This is definitely not traditional moghrabiyeh, but it’s my take on the Lebanese dish and honestly such a good one-pan dinner. The pearl couscous is toasted and cooked in the same pan as the chicken with shallots, garlic, warm spices, harissa and loomi (dried lime), so it picks up all of that flavor as it cooks. The crispy chicken thighs go back on top before everything finishes together in the oven, then it’s served with a fresh lemony fennel slaw for some crunch and acidity

These are ftayer straight from my grandma’s cookbook! They are little delicious spinach pastries called ftayer are a staple at every...

These little delicious meat pastries called sfiha are the highlight of my childhood! Found at every gathering set by my Lebanese family,...

Ingredients: Seasoning rub for chicken: 1/2 tsp white pepper 1/2 tsp salt 3 table spoons Olive oil Rice for stuffing the chicken:(1 cup...

This dish is a must have in any Lebanese household BBQ since its always the dish that finishes first so Grab Em While You Still Can!...