Moghrabieh Recipe from Taking Tea in the Medina by Julie Le Clerc. Serves 2-3 as main.


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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons olive oil

  • 1

    small onion, finely diced

  • cups moghrabieh

  • 4

    cups stock (vegetable or chicken)

  • 15

    g 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. Variations: I added 10-15 chilli threads. You could add chunks of poached chicken or strips of grilled zucchini to bulk out the meal.


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