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A bowl of soup on a bright green table with an embroidered pillow in the background

Makhlouta

Tawlet restaurant in Paris shares their recipe for a hearty mixed-grain Lebanese stew.
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Course Main Course, Soup
Cuisine French, lebanese, Middle Eastern
Servings 6

Ingredients
  

  • generous 1 cup dried white beans
  • generous 1 cup dried chickpeas
  • ⅓ cup olive oil
  • 4 onions finely chopped
  • 1 cup coarse bulgur
  • ⅔ cup green lentils
  • ½ tsp ground cumin
  • ½ tsp salt

Instructions
 

  • One day before making the recipe, rinse white beans and chickpeas, add to separate bowls, fill with three times their volume of water and leave to soak overnight.
  • Heat oil in large pot over medium heat; add onions and cook, stirring frequently, until golden. Add the bulgur and lentils.
  • Drain white beans and chickpeas and add to pot. Stir in cumin, salt and enough water to reach 4 inches above mixture.
  • Bring to boil; reduce heat and simmer until beans, chickpeas, bulgur and lentils are tender, at least 1 hour. Season with more cumin and salt to taste.