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Makhlouta – Lebanese whole grain stew


  • Author: Sarah J
  • Prep Time: 10 minutes
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 6 1x

Description

his amazing Lebanese mountain recipe is easy to make in the Instant Pot, Crock-Pot or on the stovetop.  It’s naturally vegan can also be made gluten-free too. It’s pantry cooking at it’s finest just use whatever grain you have. And most importantly, it is crazy good!


Scale

Ingredients

  • 1/2 cup of dried chickpeas
  • 1/2 cup of dried beans
  • 1/2 cup of wheat berries
  • 1/4 cup of brown lentils
  • 1/4 cup of short grain rice
  • 1/4 cup of Burghul (cracked wheat)
  • 1 large potato head cut in small pieces
  • 2 lbs onions chopped (6 onions)
  • 1/4 cup olive oil (see notes)
  • 1 tsp ground cumin
  • 1 lb onion sliced (3 onions)
  • 1 tbsp of olive oil
  • 1/2 teaspoon of salt

Instructions

  1. Optional: Soak chickpeas, beans, & wheat berries overnight in a bowlful of water. Not a necessary step the soup works fine without presoaking – but the presoaking reduces some of the bitter after taste the grains many give to the soup.
  2. Wash the chickpeas, beans, & wheat berries in cold water. Add to your instant pot/pressure cooker fill with water to cover the beans by two inches. Close the lid on the instant pot.  Use the multi-grain setting and time for 20 minutes. Once the time has finished, allow for a 7-10 minute slow release.
  3. While you wait for your beans to be done start soaking the burghul, rice and lentils in cold water.
  4. In a large frying pan heat the olive oil over medium-high heat. Add all the chopped onions. Fry the onions until dark brown and soft. Once the onions are finished add the cumin.
  5. Finished beans: Release the pressure from the instant pot. Open lid. Drain the lentil, rice, potatoes & burghul and add to the bean mixture and stir. Add salt. (you may need more water. The water should cover the grains by 2 inches.)
  6. Reset the instant pot back onto the multi-grain setting and cook for 10 minutes. Once cooking time is finished allow for 7-10 minute slow release.
  7. Once the soup is finished, open the lid of the instant pot. Add all the onions and olive oil to the bean soup. Adjust water, & salt. (The soup should not be runny or too dry just in between.) Allow the soup to sit for 10 minutes to cool and for the flavours to set.
  8. Well, the soup is cooling: Using the frying pan you used for the chopped onions. Reheat over medium-high heat add the 1 tbsp of olive oil and all the sliced onions. Fry the sliced onions until dark brown and crispy. Stir often.
  9. Pour the soup into a bowl and top with fried onions.  Enjoy.

Notes

  1. Use the highest quality olive oil you can find, the oil makes or breaks this dish.
  2. Freezer friendly – keep 1-2 months in the freezer.
  3. Speedy kitchen prep tip: use a food processor to chop & slice the onions. This a rustic dish no need for perfection.
  4.  For the stovetop method use the same steps just cook longer.
  • Category: Soup
  • Method: Instant pot
  • Cuisine: Lebanese