burghul bi Hommos

burghul bi Hommos ( burghul with chickpeas) is an authentic and healthy delicious Syrian recipe based on bulgur, onions, chickpeas and meat, or simply vegetarian substituting the meat stock with vegetable stock or water, which is usually served with yogurt.

The addition of chickpeas to this bulgur recipe gives the dish the perfect texture. Spices enhance the dish and give the Syrian touch.

Burghul bi Hommos is traditionally prepared with Arabic samneh (ghee), which is nothing more than clarified butter, but you can also use oil.

This delicious traditional recipe is prepared for the winter.



½ cup chickpeas

12 small white onions

2 cups bulgur

1½ lb beef (or lamb), cubed

2 tablespoons Syrian "7 spices"

2 bones beef (or lamb)

4 tablespoons samneh (ghee) or olive oil

1½ teaspoon salt



Soak the chickpeas in enough water to cover for at least 8 hours and ideally overnight.

Peel onions and keep them whole. Alternatively, blanch onions for 1 to 2 minutes in boiling water to make them easier to peel.

Brown the meat and bones in a large uncovered pressure cooker with a little oil or 2 tablespoons samneh for about ten minutes.

Remove meat.

Fry the onions in the same pressure cooker for 5 minutes.

Cook the drained chickpeas in enough water to cover in a pressure cooker under high pressure for 15 minutes. Remove and drain chickpeas.

Place meat, bones and salt in the pressure cooker, cover with water and cook under pressure for 30 minutes.

Open the pressure cooker, add onions and cook for five more minutes.

Remove the meat and onions from the stew.

Add the chickpeas and bulgur and a tablespoon of the "7 spices" blend.

Simmer uncovered, until the chickpeas and bulgur are tender.

Add more water if necessary. Add salt and pepper.

Serve the bulgur and chickpeas on a plate. Pour two tablespoons samneh or olive oil on the stew.

Top with meat and onions. Sprinkle "7 spices" blend to taste.


Lara Khouli