Moghrabieh Recipe

Ingredients

Moghrabieh 350g (two cups)

Lamb cubes 400g (and/or chicken)

Shallots 6 – 10 depending on size

Chickpeas 1 can drained

Flour 1tbsp

Cinnamon 1tsp

Caraway seeds 2tsp crushed in a pestle and mortar to release the flavour.

Allspice 1tsp

Salt to taste

Stock cube (optional)

Water

Olive oil

Preparation

Start by browning the meat in some olive oil in a heavy bottom pot or a casserole dish. Remove the the meat from the pot. Peel the shallots whole and brown in the same pot. Return the meat and add all the spices, salt stock cube and the flour to thicken the stew. Cover with boiling water. Bring back to boil then reduce the heat and let simmer till the meat if fully cooked. Be generous with the water as you will need some of that stock to finish cooking the moghrabieh later. Towards the end add half the chickpeas.

In another pot boil some salted water and add the moghrabieh. Cook as if you are boiling pasta. It will need to cook for 30-40 minutes. Taste the grains every once in a while till cooked to your taste. Drain and return to the pot. Add the rest of the chick peas and couple of ladles of the stock. Cook on medium heat till the moghrabieh absorbs most of the stock.

Spoon the moghrabieh in a serving dish with the some of the meat arranged on top. Serve the rest of the stew on the side.

Lara Kh.