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Lebanon · Food

Makhloota

90 min
470 kcal
6 servings

By eatmundo · July 12, 2026

Makhloota🇱🇧AI-generated image

Same ingredients, elsewhere in the world

4 matches

Dishes from other countries' kitchens, made from the same core ingredients as Makhloota. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countriesSee all 4 matches

A 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.

According to eatmundo's ingredient comparison, the closest dish to Makhloota from another cuisine is Harira (Morocco): the two share 59% of their ingredients.

Ingredients

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6 servings

How to Make It

  • 1

    Rinse 200g dried chickpeas and 150g dried cannellini beans, cover with plenty of cold water and soak overnight (at least 8 hours), then drain.

  • 2

    Put the drained chickpeas and beans in a large pot with 2 litres of water, bring to a boil, skim, then cover and simmer over low heat for 60 minutes until almost tender.

  • 3

    Rinse 200g lentils, add them to the pot and simmer, partly covered, for 20 minutes.

  • 4

    Meanwhile heat 50ml olive oil in a frying pan over medium heat and cook 2 thinly sliced onions for 15 minutes, stirring often, until deep golden.

  • 5

    Stir 2 tablespoons of tomato paste, 4g cumin and 1 teaspoon of 7-spice (baharat) into the onions and cook for 1 minute, then scrape everything into the pot of legumes.

  • 6

    Stir in 100g coarse bulgur and 10g salt and bring back to a gentle simmer.

  • 7

    Simmer uncovered for 20 minutes, stirring often so nothing sticks, until the legumes and bulgur are tender and the stew is thick; if it becomes thicker than porridge, stir in 200ml hot water.

  • 8

    Taste, adjust the salt, and serve hot.

Frequently Asked Questions

What is Makhloota?

Makhlouta is a Lebanese meatless stew of mixed legumes and grain, here lentils, chickpeas, white beans and bulgur, flavoured with golden fried onions, cumin and seven-spice. It is a hearty, traditional winter dish.

Which lentils are best for Makhlouta?

Use brown or green lentils; they soften but keep their shape, while red lentils dissolve into the stew.

Do I need to soak the chickpeas and beans?

Yes, soaking the dried chickpeas and beans overnight makes them cook evenly and in time; lentils and bulgur need no soaking.

Can I use canned chickpeas and beans?

Yes. Rinse them, skip the soaking and the 60-minute simmer, and add them together with the lentils.

How can I tell when the Makhloota is perfectly cooked?

It is ready when the chickpeas, beans and lentils are tender, the bulgur is soft and the stew is thick enough to hold on a spoon.

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