew to a boil, then lower to a slow simmer. If it is too thick add additional water. Simmer the stew for about 30 minutes.

Stir in the mint and remove the stew from the heat. This can be eaten hot, room temperature, or even chilled in the summer months.

Urban Simplicity.

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Shorbat Addis! (Syrian-Lebanese Red Lentil Soup)

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So I’ve posted this recipe (or variations of it) a few times in the past but not in quite some time, so I thought I’d re-post. It is so easy to make, really delicious, and nutritious, too. And it’ll make your house smell delicious as it simmers. This recipe makes 2 quarts, but it tastes better the 2nd or 3rd day and it freezes well also. The recipe I use contains chicken broth, but it is just as delicious when made vegan/vegetarian using vegetable broth as a substitute. A bowl of this soup along with a piece of bread and maybe a piece of fruit is complete and filling meal. If you enjoy soup, I hope you make this. You won’t be sorry.

For additional Lebanese inspired recipes, click here.

Red Lentil Soup with Spinach

Makes about 2 quarts

4 tablespoon olive oil

1 onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

2 teaspoons whole cumin seed

2 teaspoon turmeric

1 teaspoon crushed hot pepper

2 teaspoons kosher salt

1 (15 oz. Can) diced tomatoes

2 cups red lentils

8 cups chicken broth

2 medium potatoes, peeled and diced

4 cups (4-6 ounces) fresh spinach, chopped

¼ cup lemon juice

Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and bell pepper; saute slowly until caramelized. Add the garlic, cumin, turmeric, hot pepper, and salt; cook another minute or two. Add the tomatoes, and cook them until the juice reduces and everything forms a sort of paste. Add the lentils and broth; bring to a boil then lower it to a simmer. Cook the soup for about 30 minutes, then add the potatoes and simmer another 30 minutes or until the soup thickens and the lentils become very soft. Stir in the spinach and cook another 5 minutes. If it becomes too thick, add additional broth or a little water. Stir in the lemon juice and remove from the soup from the heat.

Maghmour!

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So before I begin discussing this recipe I have to mention my usual mantra that is common to most of the recipes which are posted on this blog…this is so delicious but also nutritious and incredibly simple to prepare. Also, this is simply a suggestion, not a blueprint. Meaning add or delete ingredients and seasonings as you like. It is, after all, your food.

That said, this is a Lebanese eggplant and chickpea stew. Some refer to this as a Lebanese version of moussaka but personally I don’t see the connection. This recipe is sort of large but it is one of those foods, like soup, that actually tastes better the second day. What I really like about this recipe–besides everything–is that the eggplant melts into the sauce giving it a sort silken quality. In this recipe I used canned tomatoes but in the summertime I would likely use fresh. This is also a chameleon of a recipe in that not only can it be eaten as an appetizer (on toast points or with flat bead), as a side dish or part of mezze table, but also as a main course over rice or with a fried egg on it (as I ate it the other night). 

For additional Lebanese-inspired recipes, click here


Maghmour
(Lebanese Eggplant and Chickpea Stew)

Serves 6-8

¼ cup olive oil
1 medium onion, diced
1 small bell pepper, diced
4 cloves garlic, minced
2 medium eggplant, diced
2 tablespoons smoked paprika
2 teaspoons kosher salt
2 teaspoons crushed hot pepper
2 teaspoons whole cumin seed
1 cup water
1 (28oz. can) crushed tomatoes
2 (15oz. cans) chickpeas, drained and rinsed
1 small bunch mint, chopped

Heat the olive oil in a heavy pot over medium-high heat and add the onion and bell pepper. Cook for a few minutes while stirring, until the onion just begins to brown.

Add the garlic and the diced eggplant. Initially the eggplant will absorb the oil and begin to stick to the pan, it is for this reason you should stir nearly continuously for a couple minutes.

Once the eggplant softens, begins to brown, and releases the oil, add the smoked paprika, salt, hot pepper, and cumin seed. Cook the spices for a minute or two.

Stir in the water, tomatoes, and chick peas. Bring the stew to a boil, then lower to a slow simmer. If it is too thick add additional water. Simmer the stew for 15-20 minutes.

Stir in the mint and remove the stew from the heat. This can be eaten hot, room temperature, or even chilled in the summer months.

Urban Simplicity.

Spicy Kibbet Batata with Broccoli (yum!)

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Ok, so first of all…these tasty little nuggets are addictingly delicious. The recipe may look like a lot of steps at first glance but this is really easy to prepare. This is, of course, a vegetarian version of the famous Lebanese dish, kibbeh. I have posted other versions or variations of this recipe here, and also variations of kibbeh here. And yes, before you ask, these can be baked rather than pan-fried, but they wouldn’t be as crispy-crunchy. They are delicious as is, dipped in yogurt, over rice, or as I ate them, over a salad. The dough can be made and cooked when you need it. These really are simple to make, bursting with flavor, and nutritious as well. For additional Lebanese-inspired recipes, click here.

Spicy Kibbet Batata with Broccoli

Makes a couple dozen patties

2 potatoes, peeled and diced

1 onion, diced

3 cloves garlic, minced

2 jalapeno peppers, seeded and diced

1 head broccoli, chopped

1 bunch parsley, washed and chopped

1 bunch cilantro, washed and chopped

1 cup bulgur wheat

3 tablespoons olive oil

1 teaspoon whole cumin seed

1 teaspoon whole coriander seed

1 teaspoon ground turmeric

1 teaspoon crushed hot pepper

2 teaspoons kosher salt

½ cup whole wheat flour

oil for pan-frying

Boil the potatoes until soft, then drain them and set aside.

Combine the onion, garlic, and jalapeno in a food processor and process until finely minced, then set aside.

Combine the parsley and cilantro in a food processor and process until minced, then set aside.

Place the chopped broccoli in a food processor and process until finely minced, then set aside.

While the potatoes are still warm, combine them with the bulgur wheat in a bowl and mash and stir them until thoroughly mixed, cover the bowl and let rest while preparing the rest of the ingredients.

 

 

Heat the olive oil in a large skillet or shallow pot, then add the onion, garlic, jalapeno mixture; cook until it just begins to brown. Add the cumin, coriander, turmeric, hot pepper, and salt. Cook the spices for just a minute, then add the broccoli. Cook the broccoli, while stirring, for a few minutes, until it is softened. Add the spiced broccoli mixture to the bowl with the potatoes and bulgur; mix to combine. Add the parsley and cilantro; mix to combine. Then add the flour and mix that in as well. All the mixture to rest for about 20 minutes.

After the resting period, knead the dough for just a minute, then shape into small patties (if the mixture is too loose add additional flour; if it is too crumbly add a small amount of water). Heat about 1/8th inch oil in a large skillet over medium heat. Cook the patties in batches on both sides until golden brown and cooked throughout.

 

 

Urban Simplicity.

Spicy Sweet Potato Hummus with Caramelized Vegetables…

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Firstly, and you may already know this, but I didn’t list the ingredient, chickpea, in the title of this recipe because it is actually already listed…the word hummus is the Arabic word for chickpea. Anyhow, I’ll say my recipe mantra again…this recipe is so easy and delicious you’ll wonder why you haven’t made it before (but maybe you have). The sweet potatoes offer not only a bit of sweetness to the recipe but also a certain creaminess. I also topped this with a good dollop of plain yogurt, and vegetables (onion, squash, sliced Brussels sprouts, mushrooms, and a bit more garlic) which I caramelized in olive oil in a hot skillet. And rather than using proper utensils, I went slightly feral and used sliced and toasted whole wheat bread (click here for whole wheat bread recipes). Anyhow, and just to be a bit redundant, this recipe is really easy to make, packed full of nutrients, and super-delicious.

Spicy Sweet Potato Hummus

Makes about 3 cups

2 medium sweet potatoes (about 1 pound)

1 can (15 oz.) chickpeas, rinsed

6 tablespoons tahini

4 cloves garlic

2 teaspoons ground cumin

1 teaspoon sea salt

4 tablespoons cup lemon juice

6 tablespoons cup water

4 tablespoons Frank’s hot sauce

Preheat an oven to 325F. Using the tip of a sharp knife, pierce the sweet potatoes a few time, then place them on a baking sheet. Bake the sweet potatoes for about an hour, or until very soft. Remove them from the oven and allow them to cool. When they are cool enough to handle, peel and dice them. Place the cooked and diced sweet potato, along with all of the remaining ingredients in a food processor and process until smooth. If the hummus is too thick add additional water or lemon.


Urban Simplicity.

Red Lentil Soup with Potato and Spinach…

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I’ve posted a recipe for this before (a few times no doubt) but each time is slightly different. This soup is so easy to make but at the same time bursting with flavor and super-nutritious. What’s different about this version is I used a sort of slow-cooked sofrito to bring out the flavors of the vegetables and spices. And a sofrito is really as simple as that…cooking vegetables and spices very slowly until they caramelize, the liquid evaporates, and the result is an intense flavorful paste. Anyhow, here it is…

Red Lentil Soup with Spinach

Makes about 2 quarts

4 tablespoon olive oil

1 onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

2 teaspoons whole cumin seed

2 teaspoon turmeric

1 teaspoon crushed hot pepper

2 teaspoons kosher salt

1 (15 oz. Can) diced tomatoes

2 cups red lentils

8 cups chicken broth

2 medium potatoes, peeled and diced

4 cups (4-6 ounces) fresh spinach, chopped

¼ cup lemon juice

Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and bell pepper; saute slowly until caramelized. Add the garlic, cumin, turmeric, hot pepper, and salt; cook another minute or two. Add the tomatoes, and cook them until the juice reduces and everything forms a sort of paste.

Add the lentils and broth; bring to a boil then lower it to a simmer. Cook the soup for about 30 minutes, then add the potatoes and simmer another 30 minutes or until the soup thickens and the lentils become very soft. Stir in the spinach and cook another 5 minutes. If it becomes too thick, add additional broth or a little water. Stir in the lemon juice and remove from the soup from the heat.

Urban Simplicity.

Falafel!

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I’ve posted variations of falafel various times on this blog (click here to see them), but they all empoyed the use of cooked chickpeas in the recipe. I’ve seen recipes making this recipe where the chickpeas are not previously cooked, but simply soaked. And I’ve watched my friend Emad, who is from Bagdad, make this version. What’s different about this version and Emad’s is that he seasons in the Iraqi fashion with ground star anise, whereas I used the Lebanese spice mix known simply as “seven-spice,” or baharat in Arabic. what I like about making this with the chickpeas simply soaked rather than pre-cooked, is how crunchy they are. The recipes for baharat, along with taratoor (lemony tahini sauce), are both listed at the bottom of this page. If you do not have the seven spices, or don’t have the initiative to make it, simply substitute with 1/2 teaspoon cumin and a 1/2 teaspoon allspice. Also, while I made my son a traditional falafel sandwich in rolled flatbread for lunch, I ate mine on a salad…sliced summer tomato, avocado, sliced raw onion, feta cheese, and drizzled with taratoor, hot sauce, and virgin olive oil (yum!). Anyhow, the easy and super-crunchy recipe and pics are below. If you’ve ever wanted to make restaurant or food-truck quality falafel in your home kitchen, this is it. To see other Lebanese-inspired recipes, click here.

Falafel 

Makes about 2 dozen small patties

1 cup dried chickpeas

3 cups water

½ small onion, diced

½ bunch Italian parsley, washed and chopped

½ bunch cilantro, washed and chopped

3 cloves garlic, minced

1 teaspoon crushed hot pepper

1 teaspoon kosher salt

1 teaspoon Lebanese-style baharat mix

½ teaspoon turmeric

½ teaspoon baking powder

4 tablespoons whole wheat flour

vegetable oil for pan-frying

Combine the chickpeas and water together in a bowl overnight and leave them at room-temperature to reconstitute. 

  Drain the chickpeas, discarding the water, and combine them with the onion, parsley, cilantro, garlic, hot pepper, salt, baharat, turmeric, and baking powder. Mix thoroughly.

Transfer the ingredients to a food processor (in batches if necessary) and process until a mealy consistency. Return the falafel mix to a bowl and mix in the flour by hand. Cover and refrigerate for about ½ hour.

 

Shape into patties, preheat about a half-inch of oil in a skillet, and pan-fry (in batches) on both sides until golden and cooked through. Transfer to absorbent paper and serve with Taratoor sauce.

Lebanese Seven Spice Mix 

Makes about 4 tablespoons

1 tablespoon ground black pepper

1 tablespoon ground allspice

1 tablespoon ground cinnamon

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground cloves

1 teaspoon ground ginger

Mix the spices together and store in an airtight container, or use as needed.

Taratoor 

Makes about 1 cup.

1 cup tahini ¼ cup fresh lemon juice ¾ cup cold water 2 cloves garlic, minced ¼ teaspoon cayenne pepper ¼ teaspoon sea salt. Place all of the ingredients in a large bowl and whisk until smooth. If too thick or too thin, adjust the consistency with water or tahini.

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