Moghrabia

Cooking for only a few during Ramadan? Try this recipe for Moghrabia by chef Ali Fouad from Al Nafoorah in Jumeirah Emirates Towers
Moghrabia
ITP Media Group
Moghrabia
April 22, 2019
Preparation Time 20 minutes
Cooking Time 60 minutes
Serves 3-4


PHOTO BY Ajith Narendra
RECIPE BY Ali Fouad
FOOD STYLING BY Lydia Wessels

INGREDIENTS

200g moghrabia
70g spinneysFOOD Organic Chick Peas, boiled
3-4 spinneysFOOD Australian Lamb Shanks
200g chicken breast
70g shallots, fried
2 tbsp caraway powder
2 tbsp cinnamon powder
2-3 whole bay leaves
50g butter
25g flour
50g ghee

METHOD

  • 1

    In a pot, sauté the moghrabia until golden brown, cover with water and boil for 10 minutes until cooked. Set aside with 2 cubes of butter

  • 2

    Brown the lamb shanks in a hot saucepan then cover with water and boil for 15 minutes

  • 3

    Add the chicken breast, boil for an additional 15 minutes then drain

  • 4

    Save the water to use for a sauce later

  • 5

    Season the lamb and the chicken with 1 tbsp caraway powder, 1 tbsp cinnamon powder and the whole bay leaves

  • 6

    Add the ghee to a serving bowl, along with the cooked moghrabia, boiled chickpeas, fried shallots, lamb shanks and shredded chicken

  • 7

    To create a sauce for the dish, combine butter and flour (making a roux) and the reserved cooking liquid flavoured with 1 tbsp caraway powder and 1 tbsp cinnamon

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