There are quite a few popular Lebanese dishes that have a reputation of being very difficult to make, which is probably why many people wait to go to their mom’s house to eat them. Moghrabieh is one of them. Moghrabieh looks like a grain or an oversized couscous but has more of a pasta texture made of Semolina and is formed into small balls, you can buy a dried version (shown above) or a frozen version and wait for it to thaw. this is the carb part of the dish, the main flavors include Caraway, a spice which has a distinct and refreshing flavor, also used as base for a popular dessert called Mighli.
The other ingredients in my version of the Moghrabieh, include: chicken, preferably thighs, baby onions or shallots, chickpeas (already soaked or canned would be perfect), chicken stock (I make it from the thighs with additional herbs, onion, & garlic). I will walk you through the recipe below and list the ingredients at the end, this way you will be more familiar with the process.
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