Garlicky Veggie Maakroun

AuthorSylvieCategory, DifficultyIntermediate

Maakroun is a type of Lebanese pasta that’s traditionally boiled then tossed in an intense extra virgin olive oil garlic sauce. I love this dish a lot, however I find it too heavy and unhealthy. I got inspired by this timeless dish to make my own healthy colorful version! I kept the extra virgin olive oil and garlic because there’s no Maakroun without them. The rest is more deliciousness. Check out the recipe!

Yields3 Servings
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins
For The Maakroun
 1 ½ cups all purpose or whole wheat flour
 1 ½ tbsp extra virgin olive oil
 ½ tsp salt
 Warm water as needed
For The Veggie Maakroun
  cup extra virgin olive oil
 6 small garlic cloves, crushed
 1 fresh za'atar stalk
 ¼ cup sun-dried tomatoes, thinly sliced
 1 tbsp dried mint
 Salt to taste
 Black pepper to taste
 Big handful of green beans
 2 cups broccoli florets
 2 tbsp lemon zest
 Juice of 1 large lemon
 100 g feta cheese, crumbled
  cup fresh za’atar leaves, plus more for serving
1

To a bowl, add the flour, salt, and extra virgin olive oil. Toss to coat the flour with the oil. Start adding the warm water while bringing the dough together. Knead on a floured surface until you have a smooth soft dough. It should not be dry. Form a ball, cover, and let it rest for 15 minutes.

2

Now it’s time to form the Maakroun. Keep your hands wet with water while doing this. Create small balls of dough and roll them on a grater while gently pushing them in to form a pattern like you would with gnocchi. Sprinkle the grater with flour if they start sticking. You can also simply press with a fork to make little indentations. Place the Maakroun on a floured board.

3

Blanch the long beans for 2 minutes in salted boiling water then transfer to a bowl of ice water.

4

Blanch the broccoli for 1 minute then place in ice water. Drain when the veggies cool down.

5

Transfer the Maakroun to the same boiling water and cook for 7 minutes while frequently stirring.

6

Meanwhile, Pour the EVOO in a large skillet and place it on low heat. While the oil is still cold, add the crushed garlic, sun-dried tomatoes, za’atar stalk, and dried mint. Gently fry while tossing. If the garlic starts browning too fast, remove it from heat while the Maakroun finish cooking.

7

Remove the Maakroun from the water and transfer them to the skillet, along with about 1/2 cup cooking water. Discard the za’atar stalk. Continue cooking them in the skillet for some time, about 3 minutes. Season with salt and black pepper. Taste and make sure they are tender before adding the veggies.

8

Add the drained long beans and broccoli to the skillet, toss, and let them cook for a minute. If you need more cooking water, add a little splash. Now add the lemon zest, juice, most of the crumbled feta, and toss. Taste and adjust the seasoning and acidity. Add the za’atar leaves and turn the heat off.

9

Serve in 4 plates. Top with the sauce from the skillet, the rest of the crumbled feta and garnish with beautiful za’atar leaves. Drizzle with EVOO just before serving. Enjoy!

Ingredients

For The Maakroun
 1 ½ cups all purpose or whole wheat flour
 1 ½ tbsp extra virgin olive oil
 ½ tsp salt
 Warm water as needed
For The Veggie Maakroun
  cup extra virgin olive oil
 6 small garlic cloves, crushed
 1 fresh za'atar stalk
 ¼ cup sun-dried tomatoes, thinly sliced
 1 tbsp dried mint
 Salt to taste
 Black pepper to taste
 Big handful of green beans
 2 cups broccoli florets
 2 tbsp lemon zest
 Juice of 1 large lemon
 100 g feta cheese, crumbled
  cup fresh za’atar leaves, plus more for serving

Directions

1

To a bowl, add the flour, salt, and extra virgin olive oil. Toss to coat the flour with the oil. Start adding the warm water while bringing the dough together. Knead on a floured surface until you have a smooth soft dough. It should not be dry. Form a ball, cover, and let it rest for 15 minutes.

2

Now it’s time to form the Maakroun. Keep your hands wet with water while doing this. Create small balls of dough and roll them on a grater while gently pushing them in to form a pattern like you would with gnocchi. Sprinkle the grater with flour if they start sticking. You can also simply press with a fork to make little indentations. Place the Maakroun on a floured board.

3

Blanch the long beans for 2 minutes in salted boiling water then transfer to a bowl of ice water.

4

Blanch the broccoli for 1 minute then place in ice water. Drain when the veggies cool down.

5

Transfer the Maakroun to the same boiling water and cook for 7 minutes while frequently stirring.

6

Meanwhile, Pour the EVOO in a large skillet and place it on low heat. While the oil is still cold, add the crushed garlic, sun-dried tomatoes, za’atar stalk, and dried mint. Gently fry while tossing. If the garlic starts browning too fast, remove it from heat while the Maakroun finish cooking.

7

Remove the Maakroun from the water and transfer them to the skillet, along with about 1/2 cup cooking water. Discard the za’atar stalk. Continue cooking them in the skillet for some time, about 3 minutes. Season with salt and black pepper. Taste and make sure they are tender before adding the veggies.

8

Add the drained long beans and broccoli to the skillet, toss, and let them cook for a minute. If you need more cooking water, add a little splash. Now add the lemon zest, juice, most of the crumbled feta, and toss. Taste and adjust the seasoning and acidity. Add the za’atar leaves and turn the heat off.

9

Serve in 4 plates. Top with the sauce from the skillet, the rest of the crumbled feta and garnish with beautiful za’atar leaves. Drizzle with EVOO just before serving. Enjoy!

Garlicky Veggie Maakroun
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