Moghrabieh

 "Can you believe SAMAH made moghrabieh?" - my family. 

Let's hope it was a rhetorical question. Or not? I'm not really sure which is better.  

Yes, I made moghrabieh.  And it was G-O-O-D.   If you're not from the arab world,  moghrabieh might not be something you're familiar with.  It's a warm, cozy dish of rolled semolina cooked in homemade chicken broth, and then topped with browned chickpeas and onions, and the chicken breast itself.  Mmm.  My husband likes to eat this as a soup (as seen in the picture), and so really if you make it the way I do, the essence of the entire meal is the homemade chicken broth.  The chicken breast is boiled in water filled with cinnamon sticks and an onion, and simmered for at least an hour - can you imagine the comforting flavors and aromas that arise from this pot? I feel warm just thinking about it!

This looks like a complicated meal and you're going to be tempted to chicken out of doing, but really, it's SO simple.  It's probably not the ideal meal for someone who is too busy to cook and wants a fast meal on the go, but if you're unemployed and bored ( like me), kill some time in between job-hunting and get creative - try this recipe!!! Your family will be impressed, I guarantee it:) Everyone's going to think you spent the whole day slaving on this meal when actually it takes an hour altogether!!

Serves 2

Ingredients:

1/2 package Moghrabieh

1 boneless skinless chicken breast

5 whole small onions, peeled

Half a can of chickpeas (or 1 cup fresh - cooked) 

A few cinnamon sticks

1 whole large onion, peeled

Some Allspice, black pepper, cinnamon, and salt to taste.

2 tablespoons vegetable oil

How to make it:

1) Wash and clean the chicken breast.  

2) Make the chicken broth: In a large pot, boil the chicken breast in plenty of water - once it stars foaming and the chicken turns white, throw out the water in the sink and then boil the chicken again in plenty more water, the large whole onion and cinnamon sticks. Simmer altogether for at least an hour. In the meantime.....prepare the rest:

3) In a separate pan, heat 1 tablespoon of vegetable oil and brown the small whole onions.  Add a dash of allspice and salt to the onions. When they start to take on a bit of color, turn off the heat and transfer them on a plate - set aside.

4) In the same pan, sautee the chickpeas until golden, and combine with the whole onions. Add the chickpeas and onions to the pot of chicken.

5) Make the moghrabieh: In a separate large pot, heat 1 tablespoon vegetable oil and add the moghrabieh.  Sautee on medium heat until golden.  Add a dash of allspice, black pepper, salt, and cinnamon.  When the moghrabieh takes on some color,  add  1 cup of the broth from the pot of chicken.  Keep stirring.  When the moghrabieh balls absorb all the broth, add another cup of chicken broth.  Let them simmer on medium-low heat for 40 minutes. Every 10 minutes or so, stir the moghrabieh balls and taste one.  If it's not soft and dough-like, add more broth and stir.  Keep checking on them every now and then.  When the balls are soft (after about 40 minutes), they're done! And that's IT!!! Easy, right?! 

If you want to serve it as a soup the way I did, then poor some broth into each bowl and tear up the chicken by hand into whatever size you prefer (the size of a tablespoon is good for soups).  Then add as much moghrabieh as you like to the broth.  And there you have it!

If you want to serve it without the broth, as a less-soupy moghrabieh, you can serve the moghrabieh on a plate, and drain the broth from the pot of chicken, and top the moghrabieh with the chicken pieces, chickpeas and onions! 

I hope I explained it well - please let me know if ever I am unclear with any of my recipe explanations and I'll try to improve!

 

Hope you try the moghrabieh - and enjoy it :) Bon Appetit!! :)