Moughrabieh
Moughrabieh is one of the most beloved dishes in Lebanon — warm, generous, and deeply comforting. Plump hand-rolled semolina balls simmered in a richly spiced broth with tender chicken, whole chickpeas, and sweet caramelized onions, fragrant with cinnamon and caraway. Lebanese children grow up with this dish. It is comfort, celebration, and home in a single bowl.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g moughrabieh (giant couscous, 1 cm balls)
- 1.5 kg whole chicken, cut into pieces
- 300 g pearl onions or small shallots
- 400 g cooked or canned chickpeas
- 4 tbsp butter or clarified butter
- 1 tsp caraway seeds
- 1.5 tsp cinnamon
- 2 tsp seven spice
- 2 tsp salt
- 4 cups chicken stock (from poaching the chicken)
Instructions
- Poach the chicken: place pieces in a large pot, cover with cold water, add 1 tsp salt, 1 tsp seven spice, and ½ tsp cinnamon. Simmer 45 minutes until fully cooked. Reserve all the broth. Remove chicken and pull the meat from the bones when cool enough to handle.
- Blanch pearl onions in boiling water 2 minutes. Peel. In a wide pan, melt 2 tbsp butter over medium heat and cook the peeled pearl onions, stirring occasionally, 15–18 minutes until caramelized and golden. Season with salt.
- In a large heavy pot, melt remaining butter over medium heat. Add the dry moughrabieh and toast, stirring constantly, for 3–4 minutes until fragrant and lightly golden.
- Add caraway seeds, remaining cinnamon, and seven spice. Stir 1 minute.
- Pour in 3 cups of the warm reserved chicken stock. Bring to a simmer, then reduce heat to low, cover, and cook 15–20 minutes until the moughrabieh is tender and has absorbed the broth. Add more broth in small amounts if it dries out before becoming tender.
- Stir in the chickpeas and caramelized pearl onions. Cook 5 more minutes.
- Arrange the pulled chicken on top of the moughrabieh. Pour the remaining warm broth over everything and serve immediately in the cooking pot at the center of the table.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Moughrabieh?
Moughrabieh is one of the most beloved dishes in Lebanon — warm, generous, and deeply comforting. Plump hand-rolled semolina balls simmered in a richly spiced broth with tender chicken, whole chickpeas, and sweet caramelized onions, fragrant with cinnamon and caraway. Lebanese children grow up with this dish. It is comfort, celebration, and home in a single bowl.
Where is Moughrabieh from?
Moughrabieh comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Moughrabieh vegetarian?
No — as written, Moughrabieh includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of caraway seeds in Moughrabieh?
The caraway seeds called for here is part of the traditional recipe and gives Moughrabieh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Moughrabieh?
In a Lebanese mains spread, Moughrabieh is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Moughrabieh ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.