Lebanese Moussaka Recipe – Lebanese Special
This Lebanese moussaka is a hearty and delicious stew filled with vegetables, packed full of flavor. This Lebanese-style eggplant dish is vegan, so you won’t miss the béchamel topping!
- Prep Time20 min
- Cook Time10 min
- Perform Time9 hr 30 min
- Total Time10 hr
Lebanese Moussaka Ingredients:
- 2 Large Eggplants approx 750g
- Drizzle regular olive oil
- 1 large onion sliced into strips
- 2 garlic cloves chopped
- ¼ teaspoon 7 spice
- 4 tomatoes
- 1 tablespoon tomato concentrate
- 1-2 cups boiling water
- 1 can chickpeas
- 2 teaspoon salt approx
How to Make Lebanese Moussaka
In a mixing bowl, combine 1/2 cup of flour, yeast, and sugar. Pour in warm water and whisk thoroughly for 2 to 3 minutes until well combined. Cover the bowl and let it sit until the mixture becomes bubbly, which usually takes between 30 to 60 minutes. Drizzle in olive oil, add salt, and mix in 1 cup of flour. Stir until the mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If the mixture seems too wet, gradually add a bit more flour..
Lightly flour a work surface. Knead the dough for about 2 minutes until it becomes soft, supple, and slightly elastic. Pour a few drops of olive oil into a bowl and transfer the dough ball into it, turning to coat the surface with oil.
Cover the bowl and place it in a warm spot. Allow the dough to rise until it doubles in size, which typically takes about 60 to 90 minutes. Transfer the dough to a work surface and knead it briefly for about 1 minute to remove any air bubbles. Place the dough in a zip-top plastic bag and refrigerate it for 8 hours or overnight.
Lightly flour a work surface again. The dough may be sticky, so ensure you use enough flour to prevent sticking. Break off a piece of dough slightly smaller than a golf ball and roll it into a smooth ball. Flatten the ball and roll it out into a circle about 1/8-inch thick.
Invert a smooth mixing bowl onto the work surface and lightly flour the bottom. Carefully stretch the dough and place the dough circle on the floured surface of the inverted bowl. Gently stretch the dough evenly down the sides of the bowl, working around the edges, until it becomes very thin and translucent, or as thin as possible without tearing.
Heat a cast iron skillet over high heat. Flour your hands and carefully remove the dough circle from the bottom of the bowl. Transfer it to the hot skillet and cook until blisters form and begin to brown, about 45 to 60 seconds per side. Transfer the cooked bread to a dish and cover it, using another dish inverted over it to allow the bread to steam and stay moist and supple.
