Burghul Bi Dfeen

The recipe i'm posting today is of one of my favorite dishes. This a lebanese dish made with burghul which is basically a whole grain, bulgur is usually sold parboiled,  dried and partially de-branned .  For this dish i'm using the coarse burgul, this dish is traditinally made using lamb but you can use other meats such as beef, turkey or chicken. I have made this dish before using chicken meat from a whole chicken but i prefer the traditional method which uses lamb. This is a very flavorful dish, i hope u give it a try. Usually when using burghul you have to spread it on a flat tray and pick out any impurities but nowadays it is mostly sold clean but you do have to rinse it a couple of times.


To start measure out all of your ingredients.

Set a dutch oven (pot) on medim fire and add the butter or oil whichever you are using then add the onions and stir until golden in color. Once the onions turn golden add the meat and half of the spices and salt. Stir till meat gets browned.

When meat browns add the chick peas and stir for about 2 minutes. Then add enough broth to cover the meat , bring broth to a boil then let simmer for at least 30 minutes till meat is tender.

In the mean time set a skillet on low heat and add the rest of the butter or oil then add the burghul and rest of the salt and spices. Stir to mix the spices well.  Keep stirring for about 3 minutes.

When the meat is tender add the burghul and rest of the broth. Bring to a boil then let simmer on low heat till all liquid evaporates.

Spoon onto a serving platter and garnish with toasted pine nuts. Serve this dish with a green salad or some yoghurt.

Burghul Bi Dfeen:

Ingredients:

11/2 cups burghul, rinsed and drained
2      cups chick peas
250  gms lamb cubes
5      med onions, quartered with roots left intact
2      tsps  salt
1      tsp   cinnamon
1/2   tsp   cumin
1/2   tsp   cardamom, ground
1/2   tsp   black pepper
1/2   tsp   tumeric (optional)
 4-5  cup vegetable broth
3      tbsp clarified  butter or any vegetable oil (divided)
1/4   cup  pine nuts, toasted


Directions:

1.Set a dutch oven (pot) on medim fire and add the butter or oil whichever you are using then add the onions and stir until golden in color. Once the onions turn golden add the meat and half of the spices and salt. Stir till meat gets browned.
2.When meat browns add the chick peas and stir for about 2 minutes. Then add enough broth to cover the meat , bring broth to a boil then let simmer for at least 30 minutes till meat is tender.
3.In the mean time set a skillet on low heat and add the rest of the butter or oil then add the burghul and rest of the salt and spices. Stir to mix the spices well.  Keep stirring for about 3 minutes.
4.When the meat is tender add the burghul and rest of the broth. Bring to a boil then let simmer on low heat till all liquid evaporates.
5.Spoon onto a serving platter and garnish with toasted pine nuts. Serve this dish with a green salad or some yoghurt.