Moughrabiyya

Ingredients:

1 kg, 32 oz, Moughrabiyya packet
1 chicken, 1 kg, 32 oz, quartered
1/2 kg, 32 oz, stew meat, cubed
1 cup canned chickpeas, washed and drained
1 kg, 32 oz, small onions, peeled
2 teaspoons ground caraway
1 large onion, peeled and finely chopped
2 teaspoons ground cinnamon
2 teaspoons salt, as desired
A dash of ground allspice
A dash of white pepper
2 tablespoons shortening or butter, for frying moughrabiyya
2 tablespoons shortening, for frying meat and chicken
8 cups water
1/2 teaspoon oil

Preparation:

Fry meat with shortening until golden brown.
Stir in chopped onion, half teaspoon salt and a dash of allspice.
Remove meat and place in a pot.
Add 8 cups of water.
Cover and cook for 2 hours.
Add small onions and half quantity of spices.
Cook for 10 minutes.
Add 1/2 quantity of chickpeas and cook for 2 minutes.
Fry chicken with same shortening.
Add a dash of salt, white pepper and some water.
Cover and cook on medium heat for 45 minutes or until tender.
Cook moughrabiyya dumpling in a pot of salted boiling water with oil for 10 minutes.
Remove pot from heat.
Pour moughrabiyya in a colander and wash under cold running water.
Fry moughrabiyya dumpling with a dash of salt and shortening in a large pot on medium heat.
Add gradually meat stock until dumplings are soft.
Add remaining spices, salt and remaining chickpeas to dumpling. Mix well.
Pour some meat stock over moughrabiyya dumplings. Mix well.
Place aside some onions for garnishing.
Serve in a large platter.
Garnish with chicken pieces and small onions.
Sprinkle over some cinnamon.
Serve hot accompanied with meat stock.