Makhlouta is a thick, hearty Middle Eastern soup. It is made with lentils and bulgur wheat, and it is great on a cold winter day. A bowl of this soup with a crunchy salad and some toasted pita bread makes a delicious meal.
By Michele Kayal
Sharp knife (adult needed)
Large heavy-bottomed pot
Wooden spoon or heatproof spatula
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil.
- Add the onions, garlic, and spices and cook until tender, 10-15 minutes.
- Add the remaining ingredients, cover and bring to a boil over high heat.
- Boil for 5 minutes, then remove the lid and turn the heat to low. Partially cover and cook for 2 hours.
- Taste the soup. Does it need more spices? A pinch of salt? If so, add some and taste again.
- Serve right away, or cover and refrigerate up to 3 days.
Bulgur wheat, sometimes called cracked wheat, comes in sizes from #1, which is the finest, to #4, which is the coarsest. That’s what we use here. You can find bulgur wheat in Middle Eastern markets, as well as in natural food stores and some supermarkets.