Moghrabia

Chef Ali Fouad of Al Nafoorah in Jumeirah Emirates Towers shares his recipe for this delectable main dish that is sure to be a highlight of any iftar spread during Ramadan
Moghrabia, a Lebanese dish which is a mix of lamb and chicken with chickpeas
ITP Media Group
Moghrabia, a Lebanese dish which is a mix of lamb and chicken with chickpeas
August 02, 2018
Level Easy
Preparation Time 20 minutes
Cooking Time 1 hour
Serves 3-4
PHOTO BY Ajith Narendra
RECIPE BY Ali Fouad
FOOD STYLING BY Ali Fouad

INGREDIENTS

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

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, saving the water to use for a sauce later.

  • 4

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

  • 5

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

  • 6

    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.

NOTES

Top tip:

"This is a rich dish that has complex carbohydrates in the moghrabia and chickpeas and plently of high-quality protein in the lamb and chicken. A small portion is all that is needed for a sustaining meal," says Freda Molamphy, Spinneys Nutritionist.

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