It  is a much-beloved traditional dish in Lebanon and is considered a feasting type of meal to which many relatives or friends are  invited. It used to be made with both lamb shanks and chicken but nowadays most people prefer a streamlined version with only one or the other.

It can be purchased fresh in Beirut (at places like Al-Rashidi);  outside of the country,  it is sold dry  in any Middle-Eastern market.

It refers to both the grains and the finished dish. This dish involves  two main  steps: The first is to cook the chicken (or meat) and the onions and obtain a good bouillon which will be used to cook the moghrabieh grains. The second is to cook themoghrabieh grains in the bouillon.

It keeps very well in the fridge for several days without loss of flavor and can be reheated in the microwave.

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