Mediterranean Food & Drink Ideas
Moghrabieh is a speciality from Morocco and is called El-Maghreb in Arabic. Moghrabieh is popular in Palestine where it became a dish of chickpeas, chicken, meat and spices.
These crushed chick peas are very similar to Couscous and can be purchased in any Middle Eastern food store.
For US to UK equivalents see this rough guide
- 1/2 bag dried Moghrabieh
- 1 whole chicken cut in pieces
- 7 whole small onions
- 2 cups canned chick peas
- 1 cup onions, finely chopped
- 1 cup butter
- 3 tbsp cinnamon
- 2 tsp black pepper
- Salt to taste
Melt the butter in a pan and fry the onions in the pan till they turn golden brown. Remove fried onions and keep aside on a plate.
Fry the remaining chopped onions on low heat in the same pan. Add the chicken and fry until the chicken turns golden.
Add pepper, salt and all the spices to the chicken. Add some water and simmer the chicken until it is cooked properly.
Take out the chicken, let it cool down, remove the bones and keep the chicken pieces in a plate.
In a pan combine the small onions with Moghrabieh. Add chicken stock and simmer on low heat for 5-8 min.
In another pan melt the butter, add moghrabeih and fry till it turns golden brown. Add onions and chicken stock and simmer on low heat.
Serve with chicken, fried onions and chopped parsley.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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