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Beirut, Lebanon
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Makhlouta Vegetarian Soup
Written by Administrator   
Sunday, 17 August 2008 23:00

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Lebanese Mixed Bean Soup (Makhlouta)

  • Preparation time
2 hours
  • Serves


  • dried white kidney beans
1/2 cup
  • dried red beans
1/2 cup
  • dried chickpeas
1/2 cup
  • dried black fava beans
1/4 cup
  • dried big black lentils
1/4 cup
  • coarse bulgur
1/4 cup
  • short-grain rice
1/4 cup
  • cumin
1/2 teaspoon
  • salt
1 teaspoon
  • lemon juice
4 tablespoons


  1. Soak all beans (except lentils) in water for 12 hours, then drain.
  2. Put lentils and beans (except fava beans) in a pressure cooker. Cover with water, and cook over high heat. Bring to a boil. Lower heat and cook for 30 more minutes. Cook fava beans separately using the same method; drain and add to the other beans (do not add cooking liquid).
  3. In a large stockpot, heat oil, add onions and stir-fry until browned. Add to beans with bulgur, rice, and seasonings. Cook over low heat, stirring occasionally for 30 minutes or until rice is tender.
  4. Add lemon juice; cook over low heat for 5 more minutes.


Cook large quantities of mixed beans and freeze them for later use.

Last Updated on Monday, 18 August 2008 09:54

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