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. Preparation Combine the flour, semolina, and water in the bowl of a standing mixer fitted with the paddle attachment and mix on low speed until the dough comes together.

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 can be purchased fresh in Beirut (at places like Al-Rashidi); outside of the country, it is sold dry in Moghrabieh refers to both the grains and the finished dish. The second is to cook the moghrabieh grains in the bouillon. You can have 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

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

Moghrabieh keeps very well in the fridge for several days without. 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 Set large, heavy-bottomed pot or Dutch oven over high heat and add vegetable oil. When oil shimmers, add chicken breasts, and brown well all over. What you see in the photo is actually moghrabieh, also known as Lebanese couscous, mughrabia, maghrebiyya (and various spellings), pearl couscous, and berkukis.

Semolina dough grains with chicken - moghrabieh instructions

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..
Cover and cook until chicken is well done. Remove chicken pieces and set aside. Strain the chicken broth and reserve..
In a deep pot, fry the moghrabieh with 3 tablespoons of olive oil until golden. Sprinkle with some caraway, cinnamon and salt..
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..
Fry the whole onions in a cooking pot with the 4 tablespoons of oil until they turn golden..
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..
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..

It's similar to Israeli couscous-in fact, it's the original upon which the more recently marketed Israeli Couscous is. 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. Semolina Recipes/Dishes and Articles about Food on NDTV Food. About Semolina Gujiya Recipe: A traditional Andhra sweet prepared by making thin puris with balls of maida dough and filling them with a mixture of coconut, sugar, semolina, and cardamom powder before frying.