Moghrabyeh
Cook chicken, cut in large pieces and set aside. Put dry moghrabyeh in hot water for 15 minutes. Drain. Sauté in ghee till slightly colored.
Add two spoonfuls at a time of chicken broth, when tender, add salt and carvi.
The sauce: Fry small whole onions till brown cover wth chicken broth, add big spoon of carvi, hommos and cook for half an hour.
To serve mix a little sauce, decorate with chicken pieces.
