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Al-Ahram Weekly 9 - 15 March 2000 Issue No. 472 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 9 - 15 March 2000 Issue No. 472
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Features Focus Books Travel Living Sports Profile People Time Out Chronicles Cartoons Spice of life
By Moushira Abdel-Malek
Ingredients:
2 cups burghul
500gms beef strips
2 medium onions (finely chopped)
2 large (red, yellow) capsicums (diced)
1 cup chopped parsley + coriander
1tbsp lemon juice
1tbsp vinegar
2tbsp oil
salt + pepper + thyme + allspice + nutmeg (grated)
Method:
Wash burghul thoroughly, soak in water (5-6 hours). Rinse under cold water and drain well. Combine beef, lemon juice, vinegar and season. Heat half the oil in a pan. Stir fry the beef in batches. When slightly browned, add the remaining juices and stir. Remove from pan and keep warm. Heat remaining oil in same pan. Stir fry onions, then capsicum for one minute. Return beef to pan. Add one cup boiling water. Cover and leave to cook only for 10 minutes over medium heat. Uncover, stir and add burghul. Stir to combine and season to taste. Add parsley and coriander. Stir once more. cover and allow to cook for 10 more minutes only. Remove from heat. Allow to stand for 5 minutes before serving.
