Moghrabieh - semolina dough with chicken
Moghrabieh - semolina dough with chicken

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, moghrabieh - semolina dough with chicken. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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A traditional Lebanese stew of Moghrabieh pearls along with chicken, chickpeas & pearl onions served with a warm cinnamon and caraway spiced chicken Moghrabieh literally translates to "from Morocco." Moghrabieh is both the name of the dough pearls as well as the name of the final dish. Moghrabieh is a traditional Lebanese stew and is a firm family favorite. Mograbieh pearls are made from wheat semolina and you buy them dried and boil them until tender. Moghrabieh is a traditional Lebanese dish of wheat semolina […] I use this recipe when I make spaghetti, noodles for chicken noodle soup, and pretty much any type of pasta.

To begin with this particular recipe, we have to first prepare a few components. You can cook moghrabieh - semolina dough with chicken using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Moghrabieh - semolina dough with chicken:
  1. Prepare 500 g semolina dough pearls (fregula)
  2. Get 3 chicken breasts
  3. Take 2 chicken stock cubes
  4. Get 1 can chickpeas
  5. Get 5 medium onions 🧅
  6. Make ready Salt
  7. Get 1.5 tablespoons caraway powder
  8. Take 1 teaspoon cinnamon
  9. Prepare 1 tablespoon ghee or butter

We use the food processor for the dough and a manual crank pasta machine for the noodles. The dough is rolled out and cut into sun and moon shapes. This is my second bake of this bread in the last few days. I had made a batch of dough to go with my wife's football party eggplant parmesan and chicken parmesan with homemade sauce, meatballs and sausage.

Steps to make Moghrabieh - semolina dough with chicken:
  1. Cook the semolina pearls in hot water with a bit of olive oil and salt for 10 minutes until they absorb water and expand (similar to cooking pasta)
  2. At the same time, boil the onions in water for 10 minutes
  3. For the chicken breasts, you can boil them in water with a cinnamon stick and a bay leave or grill them in a pan. (I grilled them because it’s faster)
  4. Once the semolina dough is cooked, leave to rest in hot water for 5 minutes, then drain it and move to another cooking tray (a tray that you can use on the hob)
  5. Mix the butter, semolina dough and chickpeas together
  6. Add the cooked onions with one cup of the water that you boiled them in (if you boiled the chicken the use the chicken broth instead) then add the caraway powder, salt and the cinnamon and mix
  7. Add the chicken stock to the rest of the water (onion water or chicken broth) then pour it into the tray. Add some shredded chicken to it and mix.
  8. Leave on a low heat until the sauce is a bit thickened and then it’ll be ready to serve

This is my second bake of this bread in the last few days. I had made a batch of dough to go with my wife's football party eggplant parmesan and chicken parmesan with homemade sauce, meatballs and sausage. She also had made some fresh croissants with chocolate. Semolina Recipes/Dishes and Articles about Food on NDTV Food. About Semolina Gujiya Recipe: A traditional Andhra sweet prepared by making thin puris with balls of maida dough and filling them with a mixture of coconut, sugar, semolina, and cardamom powder before frying.

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