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Birghol Bit Feen (Bulgur Wheat and Meat Sauce) Recipe

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This recipe for Birghol Bit Feen (Bulgur Wheat and Meat Sauce) is from El Barakay - The Bountiful Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meat Sauce
2 large onions (sliced)
1 tbsp. shortening
2 cans chick peas (drained)
1 lb. london broil (cubed)
1 lb. leg of lamb (cubed)
1 tsp. salt
1 tsp. pepper
½ tsp. cumin
¼ tsp. cinnamon
1 tsp. allspice
2 to 3 cups water

Bulgur Wheat
2 cups coarse bulgur wheat
4 cups water
Directions:
Directions:
To prepare the meat portion, add shortening and onion to a pot and cook until the onion softens. Add chick peas and stir. Add the meat and stirl. Add the spices and mix. Then, add the water. You water level should be about 1" above the contents in the pot. Bring pot to a boil. Reduce heat and let simmer for approximately ½ hour.

To prepare the bulgur wheat, put wheat in bowl. Shake it a bit to separate any debris/stalk. Remove from the wheat if you find any stalk. Add water . Mix together. Add the wheat to the meat sauce. Bring mixture to a boil and reduce it. Let simmer for 20 minutes.

After adding the bulgur wheat, the mixture will thicken. When ready to serve, put in bowls. At this point, you have the option of adding yogurt to your dish or some of the reserve from the meat sauce.
Personal Notes:
Personal Notes:
Much of this recipe comes from the Aranbiye recipe. If you make the meat sauce in advance, you can freeze some of it to use later for this dish or for aranbiye.

 

 

 

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