Home / Recipes / Poultry / Moghrabieh
16 April, 2013

Moghrabieh

Posted in : Poultry, Recipes on by : el Meza

Share Button

couscous-libanais3Moghrabieh – Lebanese Couscous Pearls

Moghrabieh  is made with small white dough balls that you can buy at any lebanese food store under the same name: Moghrabieh

Ingredients

  • 750g of dried Moghrabieh pearls
  • 1 whole chicken
  • Bay leaves
  • Cinnamon sticks
  • 2 teaspoons of salt
  • ½ kg of baby onions peeled
  •  water
  • 1 tbsp of oil
  • 1 tbsp of flour
  • 2 teaspoons of salt
  • 400g of cooked chick peas
  • 2 tbsp of ground caraway
  • 2 tbsp of ground cumin
  • 1 tbsp of butter
  • 3 cups of chicken stock

Preparation

The chicken

  1. In a large pot, heat oil and add peeled onions. Fry until golden.
  2. Cook the chicken in water adding the bay leaves, cinnamon sticks, and salt.
  3. Bring to a boil. Lower the heat and simmer, skimming off the foam that forms on the surface of the liquid.
  4. Leave it until the chicken is cooked.
  5. Remove chicken and onions. Bone the chicken.
  6. Strain the stock and reserve it for the sauce and the moghrabieh.

The Moghrabieh

  1. In a large pot, put 2 liters of water and bring to a boil.
  2. Add 2 teaspoons of salt, a little of oil and the moghrabieh grains.
  3. Stir from time to time, leave it until the moghrabieh is cooked al dente.
  4. Strain the moghrabieh.
  5. In a large oven plate, put butter and the moghrabieh. Add half of  the spices and salt to taste.
  6. Put on a low heat. Add a little of stock and stir delicately.
  7. Continue to add the stock, little by little until the moghrabieh has absorbed the liquid and the spices.
  8. Add a little of  chick peas.

The sauce

  1. Put in a pot the rest of the stock.
  2. Add 1tbsp of flour and stir.
  3. Add 1 tbsp of ground cumin and 1 of tbsp ground caraway. Stir.
  4. Simmer the sauce until it thickens a little.
  5. Add the baby onions and the rest of the chick peas. (Reserve some onions for the topping if you wish).
  6. Add half of the chicken and only 1/2 cup of the moghrabieh cooked pearls. (Not more or else the pearls will absorb all the liquid).

Serving Tip: You will now serve this dish in two separate bowls: one with the Moghrabieh pearls and chick peas that you’ll top with slices of chicken (the other half) and baby onions and another one for the sauce.

To serve, in a plate, spoon some Moghrabieh with chicken and pour sauce on.

Bon appetit!

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *