The mouthwatering delight of Maghmour is the Lebanese variation of the Greek Moussaka, a layered casserole dish. The Maghmour is a treat where the soft and delicate texture of the aubergine and the crisp texture of the okra play a delicious melody in a beautiful tomato gravy.
The term Moussaka means “to serve cold” in Arabic. The Lebanese Moussaka or Maghmour is typically served cold with a side of Pita bread or Khubz. This delicious stew is made with a harmonious combination of vegetables like the Lebanese favourite aubergine, okra, bell peppers and onion along with the Middle Eastern choice of chickpeas. The aubergine can be fried instead of roasting but the added flavour of caramelized garlic while roasting the aubergine adds a novel depth of flavour. Instead of canned chickpeas, one can also go for dried chickpeas which have been soaked overnight and partially cooked as they will continue to cook in the stew; it is important to make sure the chickpeas do not overcook and turn soft.
Khubz Al Jabal
When we talk about Lebanese bread, we instinctively think of soft warm pita bread. While pita is one of the most infamous Lebanese breads, the mountainous inland regions of Lebanon do not have the warm and humid climate that serves for the proofing and fermentation of the pita dough. Due to the slightly colder and arid climate in the mountains, their bread tended to dry faster and did not prove as well. Hence, with a dough similar to Pita, the people of the mountains started a tradition of generously brushing their flatbread with olive oil to keep it soft and provide warmth to the body. The Khubz al Jabal literally translate to Bread of the Mountains in Arabic.
Ingredients For The Maghmour
2 large aubergines
250 grams of okra
1 can of chickpeas
3 large onions
250 grams of green bell pepper
5-8 cloves of garlic
45 ml olive oil
25 grams of tomato paste
85 grams of tomato puree
Salt to taste
½ teaspoon of cinnamon
1 teaspoon of cumin powder
1 teaspoon of smoked paprika
Water as required
Neutral oil for frying
Ingredients For The Khubz Al Jabal
360 grams of flour
250 ml of warm water
7 grams of yeast
5 grams of sugar
15 ml of olive oil
5 grams of salt
Extra olive oil (for brushing the bread)
How To Make The Khubz Al Jabal
Mix the yeast with sugar and warm water along with half a cup of flour and let it rest for a few minutes till it starts to foam.
Knead the mixture into the flour till well combined. Add salt and olive oil and knead into a soft dough.
Cover and let it rest for at least an hour.
4. Divide the dough into small portions and roll into a flat and thin disc.
5. Heat a pan and brush with some olive oil. Lay the flat disc on the pan and cook for half a minute till bubbles start appearing on the surface, flip it over and brush with olive oil. Let it cook on the other side for a minute and transfer to a plate.
6. Brush generously with olive oil so it stays soft and keeps it covered.
How To Make The Maghmour
Preheat the oven to 200 C.
Mince the garlic, and cut the onion and bell pepper into large dice.
Cut the aubergine and okra into large-sized chunks.
Rub the aubergine with one tablespoon of olive oil and half of the minced garlic and bake on a greased tray at 200C for 30-40 minutes till well browned.
5. Heat the oil for frying and fry all of the okra for a few minutes till crisp.
Drain the canned chickpeas.
6. In a large pot, heat the olive oil and sauté the onion till it starts to caramelize.
7. Add garlic, bell pepper and chickpeas and sauté well till bell peppers are vibrant in colour.
8. Add the tomato paste and tomato puree along with all the spices and mix well.
9. Add the aubergine and okra and some water as required.
10. Mix well and check for seasoning and consistency.
11. Let the vegetables stew for a few minutes and ensure consistency is nice and thick.
12. Serve hot with warm Khubz al Jabal or Pita.
