Sunday, October 13, 2019

Lebanese Moussaka



Do you love Middle Eastern cooking? I do, and this Lebanese Moussaka is fabulous! It's entirely different than the more commonly known Greek Moussaka, and there is a reason why!!



I did a little research and found out that Greek Moussaka is similar to shepherd's pie made with layers of ground lamb, tomatoes, onions, and eggplant baked in a white B├ęchamel sauce. On the other hand, the Lebanese version is more like a stew made from eggplant, tomatoes, onion, and sometimes added chickpeas, potatoes and or okra. 

It turns out Moussaka is actually an Arabic, not Greek, word and many Mediterranean countries make their own unique versions of a Moussaka. Lebanese Moussaka is called "Maghmour" which means "stew" in Arabic. As you can see from the photo, the Lebanese Moussaka is like a stew. 


This moussaka is a plant based recipe that is gluten free, nut free, dairy free, and parve. It makes a great side dish with just about any meal and could be used as a topping for pasta, rice, or baked potatoes!

Take my word for it, this easy recipe is exceptional!!




We love Lebanese food and we frequently eat in Lebanese restaurants in Sunrise, Florida. I've seen the moussaka on the menus and didn't understand why it sounded so different than the Greek version. Now I know.

I've made a few Lebanese recipes in the past such as Lebanese  Eggplant Appetizer and Lebanese lentils and rice  which is called Mujadara.

My daugther-in-law Wendy is a fabulous cook. I first tasted this Moussaka at a holiday dinner that she and my son Jonathan hosted in their home. I couldn't go home without the recipe!! Apparently, she adapted it from a variety of recipes that she found on the Internet.



Author of the blog: Judee Algazi www.realfoodblogger.com
Prep Time: 15 minutes
Roast Time: 30 minutes
Cook Time:  30 minutes
Serves: 8 sides


Ingredients
  • 2 large eggplants, cut into 1 inch cubes 
  • 1 large can of organic diced tomatoes with juice (15 ounce)
  • 2 teaspoons of organic tomato paste
  • 1/4 cup of olive oil + olive oil spray
  • 1 large onion, diced
  • 10 cloves of garlic, minced
  • 1 teaspoon of paprika 
  • 1-2 cups vegetable broth 
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees  
  2. Cover 2 rimmed cookie sheets with parchment paper.
  3. Toss the eggplant with 1/4 cup olive oil and salt in a large bowl.  
  4. Lay the eggplant cubes on the cookie sheets and bake for about 35-40 minutes until eggplant is roasted. When done, remove from oven and set aside.
  5. Spray a Dutch oven with olive oil spray. Add onions and sautee onions on a low heat until translucent, stirring to prevent burning. Spray again with olive oil spray and add garlic, salt, pepper and sautee for an additional 2 minutes , stirring. Add eggplant, tomatoes, tomato paste, paprika and 1 cup of vegetable broth. Mix well. 
  6. Bring to a boil and then simmer for 25 minutes, stirring and adding additional vegetable broth( if needed) to prevent burning. 

Notes: 
1. You can leave the skin on the eggplants
2. I will be trying this in the Instant Pot and adding the directions and results.

Shared on Beth Fish Read's  Weekend Cooking where anyone can share a food related post.



Also shared on Souper Sunday where anyone can share a soup, salad, or sammie recipe.


14 comments:

  1. I have tried Greek Moussaka before, but not the lebanese version yet. It surely looks very flavoursome, comforting and very tasty.

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  2. Lebanese Moussaka looks delicious.

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  3. This is my first time pay a quick visit at here and i
    am in fact pleassant to read all at single place.

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  4. Wow. Vegan, healthy, and pictures look wonderful. I'll try this ASAP and will pin this post.

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  5. That looks like a totally delicious dish, Judee! I love how you always share the heritage of recipes. I'm all for a hearty stew type dish, especially this time of year when it's finally cooling off. Thanks!

    Shirley

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  6. That was a very interesting post. We have just returned from Greece where of course we tried the local versions of moussaka. I cant see us getting to Lebanon to try that version.

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  7. Looks yummy! I've never tried moussaka.

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  8. I like making moussaka in summer when eggplant are plentiful and inexpensive. This meat free Lebanese version looks fabulous!

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  9. YUM, sounds good!! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 5. Shared.

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  10. I had no idea it had the same name as the classic Greek dish. The stew looks delicious, thanks for sharing it with Souper Sundays this week! ;-)

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  11. Thank you for introducing me to the Lebanese version of this dish, which is much closer to my taste than the Greek version. I hope to try making it before eggplant season is over.

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