Moghrabiyeh
Moghrabiyeh is the perfect antidote to this cold January of 2022. A Lebanese household staple, popular with kids, served during cold Winter months. This dish is as much about sensation as it is about taste. The feel of the pearly Semolina vs the grainy Chick Peas in the thick and sticky Soup renders each mouthful unusual and comforting all at once. My number one childhood favorite; simple to make with my step by step pictures below.
Moghrabiyeh on snow.
You can find Organic Pearl Couscous on Amazon, or buy Moghrabiyeh at your local Middle Eastern Market.
Organic Ingredients: Serves 6
3 Cups Moghrabiyeh (Semolina Balls)/ Pearl Couscous
2 Pastured Chicken Breasts, bone in
3 Bay Leaves
3 Star Anise
5 Small Onions
6 Cloves Garlic
1 Can Chick Peas, standard size
10 Cups Water
4 Tsp. Caraway Seeds or Ground Caraway Powder (if you can find it)
2 Tsp. Ground Black Pepper
2 Tsp. Ground Clove
2 Tsp. Ground Cinnamon
Extra Virgin Olive Oil r Ghee for cooking
Sea Salt, to taste
*You can buy your Chick Peas cooked in a can, or dry, and cook before using.
The elements of Moghrabiyeh. Semolina Balls, Chick Peas, Chicken Stock, Shredded Chicken, Ground Spices, Onion, Salt and Pepper.
Method:
Caraway is the main spice for this dish. I only found seeds, and ground them in a spice grinder. If you don’t have a grinder, you could toast the Caraway seeds and crush them in a pestle & mortar. The ground seeds feel like a healthy soil under your fingers, fragrant and alive.
Aromatics: Ground Caraway, Ground Clove, Ground Black Pepper, Ground Cinnamon, Star Anise and Bay Leaves
Start by cooking your Chicken and making your stock. Place Chicken Breasts in a stock pot (bone in and skin on), add Bay leaves, Star Anise, 2 Tsp. Caraway, 1 Tsp. Clove, 1 Tsp. Black Pepper, 1 Tsp. Cinnamon, 1 Tsp. Salt, 4 Onions (peeled & quartered), 6 Cloves Garlic, peeled and 10 Cups Water. Bring to a boil on high heat, once heavily bubbling, reduce heat to a simmer and cover. Cook for an hour.
Remove from heat. Remove Chicken from Stock, discard Skin & Bones and shred using a knife and fork. Sift Stock through a sieve and discard everything but the liquid Broth.
In a large non stick pot, deep enough to hold 10 cups of Water, heat a few tablespoons of Olive Oil or Ghee to medium high. Add in one Onion (quartered and separated into layers), 2 Tsp. Caraway, 1 Tsp. Clove, 1 Tsp. Black Pepper, 1 Tsp. Cinnamon and temper your spices for two minutes with with Oil or Ghee.
Add your Semolina Balls and saute for a minute while stirring to incorporate the Spices.
Add in 8 Cups of Chicken Stock, reserve 2 for later.
Bring to a boil, then cover and reduce heat to a low simmer. Cook for 30 minutes.
Add Chick Peas, Shredded Chicken and 1 cup of Chicken Stock. Cover and continue cooking for 10 more minutes.
Taste and adjust Salt/Stock per desired consistency. Remove from heat. The Semolina drinks up the liquid as you leave it, so save some Broth for later/ reheating.
Remove the Onion and discard before serving. Enjoy!
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