This Maghmour (Lebanese Moussaka) is a super delicious recipe you can enjoy hot or cold. It’s very famous in the Middle East and can be made with or without mean for a vegetarian option.
WHAT IS MAGHMOUR (LEBANESE MOUSSAKA) ?
You have probably heard of the Greek Moussaka dish but this is completely different. The Greek Moussaka is more of a Sheppard’s Pie dish with meat on the bottom and potatoes on the top. This is completely different and it’s made with vegetables, tomatoes and chickpeas. Many people add beef to their Maghmour recipe. My grandma always made this dish for me right when I get to Lebanon for a visit. She makes it with meat and it’s so delicious. You know how good our grandmas dishes are right? My mouth is watering just thinking of the delicious Maghmour dish she always made me. I missed her dearly.
HOW THE MAGHMOUR IS SERVED?
The word Moussaka means chilled. It is usually served as a cold dish but I love have it as a warm dish too! This dish is usually considered an appetizer dish but it’s filling enough to be served as an actual meal. You can add chicken or meat to this dish if you want to add some proteins to it. I love having my Maghmour with Lebanese Pita bread. If you want to serve it as a meal, you can make some couscous or Lebanese Vermicelli rice on the side.
HOW TO MAKE THE MAGHMOUR (LEBANESE MOUSSAKA):
The first step is prepping the veggies. I love usually lots of eggplant and baby Okra. Many people don’t use okra but I LOVE it! Okra and Eggplant together makes this dish extra delish. Cube up the eggplants and fry them. Then lay them on a paper towel to drain all the oil you can grill them if you prefer but gosh frying them is a game changer. For the okra you can buy the frozen baby okra from the grocery store and fry them it doesn’t have to be fresh because okra is not always in season. Works just fine I promise. Lay those out on a paper towel as well to drain after frying. I also add in some cubed green bell peppers for flavoring purposes. Jalapeño works too.
Start by sauté the onions with olive oil until they are caramelized, then add in the garlic, cilantro and tomatoes. Please use fresh tomatoes only. Mix everything and sauté for a few minutes. Reduce the heat and cover to cook the tomatoes for a few more minutes until they are very tender. Uncover and mash the tomatoes up with a wooden spoon to create a saucy texture. Add in the tomato puree sauce (canned),tomato paste, spices, salt and water. Cover and simmer for a few more minutes.
You will now assemble all the ingredients in a baking dish. Place the tomato sauce first and then the remainder of the ingredients . I spread each ingredient evenly around the dish until I fill up all the space. Place in a preheated 375 degree oven and cook covered with aluminum foil for 30 minutes.
Remove and serve if you prefer having it warm or cool at room temperature and then let it cool in the fridge before serving. Most people eat this Maghmour (Lebanese Moussaka) recipe cold. I eat it both ways and very much enjoy it warm. Enjoy with Pita bread or couscous or even some white rice.
I can’t tell you how much I love this Maghmour recipe! It’s one of my favorite and I am sure you will absolutely love it! It’s so flavorful, super delicious and easy to make. If you try it, please rate it below and tag me on my Instagram so I can see your delicious recreation! Xoxo…
OTHER RECIPES YOU MAY LIKE:
Maghmour (Lebanese Moussaka)
- 1 lb.fresh plum tomatoes cubed
- 5 cloves garlic chopped
- 1 medium onion sliced
- 1/2 cup chopped cilantro fresh only
- 1 tbsp. black pepper
- 1 tsp. 7 spice
- 1/2 tsp. cinnamon powder
- 1.5 tsp salt
- 1 can chickpeas
- 2 cups baby okra fried
- 2 medium sized eggplant or 1 large cubed and fried
- 12 oz. tomato puree sauce
- 2 tbsps. tomato paste
- 1/2 green bell pepper cubed
- 4 cups water
- 2 tbsps. olive oil
- In a skillet, heat the olive oil and caramelized the sliced onions.
- Add the tomatoes, cilantro and garlic. Sauté for a few minute and then cover and simmer for about 5 minutes on medium-low heat.
- Add in the tomato paste, tomato puree sauce, salt, spice and water. Mix well and cover to simmer for another 5 minutes.
- Remove the tomato sauce from the heat and pour into a baking dish. Place the remainer of the ingredients on top of the sauce, spreading them around evenly as shown in the photo.
- Cover with aluminum foil and bake the dish in a preheated 375 degree oven for 30 minutes.
- Remove and serve if you prefer eating it hot or keep on room temperature to cool down before placing in the fridge for extra cooling.
- You can store in an air tight container after serving for up to 3 days.