Lebanese Magmour & Puri

Delight your taste buds with the local Mediterranean Lebanese dish. Brings out the perfect smoky and saucy tastes in Eggplant mixed with chickpeas, only with the flavorful blend of National Mixed Pickle.

I Made It


  • Eggplant 1
  • National Mixed Pickle ½ cup
  • Dry Chickpeas – ¾ cup
  • Extra Virgin Olive Oil ½ Cup
  • Diced Onion 1 large
  • Minced Garlic Cloves 5
  • National Salt to taste
  • Canned Tomatoes 1 ½ cup
  • Smoked Paprika 1 tbsp
  • Ground Cayenne Pepper 1 tbsp
  • Dried Mint 1 tbsp
  • Water 1 – 2 cup

For Purian:

  • Flour 2 cups
  • Ghee 2 tbsp
  • National Salt to taste
  • Water to knead


  • Cut the eggplant in thin circular slices. Mix with 1 tbsp of National Mixed Pickle.
  • Pan fry the eggplants in ½ cup of cooking oil until soft.
  • In another pot heat ½ cup Olive Oil. Add ½ cup of chopped onions and a pinch of Refined Salt and sauté until translucent, about 15 minutes.
  • Add the 3-4 garlic cloves and cook until garlic is tender and fragrant.
  • Add ½ cup of tomato paste, 1 tsp paprika, fried eggplant, 1 cup drained chickpeas, 2 tbsp National Mixed Pickle and 1 tbsp dried mint. Bring to a simmer and cook until flavors meld, about 20 minutes.
  • Add additional water as necessary to maintain a moist, stew-like consistency.

For Purian:

  • To prepare Purian, add 2 tbsp Ghee to 2 tbsp flour, ½ tsp of National Salt to taste and pour 1 cup water in the mixture to make a dough. Mix all the ingredients by hand and knead them.
  • Make round balls of the dough, grease the dough light in Cooking Oil and flatten it with rolling pin. Make thin purian like this, rolling them out.
  • Deep fry them in about a liter of cooking oil and on high flame until crispy.