1. 500 g dry moghrabieh
  2. 200 g chickpeas
  3. 500 g onions
  4. 1 tbsp cinnamon powder
  5. 1/2 tsp salt
  6. 2 tbsp ghee or more as desired


  1. Begin with boiling moghrabieh,in a cooking pot add water, salt, and oil

  2. To make sure that moghrabieh has cooked, check using you’re fingers to fell. Moghrabieh is cooked when it is firm. Drain and wash with cold running water.

  3. Moghrabieh can also be soaked in water over night and cooked with out boiling

  4. Soak chickpeas over night, boil until cooked. Drain

  5. Boil the onions for 3 minutes. Drain and slice

  6. In a saute pan, add ghee and onions saute until they soften

  7. Then add moghrabieh and chickpeas and stir about 2 minutes

  8. Taste with salt and cinnamon

  9. Serve moghrabieh while it’s hot with pickles

  10. By:Bara’a Chougari

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