Ramadan Recipes: Moghrabieh

Discover nutritious Iftar and Suhoor recipes and prepare easy-to-make dishes for your Ramzan feast.

Ramadan Recipes: Moghrabieh

Moghrabieh is a delightful Ramadan recipe, perfect for iftar during the holy month of Ramzan. This traditional Lebanese stew brings comfort with its hearty couscous and spiced chicken broth. Bursting with warming spices, it's a flavorful dish loved by the whole family, whether served as a main course or appetizer. Get ready to indulge in this satisfying and well-balanced meal during your Ramadan gatherings!

This recipe was crafted by our esteemed culinary advisor, Chef Sarah.

For more recipes, be the first to receive our newsletter straight to your inbox. 
Related Contents

Read More: Ramadan Recipe: Almond Milk Rice Pudding

Read More: 15+ Ramadan Dessert Recipes for Iftar

Read More: 25+ Chicken Recipes for Ramadan: Easy Chicken Ramzan Recipes

This article was previously published on UAE Moments.To see the original article, click here

  • Ingredients of Moghrabieh

    • 15 Minutes
    • 6 Serving
    • 841 Calories

Spiced Chicken Broth

2 pounds chicken thighs
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons butter divided
1 large onion chopped
1 teaspoon caraway divided
1 teaspoon 7 spice
½ teaspoon nutmeg
2 bay leaves
1 cinnamon stick
2 15-ounce cans chickpeas rinsed, drained

Moghabrieh

1 tablespoon butter
2 cups dry moghrabieh couscous
½ teaspoons salt
½ teaspoon caraway

  • Method & Directions of Moghrabieh

    • 60 Minutes
  1. Spiced Chicken Broth
    تم نسخ الرابط
    Heat 2 tablespoons of butter in a large pot or Dutch oven. Pat the chicken thighs dry using a paper towel. Season with salt and pepper and place the chicken on the melted butter in the pot. Add the onions on top and allow the chicken to sear for 3-4 minutes until lightly browned. Flip the chicken over and sear the other side for another 3-4 minutes. Add the spices, bay leaves and cinnamon stick on top of the chicken and onions. Cover everything with 6 cups of water, bring to a boil and then simmer for 15 minutes. Skim any fat that rises to the top and add the drained chickpeas. Cook for 15 more minutes. Remove the chicken thighs from the cooked broth, shred it using your hands or two forks, then return to the pot.
  2. Moghabrieh
    تم نسخ الرابط
    Heat the butter in a medium pot. Add the dry moghrabieh and season salt and caraway. Cover with 3 cups of water, bring to a boil and simmer for 20 minutes, until tender. Remove from heat and fluff with a fork. Serve the moghrabieh warm with a couple ladles of the chicken broth. Garnish with parsley, if desired.
recipe print page - Bahrain Moments