INGREDIENTS: This quantity will serve up to 6

4 oz red kidney beans (about 1 cup)
4 oz large white beans (1 cup)
4 oz garbanzo beans (chick-peas)(1 cup)
4 oz lentils, preferably brown (green OK)(1 cup)
4 oz bulgur (needs to be thick bulgur-can substitute another whole-grain)(1 cup)
4 oz wheat berries (optional)
2 large onions
1/4 cup of extra-virgin olive oil  OR replace by lamb fat if doing the meaty version
Spices: salt, pepper, ground cumin (2 teaspoons or more)
3 Tablespoons of pomegranate molasses
1/2 cup of tomato paste (optional)
3 or 4 lamb chops (optional)

METHOD II: Meaty version:

Soak the beans separately overnight in one quart of water.
The next day, drain and rinse the beans and cook them in 3 quarts of water until well cooked, about one hour or longer.
Soak the bulgur in water for 15 minutes, then drain.
Get a few lamb chops (3 or 4) and rub them a bit with half a lemon and set aside in a bowl.
Heat a large soup pot, add a tablespoon of olive oil; pat the lamb chops dry and throw in the pot to brown for a few minutes on both sides. Remove from the pot.
Add the chopped onions and brown them in the lamb fat. Add the bulgur and fry a minute or so. Add the beans and their water and add the lentils. Add the spices, the pomegranate molasses and cover the pot and simmer until the bulgur and lentils are cooked.
Uncover the pot and cook a bit longer if still wet, otherwise remove from heat and serve, placing the lamb chops on top of the makhlouta.
via The Hacker Dish (Makhlouta).