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Adjust Servings:
For the Mash mahrous:
1 cup Mung beans
4 cups Water
1 tablespoon Dried onion
1 tablespoon Tahini paste
1 tablespoon fresh Mint
1 tablespoon Cumin
1 tablespoon juiced Lemon
4 tablespoons Olive oil
To taste Salt and pepper
For the Braised chicory:
4 bunches Chicory
2 tablespoons + some more for drizzling Olive oil
1 teaspoon Garlic paste
1 crushed Chili pepper

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Mash Mahrous and braised chicory

Mash Mahrous and braised chicory

  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

This Lebanese mung-bean puree is healthy, comforting, and packed with flavour. Chicory is its perfect companion for a complete Spring dish!

  • 1 hour and 5 minutes
  • Serves 6
  • Easy


  • For the Mash mahrous:

  • For the Braised chicory:



Mash mahrous (mung bean purée) is a dish from the South of Lebanon, where mung beans are very common. Mash mahrous is an excellent substitute for traditional potato mash or puree: it is easy to digest, low in calorie and high in fibre. It also makes perfect post-illness food, as it’s very nutritious. Mung beans are also a safe choice for diabetics because they have a low glycemic load and help to regulate blood sugar.

Mash mahrous is flavourful and comforting, and can be used as a main dish or a side. Here, I have cooked it with braised chicory, in a healthy and cleansing dish that’s perfect to celebrate the beginning of Spring.

To prepare mash mahrous soak the mung beans for a couple of hours, then drain and boil them for 40-45 minutes until they’re tender and start to fall apart. When almost all the water has been absorbed, season and add the spices, then puree the beans with an immersion mixer.

You can serve mash mahrous hot or cold, accompanied by bread, olive oil, or radishes. Here, I have served it with braised chicory for a complete meal. To prepare the chicory, boil it in a large pot of water for 10 minutes. This allows the chicory to lose their bitter taste. When al dente, drain and transfer to a skillet with olive oil, garlic, and crushed chilli pepper. Cook for 10 minutes, stirring, until well braised and tender.


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2 hours

Soak the mung beans

Put the mung beans in a bowl and soak them for a couple of hours in cold water.

50 minutes

Cook the beans

Drain the beans, transfer them to a pot, and cover with water. Bring to the boil, then turn the heat to medium-low and cook for 40 minutes. The beans are cooked when they are soft and some start to break. Turn off the heat, season with salt and pepper, then add the olive oil, dried onion, fresh minced mint, cumin, and tahini. With an immersion mixer, mash the beans until you obtain a smooth texture. Then, stir in the lemon juice and set aside. If the puree is too thick, add a little bit of water and mix.

15 minutes

Boil the chicory

While the mung beans are cooking, start preparing the chicory. Chop off the root of the chicory, then rinse it well under running water. Transfer the leaves to a large pot of water (do not chop them), bring to the boil, and cook for 10 minutes. The leaves should be soft, but not completely wilted. This process takes away the bitterness from the chicory. Drain the chicory and set aside.

10 minutes

Braise the chicory

Heat the olive oil together with the crushed chili pepper and the garlic paste in a skillet. Transfer the chicory to the skillet and cook for 10 minutes, constantly mixing, until the chicory is well braised. Take off the heat and set aside.



Transfer the chicory to the serving plates: you can serve them as is or make little nests with the help of a fork or a cookie cutter. Then, top with a gallop of mash mahrous (or, alternatively, serve it on the side) and drizzle with a little olive oil. You can serve this dish hot or cold.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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