Burghul Bi Dfeen, برغل بدفين Servings: 4 - 6

Burghul and Chick Peas Pilaf


  • 2 cups coarse Cracked Wheat (Burghul #3)
  • 1 cup dry Chick Peas, soaked overnight and cooked
  • 1 medium onion, diced
  • 1 tbsp. Olive oil (adjust to taste)
  • 2 tbsp. tomato paste
  • Salt, pepper, ground cumin and allspice (to taste)
  • 3 - 4 cups liquids (broth or chick peas cooking water)


  1. In a saucepan, heat olive oil and saute the onions for a few minutes.

  2. Stir in the washed and drained cracked wheat, salt, pepper, allspice and cook for 2 - 3 minutes then add the chick peas and the liquids.  Bring to a boil then lower the heat and cook until the liquid has been absorbed and the burghul is done.

  3. Serve as a side dish with chicken, lamb or beef and a green salad or plain yoghurt.