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Cooking MOUGHRABIAH/Couscous Pearls/Toasted Pasta Cooking Moghrabiah is harder than it looks. Often the finished results are not mature, sticky or "gummy." Here’s some hints on how to prepare Moughrabiah that's light and fluffy. Difficulty: Easy Time required: 30 minutes Here's How: Step 1: 1.1. Boil 1 and half cup of water with salt. Turn off the heat. 1.2. Add the Moghrabiah pearls and let for 12 minutes with water. 1.3. Drain to get rid of excess starch. Step 2: 2.1. Add the moughrabiah and pour one and a half cups of cold water or chicken stocks into the pot. It depends on the moughrabiah and your preference, you may want to add 1.75 cups of water/stocks 2.2. Place the pot over a moderate to high heat for ten minutes 2.3. Turn down the heat to the minimum possible when the moughrabiah comes to a rolling boil, and continue heating for five more minutes. 2.4. Take a little taste of the moughrabiah to be sure it is cooked (this should be no problem if you measured out the water correctly). If the moughrabiah is still a bit crunchy, put the lid back on to retain the steam, and get a little bit of hot water from the tap 2.5. Turn off the heat. |
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