Moughrabieh or Muftool

moughrabieh or muftool I love the smell of cooking down onions in clarified butter. You can smell the sweetness of the onions and the browning of the butter. It just makes your stomach growl for food! Moughrabieh or Muftool is a Palestinian/Lebanese dish, as far as I know. Its not only healthy and good for you but also incredibly delicious. My mom makes this dish and we love it so much there are never any leftovers.

I first begin by preparing my chicken stock. In a large stockpot, on medium high heat I add 3 tbs of butter and fry my chicken pieces on each side for 3 minutes. This adds immense flavor to your stock. I then add water to fill the pot with my stock seasonings. After 30 minutes I remove the chicken pieces and place them in a tray with a dollop of butter and spices. I broil the chicken for a few minutes to get a nice brown color.

In a second pot I bring to a boil salted water and cook the dry moughrabieh for ten minutes. I drain the moughrabieh and place it back in the pot and cover it with chicken stock and let it steam cook like rice for twenty minutes. The moughrabieh should be al dente (softly cooked with a little bite).

moughrabieh or muftool
muftool topped with sweet onions, chic peas and seasoned chicken with a warm bowl of chicken soup

I then begin my last step which is to cook down sliced onions in butter for ten minutes until golden. You can smell the sweet onions at this point! Add the chicken stock to the onions, the muftool spices, tomato paste (for depth and rich flavor), salt and pepper to taste and chic peas!

Serve moughrabieh in a serving platter topped with onions, chic peas and chicken. Serve the soup in a separate serving bowl for family to add to their moughrabieh individually.

Moughrabieh or Muftool
Prep time
Cook time
Total time
Serves: 6
  • ½ kilo dry moughrabieh
  • 2 onions sliced in half moon crescents
  • 6 tbs clarified butter
  • 2 tbs muftool spices or (1½ tbs caraway, 2 tsp cinnamon, 2 tsp 7 spice (or all spice) 2 tsp cumin, 2 tsp paprika)
  • 1 can cooked chic peas
  • 3 tbs tomato paste
  • salt and pepper to taste
  • 3 liters of chicken stock:
  • 3 whole chicken legs (or any cut of chicken you prefer)
  • 10 peppercorns
  • 5 cardamom pods
  • 1 cinnamon stick
  • ½ onion
  • 5 cloves
  • 1 bay leaf
  • 1 carrot
  1. In a large stock pot on medium high heat, add 3 tbs of butter
  2. add the chicken and fry for a few minutes on each side
  3. Fill the stock pot with water and add cinnamon stick, cardamom, peppercorns, cloves, half an onion, bay leaf and carrot.
  4. Cover with a lid and cook for one hour, skimming the foam from the top
  5. Remove the chicken after 30 minutes and place in a baking tray. Season with 7 spices, soy sauce and butter
  6. In a large pot bring to a boil salted water and cook moughrabieh for 10 minutes and drain
  7. Place the moughrabieh back into the pot and add chicken stock until the moughrabieh is just covered. Cover with a lid and steam cook just like rice for twenty minutes.
  8. In a pot on medium high heat add 3 tbs butter and add onion slices
  9. Cook onion slices for ten minutes until golden on all sides and smells sweet
  10. Add the chicken stock to the onions with muftool spices, chic peas and tomato paste
  11. Add salt and pepper to taste
  12. Place the seasoned chicken pieces into the oven on broil for chicken to brown nicely for 5 minutes
  13. serve moughrabieh in a serving platter with soup in a separate serving bowl





Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: