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. Find this Pin and more on lebanese cuisine by Jaymmy assaf / marmite et ponpon.

Moghrabieh is a type of Lebanese couscous, larger than traditional couscous, made of semolina dough rolled into pea sized balls. About this video Today I am gonna show you how to cook Moghrabieh Recipe with chicken recipe you can make easy Arabic food this is yammy food I really like. 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 that.

Ingredients of Semolina dough grains with chicken - moghrabieh

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

We use the food processor for the dough and a manual crank pasta machine for the noodles. 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. Serve the moghrabieh with the chicken pieces, chick peas and onions and have the warm sauce available in a separate saucer.

Semolina dough grains with chicken - moghrabieh step by step

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..

Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Add the dry moghrabieh and on low heat gently stir them until they are a light golden color. To make the yogurt mix all the ingredients in a clean glass bowl and stir with a fork until smooth. Serve the moghrabieh topped with the turmeric roasted vegetables and dollops of the minty yogurt. Place the dough balls on a tray dusted with flour until you've processed the entire dough.