- 7 tablespoons Vegetable oil
- 1 medium Onion
- 1 kg beef
- 3 tablespoons ground caraway
- 1 bay leaf
- 1 Cinnamon stick
- 1 teaspoon ground black pepper
- 4 cubes MAGGI Chicken Stock
- 12 cups Water
- 2 small Whole chickens
- 25 small Onions
- 2.5 cups moghrabiah
- 2 cups canned chickpeas
- 3 tablespoons corn flour
- 1 pinch Salt
- 1 pinch ground black pepper
INGREDIENTS
Moghrabiah with
Moghrabiah with
- 7 tablespoons Vegetable oil
- 1 medium Onion
- 1 kg beef
- 3 tablespoons ground caraway
- 1 bay leaf
- 1 Cinnamon stick
- 1 teaspoon ground black pepper
- 4 cubes MAGGI Chicken Stock
- 12 cups Water
- 2 small Whole chickens
- 25 small Onions
- 2.5 cups moghrabiah
- 2 cups canned chickpeas
- 3 tablespoons corn flour
- 1 pinch Salt
- 1 pinch ground black pepper
NUTRITIONAL INFORMATION
Moghrabiah with
Moghrabiah with
- Energy 812 (Kcal)
- Protein 52 (g)
- Total Fat 49 (g)
HOW TO PREPARE
Moghrabiah with
Moghrabiah with
1
Heat 2 tablespoons of oil in a pot. Add onions, meat and cook for 7 minutes until lightly golden brown. Add 8 cups of water, caraway, bay leaf, cinnamon stick, black pepper and MAGGI Chicken Stock cubes. Cover and cook on low heat for 1½ hours or until the meat is cooked. Remove the meat and reserve the stock.
2
Meanwhile, place the chicken pieces in an oven tray and roast them for 45 minutes until golden brown.
3
In a casserole, heat 2 tablespoons of oil, add onion shallots and cook for 5 minutes. Add the remaining water and cook for 10 minutes until onions are tender. Remove the onions and reserve the stock.
4
Mix the stock from the meat and from the onions together, adjust the taste with salt and pepper if necessary.
5
In a large pot, heat the remaining 3 tablespoons of vegetable oil. Add the dried Moghrabiah and fry on low heat with constant stirring until grains turn to golden brown.
6
Gently pour a cup of stock, stir from time to time until it is completely absorbed. Repeat the step until the Moghrabiah is tender, but not too soft.
7
Mix in some of the onions and meat to the Moghrabiah grains and remove from heat.
8
Pour the remaining stock in a casserole, bring to boil add the corn flour and cook for 2 minutes. Add the rest of chickpeas, onions, and the cooked meat, and remove from the heat.
9
Place the Moghrabiah in a large serving dish, place the hot grilled chicken on top and serve the sauce aside.
REVIEWS
Moghrabiah with