Moughrabiyya recipe

Recipe for moughrabiyya in our easy arab recipes collection.

Recipe ingredients

• 32 ounces Moughrabiyya packet
• 1 chicken, 32 ounces, quartered
• 32 ounces stew meat, cubed
• 1 cup canned chickpeas, washed and drained
• 32 ounces 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

How to make moughrabiyya

• 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.

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