Dining and Cooking
Sides and Accompaniments

How To Make Lebanese Maghmour



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I am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carry alot of experience and
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How To Make Lebanese Maghmour

3 medium eggplants, peeled and cubed
oil for frying
1 brown onion, finely chopped
3 tbsp olive oil
4-5 crushed garlic cloves
1 tsp dried mint
1 tsp salt
1 tsp sweet paprika
1/2 tsp black pepper
1 cup cold water
2 cans chickpeas (2 400g cans)
2 cans crushed tomatoes (2 400g cans)
1 tbsp tomato paste

Garnish with fresh mint or parsley. Serve on its own, with bread or with rice

46 Comments

  9. BeauBeau Kitty

    Thumbs up number 69
    Mind you some folks are sensitive to the Leptin contained within the eggplant which can cause internal bleeding

  13. MissFunkyH

    Hello Henry, I was wondering, have you ever made muhammara? It's really delicious and I can't find it anymore in stores here…

  14. XzzVttll

    i can understand that you need to explain to someone that he can use 2 large ones or 4 smaller ones, or that he can cut pieces smaller if he likes. are people today that much stupid, that they cant figure by themselves?

  15. Feroza

    Hi. M surprised you are in Sydney my sister also live in Sydney m from Pakistan when i will come Australia next time i will visit you in Shaa Allah

  22. lance abi nader

    Hey Henry i like the work that you do keep it going
    i am lebanese btw and i we call it mousakkaa maybe in some regions called maghmur i have no idea and you cook it like lebanese people i have only one remark but it's kinda important
    what makes food good is the fresh ingrediens i would do it with some real tomatos and some dry chickpeas and i cook them so it's gonna be more rich and tasty
    keep up to good work (y)

  23. Ohad Cohen

    Love your food! just hope ill be able in my life time to visit Beirut‎ and sit peacefully in a local restaurant

  24. 11

    Hey man can you please do a vid on how to cook Thai chilli basil noodle (Pad Kee Mao). cheers

  25. David Campos

    I want your food man why do you have to be on the other side of the world and why do I have to be broke and locked in my house

  26. tony mazz

    Hello Henry, I just discovered your channel and is fantastic. I was wondering , can I use an air fryer instead of , deep or pan frying. Thank you.

  34. Ahmad

    I was hoping you could add the the stew with the long skins of the eggplant like how my mom makes it. It adds a lot of touch of flavour to the stew actually tasting the beitinjan.

  39. Cafe Najat UK

    Thank you for the recipe – I’ve never heard of maghmour, this looks more like Lebanese musaqa or musa3a, which is vegan based tomato, aubergines & chickpeas, which can be fried or baked . Plus we don’t add paprika in our meals.

  42. Kevin P

    Made this yesterday and it is incredible! the flavours develop and deepen over time, served it with pitta and some hummus with a sprinkle of parsley and chilli flakes. Thanks for an amazing recipe! 10/10 a vegetarian must eat!

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