Makhlouta

5 from 2 votes

A hearty Lebanese bean and grain soup, makhlouta is the kind of dish that fills the kitchen with comfort and warmth.

Prep Time5

Cook Time1 45

Total Time1 50

Course: Main Course, Soup

Cuisine: Lebanese, Middle Eastern

Diet: Vegan

Servings: servings

Calories: 247kcal

In a bowl, combine the dry chickpeas, kidney beans, and Great Northern beans. In a separate bowl, add the coarse bulgur. Submerge both bowls with double its volume of water. Soak both overnight. The next day, rinse and drain everything well.
½ cup Chickpeas, ½ cup Kidney beans, ½ cup Great Northern beans, ½ cup Brown lentils
Rinse and drain the lentils and rice separately. Set aside.
¼ cup Short grain rice, ¼ cup Coarse bulgur
In a large heavy-bottomed pot, heat olive oil over high heat. Add the diced onion and sauté until deeply golden. You might need to adjust the heat.
1 large Onion, 3 tablespoons Olive oil
Add the soaked beans, 8 cups of water, salt, and spices. Bring to a boil on high heat, then reduce the heat to medium and simmer with the lid on for 60 minutes.
10-12 cups Water, ½ teaspoon Ground cumin, ½ teaspoon Ground black pepper, ½ teaspoon Ground coriander, ¼ teaspoon Ground cloves, 1¼ tablespoons Salt
Stir in the soaked bulgur, rice, lentils, 2 cups of water and pomegranate molasses. Cover and simmer for another 45 minutes, stirring occasionally to prevent sticking. If necessary, add another 2 cups of water, depending on the consistency you'd like.
Turn off the heat, adjust salt if needed, and serve warm.
1 tablespoon Pomegranate molasses

Another cup of water can be added at the end if you would like to thin out the consistency, just adjust the salt accordingly.