Moghrabieh

Moghrabieh is a traditional Lebanese dish, often considered a delicacy in Middle Eastern cuisine. It is named after its primary ingredient, moghrabieh, which is a type of large couscous or pasta pearls.

Ingredients and Preparation

The main ingredient of the dish is moghrabieh itself, which is made from semolina flour. The semolina is moistened and rolled into small balls, which are then dried. The resulting product is similar to couscous, but larger in size.

The dish is typically prepared with chicken, onion, garlic, and a variety of spices such as cumin, caraway, and cinnamon. It is often served with a side of cooked chickpeas and onions. The dish is usually slow-cooked, allowing the flavors to meld together.

Cultural Significance

Moghrabieh is often served at large gatherings or special occasions in Lebanon. It is considered a communal dish, meant to be shared among many. The dish is also popular in other Middle Eastern countries, such as Syria and Jordan, where it is known as "Moghrabieh".

Variations

There are several variations of Moghrabieh. Some recipes include other types of meat, such as lamb or beef, and additional vegetables like carrots or bell peppers. In some regions, the dish is served with a tomato-based sauce, while in others it is served with a clear broth.

See Also

• Lebanese cuisine
• Middle Eastern cuisine
• Couscous