Makhlouta halabiyeh

Makhlouta halabiyeh

Middle Eastern
30 mins Prep · 45 mins Cook

Mohamad Orfali, chef and co-founder of Orfali Bros Bistro, is nostalgic for this mixed grain soup, which evokes memories of his childhood

Created by Spinneys
Prep time 30 minutes
Cook time 45 minutes
Serves 6
Cuisine Middle Eastern
Diet Healthy
Preparation Moderate
Nutrition (per serving)
Calories 669
Fat 19.9g
Saturates 10.7g
Protein 47.5g
Carbs 74g
Sugars 4.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Rinse the lentils with cold water, then drain.


Finely chop the onion.


In a saucepan, heat half the butter, add half the onion and sweat with a little salt. Add half the cumin and the lentils and stir, then add the vegetable stock (or chicken stock) and simmer over a low heat until the lentils are cooked.


Add the lentil mixture to a blender and blitz until smooth.


In a separate deep saucepan, heat the remaining butter. Add the remaining onion along with a little salt and sauté then add the lamb mince (or beef mince) and stir until browned. Season with the dakka pepper (or 7 spice) and the remaining cumin.


Add the lentil mixture and bring to a simmer, then add the cooked Egyptian rice (or basmati rice).


Adjust the seasoning and the thickness if needed.


Serve hot with Aleppo pepper, a sprinkle of cumin, toasted Arabic bread and a squeeze of lemon, if desired.