Burghul bi Dfeen

Preparation info
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Appears in

By Claudia Roden

Published 1986

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A Lebanese dish.


  • 120 g (4 oz) chick peas
  • 2 medium onions, sliced, or 6 tiny ones


Soak the chick peas overnight. Fry the onions in 2–3 tablespoons fat until brown. Add the meat and fry until it changes colour. Cover with water and add the drained chick peas. Season with pepper and allspice and simmer, covered, until the meat and chick peas are very tender – about 1 hour – adding