Mixed Legume Soup (Maklouta) Recipe

Posted on
Photo: Mixed Legume Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mixed Legume Soup (Maklouta) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mixed Legume Soup (Maklouta).

Serves 6

Maklouta is a classic peasant dish, famous throughout Lebanon. Given the wide variety of pulses and grains that go into making this soup, its down-to-earth heartiness is undeniable.

1 cup (200g) dried chickpeas, washed and drained
1/2 cup (100g) dried kidney beans, washed and drained
1/2 cup (100g) dried butter beans, washed and drained
1/2 cup (100g) brown lentils, washed and drained
1/2 cup (100g) long-grain rice, washed and drained (optional)
1/2 cup (80g) course burghul, washed and drained
1 large potato, diced
1/3 cup (80 ml) olive oil
1 onion, chopped
1 tablespoon salt
flat-leaf parsley leaves, to serve

Cover the chickpeas, kidney beans and butter beans with water and soak overnight. Next day, drain and transfer to a large saucepan, then cover with fresh water and bring to the boil. Reduce the heat to low and simmer, covered, for 30 minutes. Add the lentils, rice (if using), burghul, potato and enough water to cover.

Heat the oil in a frying pan over medium heat and cook the onion for 5 minutes or until golden brown. Add the onion and oil to the bean mixture, then stir in the salt and ensure the mixture is still covered with water (top up if necessary). Cover and simmer over low heat for about 90 minutes. The soup will be thick – add water if a thinner consistency is preferred. Serve immediately, scattered with flat-leaf parsley or store covered in the refrigerator and eat within a few days.

This recipe is included in Abla’s book The Lebanese Kitchen, available from all good book stores, or by contacting Patricia at Present Company Included on +61 3 9387 4717.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *