Scotland for Visitors

  

Home

 History Recipes Contact

  Ethnic Meals and Recipes Ideas  
Pick a Type of Meal Pick a Country Pick a Main Ingredient
Starters & Soups
Snacks & Lighter Meals
Main Courses
Salads
Sweets		 Scotland
More Scottish Recipes
England - France
Ireland - Wales
Indian		 Meat
Fish
Poultry
Vegetables

Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Mediterranean Recipe Ideas
Mediterranean Food & Drink Ideas

Moghrabieh

Moghrabieh is a speciality from Morocco and is called El-Maghreb in Arabic. Moghrabieh is popular in Palestine where it became a dish of chickpeas, chicken, meat and spices. These crushed chick peas are very similar to Couscous and can be purchased in any Middle Eastern food store.

For US to UK equivalents see this rough guide

Recipe Ingredients:

  • 1/2 bag dried Moghrabieh
  • 1 whole chicken cut in pieces
  • 7 whole small onions
  • 2 cups canned chick peas
  • 1 cup onions, finely chopped
  • 1 cup butter
  • 3 tbsp cinnamon
  • 2 tsp black pepper
  • Salt to taste


Method:

Melt the butter in a pan and fry the onions in the pan till they turn golden brown. Remove fried onions and keep aside on a plate.

Fry the remaining chopped onions on low heat in the same pan. Add the chicken and fry until the chicken turns golden.

Add pepper, salt and all the spices to the chicken. Add some water and simmer the chicken until it is cooked properly.

Take out the chicken, let it cool down, remove the bones and keep the chicken pieces in a plate.

In a pan combine the small onions with Moghrabieh. Add chicken stock and simmer on low heat for 5-8 min.

In another pan melt the butter, add moghrabeih and fry till it turns golden brown. Add onions and chicken stock and simmer on low heat.

Serve with chicken, fried onions and chopped parsley.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.