Lebanese
cuisine
Burghul
be-dfeen
Ingredients:
- 1 cup of
coarse or 4 bulghur, preferably the unbleached kind.
- 2 cups of
cooked garbanzo beans.
- 2 cups of
chopped onions.
- 5 cloves of
garlic, peeled.
- 2 ½ cups of
chicken or vegetable broth.
- 1 tsp of
ground cumin.
- 1 tsp of
allspice.
- 1 tsp of salt.
- ½ tsp of
white pepper.
- 2 cups of
sliced white mushrooms.
- 2 tbsp of
clarified butter or olive oil.
Directions:
- In a large
pot, heat the butter or oil.
- Saute the
chopped onions and after 5 minutes.
- When the
onions are translucent, add the garbanzo beans and saute them until both the
onions and beans are browned nicely.
- Add the
mushrooms and the garlic cloves and saute a couple minutes until they cook a
bit.
- Add all the
spices and taste to adjust seasoning.
- Add the
burghul and make sure it is well coated with the oil or butter, if not add
additional butter.
- Add the
simmering broth and cover the pot.
- It will take
about 15 minutes to cook and the top will make holes like rice.
- Taste it to
make sure it is well cooked and not crunchy. If so, add a little more broth, ¼ cup
at a time and cook a few more minutes.
- Let it cool
on a serving plate. Serve either hot or warm with some plain yogurt on the
side.