This well flavored pilaf substitutes for rice and is delicious with a
curry.
Simmer the dry burghul in the butter until thoroughly coated and bubbly.
Fry onion separately until soft and yellow. Mix together and stir in
boiling stock and seasonings. Stir well, and place in a covered casserole.
Bake in moderate oven for 30 minutes. Stir gently with fork. Bake 15
minutes more. Liquid should all be absorbed and the burghul will be moist
but fluffy.
(From Food from the Arab World Marie Karam Khayat and Margaret Clark
Keatinge, Khayat's, Beirut 1959)
Posted to JEWISH-FOOD digest V97 #011, by Daniella De Picciotto
<daniela@dialdata.com.br> on Mon, 13 Jan 1997.
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