How To Make The Perfect Terra Massoud?

To make the perfect Terra Massoud , follow three golden rules: marinate, layer, and simmer . Marinate the meat with olive oil, garlic, and spices for at least 30 minutes to build flavor from the inside out. Layer your ingredients carefully — onions and garlic first, then spices, then tomato paste, and finally the protein. This layering process develops depth and complexity. Simmer low and slow , giving the dish time to thicken and for all the spices to meld beautifully. Finish with chopped fresh herbs and a squeeze of lemon or a drizzle of pomegranate molasses to balance the richness.

How to Make a Delicious Terra Massoud Recipe from Scratch?

Start with high-quality ingredients: tender lamb or chicken, chickpeas, aromatic spices, and good olive oil. The key to a delicious terra massoud recipe from scratch is patience. Sear your protein first for maximum flavor. Toast your spices in oil to unlock their aroma. Add tomato paste and caramelize it before adding liquid. Simmer gently and don’t rush the cooking. Taste and adjust — a little more salt, lemon juice, or herbs at the end can completely transform the dish. For extra depth, try incorporating a dash of roasted eggplant paste or a splash of vinegar toward the end of cooking.

Terra Massoud Recipe - 7 Secrets to the Most Delicious Dish

Ingredients

Scale

1.5 lbs lamb or chicken, cubed
1 cup chickpeas (cooked or canned)
2 medium onions, diced
5 garlic cloves, minced
2 tbsp tomato paste
2 tbsp olive oil
1 tsp cumin
1 tsp paprika
½ tsp turmeric
1 tsp ground coriander
Salt & black pepper to taste
2 tbsp chopped parsley
1 tbsp chopped mint
1 tbsp chopped cilantro

Optional:
- 1 tbsp pomegranate molasses
- 1 tsp sumac
- 1 tbsp roasted eggplant paste
- 1 preserved lemon (rinsed & finely chopped)

Instructions

Marinate the Meat
In a bowl, mix lamb/chicken with salt, cumin, coriander, paprika, turmeric, and 1 tbsp olive oil. Let it sit for 30 minutes (or overnight).
Sear the Meat
Heat the remaining olive oil in a Dutch oven or deep pot. Sear meat on all sides until browned. Remove and set aside.
Sauté the Aromatics
In the same pot, sauté onions and garlic until golden. Stir in tomato paste and cook until caramelized.
Toast the Spices
Add the remaining spices to bloom for 30 seconds.
Combine Ingredients
Add chickpeas, seared meat, and enough water or broth to just cover. Simmer on low heat.
Cook Until Tender
Simmer covered for 1.5–2 hours (lamb) or 45–60 minutes (chicken), stirring occasionally.

Finish and Garnish
Stir in chopped herbs, sumac, and pomegranate molasses. Adjust seasoning and serve hot over rice, couscous, or flatbread.

Notes

For a vegan version, swap the meat with tofu or mushrooms and use vegetable broth.
Pomegranate molasses adds a tangy depth — don’t skip if available.
Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.

Fresh herbs added at the end lift and brighten the dish.

Author: Sophia
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Braising / Simmering
Cuisine: Mediterranean / Middle Eastern
Diet: Gluten Free

Nutrition

Serving Size: 1.5 cups
Calories: 520 kcal
Sugar: 4g
Sodium: 480mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 9g
Protein: 36g
Cholesterol: 78mg

Keywords: terra massoud recipe, Mediterranean stew, chickpea lamb stew, slow cooked massoud