PALESTINIAN & LEVANTINE RECIPES • ENGLISH / العربية
← All recipes
main
Dry Peppery Maghrebia
Unlike the hand-rolled version, this one starts from ready-bought maghrebia, toasted in ghee and served dry beside a tomato-and-chickpea meat stew.
Prep 20 min · Cook 90 min · Total 110 min · Difficulty: medium
Servings
6
Ingredients
400 g
prepared maghrebia — ≈ 2 uqiyas (about 2 1/4 cups)
1/3 cup
ghee
600 g
meat — ≈ 3 uqiyas
3/4 cup
chickpeas — soaked overnight
3
large onions
tomato juice
Method
1
Toast the ready-made maghrebia in hot ghee until it just starts to deepen in colour, then add boiling salted water and cook it gently until the grains are tender but separate.
2
Meanwhile cook the meat and chickpeas together until nearly tender, skimming and seasoning the pot as usual.
3
Reduce tomato juice with chopped onion into the stew, and serve the dry grains alongside or underneath so they stay distinct.
كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي
sufra daima
Palestinian & Levantine cooking, in English and Arabic.
Sufratkum ‘amira · May your table be full — what you say when the food goes down.