The article explores the distinct Lebanese version of moussaka found at Maroush on Edgware Road, contrasting it with the traditional Greek moussaka. The Lebanese dish is presented as a rich stew incorporating aubergines, chickpeas, and a blend of spices, notably enhanced by a special garlic sauce called toum. Rather than using the potent raw garlic typical in toum, the article suggests a milder adaptation with tahini. The recipe includes detailed cooking instructions and emphasizes the balance of flavors, celebrating Lebanese cuisine's unique characteristics.
This version of moussaka is a delightful stew using aubergines, chickpeas, spices, and herbs, notably different from the traditional Greek recipe.
The Lebanese garlic sauce, toum, is typically made with raw garlic, oil, lemon juice, and salt, providing a bold flavor that enhances the dish.
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