Moghrabieh (Semolina balls with Chicken) - المغربية

Ingredients: (Makes 4 Servings)
Half a pound of Moghrabieh (found in middle eastern stores)

4 Chicken breasts (or any desired part of the chicken)
4 big onions (cut in chunks)
1 can of chickpeas (or garbanzo beans)
Half a stick of butter
3 tablespoons allspice
1 tablespoon cumin
Salt n' pepper

Cook the chicken or chicken breasts in boiling water, add to it a carrot, half an onion, cinnamon stick, bay leave. Take the foam out and let it cook until done. After it's done take out the onion, carrot, cinnamon and bay leave and keep the broth. Put the chicken aside.
In a seperate deep pan, add the onions, butter, salt and pepper. Cook over medium heat until soft, then add the Moghrabieh, stir all for few minutes then add the chickpeas, then add the allspice and cumin. When it feels that it's starting to stick then start adding the broth gradually, about 3-4 cups.

(The moghrabieh should cook like rice sometimes a little bit more water).

Cook on low to medium so that it absorbs the water and cook gently. Taste it to know if it's cooked all the way, and the water should reduce but don't dry it.
Serve hot with chicken on top.


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Bob ...le gars d'coin said...

Very good blog...I'm Max from Montreal'Canada and i invit you to my virtual irish pub...see you !

Good food. Good mood said...

Thank you Max. See you!

laury said...

i just tried your recipe for moughrabieh and it was mmm mmm good!
thanks for such authentic and great recipies

The Phoenicians

"Upon the Tsurian sea the people live
Who style themselves Phoenicians...
These were the first great founders of the world --
Founders of cities and of mighty states --
Who showed a path through seas before unknown.
In the first ages, when the sons of men
Knew not which way to turn them, they assigned
To each his first department; they bestowed
Of land a portion and of sea a lot,
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A different soil and climate. Hence arose
The great diversity, so plainly seen,
'Mid nations widely severed."

-- Dyonysius of Susiana, A.D. 3
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