This is the Lebanese equivalent of couscous, apparently called Moghrabieh.
Moghrabieh, meaning a dish from the Maghreb is a much-beloved traditional dish in Lebanon and is considered a feasting type of meal to which many relatives or friends are invited to. It’s full of flavor & gives you all the taste you need being a rich source of protein & dietary fiber you’ll surely enjoy!!
Preparation: 40 minServing: 6 servings
•Ingredients:-1/2 kilo of frozen Moghrabieh-1/4 kg of small boiling onions-1 large onion chopped-1 cup of cooked chickpeas-1 whole organic chicken weighing about 2 kg-3 tbsp. clarified butter/Organic Coconut Oil-3 tbsp. Brown Flour Spice mix:-1 1/2 tbsp. of ground caraway -1 tbsp. of ground cinnamon-1 tsp. of all spices or seven-spice mix-Himalayan Salt and ground black & white pepper to taste-1 tsp. of cumin (optional); can be served on the side.-Chicken Spices; 1 cinnamon stick, 1 bay leaf, Organic olive oil.•Steps:-Place the Moghrabieh for an hour outside the freezer to defrost.-Clean the chicken, season it with some all spice, Himalayan salt , ground pepper & brown it in a couple of tbsp. of otganic olive oil in a cooking pan with the chopped onion. -Pour 8 cups of water over the chicken, add 1 cinnamon stick, 1 bay leaf and let it simmer gently for at least 1 hour, skimming the froth at the surface. -Peel and brown the small boiling onions in a little Olive oil or clarified butter until the onions are evenly browned on all sides. -Strain the chicken, keeping the bouillon simmering gently in a large pot or saucepan; Add the chickpeas and boiling onions and half the spices to the chicken bouillon. -Take apart the chicken, dumping bones and skin; cut the chicken meat into large pieces and set them aside on a plate. -Boil the Moghrabieh in a large pot filled with water for 10 minutes & Drain. -Keep Moghrabieh in a special metaled drainer & place on top of chicken bouillon pot until perfectly cooked.-Add 1 cup of the chickpeas and 1 cup of the small boiling onions to the Moghrabieh; leaving the rest for the sauce.-In another pan add 3 Tbsp. of clarified butter or Organic coconut oil; 3 full tbsp. of brown flour & the remaining spices & mix well. Add the bouillon gradually to get the thickness needed for the Sauce.-Keep a few chickpeas and onions in the sauce and serve in a separate saucer with the Moghrabieh. -Serve the Moghrabieh with the chicken pieces on the side and have the warm sauce available in a separate saucer.•Nutritional Facts:-Calories: 765.43 Kcal-Fat: 22.27 g-Carbs: 32.09 g-Protein: 97.57 g
Written by Rana Zarour from The Small Garden
It all started when I was a kid and used to see my Grandma “Linda” cooking delicious food for us all, she used to enjoy it, it was her own world and I thought to myself back then that I want to experience her journey too. She travelled the world and experienced their tastes and specialties and shared them with us, now I want to share them with my generation and show them that food is fun, food is a journey that’ll take you different places & give you the best experience you’ll ever ask for; its an identity by itself you’ll get to capture along the way!!
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