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Lebanese Moghrabieh

Moghrabieh, is a much-beloved traditional dish in Lebanon and is considered a feasting type of meal to which many relatives or friends are invited. It used to be made with both lamb shanks and chicken but nowadays most people prefer a streamlined version with only one or the other.

Lebanese Moghrabieh
Cuisine: Lebanese
  • 1kg chicken
  • Bay leaves
  • Cinnamon sticks
  • 2 teaspoons salt
  • ½ kg baby onions
  • 2 liters water (For the Chicken)
  • 1 tbsp oil
  • 1kg dried Moghrabieh grains
  • 2 teaspoons salt
  • 2 liters water (For the Moghrabieh)
  • 400g of chick peas
  • 1 tbsp ground caraway
  • 1 tbsp ground cumin
  • 1 tbsp pepper
  • 1 tbsp butter
  • 3 cups chicken stock
  1. In a large pot, heat oil and add peeled onions. Cook until golden.
  2. Add the water, the chicken, 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.
  6. Strain the stock and reserve it for the sauce and the moghrabieh.
  7. In a large pot, put 2 liters of water and bring to a boil.
  8. Add 2 teaspoons salt, a little of oil and the moghrabieh grains.
  9. Stir from time to time, leave it until the moghrabieh is cooked (about 15mn)
  10. Strain the moghrabieh.
  11. In a large oven plate, put butter and the moghrabieh. Add the spices.
  12. Put on a low heat. Add a little of stock and stir delicately.
  13. Continue to add the stock, little by little until the moghrabieh has absorbed the liquid and the spices.
  14. Add a little of drained chick peas.
  15. Put in a pot the rest of the stock.
  16. Add 1tbsp of flour and stir
  17. Add 1 tbsp ground pepper, 1 tbsp ground cumin and 1 tbsp ground caraway. Stir.
  18. Simmer the sauce until it thickens.
  19. Add the baby onions and the rest of chick peas.