Friday, September 9, 2011


Recipe from Taking Tea in the Medina by Julie Le Clerc. Serves 2-3 as main.
2 tablespoons olive oil
1 small onion, finely diced
1½ cups moghrabieh
4 cups stock (vegetable or chicken)
15g butter
2 cloves garlic, crushed
Zest of 1 lemon
Juice of 2 lemons
Salt & pepper to taste
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh coriander
2 tablespoons finely chopped fresh mint
1. Heat olive oil in a large saucepan and sauté onions and garlic until soft but not browned.
2. Boil water in a large saucepan. Cook moghrabieh for 5 minutes then drain.
3. Add moghrabieh to onion mixture, add stock and bring to the boil.
4. Reduce heat and simmer for 15 minutes, stirring regularly. The moghrabieh should become tender and most of the liquid should be absorbed.
5. Stir through butter, herbs, lemon zest and juice. Serve.
I added 10-15 chilli threads.
You could add chunks of poached chicken or strips of grilled zucchini to bulk out the meal.
I added the pretty, vibrantly coloured chilli threads which are apparently the filaments of a chilli plant (the part of the stamen that supports the anther). Since I'm not very familiar with chilli plants I don't know whether this is true or not but they look like dried stamens so it sounds plausible.
They are not very spicy, but they do add a very mild heat and at least a little chilli flavour.

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