{"id":6499,"date":"2026-10-16T23:52:28","date_gmt":"2026-10-17T04:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-lebanese-moussaka\/"},"modified":"2026-10-28T14:37:05","modified_gmt":"2026-10-28T19:37:05","slug":"how-to-make-lebanese-moussaka","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/ar\/how-to-make-lebanese-moussaka\/","title":{"rendered":"How to Make Lebanese Moussaka (Maghmour with Chickpeas)"},"content":{"rendered":"

Lebanese moussaka has no b\u00e9chamel and no meat. It is a soft, glossy stew of eggplant, chickpeas and tomatoes that tastes even better the next day, at room temperature with bread.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n\n
Prep time<\/th>\n20 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\n1 hour<\/td>\n<\/tr>\n
Serves<\/th>\n6<\/td>\n<\/tr>\n
Difficulty<\/th>\nEasy<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n
Diet<\/th>\nVegan<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

In Lebanon, moussaka (often written msa’a’a, and called maghmour in many homes) is nothing like the Greek layered bake. It is eggplant cooked in olive oil with onions, garlic, chickpeas and tomatoes until everything slumps together into a thick, sweet and savory stew. It sits on the mezze table, it fills a sandwich, and it is a staple of the meatless days of Lent, when many Lebanese Christians cook without meat or dairy.<\/p>\n

Traditionally the eggplant is fried, which gives the most silky result. Roasting it in a hot oven, as here, uses far less oil and is easier at home, and the stew still turns out rich. Serve it warm or at room temperature with Lebanese bread.<\/p>\n

Ingredients<\/h2>\n