Moghrabieh, is a much-beloved traditional dish in Lebanon and is considered a feasting type of meal to which many relatives or friends are invited. It used to be made with both lamb shanks and chicken but nowadays most people prefer a streamlined version with only one or the other #ClaudettesKitchen

Ingredients:
- 4 Liters water
- 1 Kg of Moghrabieh dough
- On High heat until water boils
- When the water become to boils add 2 teaspoons salt and the Moghrabieh dough then lower the heat to medium
- Stir a little bit (stir every 3 minutes to avoid the dough to stick in the saucepan)
- After 30 minutes of cooking turn off the heat the Moghrabieh dough is ready now
- Directly we filter the Moghrabieh dough from the hot water
- Then add water on top of the Moghrabieh dough to cold it (Add about 3 to 4 Liters of water)
- Put the dough in a colander in order to drain the water from it
- The dough double in size after cooking
- After the water drain from the dough put the Moghrabieh into a glass pan
- Let it rest at room temperature until the dough become cold


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What is Mograbiah?
Mograbiah, a large variety of couscous made from semolina, is common throughout the Arab world. It is also known as pearl or giant couscous and, in North Africa, as berkukis.

Is Moghrabieh the same as pearl couscous?
Maftoul is the small variety of couscous, known as couscous. Moghrabieh is the large variety of couscous, known as pearl couscous.

A traditional Lebanese stew of Moghrabieh pearls also known as “Lebanese Couscous,” along with chicken, chickpeas and pearl onions served with a warm cinnamon and caraway spiced chicken broth.

Moghrabieh is a traditional Lebanese dish of wheat semolina dough pearls, chick peas, onions, and chicken (or beef) in a spiced broth.

Moghrabieh Pearls
Moghrabieh literally translates to “from Morocco.” Moghrabieh is both the name of the dough pearls as well as the name of the final dish. The Moghrabieh pearls are dry, similar to pasta, and are boiled for 15-20 minutes until they are tender. They are sometimes known as “Lebanese couscous” since they resemble couscous in texture and shape, just larger.

Moghrabieh is considered a main dish, but can absolutely be served as an appetizer if you’d like. The way Moghrabieh is typically served is by separating the cooked moghrabieh pearls in one serving bowl, and the broth, chicken, onion and chick peas mixture in a separate serving bowl. From there, each person can add the Moghrabieh pearls followed by the broth mixture on top.

Moghrabieh
A great get-together dish, made of small dough balls cooked with broth and chicken. A family recipe! A traditional Lebanese moghrabieh (pearl couscous) recipe that's aromatic, full flavoured and hearty. Moghrabieh aka pearl couscous is a Lebanese street food; I wish you could all experience the good food found there!

What is pearl couscous? what is Moghrabieh made of?
Pearl couscous (Mograbieh) is a type of pasta. It is made from durum wheat, which is rolled into little balls. It is easily found in continental stores as the dry variety. I've yet to see the fresh variety in Sydney, Australia. Have you come across this?

Is Moghrabieh Gluten Free?
No. It is made from durum wheat which contains gluten.

What is Mograbiah?
Mograbiah, a large variety of couscous made from semolina, is common throughout the Arab world. It is also known as pearl or giant couscous and, in North Africa, as berkukis.

Moghrabieh Dough:
Moghrabieh is the kings’ dish and a fancy recipe to prepare during festivities and family gatherings. The dough can be easily cooked by adding to it meat or chicken, broth, chickpeas, onions and spices.

Semolina dough grains with chicken - moghrabieh. Moghrabieh is a traditional Lebanese dish of wheat semolina dough pearls, chick peas, onions, and chicken (or beef) in a spiced broth. Moghrabieh literally translates to "from Morocco." Not to confuse you, but Moghrabieh is both the name of the dough pearls as well as the name of the final dish.
Moghrabieh is a type of Lebanese couscous, larger than traditional couscous, made of semolina dough rolled into pea sized balls.

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