"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 01-26-2008, 05:30 AM   #1
Cook
 
Join Date: Aug 2006
Location: Melbourne
Posts: 88
Beef and Burghul dish

Hiya

This is an easy recipe (especially if you use a pressure cooker). It's Middle Eastern.

1. Beef (in cubes with fat removed) - about 600gms (or more if u like more meat)
2. 2 medium sized eggplants chopped up into cubes (about 1 inch)
3. A big onion sliced into long pieces (about 1/2 cm across).
4. salt and pepper
5. 3 cups of burghul

You can make the same recipe in a normal pot but will need to adjust times for it as I use a pressure cooker.


- Brown beef in some olive oil in the pressure cooker pan (or a normal pot). Once it is cooked a bit add the onions and continue cooking it for a further couple of minutes
- Add 3 cups of water, about 1 heaped tsp of salt (or however much you like) and 1 tsp of pepper (or more).
- Put the pressure cooker lid on, put it on for 8-10 minutes and then release the pressure when it is done and open it up.
- Whilst the meat is cooking, get a heavy based pan and put that on low-medium and melt some butter (1-2 tbsp) or olive oil if u want to be healthier. Add the eggplant and mix it in the butter (the eggplant absorbs the oil/butter so add a bit more if it is going to burn). Cook it so it gets a nice golden colour on the outside.
- Once you take the lid off the pressure cooker, add in the eggplant, an extra 2 cups of water and the 3 cups of burghul. Mix it up and put the lid back on and pressure cook for a further 5 minutes.

If you did this is a normal pot you would probably cook the meat for 1/2 an hour, add in the eggplant and burghul and cook for about 15 minutes further till the burghul is cooked (you would probably need an extra cup of water for a normal pot too as burghul is usually 2 cups of water to 1 cup of burghul).

Eat this with yoghurt and cucumber mix

- peel and slice up the cucumber into small pieces (you don't need to peel it if u don't want to)
- add to yoghurt
- put salt and a bit of crushed garlic (or garlic powder if u have no fresh garlic) to taste
- I also add a bit of red chilli powder and some cumin and a little bit of water to thin the yoghurt just slightly

The yoghurt/cucumber is a must for this dish.

Enjoy! And please excuse my bad recipe skills!

__________________

__________________
Turando is offline   Reply With Quote
Old 01-26-2008, 06:59 AM   #2
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
Thanks turando
It looks great. Can you tell me a little more about burghul? Is it similiar to Bulgar wheat.
__________________

__________________
miniman is offline   Reply With Quote
Old 01-26-2008, 07:51 AM   #3
Cook
 
Join Date: Aug 2006
Location: Melbourne
Posts: 88
Yep I think it is the same thing -I used the term in Arabic.

Just found this through google:

Question Could you please tell me what burghul is, where I can buy it and how to prepare it for tabbouleh?
L. Abraham, Macquarie Fields, NSW
Answer
Burghul, also known as bulghur wheat, is a “rice staple” used in meals from the middle-east in ways similar to couscous. Originating from the Persian word for “bruised grain”, burghul is wheat that has been firstly cooked (either par-boiled or steamed), the outer layers of bran removed, then ground into various sized grains.
It is not the same as cracked wheat where the bran is not removed. It is most commonly eaten in the classic Lebanese dish tabbouleh – a salad of burghul, finely chopped tomato, onion, mint, parsley and sometimes garlic.
__________________
Turando is offline   Reply With Quote
Old 01-26-2008, 12:10 PM   #4
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
Thanks Turando
__________________
miniman is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:54 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.