I was preparing grilled lamb for Sunday dinner’s main entree, I had already put the roasted vegetables in the oven when I saw a post by Sylva Konilalian where she had prepared a burghul dish topped with chicken. I thought it might go well with grilled lamb. She was sweet enough to type up the recipe at my request. Burghul is wheat. It can be purchased from any Mediterranean store. I also served tabouli as I do almost every Sunday.
For two people you will need
- 1 Cup Coarse Burghul #3
- 2 cups liquid (I used chicken broth. Water works too)
- Vermicelli ( a handful)
- Butter (1/2 stick)
- Black pepper (a pinch)
- Nutmeg (a pinch)
- Cinnamon (1/2 Tsp)
- Cooked chick peas (1/2 cup)
- Rinse the Bulghur twice in water
- Rinse the chick peas
- Fry the vermicelli in butter until it starts to to turn light brown
- Add the Burghul, mix to cover with butter
- Add the chick peas
- Add the liquid
- Add the spices, mix
Mix all ingredients and bring it to a boil over medium heat. When it starts boiling, cover with a lid and turn the heat down to low. Let it simmer until the water is gone. Let the pot rest for 15 minutes before serving. Be careful not to stir at this point to keep the grains from sticking to each other.
Optionally, you could top the dish with toasted almonds or your favorite nuts.