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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, Khayats, Beirut 1959) Posted to JEWISH-FOOD digest V97 #011, by Daniella De Picciotto
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