Moghrabieh With Baby Calamari And Artichoke

Moghrabieh With Baby Calamari And Artichoke

Main Course 1121 Last Update: Aug 09, 2021 Created: May 31, 2021
Moghrabieh With Baby Calamari And Artichoke
  • Serves: 4 People
  • Prep Time: 2 hours
  • Cooking Time: 1 hour
  • Meal: Lunch
  • Cuisine: Lebanese
  • Difficulty: Medium
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From our land and sea. A revisited recipe of the traditional Moghrabieh meal.

Ingredients

Directions

  1. Clean the calamari then cut them into strips.
  2. In a hot pan, add a drizzle of olive oil, and sizzle the chopped garlic. Then add the calamari,
  3. chili flakes, salt and pepper. Sizzle quickly until cooked.
  4. Thinly slice the rest of the raw artichoke bottoms.
  5. In a heated pan, drizzle some olive oil. Add a clove of garlic, the sliced raw artichoke salt and
  6. pepper. Sauté until golden.
  7. Hull the fava beans and add them to the sautéed slices of artichokes
  8. In a pot, add a drizzle of olive oil, a cup of vegetable stock, a clove of garlic, salt and pepper.
  9. To that, add 3 bottoms of artichoke and let cook on medium heat.
  10. Once cooked cut into small cubes and set aside.
  11. In a pot, add a drizzle of olive oil and sizzle the moghrabieh for 2-3 minutes.
  12. Cover with vegetable stock and cook for around 15 minutes.
  13. When the moghrabieh is cooked, add the cubes of cold butter and season to taste with salt
  14. and pepper. To that, add the cubes of artichoke bottom
  15. In a plate, Serve the moghrabieh. Add on top the mix of calamari, sliced artichoke and fava
  16. beans. Finish with some lemon zest, and thinly sliced fresh green almonds.

Moghrabieh With Baby Calamari And Artichoke



  • Serves: 4 People
  • Prep Time: 2 hours
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Medium

From our land and sea. A revisited recipe of the traditional Moghrabieh meal.

Ingredients

Directions

  1. Clean the calamari then cut them into strips.
  2. In a hot pan, add a drizzle of olive oil, and sizzle the chopped garlic. Then add the calamari,
  3. chili flakes, salt and pepper. Sizzle quickly until cooked.
  4. Thinly slice the rest of the raw artichoke bottoms.
  5. In a heated pan, drizzle some olive oil. Add a clove of garlic, the sliced raw artichoke salt and
  6. pepper. Sauté until golden.
  7. Hull the fava beans and add them to the sautéed slices of artichokes
  8. In a pot, add a drizzle of olive oil, a cup of vegetable stock, a clove of garlic, salt and pepper.
  9. To that, add 3 bottoms of artichoke and let cook on medium heat.
  10. Once cooked cut into small cubes and set aside.
  11. In a pot, add a drizzle of olive oil and sizzle the moghrabieh for 2-3 minutes.
  12. Cover with vegetable stock and cook for around 15 minutes.
  13. When the moghrabieh is cooked, add the cubes of cold butter and season to taste with salt
  14. and pepper. To that, add the cubes of artichoke bottom
  15. In a plate, Serve the moghrabieh. Add on top the mix of calamari, sliced artichoke and fava
  16. beans. Finish with some lemon zest, and thinly sliced fresh green almonds.

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Author Cynthia Bitar cynthiaf.bitar@gmail.com Cynthia Bitar

Cynthia, Owner and Executive Chef of Nazira Catering, Lebanon and MENA region’s most renowned catering enterprise, is a member of the “Academie Nationale de Cuisine” and co-founder of “Les Disciples Escoffier Liban.’’ Holder of a diploma in Management and Culinary Arts from Paul Bocuse Institute in Lyon, Cynthia has more than 20 years of extensive work experience, complimented by a series of internships with namely the prestigious French catering company Fauchon and alongside Emile Cauvière, MOF and bakery World Champion. A former participant in “Festival des Etoiles de Mougins”, “Bocuse d’Or competition” as well as “Salon des Métiers de Bouches”, Cynthia has taken the lead in representing the Lebanese cuisine at the international culinary scene from her media appearance on France 5 with “La tournée des popotes” in 2016 and curating Lebanese cuisine nights at a Michelin starred Restaurant in Marseille in 2017. Additionally, Cynthia has organized hundreds of weddings, VIP dinners, cocktail parties, brunches and banquets for over 2000 persons in Qatar, KSA, Jordan, UAE and many more. In 2018, under the patronage of Chef Yannick Alleno, Cynthia was awarded the “L’Esprit Entrepreneur '' prize in the “Arts Culinaires International'' category by Bocuse and Co.

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