Makhlouta is an amazing Lebanese mountain Whole-grain stew that is made easily and quickly thanks to the Instant Pot’s help. It’s naturally vegan can also be made gluten-free too. It’s pantry cooking at it’s finest. Just use whatever grain you have. And most importantly, it’s crazy good!
Makhlouta – Lebanese Whole-Grain Stew
World Meet… Makhlouta! the best damn grain stew based stew I know. ♡
Seriously, this stew is just the best. It’s made with whatever grains you have in your pantry, and it’s surprisingly delicious, yet so simple and savoury thanks to the fried onions and rich olive oil.
It’s also naturally vegan, and if you omit the bulgar and wheat berries, it can be made gluten-free. Maklouta is loaded with lots of good-for-you protein, fibre, and nutrients; it’s the creamiest, coziest, warmest, most comforting whole-grain soup to come out of my kitchen in possibly forever.
And the best part?
It’s one of those simple basic recipes that you can whip out when your fridge is bare. You just need beans, grains, olive oil and onions. Because this soup is sooo basic, use the BEST olive oil you can find – preferably unfiltered, cold-pressed olive oil for maximum flavour and nutritional benefit.
And every time we make it in our home, it is always, always a hit. So if you’re looking for a healthy, simple vegan recipe that everyone can enjoy this season, stock up on some beans grains and, grab your favourite olive and let’s make a big batch!
Tips for Making Maklouta
Use a food processor. There are a lot of onions in this recipe; a food processor with a slicing attachment is strongly recommended.
Soak onions in water. If you’re not using a food processor to slice the onions, then soak them in cold water before slicing. Also, use a very sharp knife to avoid tearing up.
It makes for the absolute best leftovers; and also freezes beautifully. (actually, I prefer it the next day)
What do you need to make Makhlouta – Lebanese whole-grain stew
The ingredient to make are simple standard pantry grains. You can mix and match to your taste if needed; however, here are the ingredients I used in my recipe;
- Dried chickpeas, beans, & brown lentils
- Short-grain rice, wheat berries & burghul
- Extra virgin olive oil
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his amazing Lebanese mountain recipe is easy to make in the Instant Pot, Crock-Pot or on the stovetop. It’s naturally vegan can also be made gluten-free too. It’s pantry cooking at it’s finest just use whatever grain you have. And most importantly, it is crazy good!
- 1/2 cup of dried chickpeas
- 1/2 cup of dried beans
- 1/2 cup of wheat berries
- 1/4 cup of brown lentils
- 1/4 cup of short grain rice
- 1/4 cup of Burghul (cracked wheat)
- 1 large potato head cut in small pieces
- 2 lbs onions chopped (6 onions)
- 1/4 cup olive oil (see notes)
- 1 tsp ground cumin
- 1 lb onion sliced (3 onions)
- 1 tbsp of olive oil
- 1/2 teaspoon of salt
- Optional: Soak chickpeas, beans, & wheat berries overnight in a bowlful of water. Not a necessary step the soup works fine without presoaking – but the presoaking reduces some of the bitter after taste the grains many give to the soup.
- Wash the chickpeas, beans, & wheat berries in cold water. Add to your instant pot/pressure cooker fill with water to cover the beans by two inches. Close the lid on the instant pot. Use the multi-grain setting and time for 20 minutes. Once the time has finished, allow for a 7-10 minute slow release.
- While you wait for your beans to be done start soaking the burghul, rice and lentils in cold water.
- In a large frying pan heat the olive oil over medium-high heat. Add all the chopped onions. Fry the onions until dark brown and soft. Once the onions are finished add the cumin.
- Finished beans: Release the pressure from the instant pot. Open lid. Drain the lentil, rice, potatoes & burghul and add to the bean mixture and stir. Add salt. (you may need more water. The water should cover the grains by 2 inches.)
- Reset the instant pot back onto the multi-grain setting and cook for 10 minutes. Once cooking time is finished allow for 7-10 minute slow release.
- Once the soup is finished, open the lid of the instant pot. Add all the onions and olive oil to the bean soup. Adjust water, & salt. (The soup should not be runny or too dry just in between.) Allow the soup to sit for 10 minutes to cool and for the flavours to set.
- Well, the soup is cooling: Using the frying pan you used for the chopped onions. Reheat over medium-high heat add the 1 tbsp of olive oil and all the sliced onions. Fry the sliced onions until dark brown and crispy. Stir often.
- Pour the soup into a bowl and top with fried onions. Enjoy.
- Use the highest quality olive oil you can find, the oil makes or breaks this dish.
- Freezer friendly – keep 1-2 months in the freezer.
- Speedy kitchen prep tip: use a food processor to chop & slice the onions. This a rustic dish no need for perfection.
- For the stovetop method use the same steps just cook longer.
- Category: Soup
- Method: Instant pot
- Cuisine: Lebanese