If you’ve noticed that many Arabic dishes are named based on where they come from (e.g. Qudsiyeh from al-Quds, or Jerusalem), the vessel they are cooked in (qidreh, which means pot), or manner in which they are prepared (maqlubeh means “flipped over”), you won’t be surprised to learn that “makhloota” simply means mixed together. What is actually mixed together, however, can vary depending on region or locale. In Lebanon, it traditionally refers to a dish of boiled mixed legumes including any combination of chickpeas, kidney beans, fava beans, lentils, wheat, and bulgur.
The version of makhloota I am sharing here is one I came across in Palestinian hummus shops across the Galilee region, which borders Lebanon. Made with a combination of cooked chickpeas and fava beans, it appears to be a version of Lebanese makhloota. The beans are usually lightly mashed, then dressed with a lemony garlic sauce. The two legumes are served on the same plate, either adjacent to or on top of each other. Some places serve this mixture on a bed of hummus b’tahini, while others will simply drizzle a tahini sauce on top.
I first tried this dish in the Galilee. I was probably a teen; I remember making a face at my parents when they ordered it as if to say: Why order such a basic dish? It’s just beans mixed together! But I also remember the first bite because it caught me by surprise—and was a good lesson in how a simple or basic dish is often just as, if not more, delicious than a fussy or complicated one.
To this day, I often prefer makhloota on its own, heavy on the garlic and lemon, with some green chiles and parsley on the side. It’s the way Hummus Issa, my go-to spot in Akka, serves it. But that’s not to say there isn’t a time and place for elevating the dish with a generous drizzle of tahini sauce on top, which is why I have included this option in the recipe as well. Regardless of which option you choose or find yourself in the mood for, the one thing I recommend (as always!) is to boil extra of both the favas and the chickpeas and freeze the additional portions because you can then make makhloota in the time it takes to reheat these legumes.
The recipe calls for you to mix the fava and chickpeas separately with the flavorings for a prettier presentation, but for a quick weeknight dish you can certainly mix everything together in the same bowl. If using canned beans and you don’t mind the presentation, you could also heat them both together. However you make your makhloota, be sure to serve it with plenty of bread to scoop it up, and make sure to get a bit of everything in each bite.
In a medium bowl, cover chickpeas with 4 cups (946ml) cold water. In another medium bowl, cover fava beans with 4 cups (946ml) cold water. Let stand at room temperature at least 8 hours. Using a colander, drain and rinse both thoroughly.
In a medium saucepan or pot, combine chickpeas with enough water to cover by 2 inches. Bring to a boil over high heat, reduce to a simmer. Simmer, covered with lid slightly ajar, stirring occasionally and topping off with more water as needed to keep beans fully covered, until chickpeas are completely tender but not falling apart, 1 1/2 hours to 2 hours.
At the same time the chickpeas are cooking, in a separate medium saucepan or pot, combine the fava beans with enough water to cover by 2 inches. Bring to a boil over high heat, reduce to a simmer. Simmer, covered with lid slightly ajar, stirring occasionally and topping off with more water as needed to keep beans fully covered, until fava beans are completely tender but not falling apart, 1 1/2 hours to 2 hours.
In a small bowl, combine garlic, lemon juice, chile, salt, and cumin. Transfer half to another small bowl. Using a slotted spoon, transfer cooked chickpeas and 3 to 4 tablespoons of the braising liquid to the first bowl. Using a slotted spoon, transfer cooked fava beans and 3 to 4 tablespoons of the braising liquid to the other bowl. Stir each to combine until slightly thickened, using the back of a spoon to mash some of the beans as you stir—you are looking for a consistency in which most of the beans remain intact but are coated by a thick stew-like liquid Season to taste with additional lemon juice and salt.
For the Tahini Sauce: In a small bowl, whisk tahini, lemon juice, yogurt, and salt with 2 tablespoons water until well-combined. (For a looser consistency, add an extra tablespoon of water.) Set aside.
To Serve: Place the dressed chickpeas on one side of the serving bowl and the fava beans on the other. Drizzle with tahini sauce, if using. Garnish with parsley and drizzle generously with olive oil. Serve with pita for scooping.
Special Equipment
2 medium saucepans
Notes
Canned chickpeas and/or fava beans can be substituted for dried. To use canned beans, drain and rinse well. In a small pot, combine chickpeas and 1/2 teaspoon cumin. Cover with water and simmer over medium heat for 10 minutes, until fully heated through. Repeat with fava beans.