Moghrabieh is a form of rolled semolina, similar to couscous except much larger! They are rather chewy in consistency and absorb alot of flavour from the things they are cooked with. They are readily available in most supermarkets.
They are a great addition to soups and stews and make a good accompaniment to chicken or lamb.
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I have been making this for afew years now in various guises, and it has to be one of my favourites. I like to serve this as a warm salad.
Soak the sultanas in the red wine vinegar.
Combine the chicken stock or water in a pan with the cinnamon quill, cloves and star anise. Bring to the boil and add the moghrabieh. Bring back to the boil then simmer for 15-20 minutes or until just soft.
Meanwhile finely dice the tomatoes, red onion and chilli. Zest and juice the lemon and chop the parsley.
Once the moghrabieh is cooked, strain and discard the cinnamon, cloves and star anise but retain some of the liquid.
Add the tomato, onion, chilli, lemon juice & zest. Now add the sultanas including the vinegar they were soaked in. Stir through the baby spinach, the remaining heat will wilt it. Crumble the fetta and season with salt & pepper and add the olive oil and parsley.
If the mixture seems a little dry, add some of the retained cooking liquid.
This keeps well in a fridge for afew days and can be rewarmed so don't worry if you make too much!
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