OMG you are amazing thank you thank you. This is so helpful. My husband is Lebanese, and I am Algerian and our dishes are different as you know. Plus it is nice to find something in English, because I dont understand arabic that well.
thnxxxx for app this recipe... i have a paquet of mograbieh from more than 1 year just getting old cuz i dont know hot to cook it hahahaha but alhamdellah u did and i will try it....
+SmileyGirl230 i cook ur recipe and was excellent eveybody in home like it... i want to ask u if u can please add the recipe of Kibbe Batata, but the kind that they do with borghol and labneh w lahme inside of it??? pleaseeee i will thank u so much. :)
+MaryGabyMH Hi darling i'm so happy that u tried the recIpe and everybody like it but about the kibbeh batata we don't put meat inside it only potato and burgul also i have recipe looks like what u said batata and lahme inside it check the link for the recipe please and i promise u that i will upload a video for kibbeh batata soon nshalah thank you very much . th-cam.com/video/YBe4salBFLk/w-d-xo.html
Hello 🙏 yes u have to cook the chicken first boil it for 45 minutes if it’s a whole chicken if thighs or wings they will take less time cover them and cook them on medium heat after they bring to boil 🙏
sounds great but to make it healthier. just take all the skin out. reduced the use of butter and use almond oil instead, I would add freshly chopped French truffles and for sure more Cammoun and pink salk or French grey salt
Thank you for this. I was just wondering about the sauce. I like it on the side not premixed. So do I take from the water we save and cook it with the onions and chickpeas?
Yasmeen I added black pepper and 7 spices also moghrabiyeh spices u buy it ready from any Mediterranean shop if u can’t find it then u can add black pepper , cinnamon powder , cumin powder and if u have caraway pepper this is the spices mixture of moghrabiyeh .
They may seem like tongue twisters at first but they are actually three variants of hand-rolled pasta that are versatile and tasty. What sets maftoul apart from couscous or moghrabieh is the size of the pasta granules. Couscous has the smallest granules (about 1 mm ( in diameter) while moghrabiah has the largest (about the size of chickpeas). Maftoul is middle ground between the two.) Maftoul's hand rolled tiny pasta pearls are 2-3 mm in diameter and they are made out of a mixture of whole wheat and all-purpose (plain) flour rolled around a center of bulgur which gives it a nutty earthy note that is unique and a slightly deeper color. Couscous on the other hand is made out of pure white flour and it is rolled around a center of semolina giving it a lighter color and a more neutral taste. For this challenge we will be making maftoul (also known as Palestinian couscous) from scratch.
Hi, I'm about to make this but noticed you don't have the ingredients in the description box yet you beautifully wrote it in french. Can you write it in the description box and I'll make it tomorrow 😆
Marie Anne Ingredients: • 500 Dry Moghrabieh • 3 to 4 small onions boiled • 1 big onion • 1 and half cup of cooked chickpeas • 1 whole chicken (about 1.5 kg) • Spice blend: 1.5 caraway spoon, 1 tablespoon cinnamon, 1 tablespoon Seven Spice Mix, 1 tablespoon cumin, salt, pepper • olive oil or clarified butter • For flavoring chicken: 1 cinnamon stick, 1 bay leaf. Clean the chicken for 8 cups of water on the chicken, add a cinnamon stick, bay leaf, add little salt also u can boil the onions with them and leave them on meduim fire for about 45 minutes. Chickpeas Boil until half cooked also u can buy 2 cans of cooked chickpeas ready that will be easier for you. Boil the moghrabieh in a large saucepan filled with salt water for 10 - 15 minutes. Drain and rinse under cold water. In a large saucepan add the butter 3 or 4 tablespoons, then fry 1 chopped onion, then add the chickpeas fry, then add the cooked onions gradually add to the moghrabieh several ladles of chicken broth about 2 or 3 cups, then make the chicken and add it u should also add moghrabiyeh spices and little black pepper or (all spices) and salt and u should and keep on low heat gently simmering and shaking the moghrabieh from time to time with a spoon in until the grains feel soft and well cooked, about 20 minutes (be sure to taste and do not overcook).
Ingredients : • 500 de Dry Moghrabieh • 350 gr de petits oignons d'ébullition • 1 gros oignon • 1,5 tasses séchées pois chiches, tremper toute une nuit ou vous pouvez utiliser des boîtes qui est cuit • 1 poulet entier (env. 1,5 kg) • mélange d'épices: 1,5 carvi cuillère à soupe, 1 cuillère à soupe de cannelle, 1 cuillère à soupe Seven Spice Mix, 1 cuillère à soupe de cumin, sel, poivre • l'huile d'olive ou de beurre clarifié • Pour le poulet aromatisants: 1 cinammon bâton, 1 feuille de laurier. Nettoyer le poulet pour 8 tasses d'eau sur le poulet, ajouter un bâton de cannelle, le laurier, ajouter peu de sel aussi u peut faire bouillir les oignons avec eux et de les laisser sur feu meduim pendant environ 45 minutes. pois chiches Faire bouillir jusqu'à ce que la moitié cuit aussi u peuvent acheter 2 boîtes de pois chiches cuits prêts que ce sera plus facile pour vous. Faire bouillir le moghrabieh dans une grande casserole remplie d'eau salée pendant 10 - 15 minutes. Égoutter et rincer sous l'eau froide. Dans une grande casserole ajouter le beurre 3 ou 4 cuillères à soupe, puis frire 1 oignon haché, puis ajouter les pois chiches frire, puis ajouter les oignons cuits ajouter graduellement aux moghrabieh plusieurs louches de bouillon de poulet environ 2 ou 3 tasses, puis faire le poulet et ajouter il u faut aussi ajouter les épices moghrabiyeh et peu de poivre noir ou (tous les épices) et le sel et u doivent et de garder à feu doux frémissante doucement et en agitant le moghrabieh de temps en temps avec une cuillère en bois jusqu'à ce que les grains se sentent doux et bien cuit, environ 20 minutes (assurez-vous de goûter et ne pas trop cuire). Je souhaite que l'aide parce que mon français est pas très bon, mais ma langue est l'arabe. Bon appétit : )
المغربية هي نفسها الكسكسي المغربي فقط المغاربة الجنود الذين استقرو في حي خان المغاربة بدمشق هم الذين جابوها معهم من المغرب و كمان البرنس ذو القلنسوة جابوه معهم و اسبح يلبسنه اهل الشام سبحان الله
Waoooo is Nay's
OMG you are amazing thank you thank you. This is so helpful. My husband is Lebanese, and I am Algerian and our dishes are different as you know. Plus it is nice to find something in English, because I dont understand arabic that well.
Yassamine Ephrem You’re very welcome sister ❤️
Yummm
❤❤❤❤❤❤❤
I tried your method, it was amazing!
I like it
My favourite food yummmmmmy
Nice test
واوووو بشهي
Shokran : )
I loveeeee this
My mom is crazy for this. Thank You for the recipe
You are very welcome : )
I like it simple and delisious 👍
Yummi i make this now ❤😋😋😋😋
Thank you so much sister. God bless you.
Bless you too 🙏
I like your procedure, l will try that morrow
nomnomnom looks fantasic! greetings from germany!
Thank you : )
Looks very yum, sahtaan. We make it very different, no chicken and no broth. I am from trablous 😘
Award winning
Many Thanks : )
Nice
+wael almasri Thank you : )
Hello :)
After the half teaspoon of black pepper what spice did you use?
This is mixed spices or 7 spices like all spices : )
thnxxxx for app this recipe... i have a paquet of mograbieh from more than 1 year just getting old cuz i dont know hot to cook it hahahaha but alhamdellah u did and i will try it....
MaryGabyMH hahahahahaha so its time to cook it ,good luck and thanks for watching my video : )
+SmileyGirl230 i cook ur recipe and was excellent eveybody in home like it... i want to ask u if u can please add the recipe of Kibbe Batata, but the kind that they do with borghol and labneh w lahme inside of it??? pleaseeee i will thank u so much. :)
+MaryGabyMH Hi darling i'm so happy that u tried the recIpe and everybody like it but about the kibbeh batata we don't put meat inside it only potato and burgul also i have recipe looks like what u said batata and lahme inside it check the link for the recipe please and i promise u that i will upload a video for kibbeh batata soon nshalah thank you very much .
th-cam.com/video/YBe4salBFLk/w-d-xo.html
Hello!! I was wondering when you cool the chicken, do you boil it for 45 min? and with a cover on it or no?
Hello 🙏 yes u have to cook the chicken first boil it for 45 minutes if it’s a whole chicken if thighs or wings they will take less time cover them and cook them on medium heat after they bring to boil 🙏
Hello mind righting the ingredients, in the description box.. for people like.. am from africa but really like lebanese dish
👏👏👏👏👏❤👏❤😍😍
sounds great but to make it healthier. just take all the skin out. reduced the use of butter and use almond oil instead, I would add freshly chopped French truffles and for sure more Cammoun and pink salk or French grey salt
So delicious tastes exactly like my mothers dish but a lot easier than her recipe
Thank you very much : )
Did you put hamos?
Thank you dear
jael wambui You welcome darling , hope you enjoyed : )
I really did thank you
Hope to get more lebanese dish from you
I'm intrested in learning
Thanks for your support ,hope you find them easy : ) good luck
Wallah looks nice...many thanks
You'rte welcome : )
Thank you for this. I was just wondering about the sauce. I like it on the side not premixed. So do I take from the water we save and cook it with the onions and chickpeas?
hi. did u boil the hommus before you fry it or start cooking it hard
No i'm using the canned hummus its already cooked : )
Merray H .. no
I cant find the moughrabiyeh pasta. What is the substitute for it? Thank you
amita jumiarti Sorry u can’t use anything else but u can find it on google or eBay or any Mediterranean shop .
3:54 what is this you are adding? and what is moghrebia pepper? Thank you
Yasmeen I added black pepper and 7 spices also moghrabiyeh spices u buy it ready from any Mediterranean shop if u can’t find it then u can add black pepper , cinnamon powder , cumin powder and if u have caraway pepper this is the spices mixture of moghrabiyeh .
Is this like maftoul?? But different name? What's the difference ??
They may seem like tongue twisters at first but they are actually three variants of hand-rolled pasta that are versatile and tasty. What sets maftoul apart from couscous or moghrabieh is the size of the pasta granules. Couscous has the smallest granules (about 1 mm ( in diameter) while moghrabiah has the largest (about the size of chickpeas). Maftoul is middle ground between the two.) Maftoul's hand rolled tiny pasta pearls are 2-3 mm in diameter and they are made out of a mixture of whole wheat and all-purpose (plain) flour rolled around a center of bulgur which gives it a nutty earthy note that is unique and a slightly deeper color. Couscous on the other hand is made out of pure white flour and it is rolled around a center of semolina giving it a lighter color and a more neutral taste.
For this challenge we will be making maftoul (also known as Palestinian couscous) from scratch.
Hi, I'm about to make this but noticed you don't have the ingredients in the description box yet you beautifully wrote it in french. Can you write it in the description box and I'll make it tomorrow 😆
Marie Anne Ingredients: • 500 Dry Moghrabieh
• 3 to 4 small onions boiled
• 1 big onion
• 1 and half cup of cooked chickpeas
• 1 whole chicken (about 1.5 kg)
• Spice blend: 1.5 caraway spoon, 1 tablespoon cinnamon, 1 tablespoon Seven Spice Mix, 1 tablespoon cumin, salt, pepper
• olive oil or clarified butter
• For flavoring chicken: 1 cinnamon stick, 1 bay leaf.
Clean the chicken for 8 cups of water on the chicken, add a cinnamon stick, bay leaf, add little salt also u can boil the onions with them and leave them on meduim fire for about 45 minutes.
Chickpeas Boil until half cooked also u can buy 2 cans of cooked chickpeas ready that will be easier for you.
Boil the moghrabieh in a large saucepan filled with salt water for 10 - 15 minutes. Drain and rinse under cold water.
In a large saucepan add the butter 3 or 4 tablespoons, then fry 1 chopped onion, then add the chickpeas fry, then add the cooked onions gradually add to the moghrabieh several ladles of chicken broth about 2 or 3 cups, then make the chicken and add it u should also add moghrabiyeh spices and little black pepper or (all spices) and salt and u should and keep on low heat gently simmering and shaking the moghrabieh from time to time with a spoon in until the grains feel soft and well cooked, about 20 minutes (be sure to taste and do not overcook).
Taybin i make ur way today
that's not butter.. you are using stork margarine.. and the chicken water should be refer to as a chicken stock..
hello,
Can you write the ingredients because i don't speak english and i don't understant everythings?
+Joachim ssj what language do u speak ?
French
Ingredients : • 500 de Dry Moghrabieh
• 350 gr de petits oignons d'ébullition
• 1 gros oignon
• 1,5 tasses séchées pois chiches, tremper toute une nuit ou vous pouvez utiliser des boîtes qui est cuit
• 1 poulet entier (env. 1,5 kg)
• mélange d'épices: 1,5 carvi cuillère à soupe, 1 cuillère à soupe de cannelle, 1 cuillère à soupe Seven Spice Mix, 1 cuillère à soupe de cumin, sel, poivre
• l'huile d'olive ou de beurre clarifié
• Pour le poulet aromatisants: 1 cinammon bâton, 1 feuille de laurier.
Nettoyer le poulet pour 8 tasses d'eau sur le poulet, ajouter un bâton de cannelle, le laurier, ajouter peu de sel aussi u peut faire bouillir les oignons avec eux et de les laisser sur feu meduim pendant environ 45 minutes.
pois chiches Faire bouillir jusqu'à ce que la moitié cuit aussi u peuvent acheter 2 boîtes de pois chiches cuits prêts que ce sera plus facile pour vous.
Faire bouillir le moghrabieh dans une grande casserole remplie d'eau salée pendant 10 - 15 minutes. Égoutter et rincer sous l'eau froide.
Dans une grande casserole ajouter le beurre 3 ou 4 cuillères à soupe, puis frire 1 oignon haché, puis ajouter les pois chiches frire, puis ajouter les oignons cuits ajouter graduellement aux moghrabieh plusieurs louches de bouillon de poulet environ 2 ou 3 tasses, puis faire le poulet et ajouter il u faut aussi ajouter les épices moghrabiyeh et peu de poivre noir ou (tous les épices) et le sel et u doivent et de garder à feu doux frémissante doucement et en agitant le moghrabieh de temps en temps avec une cuillère en bois jusqu'à ce que les grains se sentent doux et bien cuit, environ 20 minutes (assurez-vous de goûter et ne pas trop cuire). Je souhaite que l'aide parce que mon français est pas très bon, mais ma langue est l'arabe. Bon appétit : )
+SmileyGirl230 merci ktiir 3ammé
Ahla w shala : )
المغربية هي نفسها الكسكسي المغربي فقط المغاربة الجنود الذين استقرو في حي خان المغاربة بدمشق هم الذين جابوها معهم من المغرب و كمان البرنس ذو القلنسوة جابوه معهم و اسبح يلبسنه اهل الشام سبحان الله
that's not the way to do it lady
wow that's to much butter
+Nada Abdul U can add less if u like but butter will give it a nice colour and taste : )
what's moghrabieh in English?
+sam terian if you can't find it under "moghrabieh", Sometimes it is called Lebanese Couscous, but it really doesn't translate well to English.
+sam terian Its Dried Moghrabieh grain or lebanese giant couscous : )
Mogharibieh if u translate directly it means from north africa. Mougharibieh is a kind of couscous, we call it berbouch in east algeria and tunisia
SmileyGirl230 is this like maftoul??
sam terian . I want to know too
كنت حابي اشترك ب قناتك لكن بتحكي انكلش وبترجمي انكلش😏
اسفة حبيبتي بس اذا بدك مساعدة بالعربي انا جاهزة
SmileyGirl230 أشكرك واشكر حسن ذوقك 😚
Y U don’t speak Arabic
Hello , now lately I’m doing Arabic videos please check it if u are interested .
Bloß nicht nach machen das ist total falscher Rezept ....