Moghrabieh – large Middle Eastern couscous widely used in Middle Eastern cooking. Can be incorporated into tagine or casserole dishes.
Product of Lebanon.
Moghrabieh Serving Suggestions
- Cook like pasta. Once drained, pan-fry in butter and then incorporate into tagine and casseroles.
- much loved traditional dish of Middle- East exhibiting in many cuisines such as Israeli, Lebanese and Palestinian.
- Adding a bit of sour yellow from Preserved Lemons with a hint of red from the tangy crushed Sumac berry for a delicious presentation of this humble dish
Check out the Israeli Moghrabieh recipe mixed with delicious Dill and coriander herbs to create a magnificent sharing feast.
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