Recipe - Cracked Wheat With Tomatoes (Burghul Bi Banadoura)

2 cup Burghul (cracked wheat)
1 One half cup Ground or minced meat
2 cup Peeled ripe tomatoes
1 cup Minced onions
1 cup Samneh (or other shortening)
One fourth cup Pine nuts
1 One half teaspoon Salt
One half teaspoon Pepper
One fourth teaspoon 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. Substitute marrow squash or eggplant for the
tomatoes. Especially good for children. Substitute rice for burghul. (From
Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge,
Khayat's, Beirut 1959)

Posted to JEWISHFOOD digest V97 #011, by Daniella De Picciotto
daniela@dialdata.com.br on Mon, 13 Jan 1997.