Recipe ingredients
- 1 cup coarse burghul, washed well and drained
- 1/2 cup canned chickpeas, washed and drained
- 500 g, 16 oz, lamb stew meat, cubed
- 500g, 16 oz, small onions, peeled
- 2 tablespoons shortening or butter
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground caraway
- 2 cups water
- 1 teaspoon salt, as desired
- Fried pine nuts, for garnishing
Recipe method
- Fry meat with 1 tbls of shortening.
- Cover with water. Cook for 2 hours.
- Remove scum as it appears.
- Fry onion with shortening and with a dash of salt and caraway until soft.
- Add chickpeas and 2 cups of water.
- Cook on medium heat for 5 minutes.
- Stir-fry burghul in the remaining shortening on medium heat for 5 minutes.
- Add to burghul 1 cup of meat stock, 1 cup of onion stock and the remaining spices.
- Cook all on medium heat until they boil.
- Lower heat and cook for 20 minutes or until tender.
- Serve in a platter, garnished with lamb pieces, onion, pine nuts and chickpeas.
- You can combine meat stock with onion stock and serve beside burghul with meat.
- If you want stock to be thick add 1 tablespoon of cornflour dissolved in some water.
Other arab recipes:
Burghul with meat recipe
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