Meat and Burghul Stew - Yakhnit Lahm wa Burghul

posted on: Mar 1, 2025

By: Habeeb Salloum/Arab America Contributing Writer

Many of the healthy stews in the region of Greater Syria use lamb and burghul as their base.  These are served alongside various types of salads made from both fresh vegetables in season, and cooked or pickled vegetables, and, at times, fruit.  Also, often these stews are accompanied by green olives, hot peppers and pickled or fried eggplant.  

Tasty, wholesome and reasonable in cost, this is a perfect meal on a cold winter day.

Serves about 6

5 tablespoons butter

2 large onions, chopped

1 1/2 pounds ground lamb

4 cloves garlic, crushed

2 large tomatoes, chopped

1/4 cup finely chopped fresh mint

1 1/2 teaspoons salt

1 teaspoon pepper

1 teaspoon tarragon

1/2 teaspoon allspice 

1/8 teaspoon cayenne

5 cups water

1/4 cup coarse burghul

Melt butter in a saucepan then sauté onions over medium-low heat for 10 minutes.  

Add meat and garlic then stir-fry for 5 minutes.  

Stir in remainder of ingredients, except burghul, then bring to boil.  Cover then simmer over medium-low heat for 40 minutes or until meat becomes tender.  

Stir in burghul then simmer over medium-low heat for a further 30 minutes, stirring occasionally and adding more water if necessary.  

Serve hot with mashed potatoes or cooked rice.

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