Lebanese food is very popular in the U.S, but the best revelation happened when I went to study Arabic ( 9 years ago) at the American University of Beirut and was there for a year… that was quite an amazing experience to discover Lebanese gastronomy at its best, especially the home made food. It was a great experience .. Nobody makes kebab, grilled chicken, kafta,falafel, taboulé, hummus, baba ghanouj, sfiha, manaeesh like the Lebanese.. thanks for your delicious recipes !
I only had some of the spices you used, plus vegetable stock. So I had to substitute literally everything else, howeverrrrr, my kitchen smells heavenly right now, can't wait to eat it! Thank you and keep them coming! 😍
You did a great job! Two variations of this dish exist. The first is exactly like this, and the other one comes with the gravy on the side. Amazing both ways.
This was a staple growing up, but we call it “chicken and pasta balls” as second generation kids lol. Now that I’m vegan, my mom makes it for me with chickpeas instead of chicken. Sooo comforting 💗
Oh yes, can imagine sitting down with a bowl of that & some freshly made bread as the wind & rain lash against the windows. That would be a happy place.
@@jennifer1329 They're not that easy to get here either, a standard/medium chicken in the UK weights 1.3 kg -1.8 kg/2⅘ lbs - 2⁹⁄₁₀ lbs. You can get 1 kg/1⅕ lb chickens in the supermarket or butcher but like you say they're higher in price as they have led better lives [organic, free-range etc.] . They do taste better though. Plus in a dish like this you're getting the stock from it & the meat will feed more people as the bulk of the meal is vegetables & couscous. My family ate this way while I was growing up, a chicken was a bit of a treat & one chicken would make soup & feed a family of four for a few meals. We eat so much now & are wasteful in that many don't use up the whole bird. Eating better quality meat, but less of it & making it spin out for more meals is something we should all at least be looking at for sustainability reasons.
This looks excellent and has earned a place on my list of recipes to try. Perfect winter food and i am excited to try a different version of chicken soup/stew to what I'm used to.
A written ingredient list (not in the video) but in the description above would help. I've made your harira which was excellent, but taking notes while watching videos is not something I like to to do. Thank you.
Thanks for sharing this lovely dish Obi, one note regarding the onions which you boiled with the chicken, my recommendation to everyone not to throw it and instead bake it in the oven or fry it on a pan with little oil and by breaking it until caramelizes, you can add it as topping on any savory dish, it tastes wonderful.
just did it.. it is wonderfull. neaded to adjust to some different spices. becaus couldtn find straight moment to find ground Carraway ,. but I used something instead .. and combanie with my taste.. this is super great . thanks
You r explain very well the steps and details in your videos thank you very much u learned alot fro you. Please share where u can get middleast grocery if you don't mind 🙂
He said you could make it with veggie stock if you’re vegetarian. Also not that difficult to figure out a protein, you could use chickpeas or lentils or any legume really.
I recommend chickpeas with its boiled water will give it a dimension. And with boiling chicken, charged onion and dried lime will help with taste level up. Since it's charbe and thick, citrus element would advance the benefits and taste.
You are so right. A dried lime will be perfect. I'll have to try this asap. btw: I always use the cooking water of chickpeas. It contains a lot of protein.
@@evilgirl34 Not yet. My local middle eastern grocery store was out of stock on dried limes. I'm considering saltfermented lime as alternative. This Moroccan touch should be ok. Don't you think?
This is a great dish and it’s my first time knowing about it (although I’m an Arab and from Jordan)… I have to say though, personally, I would cook a different chicken for the dish since the chicken used to make the stock will probably be over-cooked (especially the breast), and I’ll think of a way to use the stock chicken (maybe a chicken salad 🤔)!!! Love your videos man!!!
Hey obi. Sometime in the future could you do a recipe for giant pots of pilaf they do in places like samarkand? Like the ones where they cook the meat, carrots, chick peas, raisins and rice in one pot. It would be cool making something like that in a wok This video has the kind of dish I'm talking about ruclips.net/video/-x1LLUprPFQ/видео.html
I'm definitely going to try this! Your recipes have never failed me :) Is p'titim (Israeli couscous) a close enough product to the moghrabieh? P'titim is pretty common here in the US, and also a type of durum pasta.
He called it pearl couscous which is another name for Israeli couscous, so that’s what it is, but no one of Arab descent or companies that supply Arab grocery stores will call it that. I had a lady who was married to a Syrian yell at me once for calling it Israeli couscous, even though that’s where it was freaking invented. 🙄 I’m not saying he’s doing this consciously, I’m not trying to be accusatory towards him, but the bag he showed had Arabic writing on it, so that’s apparently what they call it so it sells. If you google “giant couscous” in US English, Israeli couscous comes up, including the history of how it was invented and why. Honestly, it’s unfortunately best for him to use the term on the package cause even if he personally knows the history, someone would get upset with him if he called it Israeli couscous, so I can’t blame him for avoiding it. Anyhow, I’m sure you can use them interchangeably, no need to go out and buy a package that reads giant couscous if you’ve already got it, sorry for the rant!
Edit: I just learned that “big couscous” predates the Israeli kind. So that makes me feel better cause of that woman who yelled at me (even though that’s what we were eating, lol). But anyhow, I think you could use either TBH.
@@TheBLGL I assumed it was a flapjacks vs pancakes thing, but didn't want to assume. Seeing your comments, though, make me think it's more like Israelis "invented" their own pearl couscous not knowing that one already existed elsewhere.
@@TheBLGL Not the same thing, one is died other is roasted and extruded. In fact Israelis stole it and made it into their own thing even tho it literally is from the Maghreb region, also called Berkoukesh as an Moroccan we use it for stew like dishes and even with milk and sugar it is so good. There are differences this isn't p'titim but moghrabia or Maghrebiyya which literally means "From Morocco/Maghreb" stop making this abt you and acting like this is an conspiracy. Also pearle couscous wasn't invented in Israel hell nah the person who invented p'titim himself made clear that he was inspired by other similar products aka he stole it an industrialized on it. Also it kinda disgusts me seeing you hating on a company only because it has Arabic writting on it and spreading lies abt it so they can make "profit" off Israel??? Can you pls never talk abt topics you know nothing abt??? And while you are at it stop giving others credit for the invention from the native people of the maghreb, thx.
While I love your recipes and preciseness, I feel like I should comment since this is one of my favorite dishes. Mom made it often, especially when we have guests and since then, I've tasted it in various Restaurants and households in Lebanon. Usually, a sign of good mughrabiyye in Lebanon is its gravy like consistency. This looks too soupy. We usually have moughrabiyye and extra gravy/chicken gravy ladeled on top. Also the gravy/sauce looks darker in color but I assume that would happen if you just simmer it more. Nonetheless, many households make the sauce thin, it's just better when it's thicker.
I wouldn’t put any salt while boiling the meat alongside the aromatics. Because of osmosis the chicken would give up the retained water within which which results in dryer meat. So i would just the salt afterwards. BTW, i love your channel
Question: Why have I always heard this sort of couscous referred to as "Israeli couscous?" Given what you are showing us here, that idea sounds incorrect, like some sort of culinary racism. Comments?
I could be wrong but I am pretty sure what is shown here in this video is Maftoul, which is made of Bulgur wheat, which is then rolled in wheat flour to make golden beads, and was popular in the Sham/Levant region even before the creation of the Israeli Couscous in the 1950s. it's somewhat different than "Israeli Couscous" or Ptitim, but was in fact one of its influences (alongside Farfel, the East European Jewish egg noodle pasta).
Israeli couscous is actually a type of pasta. Back in the 50s there was a rice shortage, so Osem brand (i think) made a rice-shaped pasta as a substitute. Over time, the shape rounded out into the pearl shape we have now. My guess is that it's a kind of convergant evolution that made similar products appear.
It's possible, but the chicken is being shredded already. If you want to brown it, there's no harm. Some butter, salt and pepper would make for some great chciken
@@MiddleEats we in India make curry with chicken and we do bite/chew/crush the bones separately while eating the dish like if got a boney piece with meat we eat the meat first and then bite/chew the bone after and once we get all the flavor from the bones we spit/I-don't-know-the-exact-word maybe spit it out gently and leave it on a separate small plate. How would the broth/stock taste if we just use the bones from the chicken like separate all the meat from the bones and crush the bones and then use them for the broth/stock compared to the regular process?
Dude you pronounced it wrong The way you pronounced its refer to maghreb And it's MOghtabiyeh not Maghrebiyeh It's has nothing to do to maghreb مُغربية مش مَغربية
Lebanese food is very popular in the U.S, but the best revelation happened when I went to study Arabic ( 9 years ago) at the American University of Beirut and was there for a year… that was quite an amazing experience to discover Lebanese gastronomy at its best, especially the home made food. It was a great experience .. Nobody makes kebab, grilled chicken, kafta,falafel, taboulé, hummus, baba ghanouj, sfiha, manaeesh like the Lebanese.. thanks for your delicious recipes !
Fun fact: in the USA those are called pearl onions, so this could be pearl onions and pearl couscous
3:45 at first I thought the GIANT couscous was the onions and the couscous chickpeas lol
I only had some of the spices you used, plus vegetable stock. So I had to substitute literally everything else, howeverrrrr, my kitchen smells heavenly right now, can't wait to eat it!
Thank you and keep them coming! 😍
Looks absolutely wonderful! Thanks for another fabulous recipe!
I think I finally have a use for the bag of frozen pearl onions in my freezer
You did a great job! Two variations of this dish exist. The first is exactly like this, and the other one comes with the gravy on the side. Amazing both ways.
Obi, what did you use as your garnish? Hard to tell if it was parsley (my guess for a Lebanese dish) or cilantro.
Just had moghrabiye cravings, never cooked it before. This reciepe is insane! Love it!
Amazing recipe!!! From Madrid (Spain), thanks for inspiring us every week!!!
Favorote food channel, so authentic
This was a staple growing up, but we call it “chicken and pasta balls” as second generation kids lol. Now that I’m vegan, my mom makes it for me with chickpeas instead of chicken. Sooo comforting 💗
i love moghrabie so much , we make it all the time its so delicious , try it with grilled whole onions its so tasty
This looks amazing! I have been enjoying your channel for a few weeks now. I can’t wait to try out some of your recipes!
I made it after your recipe, it turned out fantastic.
I've been following this channel for a short time, but man i am so making this.
Oh yes, can imagine sitting down with a bowl of that & some freshly made bread as the wind & rain lash against the windows. That would be a happy place.
I've never seen a chicken smaller than three pounds in the States... Unless you go for a capon or some such thing and then it gets expensive,
@@jennifer1329 They're not that easy to get here either, a standard/medium chicken in the UK weights 1.3 kg -1.8 kg/2⅘ lbs - 2⁹⁄₁₀ lbs. You can get 1 kg/1⅕ lb chickens in the supermarket or butcher but like you say they're higher in price as they have led better lives [organic, free-range etc.] . They do taste better though. Plus in a dish like this you're getting the stock from it & the meat will feed more people as the bulk of the meal is vegetables & couscous.
My family ate this way while I was growing up, a chicken was a bit of a treat & one chicken would make soup & feed a family of four for a few meals. We eat so much now & are wasteful in that many don't use up the whole bird. Eating better quality meat, but less of it & making it spin out for more meals is something we should all at least be looking at for sustainability reasons.
I just discovered your channel I'm from middle eastern. Your channel is a gem .happy to watch you guys❤❤❤❤❤❤
Glad to see your channel growing! Brilliant recipe as always!
This is such a great channel. Thank you for all your hard work!
This looks absolutely delicious cannot wait to try it.
This sounds really warm and comforting. Never thought of using whole pearl onions in a stew before! Outstanding!
Can't wait to try this.
Since it's stewtime of the year: may I recommend boeuf bourguignon and coq au vin? Both are excellent stews with pearl onions.
@@natviolen4021 Yes, please! They both look delicious. I hope to make the coq au vin tomorrow or Tuesday. Mmm, I am already super excited.
This looks great a lot of stews we have in the UK have quite chewy meats in so this adds a new twist
This looks excellent and has earned a place on my list of recipes to try. Perfect winter food and i am excited to try a different version of chicken soup/stew to what I'm used to.
you can also use fregola, a sardinian pasta with the right dimension and same ingredients.
I immediately thought of that! I was going to write it, but you beat me.
@@lellab.8179 Me, too.
How about the Afghan: Eggplant dish Borani with tomato, garlic,yogurt, and mint and the mint yogurt drink and pudding fanni...😋😋😋😋 please.thanks.
this looks great! hope i can make that soon. just not sure where i can find small chickens like that :(
A written ingredient list (not in the video) but in the description above would help. I've made your harira which was excellent, but taking notes while watching videos is not something I like to to do. Thank you.
hey was wondering where do you find baharat in the UK and also what brand you use thanks
this looks incredible!! will definitely try it out soon!
I love the flavor of caraway & have wanted a dish that features it for a long time. The moghrabieh looks very interesting, too. Thanks Obie!
Looks delicious
Thanks for sharing this lovely dish Obi, one note regarding the onions which you boiled with the chicken, my recommendation to everyone not to throw it and instead bake it in the oven or fry it on a pan with little oil and by breaking it until caramelizes, you can add it as topping on any savory dish, it tastes wonderful.
just did it.. it is wonderfull. neaded to adjust to some different spices. becaus couldtn find straight moment to find ground Carraway ,. but I used something instead .. and combanie with my taste.. this is super great . thanks
This looks absolutely lovely and simple. Giant cousous.. news to me!
You r explain very well the steps and details in your videos thank you very much u learned alot fro you. Please share where u can get middleast grocery if you don't mind 🙂
Please make more vegetarian dishes... I've watched cabbage rolls video and tried those, they were extremely delicious
He said you could make it with veggie stock if you’re vegetarian. Also not that difficult to figure out a protein, you could use chickpeas or lentils or any legume really.
@@TheBLGL thank you
@@TheBLGL maybe even tofu?
Awesome thank you for your recipes i would love to know there's a sauce called reb l har i think would love to see you do it so i can make it
We have TONS of moghrabieh at home, now I know what to do with it 🤣🙏
I recommend chickpeas with its boiled water will give it a dimension. And with boiling chicken, charged onion and dried lime will help with taste level up. Since it's charbe and thick, citrus element would advance the benefits and taste.
You are so right. A dried lime will be perfect. I'll have to try this asap.
btw: I always use the cooking water of chickpeas. It contains a lot of protein.
@@natviolen4021 so how was it, did you try it with dried lime and chickpeas?
@@evilgirl34 Not yet. My local middle eastern grocery store was out of stock on dried limes. I'm considering saltfermented lime as alternative. This Moroccan touch should be ok. Don't you think?
@@natviolen4021 yes, it can be or if you can regular lemon peels dried or fresh. I use them sometimes as substitute
This is a great dish and it’s my first time knowing about it (although I’m an Arab and from Jordan)… I have to say though, personally, I would cook a different chicken for the dish since the chicken used to make the stock will probably be over-cooked (especially the breast), and I’ll think of a way to use the stock chicken (maybe a chicken salad 🤔)!!!
Love your videos man!!!
Is it the same as bercoukes/mhamsa found in north Africa or it's bigger?
Imma gunna doooo it !
Hey obi. Sometime in the future could you do a recipe for giant pots of pilaf they do in places like samarkand? Like the ones where they cook the meat, carrots, chick peas, raisins and rice in one pot. It would be cool making something like that in a wok
This video has the kind of dish I'm talking about ruclips.net/video/-x1LLUprPFQ/видео.html
I would love to see something like that scaled down to normal proportions.
I'm definitely going to try this! Your recipes have never failed me :)
Is p'titim (Israeli couscous) a close enough product to the moghrabieh? P'titim is pretty common here in the US, and also a type of durum pasta.
I would assume so.
He called it pearl couscous which is another name for Israeli couscous, so that’s what it is, but no one of Arab descent or companies that supply Arab grocery stores will call it that. I had a lady who was married to a Syrian yell at me once for calling it Israeli couscous, even though that’s where it was freaking invented. 🙄 I’m not saying he’s doing this consciously, I’m not trying to be accusatory towards him, but the bag he showed had Arabic writing on it, so that’s apparently what they call it so it sells. If you google “giant couscous” in US English, Israeli couscous comes up, including the history of how it was invented and why. Honestly, it’s unfortunately best for him to use the term on the package cause even if he personally knows the history, someone would get upset with him if he called it Israeli couscous, so I can’t blame him for avoiding it. Anyhow, I’m sure you can use them interchangeably, no need to go out and buy a package that reads giant couscous if you’ve already got it, sorry for the rant!
Edit: I just learned that “big couscous” predates the Israeli kind. So that makes me feel better cause of that woman who yelled at me (even though that’s what we were eating, lol). But anyhow, I think you could use either TBH.
@@TheBLGL I assumed it was a flapjacks vs pancakes thing, but didn't want to assume. Seeing your comments, though, make me think it's more like Israelis "invented" their own pearl couscous not knowing that one already existed elsewhere.
@@TheBLGL Not the same thing, one is died other is roasted and extruded. In fact Israelis stole it and made it into their own thing even tho it literally is from the Maghreb region, also called Berkoukesh as an Moroccan we use it for stew like dishes and even with milk and sugar it is so good. There are differences this isn't p'titim but moghrabia or Maghrebiyya which literally means "From Morocco/Maghreb" stop making this abt you and acting like this is an conspiracy. Also pearle couscous wasn't invented in Israel hell nah the person who invented p'titim himself made clear that he was inspired by other similar products aka he stole it an industrialized on it. Also it kinda disgusts me seeing you hating on a company only because it has Arabic writting on it and spreading lies abt it so they can make "profit" off Israel??? Can you pls never talk abt topics you know nothing abt??? And while you are at it stop giving others credit for the invention from the native people of the maghreb, thx.
Very similar to Greek stifado.
Hey Obi, any plans to do imam beyedi and other agean stuff?
Banger video
Yummy
While I love your recipes and preciseness, I feel like I should comment since this is one of my favorite dishes. Mom made it often, especially when we have guests and since then, I've tasted it in various Restaurants and households in Lebanon. Usually, a sign of good mughrabiyye in Lebanon is its gravy like consistency. This looks too soupy. We usually have moughrabiyye and extra gravy/chicken gravy ladeled on top. Also the gravy/sauce looks darker in color but I assume that would happen if you just simmer it more. Nonetheless, many households make the sauce thin, it's just better when it's thicker.
Bon appetite 🌹
Obbi can we please have your version of BAHARAT?. thank you
Can I subtitue with Israeli couscous (ptitim)? It seems to have the same shape and size, and made out of wheat
I wouldn’t put any salt while boiling the meat alongside the aromatics. Because of osmosis the chicken would give up the retained water within which which results in dryer meat.
So i would just the salt afterwards.
BTW, i love your channel
Question: Why have I always heard this sort of couscous referred to as "Israeli couscous?" Given what you are showing us here, that idea sounds incorrect, like some sort of culinary racism. Comments?
This big couscous was inspired by traditional Moroccan couscous and the Moroccan Jewish made this when they were in Israel.
@@wallflower6942 Did the large couscous exist before the Moroccan Jews came to Israel or was it, provably, their innovation?
I could be wrong but I am pretty sure what is shown here in this video is Maftoul, which is made of Bulgur wheat, which is then rolled in wheat flour to make golden beads, and was popular in the Sham/Levant region even before the creation of the Israeli Couscous in the 1950s. it's somewhat different than "Israeli Couscous" or Ptitim, but was in fact one of its influences (alongside Farfel, the East European Jewish egg noodle pasta).
Israeli couscous is actually a type of pasta. Back in the 50s there was a rice shortage, so Osem brand (i think) made a rice-shaped pasta as a substitute. Over time, the shape rounded out into the pearl shape we have now. My guess is that it's a kind of convergant evolution that made similar products appear.
@@baragsen He says in the video that the moghrabieh is a durum wheat pasta in the video, at 3:32.
Do you think searing or reverse-searing the chicken is unnecessary?
In this case, we want a clear stock, browning it would make the stock darker. You definitely can sear it though like we did in the Maklouba video
@@MiddleEats What about reverse-sear? Boiling it for the stock, and while the couscous boils in the stock searing the cooked chicken
It's possible, but the chicken is being shredded already. If you want to brown it, there's no harm. Some butter, salt and pepper would make for some great chciken
@@MiddleEats we in India make curry with chicken and we do bite/chew/crush the bones separately while eating the dish like if got a boney piece with meat we eat the meat first and then bite/chew the bone after and once we get all the flavor from the bones we spit/I-don't-know-the-exact-word maybe spit it out gently and leave it on a separate small plate. How would the broth/stock taste if we just use the bones from the chicken like separate all the meat from the bones and crush the bones and then use them for the broth/stock compared to the regular process?
Dude you pronounced it wrong
The way you pronounced its refer to maghreb
And it's MOghtabiyeh not Maghrebiyeh
It's has nothing to do to maghreb
مُغربية مش مَغربية
It can be pronounced the same and yes it has a lot to do with the maghreb it's where it orginally comes from and it is named after it.