Moghrabieh is different from regular couscous. Instead of small grains, moghrabieh is shaped like little balls or pearls, hence the name. It has a slightly chewy texture. Place a pot of salted water ...

Shane pays homage to the flavours of the Tripoli souk using Western Australian marron. You could use king prawns or yabbies instead of marron, simply adjust the cooking times accordingly. serves To ...

It took a while for Karima Hazim to warm to her mother-in-law's Beirut version of moghrabieh. But once she tried it, she couldn't stop. Teta Houdas' moghrabieh recipe is a favourite in Karima Hazim's ...

Twice-cook your octopus, first to tenderise then to char. Photo / Supplied Despite being a port city in a Mediterranean country, seafood is not the first thing you might think of when considering ...

Place ham hock, onion and carrot into a large saucepan. Place bay leaf, parsley and thyme in the curve of the celery stalk and tie with string and add to the saucepan. Cover all ingredients with water ...

This beloved Lebanese dish is a hearty chicken pot roast of sorts, stewed with chickpeas... Ingredients 200gm dried chick peas 1.5kg whole chicken 350gm lamb meat 1 cup (230gm) butter 1 ½ (750gm) ...

After years operating Carlton’s Middle Eastern cafe Zum Zum, chef Dahouk White went south to cook contemporary Lebanese, opening Zurouna in South Yarra. Here she shares one of her favourite recipes.

Mix the finely sliced red onion in the lime zest and juice in a bowl. Toast the moghrabieh over medium heat in oil until beginning to golden. Add half the water and turn up the heat. Once absorbed add ...

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"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle ...

Moghrabieh is a delightful Ramadan recipe, perfect for iftar during the holy month of Ramzan. This traditional Lebanese stew brings comfort with its hearty couscous and spiced chicken broth. Bursting ...