Yield: 1 Servings
|2 cups||Burghul (cracked wheat)|
|1¼ \N||Ib butter|
|1 medium||Onion, chopped|
|4 cups||Beef or chicken stock|
|\N \N||Salt and pepper|
This well flavored pilaf substitutes for rice and is delicious with a curry.
Simmer the dry burghul in the butter until thoroughly coated and bubbly.
Fry onion separately until soft and yellow. Mix together and stir in boiling stock and seasonings. Stir well, and place in a covered casserole.
Bake in moderate oven for 30 minutes. Stir gently with fork. Bake 15 minutes more. Liquid should all be absorbed and the burghul will be moist but fluffy.
(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959) Posted to JEWISH-FOOD digest V97 #011, by Daniella De Picciotto <daniela@...> on Mon, 13 Jan 1997.