Step inside the warm embrace of a bustling Middle Eastern restaurant nestled within the vibrant streets of Manhattan, where the aroma of Lebanese makhlouta 15 bean soup permeates the air, beckoning you to indulge in its hearty and nourishing flavors. Furthermore, allow the tantalizing scents of this cherished dish to envelop your senses as you cross the threshold into a world of culinary wonders.
In the vibrant city of Manhattan, I wandered into a Middle Eastern restaurant alongside a few close friends. Our adventurous spirits led us to explore the rich tapestry of flavors that the city had to offer.
As we settled into our seats, eagerly anticipating the culinary delights that awaited us, a dish unlike any other made its way to our table. It arrived on a gleaming tray, carried by a waiter who glided effortlessly through the crowd. The dish’s vibrant colors and fragrant aroma immediately captured our attention, casting a spell of curiosity and anticipation upon us. It was an exquisite Lebanese makhlouta, a harmonious medley of legumes, spices, and tenderly cooked ingredients. However, the sight of the dish alone was a feast for the eyes, with a vibrant tapestry of colors painting a picture of its diverse and wholesome nature. Moreover, the combination of 15 different beans, each lending its unique texture and flavor to the ensemble, promised a truly remarkable gastronomic experience.
Meanwhile, as we indulged in the flavors of the makhlouta, savoring each spoonful, the rhythmic beat of music filled the air, and a graceful belly dancer emerged, her movements fluid and captivating. Consequently, the performance lent an air of magic and celebration to the already enchanting atmosphere.
I was enthralled by the dance and captivated by the flavors that danced upon our palate. Therefore, I felt compelled to capture the essence of this dish and recreate it in the comfort of my own kitchen. I approached the chef with a determined spirit and shared my heartfelt admiration for their culinary prowess. Additionally, with earnestness and hesitation, I beseeched the chef to share the recipe. I decided to unlock the secrets behind this heavenly creation. After a moment’s pause, the chef agreed to bestow upon me the treasured recipe.
Now armed with the recipe in hand, let me share with you the ingredients of this Lebanese makhlouta: 15 bean soup mix, a large onion sliced into thin slices, a medium onion processed in a food processor, cumin, coarse bulgur, water, and salt. These humble yet essential components harmonize to create a symphony of flavors.
Makhlouta 15 bean soup is a hearty and nourishing dish that you can enjoy independently. Still, it also pairs wonderfully with various accompaniments to create a complete and satisfying meal. Here are some suggestions for what you can serve alongside your makhlouta. For example:
Warm pita bread: Soft and fluffy pita bread is a classic accompaniment to Lebanese cuisine. Tear off a piece, use it to scoop up spoonfuls of makhlouta, and relish the combination of flavors and textures.
Fattoush salad: Balance the richness of the soup with a refreshing salad. A simple Lebanese fattoush salad is made with crisp lettuce, tomatoes, cucumbers, and radishes, and tossed in a lemony sumac dressing. It adds a vibrant and tangy element to the meal.
Yogurt: A dollop of creamy yogurt on the side adds a cool and refreshing touch. Additionally, it provides a delightful contrast to the robust flavors of the soup. Opt for plain yogurt or try a traditional Lebanese labneh, strained yogurt with a thick and creamy consistency.
Pickles and olives: Add a tangy and briny component to your meal by serving a selection of pickles and olives. Lebanese cuisine is known for its delicious array of pickled vegetables. For instance: pickled turnips, pickled cucumbers, and pickled peppers can elevate the flavors of the makhlouta.
Fresh herbs: Sprinkle your makhlouta with a generous amount of fresh herbs like parsley, cilantro, or mint. They add a pop of vibrant green color, but they will also infuse the dish with aromatic freshness.
Grilled meat or chicken: You can serve Lebanese makhlouta alongside grilled meats or chicken for a heartier meal. Marinated kebabs, such as chicken shish taouk or lamb kofta, bring a succulent and flavorful element that complements the soup beautifully.
Roasted vegetables: Roasted vegetables, such as eggplant, zucchini, and bell peppers, make a delightful side dish. The roasted veggies’ caramelized flavors enhance the meal and provide a delightful contrast to the creamy beans.
Remember, these suggestions are just a starting point; you can tailor the accompaniments to your preferences. Lebanese cuisine offers a wide range of delicious side dishes and condiments that can be enjoyed alongside makhlouta, so feel free to explore and discover your perfect combinations.
Here is how I created the makhlouta 15 bean soup at home.
Ingredients:
- 1 lb 15-bean soup mix
- 1 medium onion, processed in a food processor
- 1 large onion, thinly sliced
- 1/2 cup coarse bulgur
- 1 tbsp cumin
- 6 cups water
- Salt (start with 1 tsp)
How to create the Lebanese makhlouta 15 bean soup?
- Begin by rinsing the beans and removing any unwanted debris. Drain them thoroughly.
- Place the beans in a large pot and cover them with cool water. Allow the beans to soak for a minimum of 8 hours or even overnight. After that, drain off the liquid.
- Add enough water (approximately 6 cups) to cover the drained beans in the pot.
- Place the pot over medium-high heat, allowing the water to reach a boiling point. Once boiling, partially cover the pot, lower the heat to medium-low, and gently simmer the beans, stirring occasionally, until they reach a tender, creamy consistency. This process usually takes about 50 minutes.
- Stir in the thinly sliced onions and bulgur. Continue simmering until the bulgur is fully cooked.
- Meanwhile, in a food processor, combine the processed medium onion and cumin, blending until well mixed.
- Add the onion and cumin mixture to the soup and cook for 10 minutes, allowing the flavors to meld together.
- Taste the soup and adjust the seasoning as desired.
- Finally, serve the hot makhlouta soup and enjoy!
As you stand equipped with the treasured recipe for Lebanese makhlouta 15-bean soup, it is time to embark on your culinary journey, guided by the flavors and traditions that have enchanted palates for generations. Soak the beans with intention, chop the onions with precision, and let the enticing aromas fill your kitchen. Embrace the adventure that awaits as you recreate the soul-warming embrace of Lebanese makhlouta, and may your culinary endeavors be filled with joy, discovery, and the nourishment of both body and spirit.
