200°C · 30 minAllergens
Gluten
Lactose
Selderij
SulfietLebanese Makhlouta
Makhlouta is a traditional Lebanese stew made from various types of beans, spices, tomatoes, and pomegranate. The fresh feta cheese pairs beautifully with this savoury dish. Served with fattoush, a crunchy salad of bell peppers, tomatoes, and cucumber with sumac and pickled red onion, alongside Lebanese flatbread.
Lebanese Makhlouta
Tomatoes, aubergine, cucumber, vine tomatoes, celery, carrot, yellow and green bell peppers, white and red onion, garlic, fresh thyme, brown beans, kidney beans, chickpeas, corn, smoked paprika, Lebanese 7-spice mix (allspice, white pepper, cinnamon, cloves, nutmeg, turmeric, ginger), oregano, sumac, sheep and goat milk feta, Lebanese flatbread, pomegranate molasses, tomato ketchup, tomato purée, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, lactose, selderij, sulfiet.
Microwave
Heat the makhlouta (bean stew) loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the flatbread uncovered for 20-30 seconds. Tear the flatbread into pieces and serve with the fattoush salad (cold).
Oven — 200°C, 30 minMarleen's choice
Preheat the makhlouta (bean stew) covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 2-3 minutes, add the flatbread. Tear the flatbread into pieces and serve with the fattoush salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.