Makhluta - Lebanese Lentil and Three-Bean Soup for MLLA 27

An extraordinarily hearty, traditional recipe from Lebanon, makhluta is a classic kitchen sink of a bean soup. If you are willing to swallow your pride by opening a few cans, this deeply comforting and filling meal can be prepared with such speed that it will be nearly ready by the time you've sipped the last of your preprandial cocktail after that shell-shocked day wherever it is that you work.

Of course, if you prefer the slow and satisfying ritual of soaking and simmering your dried legumes, you will not be disappointed with the relatively quick cooking method offered by Madelain Farah's recipe below, provided you remember to do your soaking the night before. And while you're at it, a good soaking the night before in a drawn bath does wonders for that shell-shocked day wherever it is that you work.

Makhluta - Adapted from the Beirut Restaurants recipe with additional inspiration from a recipe in Lebanese Cuisine by Madelain Farah (on page 32 in Google preview).

Serves 6 generously.


Ingredients

2 quarts richly flavored and moderately salted vegetable stock
1 cup brown rice (use quick-cooking for faster results)

1/2 cup virgin olive oil
1 very large yellow onion, chopped
2 tablespoons (yes, tablespoons) ground cumin

2 cups cooked and drained lentils
2 cups cooked and drained chickpeas
2 cups cooked and drained black turtle beans
2 cups cooked and drained green lima beans

6 very large Swiss chard leaves, coarsely shredded (remove center ribs if very bulky)
3 cups water

Additional salt to taste

Method

In your very largest pot, Dutch oven, or soup cauldron, heat stock to boiling. Add brown rice. Reduce heat to simmer until rice is tender (up to 45 minutes for regular brown rice; 10 minutes for quick-cooking kind).

In a medium saucepan, warm olive oil over medium-low heat. Add onion and saute until translucent and golden without burning. Stir in cumin and heat a few more minutes to fragrance and flavor the onion and oil. Remove from heat and stir into stock with cooked rice. Stir in all legumes. Increase heat just to boiling, then reduce to a maintained simmer for 15 minutes.

In the same saucepan which you used for the oil and onion, heat 3 cups water to boiling. Add Swiss chard leaves, continuing to boil until they are limp (about 7 minutes). Stir leaves into legume mixture. If you find the soup too thick (dependent on how fast a simmer, how absorbent the rice, and how soft/starchy the legumes), add enough of the chard water to thin to your preference. Taste and adjust for salt. While wonderful fresh, this soup does reheat well, but will thicken considerably when chilled and idle, like a dense stew. Reconstitute with more water if preferred.

This is my contribution to MLLA 27, which just closed out and has been hosted by me. I expect to have the round-up and drawing results online sometime next week. Thank you very much for sharing your lovely recipes. Your hospitality is always appreciated.

Divya of Dil Se is now hosting MLLA 28. Divya has just returned from abroad and is refreshed and ready to receive your wonderful recipes.


Been There, Done That

Leblebi - Tunisian Chickpea Soup
Vegetarian Caldo Verde
African Peanut and Yam Soup


Other Peoples' Eats

Pomegranate Lentil Soup - Apartment Therapy - The Kitchn
Syrian Vegetarian Red Lentil Soup - Herbivoracious
Turkish Red Lentil Soup with Sumac - ecurry
Algerian Lentil Soup - 64 Sq. Ft. Kitchen
Soup Chick - All Things Soup - Lydia of The Perfect Pantry

The Well-Seasoned Cook

Makhluta - Lebanese Lentil and Three-Bean Soup for MLLA 27

An extraordinarily hearty, traditional recipe from Lebanon, makhluta is a classic kitchen sink of a bean soup. If you are willing to swallow your pride by opening a few cans, this deeply comforting and filling meal can be prepared with such speed that it will be nearly ready by the time you've sipped the last of your preprandial cocktail after that shell-shocked day wherever it is that you work.

Of course, if you prefer the slow and satisfying ritual of soaking and simmering your dried legumes, you will not be disappointed with the relatively quick cooking method offered by Madelain Farah's recipe below, provided you remember to do your soaking the night before. And while you're at it, a good soaking the night before in a drawn bath does wonders for that shell-shocked day wherever it is that you work.

Makhluta - Adapted from the Beirut Restaurants recipe with additional inspiration from a recipe in Lebanese Cuisine by Madelain Farah (on page 32 in Google preview).

Serves 6 generously.


Ingredients

2 quarts richly flavored and moderately salted vegetable stock
1 cup brown rice (use quick-cooking for faster results)

1/2 cup virgin olive oil
1 very large yellow onion, chopped
2 tablespoons (yes, tablespoons) ground cumin

2 cups cooked and drained lentils
2 cups cooked and drained chickpeas
2 cups cooked and drained black turtle beans
2 cups cooked and drained green lima beans

6 very large Swiss chard leaves, coarsely shredded (remove center ribs if very bulky)
3 cups water

Additional salt to taste

Method

In your very largest pot, Dutch oven, or soup cauldron, heat stock to boiling. Add brown rice. Reduce heat to simmer until rice is tender (up to 45 minutes for regular brown rice; 10 minutes for quick-cooking kind).

In a medium saucepan, warm olive oil over medium-low heat. Add onion and saute until translucent and golden without burning. Stir in cumin and heat a few more minutes to fragrance and flavor the onion and oil. Remove from heat and stir into stock with cooked rice. Stir in all legumes. Increase heat just to boiling, then reduce to a maintained simmer for 15 minutes.

In the same saucepan which you used for the oil and onion, heat 3 cups water to boiling. Add Swiss chard leaves, continuing to boil until they are limp (about 7 minutes). Stir leaves into legume mixture. If you find the soup too thick (dependent on how fast a simmer, how absorbent the rice, and how soft/starchy the legumes), add enough of the chard water to thin to your preference. Taste and adjust for salt. While wonderful fresh, this soup does reheat well, but will thicken considerably when chilled and idle, like a dense stew. Reconstitute with more water if preferred.

This is my contribution to MLLA 27, which just closed out and has been hosted by me. I expect to have the round-up and drawing results online sometime next week. Thank you very much for sharing your lovely recipes. Your hospitality is always appreciated.

Divya of Dil Se is now hosting MLLA 28. Divya has just returned from abroad and is refreshed and ready to receive your wonderful recipes.


Been There, Done That

Leblebi - Tunisian Chickpea Soup
Vegetarian Caldo Verde
African Peanut and Yam Soup


Other Peoples' Eats

Pomegranate Lentil Soup - Apartment Therapy - The Kitchn
Syrian Vegetarian Red Lentil Soup - Herbivoracious
Turkish Red Lentil Soup with Sumac - ecurry
Algerian Lentil Soup - 64 Sq. Ft. Kitchen
Soup Chick - All Things Soup - Lydia of The Perfect Pantry

The Well-Seasoned Cook

Just Add Water - Instant Chickpea Flour Hummus - My Legume Love Affair 25

I know. Hummus. Ho-hum. Who hasn't put up a hummus recipe since they started blogging? It seems the default dip for cheaters, those who can't quite get with the sniffy program of bacon-walnut taffy and civet coffee.

Well, I'm going to cheat some more. These days, in the home stretch before I go on vacation, I can't get with the program of soaking and boiling dried chickpeas. I can't even be bothered to open a can of them. Blame it on the relentless heat, but I have been especially all about taking it easy this summer, and wish everything and anything could be instantly prepared just by adding water. Chickpea flour is one of the few products that I can depend on to lay the foundation of a meal that processes quickly without being processed food. And if you want to forgo even the smallest of kitchen appliances, you can whip up a mean bowl of hummus with a wire whisk and a little wrist action. Ho-hum, you say? I call it a humdinger.

Chickpea Flour Hummus - Flour, water, and tahini measures taken from the Bob's Red Mill recipe

Ingredients

3/4 cup chickpea flour
2 1/2 cups water
2 tablespoons olive oil
1/4 cup tahini
1 large garlic clove, peeled and (quartered if using food processor; minced or pressed if preparing by hand)
Juice of half large lemon
1 level teaspoon harissa (or more if you like your hummus distinctly incendiary; taste first before adding extra)
1 tablespoon cumin seeds, toasted in a dry skillet for a few minutes
1 tablespoon olive oil
1/4 teaspoon salt, optional

Method

In a large bowl, beat chickpea flour and water with a whisk until well blended. The batter will have a remarkable and surprising fresh-bean aroma. Let rest for 10 minutes to allow reconstitution. The batter will be watery. Pour batter into large saucepan and bring very slowly to a simmer on the lowest heat. Stir constantly; the mixture is prone to clumping, especially if it thickens too rapidly. You will notice how quickly it starts to thicken once it gets warm. Continue to simmer and stir until batter reduces to a thick purée rather than a stiff paste (about 15 minutes). The aroma will now be warm and nutty, not unlike hummus ground from whole chickpeas, yet distinctive. Remove from heat and beat in olive oil and tahini with a whisk. Let cool to room temperature, occasionally beating to maintain texture.

Transfer cooled purée to food processor. (No need to take out your big bruiser; a small-capacity one gets the job done.) Drop in quartered garlic, and pulse until smooth. Add lemon juice. Pulse again. Transfer to a serving bowl. Stir in salt. Top with harissa and cumin seeds. Drizzle with olive oil. Serve as is or gently swirl toppings into hummus to make a pattern. Flavors develop more complexity when allowed to sit. Refrigerate any leftovers. Yields 2 cups.

Serve with pita, flatbread, crackers, or toast. Olives and briskly cold herbal tea well complement the flavors and texture. ~~

This is for Siri of Siri's Corner, working on the round-up for MLLA 25. Siri expects the details to be finalized this weekend of August 7-8, when she will announce the winner of the random drawing.

Simona of Briciole is currently at the helm of MLLA 26, hosting for August, and is looking forward to you sending your amazing recipes her way.

Thanks very much for making MLLA a romance that you always remember.

The Well-Seasoned Cook

Just Add Water - Instant Chickpea Flour Hummus - My Legume Love Affair 25

I know. Hummus. Ho-hum. Who hasn't put up a hummus recipe since they started blogging? It seems the default dip for cheaters, those who can't quite get with the sniffy program of bacon-walnut taffy and civet coffee.

Well, I'm going to cheat some more. These days, in the home stretch before I go on vacation, I can't get with the program of soaking and boiling dried chickpeas. I can't even be bothered to open a can of them. Blame it on the relentless heat, but I have been especially all about taking it easy this summer, and wish everything and anything could be instantly prepared just by adding water. Chickpea flour is one of the few products that I can depend on to lay the foundation of a meal that processes quickly without being processed food. And if you want to forgo even the smallest of kitchen appliances, you can whip up a mean bowl of hummus with a wire whisk and a little wrist action. Ho-hum, you say? I call it a humdinger.

Chickpea Flour Hummus - Flour, water, and tahini measures taken from the Bob's Red Mill recipe

Ingredients

3/4 cup chickpea flour
2 1/2 cups water
2 tablespoons olive oil
1/4 cup tahini
1 large garlic clove, peeled and (quartered if using food processor; minced or pressed if preparing by hand)
Juice of half large lemon
1 level teaspoon harissa (or more if you like your hummus distinctly incendiary; taste first before adding extra)
1 tablespoon cumin seeds, toasted in a dry skillet for a few minutes
1 tablespoon olive oil
1/4 teaspoon salt, optional

Method

In a large bowl, beat chickpea flour and water with a whisk until well blended. The batter will have a remarkable and surprising fresh-bean aroma. Let rest for 10 minutes to allow reconstitution. The batter will be watery. Pour batter into large saucepan and bring very slowly to a simmer on the lowest heat. Stir constantly; the mixture is prone to clumping, especially if it thickens too rapidly. You will notice how quickly it starts to thicken once it gets warm. Continue to simmer and stir until batter reduces to a thick purée rather than a stiff paste (about 15 minutes). The aroma will now be warm and nutty, not unlike hummus ground from whole chickpeas, yet distinctive. Remove from heat and beat in olive oil and tahini with a whisk. Let cool to room temperature, occasionally beating to maintain texture.

Transfer cooled purée to food processor. (No need to take out your big bruiser; a small-capacity one gets the job done.) Drop in quartered garlic, and pulse until smooth. Add lemon juice. Pulse again. Transfer to a serving bowl. Stir in salt. Top with harissa and cumin seeds. Drizzle with olive oil. Serve as is or gently swirl toppings into hummus to make a pattern. Flavors develop more complexity when allowed to sit. Refrigerate any leftovers. Yields 2 cups.

Serve with pita, flatbread, crackers, or toast. Olives and briskly cold herbal tea well complement the flavors and texture. ~~

This is for Siri of Siri's Corner, working on the round-up for MLLA 25. Siri expects the details to be finalized this weekend of August 7-8, when she will announce the winner of the random drawing.

Simona of Briciole is currently at the helm of MLLA 26, hosting for August, and is looking forward to you sending your amazing recipes her way.

Thanks very much for making MLLA a romance that you always remember.

The Well-Seasoned Cook