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CATEGORY CUISINE TAG YIELD
Meats Arab 1 Servings

INGREDIENTS

2 c Burghul, cracked wheat
1 1/4 Ib butter
1 Onion, chopped
4 c Beef or chicken stock
Salt and pepper

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 70
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 14.6mg
Potassium: 645.5mg
Carbohydrates: 14.8g
Fiber: 4.1g
Sugar: 6.6g
Protein: 4g


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