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

Shiro Plum Jam with Vanilla Bean - Weekend Herb Blogging #244

This sweet-tart recipe is so easy I nearly blush with embarrassment to call it a recipe at all. No one can take credit for it; it belongs to everyone, and I fancy, reads like something from the days of antiquity:

Measure 2 cups (any) stone fruit (peeled and pitted) to 1 cup sugar in 1/2 cup water. Stir in juice of half a plump and heavy lemon. Simmer in a large saucepan over low heat until wooden spoon sticks straight without slipping (about 30 minutes). No pectin is necessary. Pour in glass jar. Slip in vanilla bean. Yields about 1 1/2 cups.

There is no better nor faster use for summer fruit that would otherwise turn brown in a bowl for lack of mouths to feed. Don't let it go to waste. Feel free to press in a few star anise instead of the vanilla bean.

This recipe is for Laurie of Mediterranean Cooking in Alaska, hosting Weekend Herb Blogging # 244 for Haalo of Cook Almost Anything at Least Once.

Shiro plums, a Japanese variety, are naturally this yellow, but will turn a rich, sunshine-golden hue as they cook, despite the addition of lemon juice. The transformation is quite lovely.

Been There, Done That ~
Pumpkin Butter
Richmond Maids of Honor
Lemon Curd Shortbread

Other People's Eats ~
Peach, Plum and Ginger Jam
Easy Plum Jam
Peach and Cherry Jam Infused with Vanilla Bean

The Well-Seasoned Cook

Shiro Plum Jam with Vanilla Bean - Weekend Herb Blogging #244

This sweet-tart recipe is so easy I nearly blush with embarrassment to call it a recipe at all. No one can take credit for it; it belongs to everyone, and I fancy, reads like something from the days of antiquity:

Measure 2 cups (any) stone fruit (peeled and pitted) to 1 cup sugar in 1/2 cup water. Stir in juice of half a plump and heavy lemon. Simmer in a large saucepan over low heat until wooden spoon sticks straight without slipping (about 30 minutes). No pectin is necessary. Pour in glass jar. Slip in vanilla bean. Yields about 1 1/2 cups.

There is no better nor faster use for summer fruit that would otherwise turn brown in a bowl for lack of mouths to feed. Don't let it go to waste. Feel free to press in a few star anise instead of the vanilla bean.

This recipe is for Laurie of Mediterranean Cooking in Alaska, hosting Weekend Herb Blogging # 244 for Haalo of Cook Almost Anything at Least Once.

Shiro plums, a Japanese variety, are naturally this yellow, but will turn a rich, sunshine-golden hue as they cook, despite the addition of lemon juice. The transformation is quite lovely.

Been There, Done That ~
Pumpkin Butter
Richmond Maids of Honor
Lemon Curd Shortbread

Other People's Eats ~
Peach, Plum and Ginger Jam
Easy Plum Jam
Peach and Cherry Jam Infused with Vanilla Bean

The Well-Seasoned Cook

A Fine Mess - Mesir Wat (Ethiopian Lentil Stew) with Silver Dollar Injera

Though reminiscent of oatmeal in texture and eye appeal, mesir wat, the tempestuously spiced, yet nuanced, lentil stew which hails from Ethiopia, is far from the tame, comforting European porridge staple. It's chief ingredient, split red lentils, transform into a golden bowl of ridges and pockets glistening with niter kibbeh, a slowly simmered butter infused with cardamom pods and cinnamon stick, among other whole spices. Flecks of gritty berberé powder in a base of puréed aromatic allium balance the flavors, especially when mounded on injera, a sour teff-flour pancake which acts as an eating utensil in lieu of fork or spoon. Although injera is traditionally prepared as thin, large crepes, I have grilled them as small and sturdy as blini. However you eat them, expect to get your hands happily mussed up. And pass the cold beer, please.

Mesir Wat with Silver Dollar Injera - Adapted from various recipe sources below. Recipes are arranged in order needed for preparation. It's best to grill injera right before serving, although leftovers reheated briefly in a microwave will restore them.

Injera (batter prepared 24 hours in advance) - Adapted from several Ethiopian Recipes

Ingredients

1 1/2 cups teff flour (or buckwheat flour, a relative, if you cannot find teff)
1 teaspoon granulated active dry baker's yeast (make sure yeast is not beyond expiration date.)
2 cups warm water (110 - 115 degrees F), warm enough to activate yeast, but not too hot to kill it.
1/2 - 1 cup additional warm water

Method

Combine all ingredients in a large plastic bowl, beating until smooth with a wooden or plastic spoon. Cover bowl with plastic wrap and place in a warm spot for 24 hours. The batter will become thick and sludgy, with a distinctively yeasty-tangy odor. This is normal. Incrementally add enough additional water to create a moderately thin batter.

Heat a large, greased skillet over medium heat. Drop batter by tablespoon onto hot surface. Do not spread. Cook until tops of pancakes are dry and covered with small holes. Pancakes are ready when surface is fully dry to the touch. You can also flip them over to briefly brown on other side.

Niter Kibbeh – Adapted from whats4eats.com

Ingredients

4 ounces unsalted butter (1 stick)
1 1-inch piece fresh ginger root, peeled
4 green cardamom pods
4 whole cloves
¼ teaspoon turmeric
½ teaspoon fenugreek seed
1 small cinnamon stick
1 small yellow onion, chopped
1 large garlic clove, minced

Method

Melt butter with all ingredients in small saucepan over the lowest heat. Let simmer for at least ½ hour, stirring occasionally. Strain vegetables and spices from butter before use. I did not skim the foam during cooking; the simmer was so low, there was no burning. Leftover niter kibbeh can be refrigerated. It is excellent to fry eggs in.

Mesir Wat - Slightly adapted from what's4eats

Ingredients

1 pound split red lentils, picked over and rinsed
1 large onion, grated over a bowl (It will turn into a very watery purée. You could also use a food processor.)
3 large garlic cloves, grated
1-inch knob fresh ginger root, peeled and grated
3 tablespoons niter kibbeh (recipe above)
1 - 2 tablespoon berberé spice mixture (prepared or homemade)
4 cups unsalted vegetable stock or water (depending on vessel used and level of simmer, you may need up to 6 cups water; I did, using a 12-inch skillet.)
Salt to taste
Ground black pepper to taste

2 cups plain thick yogurt (optional for garnish and to soothe the fiery flavor, especially if use 2 tablespoons of berberé)

Method

In a large, heavy saucepan or skillet, melt niter kibbeh over low heat until thin (about 10 seconds). Stir in berberé and cook for 20 seconds. Stir in onion, garlic, and ginger root. Increase heat to medium-low. Cook, stirring occasionally, until almost all liquid has evaporated. Add lentils and stock/water. Bring to boil, then reduce heat to low to simmer uncovered for 20 minutes, stirring occasionally. Do not leave unattended. Stew can burn and stick if liquid evaporates to rapidly. Check for consistent mushiness of lentils after 20 minutes. If some are even marginally hard, add another cup of stock/water, then simmer 10 more minutes. Check again for texture. Another cup of water and a final ten minutes of simmering may be necessary. Remove from heat. Season to taste with salt and pepper. Salt, however little you use, is a necessary flavor enhancer; the spices really pop. Remove from heat and cover to keep warm while you grill the injera.

Finishing

Mound 2 tablespoons mesir wat on top of each pancake, or serve wat and pancakes separately in bowls or side-by-side on platter so diners can help themselves. Drizzle the communal serving bowl with about two tablespoons melted niter kibbeh.

~~~~~~~~~~

This latecomer recipe is for Diana of A Little Bit of Spain in Iowa, who is pulling together the finishing touches for the June MLLA 24 round-up. Siri of Siri's Corner has the reins for the current MLLA 25 through July 31.

I am also sending this to the effervescent Joanne of Eats Well with Others, hosting her monthly Regional Recipes event. July is all about Ethiopia.

~~~~~~~~~~

Been There, Done That ~
Persian Pomegranate and Lentil Soup
Green Mango Dal
Injera

Other People's Eats ~
Mesir Wat from One Hot Stove
Coconut Buckwheat Injera from The Fresh Loaf
Ethiopian Lentil Stew from Saveur Magazine

The Well-Seasoned Cook

A Fine Mess - Mesir Wat (Ethiopian Lentil Stew) with Silver Dollar Injera

Though reminiscent of oatmeal in texture and eye appeal, mesir wat, the tempestuously spiced, yet nuanced, lentil stew which hails from Ethiopia, is far from the tame, comforting European porridge staple. It's chief ingredient, split red lentils, transform into a golden bowl of ridges and pockets glistening with niter kibbeh, a slowly simmered butter infused with cardamom pods and cinnamon stick, among other whole spices. Flecks of gritty berberé powder in a base of puréed aromatic allium balance the flavors, especially when mounded on injera, a sour teff-flour pancake which acts as an eating utensil in lieu of fork or spoon. Although injera is traditionally prepared as thin, large crepes, I have grilled them as small and sturdy as blini. However you eat them, expect to get your hands happily mussed up. And pass the cold beer, please.

Mesir Wat with Silver Dollar Injera - Adapted from various recipe sources below. Recipes are arranged in order needed for preparation. It's best to grill injera right before serving, although leftovers reheated briefly in a microwave will restore them.

Injera (batter prepared 24 hours in advance) - Adapted from several Ethiopian Recipes

Ingredients

1 1/2 cups teff flour (or buckwheat flour, a relative, if you cannot find teff)
1 teaspoon granulated active dry baker's yeast (make sure yeast is not beyond expiration date.)
2 cups warm water (110 - 115 degrees F), warm enough to activate yeast, but not too hot to kill it.
1/2 - 1 cup additional warm water

Method

Combine all ingredients in a large plastic bowl, beating until smooth with a wooden or plastic spoon. Cover bowl with plastic wrap and place in a warm spot for 24 hours. The batter will become thick and sludgy, with a distinctively yeasty-tangy odor. This is normal. Incrementally add enough additional water to create a moderately thin batter.

Heat a large, greased skillet over medium heat. Drop batter by tablespoon onto hot surface. Do not spread. Cook until tops of pancakes are dry and covered with small holes. Pancakes are ready when surface is fully dry to the touch. You can also flip them over to briefly brown on other side.

Niter Kibbeh – Adapted from whats4eats.com

Ingredients

4 ounces unsalted butter (1 stick)
1 1-inch piece fresh ginger root, peeled
4 green cardamom pods
4 whole cloves
¼ teaspoon turmeric
½ teaspoon fenugreek seed
1 small cinnamon stick
1 small yellow onion, chopped
1 large garlic clove, minced

Method

Melt butter with all ingredients in small saucepan over the lowest heat. Let simmer for at least ½ hour, stirring occasionally. Strain vegetables and spices from butter before use. I did not skim the foam during cooking; the simmer was so low, there was no burning. Leftover niter kibbeh can be refrigerated. It is excellent to fry eggs in.

Mesir Wat - Slightly adapted from what's4eats

Ingredients

1 pound split red lentils, picked over and rinsed
1 large onion, grated over a bowl (It will turn into a very watery purée. You could also use a food processor.)
3 large garlic cloves, grated
1-inch knob fresh ginger root, peeled and grated
3 tablespoons niter kibbeh (recipe above)
1 - 2 tablespoon berberé spice mixture (prepared or homemade)
4 cups unsalted vegetable stock or water (depending on vessel used and level of simmer, you may need up to 6 cups water; I did, using a 12-inch skillet.)
Salt to taste
Ground black pepper to taste

2 cups plain thick yogurt (optional for garnish and to soothe the fiery flavor, especially if use 2 tablespoons of berberé)

Method

In a large, heavy saucepan or skillet, melt niter kibbeh over low heat until thin (about 10 seconds). Stir in berberé and cook for 20 seconds. Stir in onion, garlic, and ginger root. Increase heat to medium-low. Cook, stirring occasionally, until almost all liquid has evaporated. Add lentils and stock/water. Bring to boil, then reduce heat to low to simmer uncovered for 20 minutes, stirring occasionally. Do not leave unattended. Stew can burn and stick if liquid evaporates to rapidly. Check for consistent mushiness of lentils after 20 minutes. If some are even marginally hard, add another cup of stock/water, then simmer 10 more minutes. Check again for texture. Another cup of water and a final ten minutes of simmering may be necessary. Remove from heat. Season to taste with salt and pepper. Salt, however little you use, is a necessary flavor enhancer; the spices really pop. Remove from heat and cover to keep warm while you grill the injera.

Finishing

Mound 2 tablespoons mesir wat on top of each pancake, or serve wat and pancakes separately in bowls or side-by-side on platter so diners can help themselves. Drizzle the communal serving bowl with about two tablespoons melted niter kibbeh.

~~~~~~~~~~

This latecomer recipe is for Diana of A Little Bit of Spain in Iowa, who is pulling together the finishing touches for the June MLLA 24 round-up. Siri of Siri's Corner has the reins for the current MLLA 25 through July 31.

I am also sending this to the effervescent Joanne of Eats Well with Others, hosting her monthly Regional Recipes event. July is all about Ethiopia.

~~~~~~~~~~

Been There, Done That ~
Persian Pomegranate and Lentil Soup
Green Mango Dal
Injera

Other People's Eats ~
Mesir Wat from One Hot Stove
Coconut Buckwheat Injera from The Fresh Loaf
Ethiopian Lentil Stew from Saveur Magazine

The Well-Seasoned Cook

Sweet and Sour Green Chickpeas and Spinach Curry - My Legume Love Affair 23 and Green Gourmet 1

It's not easy staying green. That's what I learned when I made this glorious recipe using the uncommonly beautiful and tasty green chickpea. I'd fully expected to prepare this with the fresh-from-the-pod variety, a gobsmacked, serendipitous discovery at my local supermarket, of all places. A big sack of pods, however, only yielded a cupful of beanie babies. I was forced to eat the lot of them out of one scoop of my curled fingers.

Fresh chickpeas are irresistible when steamed for fifteen minutes,
then dusted with a ground spice of your choice and a pinch of salt.

Plan B fared far better, but the dried beans must have been as old as the Grand Canyon. They took three hours of simmering after an eight-hour soak to become tender. Though my patience paid off, I was rather perplexed that they'd turned from a jaunty verdant hue to one best described as maroon. The longer they cooked, the darker they became. But I am not complaining. It really doesn't matter what color they are. This dish is a knockout. It tastes like I struck gold.

Dried, this variety is much smaller than the more common
white chickpea, even after it is cooked.

Green Chickpeas with Spinach (Palak Hara Chana) from 660 Curries by Raghavan Iyer.

Given my changes to this recipe are quite insignificant (oil reduced to 1 tablespoon; water reduced to 1 1/2 cups; chickpeas cooked the day before), I will not venture an "adapted" rewrite. You can find the full recipe here, miraculously as it is presented in the actual cookbook, PDF'd by Google Preview.

~~~~~~~~~~~

This is my own contribution to MLLA 23, hosted here by me. Please stay tuned for the round-up, likely at end of the week, when I will announce the winners of May's two random drawings while I show off all your fabulous recipes. I've received at least another dozen just today. Please bear with me while I sort through them. I expect to visit and comment on each on Tuesday, June 1. Thanks so much for spoiling me with your participation! I hope you've all enjoyed your weekend!

Diana of A Little Bit of Spain in Iowa will be announcing MLLA 24 shortly. Please stop by to feed her with your legume posts during the month of June.

This recipe is also for Preeti of Write Food, inaugurating her Green Gourmet Event. You have until June 9 to send her your gorgeous and healthy green recipes.

The Well-Seasoned Cook

Sweet and Sour Green Chickpeas and Spinach Curry - My Legume Love Affair 23 and Green Gourmet 1

It's not easy staying green. That's what I learned when I made this glorious recipe using the uncommonly beautiful and tasty green chickpea. I'd fully expected to prepare this with the fresh-from-the-pod variety, a gobsmacked, serendipitous discovery at my local supermarket, of all places. A big sack of pods, however, only yielded a cupful of beanie babies. I was forced to eat the lot of them out of one scoop of my curled fingers.

Fresh chickpeas are irresistible when steamed for fifteen minutes,
then dusted with a ground spice of your choice and a pinch of salt.

Plan B fared far better, but the dried beans must have been as old as the Grand Canyon. They took three hours of simmering after an eight-hour soak to become tender. Though my patience paid off, I was rather perplexed that they'd turned from a jaunty verdant hue to one best described as maroon. The longer they cooked, the darker they became. But I am not complaining. It really doesn't matter what color they are. This dish is a knockout. It tastes like I struck gold.

Dried, this variety is much smaller than the more common
white chickpea, even after it is cooked.

Green Chickpeas with Spinach (Palak Hara Chana) from 660 Curries by Raghavan Iyer.

Given my changes to this recipe are quite insignificant (oil reduced to 1 tablespoon; water reduced to 1 1/2 cups; chickpeas cooked the day before), I will not venture an "adapted" rewrite. You can find the full recipe here, miraculously as it is presented in the actual cookbook, PDF'd by Google Preview.

~~~~~~~~~~~

This is my own contribution to MLLA 23, hosted here by me. Please stay tuned for the round-up, likely at end of the week, when I will announce the winners of May's two random drawings while I show off all your fabulous recipes. I've received at least another dozen just today. Please bear with me while I sort through them. I expect to visit and comment on each on Tuesday, June 1. Thanks so much for spoiling me with your participation! I hope you've all enjoyed your weekend!

Diana of A Little Bit of Spain in Iowa will be announcing MLLA 24 shortly. Please stop by to feed her with your legume posts during the month of June.

This recipe is also for Preeti of Write Food, inaugurating her Green Gourmet Event. You have until June 9 to send her your gorgeous and healthy green recipes.

The Well-Seasoned Cook