Just when you’re actually eagerly awaiting your ordered new kitchen and cursing the world for the late delivery (yep, happened to me), a stew comes at the right time. It’s quick, doesn’t require much cookware, and it’s actually always delicious! Then, if you’re a fan of legumes in addition to stews, you should perk up your ears now! Today we have a really delicious and easy made legume stew called Makhloota. Without any meat at all!
Makhloota – the “mixed bag” as a stew
A mixed bag is for me since my childhood a bag full of different Haribo. However, my mom understands it as a bag full of dry beans, chickpeas and lentils… Sexy is something else, I know! As with many other dishes in the Levant, the name of the dish says it all. Makhloota translates to “mixed.” And of course that doesn’t mean gummy bears, kola bottles, and gummy frogs, but rather the many different legumes that go into the stew. Actually, you can really use any legume you like and it always makes a delicious stew.
I like to mix red and white beans, lentils and chickpeas and add a good portion of bulgur at the very end. I fry the bulgur with onions and tomato paste and add it all to the makhloota. The best part about the bulgur move is that it then tastes somewhat like there is ground beef in the stew. I call it the “bulgur mince!” Super good, trust me!
Soulfood meets protein bomb
I probably don’t need to explain that legumes are little protein bombs. But what I would like to tell you is that you can also use dried pulses. It’s usually cheaper, saves on packaging and simply tastes better. But make sure you soak the chickpeas and beans in water for at least 12 hours and then cook them before using them in the stew.
But whether dried or not, makhloota is Levantine soul food at its best!
Update 3 February 2021
I had originally developed the recipe for dried legumes, but I got feedback that the recipe didn’t work out so well that way. Your feedback is really important to me and I always take it seriously. So I have directly redeveloped the recipe from scratch and simplified it. The basis is now no longer dried legumes, but already cooked ones. With this, you are guaranteed to get the result I had in my kitchen. There is now also more bulgur in it, which improves the texture again. In addition, the recipe is now much quicker to make. If you liked it or if something didn’t work out, please let me know in the comments.
Recipe for Makhloota Vegan legume stew
- 250 g cooked chickpeas
- 250 g cooked white beans
- 250 g cooked red beans (e.g. quail beans)
- 300 g cooked green lentils
- 150 g Bulgur (coarse)
- 2 Onions
- 1,5 tsp Cumin
- 1 tsp Cinnamon
- 2 Tbsp Tomato paste
- 7 Tbsp Olive oil
- 1,2 L Vegetable stock
- Salt, pepper
- Optional: chopped parsley and (vegetable) yogurt
- Peel and chop onions.
- Put the olive oil in a pot and fry the onions in it for about 5 minutes on medium heat.
- Add the cumin and cinnamon and fry briefly with the onions. Add the tomato paste to the onions and fry for 1 minute.
- Add bulgur to onions and stir-fry for about 3 minutes.
- Add vegetable stock to the bulgur and cooked legumes. Simmer the stew for about 15 minutes on medium heat and without a lid.
- Season stew with salt and pepper.
- Serve the stew optionally with chopped parsley and (vegetable) yoghurt.