Burghul Bi Dfeen2016-12-01
- Course: Main Course
- Skill Level: Moderate
- 2 Tbsp vegetable oil
- 250g Small onions, whole pieces peeled
- 400g Veal meat, cut in pieces
- ½ Tsp pepper
- ½ Tsp cinnamon
- ½ Tsp caraway
- 1 Can Al Wadi Al Akhdar chickpeas, drained and rinsed
- 2 Cups burghul
- 4 Cups water
- 2 Tsp salt
- 1 Tsp vegetable oil
- 2 Tbsp pine nuts
Heat the oil in a large pot, add whole peeled onions and sauté until golden.
Add the meat, cinnamon, caraway and pepper and cook stirring frequently.
Add Al Wadi Al Akhdar chick peas, burghul, salt and water.
Bring to boil then lower the heat and simmer for 25 minutes (until water evaporates).
In a small skillet, heat a little bit of oil and put the pine nuts to golden. Use it to garnish.
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