Burghul bi Dfeen
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Middle Eastern, Lebanese
Burghul bi Dfeen
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Burghul bi dfeen is an authentic Lebanese recipe based on bulgur and chickpeas, which is usually served with yogurt.
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Ingredients
- ½ cup chickpeas dry
- 12 small onion white
- 2 cups bulgur
- 1½ lb beef (or lamb), cubed
- 2 tablespoons Lebanese 7 spices blend allspice, black and/or white pepper, cinnamon, coriander, nutmeg, cloves, ginger, aka sab3a bharat
- 2 bones beef (or lamb)
- 4 tablespoons samneh (clarified butter), or olive oil
- 1½ teaspoon salt
Equipment
- Pressure cooker
Instructions
- Soak the chickpeas in enough water to cover for at least 8 hours and ideally overnight.
- Peel the pearl onions and keep them whole. Alternatively, blanch the pearl onions for 1 to 2 minutes in boiling water to make them easier to peel.
- Brown the meat and bones in a large uncovered pressure cooker with a little oil or 2 tablespoons of samneh for about ten minutes.
- Remove the meat.
- Fry the pearl onions in the same pressure cooker for 5 minutes.
- Cook the drained chickpeas in enough water to cover in a pressure cooker under high pressure for 15 minutes. Remove and drain chickpeas.
- Place meat, bones and salt in the pressure cooker, cover with water and cook under pressure for 30 minutes.
- Open the pressure cooker, add the pearl onions and cook for five more minutes.
- Remove the meat and onions from the stew.
- Add the chickpeas and bulgur and a tablespoon of the "7 spices" blend.
- Simmer uncovered, until the chickpeas and bulgur are tender.
- Add more water if necessary. Season with salt and pepper.
- Serve the bulgur and chickpeas on a plate. Add two tablespoons samneh or olive oil on the stew.
- Top with meat and onions. Sprinkle "7 spices" blend to taste.
- Garnish with a tablespoon of labneh (optional).
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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