Moughrabiyeh

Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

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Known as “Lebanese couscous,” these are larger dried beads made from flour, salt, and water. When steamed in a rich broth with spices, they become deliciously tender “balls of pasta,” served with lamb and/or beef and/or chicken with a pearl onion and chickpea onion broth on the side.