A thick, nourishing soup of mixed grains, lentils, and beans simmered with tomatoes and warming spices. This rustic Saudi dish is a wintertime staple that warms from the inside out.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Soak the wheat berries and beans overnight in separate bowls. Drain and rinse before cooking. Rinse the lentils.
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2
Heat olive oil in a large pot over medium heat. Saute the diced onion for 5 minutes until golden, then add garlic and cook for 1 minute.
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3
Add tomato paste, cumin, turmeric, and pepper, stirring for 1 minute until the spices are fragrant and blooming.
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4
Add wheat berries, beans, lentils, diced tomatoes, salt, and water. Bring to a boil over high heat.
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5
Reduce heat to low, cover, and simmer for 45-50 minutes, stirring occasionally, until all grains and legumes are completely tender.
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6
Serve in deep bowls with a squeeze of lemon and warm flatbread on the side. The soup thickens as it cools — add water when reheating.
Did You Know?
The name mathlouta comes from the Arabic word for "three," referring to the traditional combination of three different grains or legumes in one pot.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- ladle
The Story Behind Mathlouta
Mathlouta is a humble, deeply satisfying dish from the Najd region of central Saudi Arabia, where harsh winters demanded hearty, warming food from pantry staples. The tradition of combining multiple grains and legumes in a single pot reflects both nutritional wisdom and practical resourcefulness — together, these ingredients provide complete protein and sustained energy. Families would prepare large batches to last several days, with the soup improving in flavor as it sat. Mathlouta represents the unpretentious side of Saudi cooking, where nourishment and warmth take priority over elaboration.
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