We Lebanese like to have a side dish with the stew, usually rice, pasta, potatoes or bulgur. Bulgur is a main ingredient in our cuisine. It could be fine in kibbe and tabboule, or coarse when cooking it with tomato, vegetables or meat. The meal I am making today is called “Burgul Bi Dfeen” in Arabic, which translated means buried in bulgur. Maybe they named it such because after cooking, the meat is buried under the bulgur 🙂

Ingredients:

• 300 grams meat lamb chunks
• 500 grams baby onion, peeled
• 1 cup chickpeas (soaked one night ahead with a dash of bicarbonate of soda)
• 2 cups coarse bulgur
• 2 teaspoon salt
• 1 teaspoon seven spices
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 2 tablespoon corn oil

Preparation:

• Heat one tablespoon of oil in a pot and fry the meat until brown and add 1 teaspoon of salt and seven spices before covering it with about 2 liters of water and boiling it until nearly tender
• In another pot heat, the remaining oil and fry the onion until golden brown, then add the chickpeas and cover with one cup of water; let it cook on a very low flame until tender
• Add the cooked meat to this pot with the bulgur and cover with about 3 cups of meat stock; season with salt, pepper and cumin and cover the pot to let it simmer on low heat until the water is absorbed
• Serve it with yogurt on the side

ET VOILA..C’EST TOUT 🙂