Moghrabieh

Moghrabieh, a form of rolled semolina, like couscous, but much larger, cooks unevenly because the grains are rolled into inconsistently sized balls. These starchy balls swell and become soft and chewy when cooked and are fantastic at absorbing the flavours of the dish they are cooked in. If you’re unable to find moghrabieh, then fregola may be substituted. I like to steam the moghrabieh when I cook it, which helps to keep the grains distinct.