A very old Arab dish. It is good to serve yogurt with it.

　　

Ingredients

serves 6

　　12 pearl or pickling onions, peeled

　　Vegetable oil

　　1 pound lean lamb or beef, cut into 3/4-inch cubes

　　2/3 cup chickpeas, soaked in cold water overnight

　　5 cups water

　　Pepper

　　1 teaspoon cinnamon

　　1 teaspoon allspice

　　Salt

　　2 cups coarse- or medium-ground bulgur

　　4–6 tablespoons melted butter (optional)

　　

Step 1

Fry the onions in 2–3 tablespoons oil, shaking the pan to brown them lightly all over. Add the meat and sauté, turning the pieces over, until browned.

　　

Step 2

Add the drained chickpeas and cover with water. Add pepper, 1/2 teaspoon cinnamon, and the allspice and simmer, covered, until the meat and chickpeas are very tender, about 1–1 1/2 hours. Add salt when the chickpeas have softened.

　　

Step 3

Add the bulgur, stir well, and cook, covered, for about 15 minutes, until all the liquid has been absorbed, adding a little water if it seems too dry. Let sit, covered, for about 15 minutes, while the grain becomes swollen and tender. It is usual to pour melted butter into the pan before serving, but you may leave this out.

　　

Step 4

Serve sprinkled with the remaining cinnamon.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf