🇱🇧 Lebanon · Food
Makhloota
By eatmundo · July 12, 2026
🇱🇧 LBA comforting, rustic Lebanese vegetable and legume stew often associated with harvest traditions. This hearty dish is rich in flavor and traditionally served during cooler months.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel and cube 1kg of eggplant into 3cm pieces, sprinkling with salt to draw out bitterness.
- 2
Heat 50ml of olive oil in a large pot over medium heat and sear the eggplant until golden brown.
- 3
Add 2 finely diced onions to the pot, sautéing for 5 minutes until soft and translucent.
- 4
Stir in 500g of minced lamb and brown thoroughly until no longer pink.
- 5
Mix in 2 tablespoons of tomato paste, ensuring it coats the meat and vegetables evenly.
- 6
Pour in 500ml of hot water or vegetable stock and bring to a gentle simmer.
- 7
Cover the pot and reduce heat to low, letting it cook for 40 minutes until the vegetables are tender.
- 8
Season with salt and seven-spice to taste before serving hot with vermicelli rice.
Frequently Asked Questions
What type of eggplant is best for Makhloota?+
Use firm, medium-sized globe or Italian eggplants, as they hold their shape well when stewed with the lamb.
Do I need to salt the eggplant before cooking?+
Yes, salting the eggplant cubes for 20 minutes and patting them dry removes bitterness and prevents them from soaking up too much oil.
What is the ideal fat content for the minced lamb?+
Aim for a 20% fat content to ensure the meat remains succulent and flavorful during the slow-cooking process with the tomatoes.
How can I tell when the Makhloota is perfectly cooked?+
The dish is ready when the eggplant is fork-tender and the tomato-based sauce has thickened enough to coat the ingredients uniformly.
🇱🇧 LB
