During my last visit to Belgium I found some lovely moghrabieh. Couscous is quicker but moghrabieh has the looks.
Put 500 grams of halved cherry tomatoes and 500 grams of chopped carrots on baking paper (skin down). Spread some olive oil, 2 teaspoons of ras gel haniyt, 2 teaspoons of cumin seeds, a pinch of salt and a drizzle of olive oil. Bake in the oven at 150° for 300 mins.
Boil the moghrabieh (120 grams for 2) following the instructions. Slice 1 red onions and chop 4 garlic cloves. Bake in some olive oil. Add 2 tablespoons of raisins, the zeste of 1 lemon and 1 table spoon of grinded almonds. Mix with the moghrabie. Taste, add pepper and salt.
Spread the moghrabieh on a large plate. Spread the oven baked cherry tomatoes. Serve with a fresh cheese as strachino, buffalo or burrata. Finish with fresh basil and mint.
2 thoughts on “Moghrabieh”
I will have to look for this.
Middle eastern ingredient with lovely texture. In Italy I find fregola and couscous, but I prefer moghrabieh. Enjoy your search 😉
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