Cracked Wheat with Tomatoes
BURGHUL BI BANADOURA
Wash burghul well and drain. Brown onions, meat and pine nuts
in samneh or other shortening. Add chopped tomatoes and
seasonings. Cook until tender. Add water as necessary to keep from
burning. Remove a cup of this sauce. Add burghul to remainder.
Cook over medium flame until burghul has softened. Lower flame to
finish cooking. Melt samneh. Mix it carefully into
burghul so that it will not become pasty. Add salt. Serve with
- 2 cups burghul (cracked wheat)
- 1 1/2 cups ground or minced meat
- 2 cups peeled ripe tomatoes
- 1 cup minced onions
- 1 cup samneh (or other shortening)
- 1/4 cup pine nuts
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. cinnamon
Meatless variation: Saute onions and pine nuts. Add tomatoes and cook
into a sauce. Add burghul as above.
Other variations: Substitute olive oil for samneh. Fry onions.
Omit tomatoes, but add equal amount of water. Add burghul.
Serve this tepid.
Substitute marrow squash or eggplant for the tomatoes. Especially
good for children. Substitute rice for burghul.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)