Maakroun
Short pasta tubes cooked with green lentils and a blanket of caramelized onions, finished with olive oil — a humble Bekaa Valley one-pot meal that proves four ingredients can be extraordinary.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 300 g Penne or rigatoni pasta
- 200 g Green or brown lentils
- 3 large, thinly sliced Yellow onions
- 60 ml Olive oil
- 1 tsp Ground cumin
- 1/2 tsp Allspice
- 1 1/2 tsp Salt
- 1/2 tsp Black pepper
- 750 ml Water
- 2 tbsp Lemon juice
Instructions
- Rinse the lentils and pick over for stones. Place in a medium pot with 750ml water. Bring to a boil, then reduce heat and simmer for 20 minutes until just tender but still holding shape. Do not drain — the lentil cooking water will become part of the dish.
- While the lentils cook, heat olive oil in a wide skillet or sauté pan over medium heat. Add the sliced onions and cook for 30–35 minutes, stirring occasionally, until deeply caramelized and dark amber. Set aside two-thirds for garnish.
- Add the remaining caramelized onions, cumin, allspice, salt, and pepper to the pot with the lentils. Stir well.
- Bring the lentil mixture to a full boil, add the pasta, and stir. Reduce heat to medium and cook uncovered, stirring often, for the time indicated on the pasta package, adding a splash of hot water if the pot gets too dry. The pasta should absorb most of the liquid.
- When the pasta is cooked through, squeeze in the lemon juice and taste for seasoning.
- Transfer to a serving dish and pile the reserved caramelized onions on top.
- Serve warm or at room temperature with plain yogurt alongside.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Maakroun?
Short pasta tubes cooked with green lentils and a blanket of caramelized onions, finished with olive oil — a humble Bekaa Valley one-pot meal that proves four ingredients can be extraordinary.
Where is Maakroun from?
Maakroun comes from Lebanese Bekaa. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Maakroun vegetarian or vegan?
As written, Maakroun uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of ground cumin in Maakroun?
The ground cumin called for here is part of the traditional recipe and gives Maakroun its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Maakroun?
In a Lebanese mains spread, Maakroun is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Maakroun ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.