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
Large heavy-bottomed pot
Sharp knife (adult needed)
Wooden spoon or heatproof spatula
1. Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil.
2. Add the onions, garlic, and spices and cook until tender, 10 to 15 minutes.
3. Add the remaining ingredients, cover and bring to a boil over high heat.
4. Boil for 5 minutes, then remove the lid and turn the heat to low. Partially cover and cook for 2 hours.
5. Taste the soup. Does it need more spices? A pinch of salt? If so, add some and taste again.
6. Serve right away, or cover and refrigerate up to 3 days.
Note: 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.