Levantine cuisine · Dough, Pasta & Rice

Burghul bi Dfeen

Hearty bulgur stew with lamb, chickpeas and plenty of onion, slowly braised until thick.

Ingredients · for 4 servings

• 500 g lamb shoulder (cubed)
• 250 g bulgur
• 1 can chickpeas (400 g)
• 3 onions
• 2 tsp baharat (seven-spice blend)
• 1/2 tsp cinnamon
• 4 tbsp olive oil
• 800 ml water
• Salt, pepper

Instructions

1. Cut the onions into coarse wedges, rinse and drain the chickpeas and briefly rinse the bulgur under cold water.
2. Heat olive oil in a heavy pot and brown the lamb cubes in batches for 6–8 min. all over so browning flavors develop.
3. Add the onion wedges and fry for 8 min. until golden at the edges, then toast the baharat and cinnamon for 1 min.
4. Pour in the water, season with salt and pepper and simmer gently covered for 45 min. until the meat gives under pressure.
5. Stir in chickpeas and bulgur and cook covered over low heat for another 15 min. until the bulgur has absorbed the broth and the stew is thick.
6. Remove from the heat, let rest for 10 min. and serve hot in deep bowls with a spoonful of yogurt.