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
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 the sauce.
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.
Incoming search terms for the article:
- cracked wheat AND TOMATOES recipes
- Hashwa ghanum maa snoober
- how to make lebanese dish majadra with craked wheat
- peeled wheat recipe
- recipe for cracked wheat and tomotos