Maghmour (Lebanese Moussaka)

This Maghmour (Lebanese Moussaka) is a super delicious recipe that you can enjoy hot or cold. It is very famous in the Middle East and can be done with or without means for a vegetarian option.

Maghmour (Lebanese Moussaka)

Maghmour (Lebanese Moussaka)

What Is Maghmour (lebanese Moussaka) ?

You’ve probably heard of the Greek dish Moussaka but it’s completely different. The Greek Moussaka is more of a Sheppard’s Pie dish with meat at the bottom and potatoes at the top. It’s completely different and it’s made with vegetables, tomatoes and chickpeas. Many people add beef to their Maghmour recipe. My grandmother always made this dish for me just when I come to Lebanon for a visit. She does it with meat and it’s so delicious. Do you know how good our grandma’s dishes are? My mouth watered just thinking of the delicious Maghmour dish she always made for me. I missed her a lot.

How The Maghmour Is Served?

The word Moussaka means refrigerated. It is usually served as a cold dish but I love having it as a hot dish too! This dish is generally considered an appetizer dish, but it is generous enough to be served as a real meal. You can add chicken or meat to this dish if you want to add protein. I love having my maghmour with Lebanese pita bread. If you want to serve it as a meal, you can make couscous or Lebanese rice vermicelli as an accompaniment.

How To Make The Maghmour (lebanese Moussaka):

The first step is to prepare the vegetables. I usually like a lot of eggplant and baby okra. Lots of people don’t use okra but I love it! Okra and eggplant make this dish an extra treat. Cut the eggplant into cubes and fry them. Then put them on a paper towel to drain all the oil you can grill them if you prefer, but frying them changes the game. For okra, you can buy the frozen baby okra at the grocery store and fry it, it doesn’t need to be fresh, because okra is not always in season. Works great, I promise. Also place them on a paper towel to drain them after frying. I also add some cubed green peppers for flavoring purposes. Jalapeño also works.

Maghmour Recipe

Maghmour Recipe

Start by sautéing the onions with olive oil until they are caramelized, then add the garlic, cilantro and tomatoes. Please use only fresh tomatoes. Mix everything and sauté for a few minutes. Reduce the heat and cover to cook the tomatoes for a few more minutes until they are very tender. Uncover and mash the tomatoes with a wooden spoon to create an oily texture. Add the tomato puree sauce (canned), tomato paste, spices, salt and water. Cover and simmer for a few more minutes.

You will now assemble all the ingredients in a baking dish. First place the tomato sauce and then the rest of the ingredients. I spread each ingredient evenly around the dish until I fill all the space. Place in an oven preheated to 375 degrees and bake covered with aluminum foil for 30 minutes.

Remove and serve if you prefer to keep it warm or cool at room temperature then let it cool in the refrigerator before serving. Most people eat this cold maghmour (Lebanese moussaka) recipe. I eat it both ways and enjoy it very warm. Delicious with pita bread or couscous or even white rice.

I can’t tell you how much I love this Maghmour recipe! It’s one of my favorites and I’m sure you will love it! It’s so tasty, super delicious and easy to prepare.

Maghmour (Lebanese Moussaka)

This Maghmour (Lebanese Moussaka) is a super delicious recipe that you can enjoy hot or cold. It is very famous in the Middle East and can be done with or without means for a vegetarian option.


  • 1 lb.fresh plum tomatoes cubed
  • 5 cloves garlic chopped
  • 1 medium onion sliced
  • 1/2 cup chopped cilantro fresh only
  • 1 tbsp. black pepper
  • 1 tsp. 7 spice
  • 1/2 tsp. cinnamon powder
  • 1.5 tsp salt
  • 1 can chickpeas
  • 2 cups baby okra fried
  • 2 medium sized eggplant or 1 large cubed and fried
  • 12 oz. tomato puree sauce
  • 2 tbsps. tomato paste
  • 1/2 green bell pepper cubed
  • 4 cups water
  • 2 tbsps. olive oil


  • In a skillet, heat the olive oil and caramelized the sliced onions.
  • Add the tomatoes, cilantro and garlic. Sauté for a few minute and then cover and simmer for about 5 minutes on medium-low heat.
  • Add in the tomato paste, tomato puree sauce, salt, spice and water. Mix well and cover to simmer for another 5 minutes.
  • Remove the tomato sauce from the heat and pour into a baking dish. Place the remainer of the ingredients on top of the sauce, spreading them around evenly as shown in the photo.
  • Cover with aluminum foil and bake the dish in a preheated 375 degree oven for 30 minutes.
  • Remove and serve if you prefer eating it hot or keep on room temperature to cool down before placing in the fridge for extra cooling.
  • You can store in an air tight container after serving for up to 3 days.


  • If you decide to prepare this dish with meat or chicken, salt and pepper the proteins and sear the pieces on both sides to cook them halfway through cooking and before placing them in the oven.


  • Serving: 1g | Calories: 138kcal | Carbohydrates: 20.8g | Protein: 5.5g | Fat: 9.2g | Saturated Fat: 4.3g | Sodium: 613.2mg | Sugar: 7.2g

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