Lebanese Burghul with Vermicelli & Grilled Lamb: A Sunday Dinner Inspired by Tradition

I was preparing grilled lamb for our Sunday dinner entrée, and the roasted vegetables were already in the oven when I came across a beautiful post by Sylva Konilalian. She had made a burghul dish topped with chicken, and the moment I saw it, I knew those flavors would pair perfectly with grilled lamb. Sylva was kind enough to type up the recipe for me when I asked—such a thoughtful gesture.

Burghul, or cracked wheat, is a staple in Lebanese cooking and can be found in any Mediterranean market. It’s hearty, earthy, and wonderfully comforting, especially when paired with roasted meats. Alongside the burghul and lamb, I served tabouli, as I do almost every Sunday. It’s a meal rooted in tradition, family, and the familiar rhythm of preparing dishes that have been part of our table for generations.

Burghul Recipe 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)

Preparation method

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.