Recipe 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
Recipe method
- 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.
Other arab recipes:
Moughrabiyya recipe
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