Recipe: Yummy Semolina dough grains with chicken - moghrabieh

Semolina dough grains with chicken - moghrabieh. 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. A traditional Lebanese stew of Moghrabieh pearls along with chicken, chickpeas & pearl onions served with a warm cinnamon and caraway spiced chicken broth.

Semolina dough grains with chicken - moghrabieh The second is to cook the moghrabieh grains in the bouillon. Moghrabieh keeps very well in the fridge for several days without. We make this pasta dough and it turns out perfectly every time. You can cook Semolina dough grains with chicken - moghrabieh using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Semolina dough grains with chicken - moghrabieh

  1. You need 1 kg of moghrabieh, fresh, frozen or dried.
  2. You need 4 of skinless chicken thighs.
  3. It's 2 of skinless chicken breasts.
  4. It's 2 cups of canned chickpeas.
  5. Prepare 500 g of small onions, peeled.
  6. You need 7 tablespoons of vegetable oil.
  7. You need 3 tablespoons of olive oil.
  8. Prepare 1 tablespoon of caraway.
  9. It's 1 teaspoon of cinnamon.
  10. It's 1 tablespoon of cumin.
  11. Prepare 3 of bay leaves.
  12. Prepare 2 of cinnamon sticks.
  13. Prepare 1/4 teaspoon of black pepper.
  14. It's 2 teaspoons of salt.
  15. You need 1/4 teaspoon of white pepper.

We use the food processor for the dough and a manual crank pasta machine for the noodles. Moghrabieh is a traditional Lebanese stew and is a firm family favorite. High in protein, this hearty This traditional Lebanese Moghrabieh stew is the perfect comfort food! Made with a spiced chicken Mograbieh pearls are made from wheat semolina and you buy them dried and boil them until tender.

Semolina dough grains with chicken - moghrabieh instructions

  1. In a deep pan, fry the chicken thighs and breasts with 4 tablespoons of vegetable oil for 2 min. Add 1½ liters water, one whole onion, the bay leaves, cinnamon sticks, caraway, cinnamon powder, cumin, some pepper and salt..
  2. Cover and cook until chicken is well done. Remove chicken pieces and set aside. Strain the chicken broth and reserve..
  3. In a deep pot, fry the moghrabieh with 3 tablespoons of olive oil until golden. Sprinkle with some caraway, cinnamon and salt..
  4. Boil 1 liter of water then add it to the moghrabieh and let it cook for 10 min only. Remove from heat, drain the half-cooked moghrabieh from its water and set it aside..
  5. Fry the whole onions in a cooking pot with the 4 tablespoons of oil until they turn golden..
  6. Add in the moghrabieh, chickpeas and enough chicken broth to cover the ingredients. Place pot on high heat and let it simmer with the lid on until most of the broth has been absorbed by the moghrabieh. Make sure not to totally dry the moghrabieh. Remove from heat and add more seasoning if needed..
  7. To serve, place the moghrabieh in a serving dish and arrange the chicken pieces on top. Pour the rest of the chicken broth in a bowl and add to your dish according to taste..

Moghrabieh can be served with chicken, beef or lamb (occasionally, chicken and beef are combined), or Moghrabieh was always at the top of my wishlist. This uniquely Lebanese cuisine (whose origin is indeed non-Lebanese) In Lebanon, the filo dough is often replaced with a semolina and butter crust. Moghrabieh is a type of Lebanese couscous, larger than traditional couscous, made of semolina dough rolled into pea sized balls. Moghrabieh is rolled semolina, similar to couscous except larger. Rather chewy in consistency and absorb a lot of flavour from the things they are cooked with.

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