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makhlouta beauty



makhlouta beauty


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 
Prep Time 1 hour
Total Time 3 hours
Servings 8 to 10 Cups

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Large heavy-bottomed pot
  • Measuring cup
  • Measuring spoons
  • Colander
  • Wooden spoon or heatproof spatula
  • Pot holders


  • 1⁄4 cup olive oil
  • 2 onions, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 1 1⁄2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1⁄4 teaspoon tumeric
  • 7 1⁄2 cups water
  • 1⁄2 cup red lentils, rinsed and drained
  • 1⁄4 cup white or brown rice
  • 1⁄4 cup coarse bulgur wheat (see note)
  • 2 teaspoons salt


  • 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. 
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