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Bulgur & Chickpeas Pilaf: Burghul Bedfeen (برغل بدفين)



Bulgur Bedfeen is a healthy healthy recipe, can be made with chicken, stew meat or simply vegetarian substituting the chicken or meat stock with vegetable stock or water. The one I chose today is with chicken. I used a couple of chicken breasts but you can use half a chicken or even a whole chicken depending on the amount of servings.

Ingredients: (About 4-5 Servings)
2 big Chicken breasts cooked, by covering them with water and adding 2 bay leaves, 1 cinnamon stick, small carrot, black pepper, small onion, 2 cardamoms (I saved the broth for the rest of the recipe).
2 cups of Bulgur no.2 (not the fine one we use for tabbouli)
2 cups of cooked chickpeas or garbanzo beans
4 cups of broth
1 medium onion diced
2 tablespoons of tomato sauce
Olive oil (you can substitute with butter)
Salt, pepper, allspice to taste

After you cook the chicken, shred and set aside.
In the cooking pot, add onions, olive oil, spices. cook for a couple of minutes then add the washed and drained bulgur, mix and cook for a couple of minutes then add the chickpeas, tomato paste and broth. Bring to a boil then let simmer just like rice.
Serve with chicken on top. This meal is served with green salad or plain yogurt.

MAG

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14 comments:

My Turkish Kitchen said...

I just love this dish...
Welcome.
Iffet

MAG said...

Iffet, I am glad you do :) Thank you a lot :)

Arlette said...

Welcome Back my friend

I missed you and missed your food.

Yummy Yummy Yummy, I can eat Burghul every day, and prefer it to rice...
this is a wonderful meal, and you remind me to make tomorrow...

THanks Mag...

MAG said...

Arlette! Thank you soooo much for this lovely comment :) I missed you too :) Yes, I agree with you, I like Burghul too :)

meeso said...

Yum, that looks absolutely delicious! I am starving now :)

MAG said...

Thank you Meeso, glad you like this one :)

Summer said...

so healthy and so so yummy! thanks for reminding me of these delicious dishes. :)
welcome back!!!

MAG said...

Summer, thank you so much for your lovely comment :)

Anonymous said...

My mom makes with meat instead of chicken. I love this one!

farida said...

Welcome back, Mag! Hope you have settled down in Germany. Your pilaff looks great! I love bulgur pilaffs a lot and make it often. Your recipe sounds delicious. Thank you!

tasteofbeirut said...

Hi Mag, I hope you are finally settled in Germany! Can't say that I envy you, I heard the winters there are brutal! But at least being in the middle of Europe is exciting and so much closer to Lebanon!
The burghul be-dfeen looks great. Are you finding all the ingredients you need easily?

MAG said...

- Thank you Farida :) I am settled now and trying to get my kitchen together :) I am glad you like this recipe.

- Joumana, I am finally settled but still lots of things to do :( It is exciting yes, and you are right closer to Leb, but I miss Texas :( specially for the weather, it gets brutally cold here yes :( It's not easy to find ingredients but the Turkish and international markets are a blessing!

Renee Sharou said...

Hello, Meg. I just found your blog for the first time , and found this recipe that i forgot all about . Thank you and saw your EETch recipe too ,its my daughters favorite .The only thing i have more tomatoes ,parsley, and onions in it and some pepper paste ,but it looks very good.God bless. Renee

the jewel said...

Great recipe. I always wondered about the quantity of the water . Now I know. Thanks

The Phoenicians

"Upon the Tsurian sea the people live
Who style themselves Phoenicians...
These were the first great founders of the world --
Founders of cities and of mighty states --
Who showed a path through seas before unknown.
In the first ages, when the sons of men
Knew not which way to turn them, they assigned
To each his first department; they bestowed
Of land a portion and of sea a lot,
And sent each wandering tribe far off to share
A different soil and climate. Hence arose
The great diversity, so plainly seen,
'Mid nations widely severed."

-- Dyonysius of Susiana, A.D. 3
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