This homely dish is a favorite in Syria and Lebanon. Good-quality canned chickpeas will do. If you are using them, drain a 14-ounce can and put them in with the rice.

　　

Ingredients

serves 6

　　1 pound small pearl or pickling onions or shallots, peeled

　　3 tablespoons butter or vegetable oil

　　1 pound lean beef or lamb, cut into small cubes

　　1/3 cup chickpeas, soaked overnight

　　Pepper

　　1 teaspoon ground cumin or cinnamon

　　Salt

　　2 cups long-grain rice

　　

Step 1

To peel the onions more easily, blanch them first in boiling water.

　　

Step 2

Sauté the onions in the butter or oil in a large, heavy saucepan, stirring and shaking the pan, until golden. Add the meat and stir, turning the pieces over, until browned.

　　

Step 3

Add the soaked and drained chickpeas, and cover with water. Add pepper and cumin or cinnamon, and simmer gently, covered, for about 1 1/2 hours, or until the meat is very tender and the chickpeas are soft, adding water if necessary, and salt when the chickpeas have begun to soften.

　　

Step 4

Add enough more water to make the liquid up to about 3 cups. Bring to the boil again, throw in the rice, mix well, and simmer, covered and undisturbed, for about 20 minutes, or until the rice is tender, adding more water if it appears too dry.

　　

Step 5

Turn off the heat, and allow to rest for a few minutes before serving.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf