Lebanese makmoora

lebanese makmoora
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The Lebanese cuisine is an ancient one and part of the Levantine cuisine, which include the Egyptian cuisine, Palestinian cuisine, Syrian cuisine, and Jordanian cuisine etc. Many dishes in the Lebanese cuisine can be traced back to thousands of years to Roman, and even Phoenician times. Check out this interesting recipe of makmoora that you will absolutely love it.

Bon appétit…


Main ingredients:


Calories (kcal)
Saturated Fat (g)
8 g
Total Fat (g)
24 g
Cholesterol (mg)
93 mg
Protein (g)
37 g
Total Carbohydrate (g)
94 g

Step by Step method


1. Fry onions and leeks until soft, add mixed spices, cumin, chili, cabbage, cover and fry on low heat for 10 minutes, stirring occasionally.

2. Add burghul and stir in well, add chicken stock, salt, pepper, worcester sauce and lemon juice and stir. "The stock should just cover the burghul". Bring to the boil then cover and simmer for 10 minutes.

3. Check to see if the juices have evaporated. If burghul is not yet cooked, add 1/2 cup of water to it and allow to simmer for 10 more minutes.

4. Switch off heat and leave to stand for 20 minutes. Serve warm with salad.