Burghul with meat recipe

Burghul with meat recipe

Burghul with meat recipe

Ingredients

  • 1 cup coarse burghul, washed well and drained
  • 1/2 cup canned chickpeas, washed and drained
  • 16 ounces lamb stew meat, cubed
  • 16 ounces 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

Instructions

  1. • Fry meat with 1 tablespoon of shortening.
  2. • Cover with water. Cook for 2 hours.
  3. • Remove scum as it appears.
  4. • Fry onion with shortening and with a dash of salt and caraway until soft.
  5. • Add chickpeas and 2 cups of water.
  6. • Cook on medium heat for 5 minutes.
  7. • Stir-fry burghul in the remaining shortening on medium heat for 5 minutes.
  8. • Add to burghul 1 cup of meat stock, 1 cup of onion stock and the remaining spices.
  9. • Cook all on medium heat until they boil.
  10. • Lower heat and cook for 20 minutes or until tender.
  11. • Serve in a platter, garnished with lamb pieces, onion, pine nuts and chickpeas.
  12. • You can combine meat stock with onion stock and serve beside burghul with meat.
  13. • If you want stock to be thick add 1 tablespoon of corn flour dissolved in some water.