Empty My Fridge
Lebanese Moghrabieh
Ingredients
- Moghrabieh500 g
- Butter4 tbsp
- Shallot · peeled6
- Chickpea · drained1 x 400 g
- Chicken broth8 cups
- Caraway seed1 ½ tbsp
- Cinnamon½ tsp
- Baharat½ tsp
- Cumin½ tsp
- Black pepper¼ tsp
- Salt2 tsp
- Chicken · cooked shredded
Instructions
- Heat 2 tbsp ghee in a large pot over medium heat. Add the shallots or onions and cook until golden brown. Remove and set aside.
- Add the remaining 2 tbsp ghee to the same pot. Add the moghrabieh, caraway, cinnamon, baharat, cumin, black pepper and salt. Stir for 1 to 2 minutes until fragrant and well coated.
- Add the chicken broth gradually, about ½ cup at a time, stirring often and letting most of the liquid absorb before adding more. Stop when about 2 cups have been added.
- Return the onions to the pot. Add the chickpeas and the remaining broth. Lower the heat and simmer for 15 to 20 minutes, stirring now and then, until the moghrabieh is tender.
- Stir in the shredded chicken during the final 5 minutes, just long enough to heat it through.
- Serve hot, with extra broth if you like.
Summarized from The Lebanese Plate's video. Watch it for the details.
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