The Lebanese take on moussaka is a simple vegetable stew of aubergines, chickpeas, spices and herbs, here spruced up with a lively garlic sauce
There’s a sizable Lebanese community in London and, thanks to them (and their many restaurants), I’ve eaten plenty of great Lebanese food in my time. A recent discovery was the Lebanese take on moussaka at Maroush on Edgware Road, which is very different from the Greek version made with lamb and bechamel. This version is a simple but delightful stew made using aubergines, chickpeas, spices and herbs, which I’ve perked up with aan adaptation of the Lebanese garlic sauce, toum. Toum is usually made with raw garlic, oil, lemon juice and salt, but I thought I’d ease you in gently by tempering the garlic with tahini.
Continue reading… The Lebanese take on moussaka is a simple vegetable stew of aubergines, chickpeas, spices and herbs, here spruced up with a lively garlic sauceThere’s a sizable Lebanese community in London and, thanks to them (and their many restaurants), I’ve eaten plenty of great Lebanese food in my time. A recent discovery was the Lebanese take on moussaka at Maroush on Edgware Road, which is very different from the Greek version made with lamb and bechamel. This version is a simple but delightful stew made using aubergines, chickpeas, spices and herbs, which I’ve perked up with aan adaptation of the Lebanese garlic sauce, toum. Toum is usually made with raw garlic, oil, lemon juice and salt, but I thought I’d ease you in gently by tempering the garlic with tahini. Continue reading… Vegan food and drink, Vegetables, Food, Main course, Middle Eastern food and drink, Stew
