Burghul with meat recipe

Recipe for burghul with meat in our easy arab recipes collection.

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

How to make burghul with meat

• Fry meat with 1 tablespoon 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.

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