Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, moghrabieh - semolina dough with chicken. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Moghrabieh is a traditional Lebanese dish of wheat semolina dough pearls, chick peas, onions, and chicken (or beef) in a spiced broth. Moghrabieh literally translates to "from Morocco." Not to confuse you, but Moghrabieh is both the name of the dough pearls as well as the name of the final dish. This awesome image collections about Honey Sesame Chicken is available to download.
Moghrabieh - semolina dough with chicken is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Moghrabieh - semolina dough with chicken is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook moghrabieh - semolina dough with chicken using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Moghrabieh - semolina dough with chicken:
- Get 500 g semolina dough pearls (fregula)
- Make ready 3 chicken breasts
- Take 2 chicken stock cubes
- Make ready 1 can chickpeas
- Make ready 5 medium onions 🧅
- Prepare Salt
- Take 1.5 tablespoons caraway powder
- Get 1 teaspoon cinnamon
- Make ready 1 tablespoon ghee or butter
In Lebanon, moghrabieh (the name for couscous in Lebanese) is generally a dish served at large gatherings of family and friends due to its extended cooking process. Lebanese Couscous simmers in the traditional combination of spices within this recipe giving the end product a deliciously fragrant. Serve the moghrabieh with the chicken pieces, chick peas and onions and have the warm sauce available in a separate saucer. @Gabi: you can certainly use maftoul; much easier to cook and takes less time. Difference is moghrabieh is made with semolina and maftoul with bulgur and wheat flour.
Instructions to make Moghrabieh - semolina dough with chicken:
- Cook the semolina pearls in hot water with a bit of olive oil and salt for 10 minutes until they absorb water and expand (similar to cooking pasta)
- At the same time, boil the onions in water for 10 minutes
- For the chicken breasts, you can boil them in water with a cinnamon stick and a bay leave or grill them in a pan. (I grilled them because it’s faster)
- Once the semolina dough is cooked, leave to rest in hot water for 5 minutes, then drain it and move to another cooking tray (a tray that you can use on the hob)
- Mix the butter, semolina dough and chickpeas together
- Add the cooked onions with one cup of the water that you boiled them in (if you boiled the chicken the use the chicken broth instead) then add the caraway powder, salt and the cinnamon and mix
- Add the chicken stock to the rest of the water (onion water or chicken broth) then pour it into the tray. Add some shredded chicken to it and mix.
- Leave on a low heat until the sauce is a bit thickened and then it’ll be ready to serve
Moghrabieh is a type of Lebanese couscous, larger than traditional couscous, made of semolina dough rolled into pea sized balls. We make this pasta dough and it turns out perfectly every time. We use the food processor for the dough and a manual crank pasta machine for the noodles. Transfer the moghrabieh to a large serving dish, arrange the lamb and onions on top and garnish with the ground cinnamon. Serve with a jug of extra meat stock if you wish.
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