MAIN DISH
CHICKPEAS AND BULGUR
Called Bulgur bi-Dfeeneh, this makes a main dish, combining chickpeas, cracked wheat and meat. Serve with whisked plain yogurt and a crisp romaine salad tossed in vinaigrette with sliced tomatoes and quartered hard-cooked eggs and sprinkled with toasted chopped walnuts. Dried chickpeas and bulgur are available in most supermarkets as well as Middle Eastern and Indian markets.
• ¾ cup dried chickpeas
• ½ teaspoon baking soda
• 4 tablespoons butter
• 2 or 3 lamb or beef bones, optional
• 1 pound lamb shank or beef stew meat, cut into medium-sized pieces
• 1 medium onion, finely chopped
• 2 cinnamon sticks
• 1 ½ cups coarse bulgur (cracked wheat)
• ½ teaspoon ground cinnamon
• 1 teaspoon ground allspice
• ¼ teaspoon ground pepper
• Salt
• 2 cups plain yogurt, preferably whole milk
The night before: Place chickpeas in a big pot to soak in three times their volume of water. Stir in the baking soda (this will help soften them and reduce the cooking time). Leave to soak at least 6 hours or overnight.
Preparation: Melt butter in a casserole over medium heat and brown the bones, if using (remove the bones to a plate). Or just add meat, stirring to brown all sides for 3 to 4 minutes. Add the onion and sauté until soft and transparent, about 3 to 4 minutes. Meanwhile, drain chickpeas, rinse under cold water and add to the mixture in the pan. Sauté for a few minutes until they are well coated in butter. Return bones to the pan, if using, and add 6 ¾ cups of water. Add cinnamon sticks. Cover pan, reduce heat to medium and boil gently for about 1 hour or until the chickpeas and meat are tender.
Remove and discard the bones, if using, and the cinnamon sticks. Add the bulgur and season with the ground cinnamon, allspice, pepper and salt to taste. Reduce the heat to low and simmer for about 25 minutes or until the bulgur is tender and the liquid is absorbed. Wrap the lid in a clean kitchen towel, put back over the pan and leave for a few minutes. Serve hot with yogurt on the side, sprinkled with a little paprika or cayenne powder, if you wish. Makes 4 servings.
Source: Adapted from Lebanese Cuisine by Anissa Helou (St. Martin's Griffin, 1994).
Per serving: 580 calories (30 percent from fat), 20.2 g fat (10.8 g saturated, 5.3 g monounsaturated), 64.5 mg cholesterol, 26 g protein, 78.6 g carbohydrates, 18 g fiber, 566.9 mg sodium.
