Burghul bi Dfeen

Directions

1. 1
   Fry the onions in 23 tablespoons oil, shaking the pan to brown them lightly all over.
2. 2
   Add the meat and saute, turning the pieces over, until browned.
3. 3
   Add the drained chickpeas and cover with water.
4. 4
   Add pepper, 1/2 teaspoon cinnamon, and the allspice and simmer, covered, until the meat and chickpeas are very tender, about 11 1/2 hours.
5. 5
   Add salt when the chickpeas have softened.
6. 6
   Add the bulgur, stir well, and cook, covered, for about 15 minutes, until all the liquid has been absorbed, adding a little water if it seems too dry.
7. 7
   Let sit, covered, for about 15 minutes, while the grain becomes swollen and tender.
8. 8
   It is usual to pour melted butter into the pan before serving, but you may leave this out.
9. 9
   Serve sprinkled with the remaining cinnamon.