Nov 9

Cooking Lebanese Moghrabieh

Posted in Food| Lebanon

In my humble (yet correct) opinion, Lebanese food is some of the most delicious in the world. Whether your vegetarian, pescatarian, or hard core meat eater, there’s something fresh and delicious to fit your palate. You can pick up a simple kebab sandwich at a street stand or sit down to a 3 course meal that starts with fresh raw vegetables, leads to soups and meats and ends with fresh fruit or a delicious knefe.

While I was in Beirut this summer, a friend came to visit one day and brought some left-overs she made for dinner the night before. I’d never heard of Moghrabieh before, but when she mentioned cinnamon flavored chicken and couscous, I had a feeling it would be damn good. I was so right!

While I am not a cook by any stretch of the imagination, I demanded she send me the recipe as soon as she got home. Maybe, just maybe, I’d actually fire up the stove to try this one day. And today’s the day. Here, a few months later, is my attempt at cooking Moghrabieh.

To start with Moghrabieh is actually very large couscous and may also be called pearl couscous. Most grocery stores will carry this but I bought mine at a local market that sells food for Middle Eastern dishes.

The recipe my friend sent me was from this website:

Ingredients:

1/2 package Moghrabieh
1 boneless skinless chicken breast
5 whole small onions, peeled
Half a can of chickpeas (or 1 cup fresh – cooked)
A few cinnamon sticks
1 whole large onion, peeled
Some Allspice, black pepper, cinnamon, and salt to taste.
2 tablespoons vegetable oil

All of the ingredients laid out that you will need to make Moghrabieh

Steps:

First, set the mood: Before you start cooking Moghrabieh (or any Lebanese food) Put some Lebanese music on in the background. I went with Fayrouz for a more traditional sound then moved to Rayess Bek for some Lebanese Hip-Hop.

1) Wash and clean the chicken breast.

2) Make the chicken broth: In a large pot, boil the chicken breast in plenty of water – once it stars foaming and the chicken turns white, throw out the water in the sink and then boil the chicken again in plenty more water, the large whole onion and cinnamon sticks. Simmer altogether for at least an hour.

Boiling the chicken for the first time and waiting for the foam to form

In the meantime…..prepare the rest:

3) In a separate pan, heat 1 tablespoon of vegetable oil and brown the small whole onions. Add a dash of allspice and salt to the onions. When they start to take on a bit of color, turn off the heat and transfer them on a plate – set aside.

4) In the same pan, sauté the chickpeas until golden, and combine with the whole onions. Add the chickpeas and onions to the pot of chicken.

5) Make the moghrabieh: In a separate large pot, heat 1 tablespoon vegetable oil and add the moghrabieh. Sauté on medium heat until golden. Add a dash of allspice, black pepper, salt, and cinnamon. When the moghrabieh takes on some color, add 1 cup of the broth from the pot of chicken. Keep stirring. When the moghrabieh balls absorb all the broth, add another cup of chicken broth. Let them simmer on medium-low heat for 40 minutes. Every 10 minutes or so, stir the moghrabieh balls and taste one. If it’s not soft and dough-like, add more broth and stir. Keep checking on them every now and then. When the balls are soft (after about 40 minutes), they are done!

Right out of the bag, the moghrabieh is very light in color…

…but it will brown up as you sauté and add the chicken broth

My Notes:

I prefer to eat this dish without broth. To serve it this way, I spoon the moghrabieh onto a plate, drain the broth from the pot of chicken, tear up pieces the chicken by hand then place on top of the moghrabieh along with the chickpeas and onions.

The finished Moghrabieh product ready to eat

You can also serve it as a soup, if you prefer it that way. Just put some of the remaining chicken broth into a bowl, tear up the chicken by hand then add as much of the moghrabieh as you like to the broth.

Everything came out really well, but next time I will add a bit more salt and allspice to boost the flavor. Also, I knew I wanted to have left overs, so I doubled the recipe.

I do not cook regularly, but I found this recipe easy to make. It takes time to do because you have to let things simmer for a while, but otherwise it is not complicated. And bonus…your kitchen will smell like cinnamon after you get started! Prefect on a fall day.

Sound good? Give cooking Moghrabieh a try and let me know what you think!

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Click here for an easy and delicious recipe for cooking Lebanese Moghrabieh.

6 comments… add one

Kristen Riordan November 9, 2012, 3:08 am

Yummy! I may give that a try!

- Nailah November 9, 2012, 8:35 am
  
  Or better yet, come visit and I’ll make some for you! 🙂
  
Anonymous November 9, 2012, 6:18 am

Way to go Nailah! The best way to remember a people is through their food. It shows their appetite for life hehehe:)
I’ll definitely give it a try acc. to ur recipe.
& let us know what else you like to cook!
Love, Fogu xxx
ps. hope your ankle has healed!

- Nailah November 9, 2012, 8:37 am
  
  I like that!…the best way to remember a people is through their food. So true! Maybe one day you can teach me a good Senegalese dish to make for another post!
  
Anonymous November 9, 2012, 3:58 pm

It’s in the plan….to gather recipes from around the world…which I’ll be more than happy to share when I have:)

Michaela Hall November 12, 2012, 5:44 pm

My mouth is watering just thinking about this dish! I bet it smells and tastes delicious. I can’t wait to try this recipe and expand my cooking skills!

Cooking Lebanese Moghrabieh

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