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Food Fare: Middle Eastern RecipesMakhlouta

Lebanese Whole Grains Stew

Soak the wheat, pinto beans and garbanzo beans in separate water containers overnight. Make sure the containers have plenty of water; the grains may triple or even quadruple in size. The following day, empty the water and rinse beans.


In a large cooking pot, bring twelve cups of water to a boil. Decrease heat to low. Allow water to boil over low heat for about twenty minutes. Add the garbanzo beans; allow to boil for another twenty minutes over low heat. Add the pinto beans; allow to boil for another twenty minutes over low heat.


Mince onions; fry in a skillet with coconut oil (or vegetable oil) for about twenty to thirty minutes, or until onions are lightly browned. Peel and rinse potato, cut onto 1/2-inch cubes. Rinse rice and lentils in cold water; strain. Add rice, lentils, onions, cubed potato, olive oil and 1/2 teaspoon of salt to cooking pot with beans; mix well. Simmer for about thirty minutes, stirring occasionally. Serve.


*Note: Grilled wheat grain (Freekeh) can be found in most Middle Eastern specialty stores. Freekeh is made from grilled or roasted green wheat.


Related Link:

Food Fare Culinary Collection: Arabic Cookery


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