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Makmoora

Serves 6

  • 1 savoy cabbage thinly sliced
  • 1 large onion sliced
  • 1 large leek thinly sliced
  • 5 spring onions finely chopped
  • 2 cups burghul
  • 3 cups chicken stock
  • 1 tsp mixed spices
  • 1 tsp cinnamon powder
  • 1/4 tsp nutmeg
  • 1 tbs ground cumin
  • 2 chillies finely chopped
  • 3 tbs olive oil for cooking
  • 1 tbs lemon juice
  • 1 tbs worcester sauce
  • Salt & pepper

** Important **

The mixed spices used here are the traditional '7 spices' you can buy off the shelf.

 
Fry onions and leeks until soft. Add mixed spices, cumin, chilli, cabbage. Cover and fry on low heat for 10 mins stirring occasionally. Add burghul and stir in well. Add chicken stock, salt, pepper, worcester sauce and lemon juice. Stir. The stock should just cover the burghul. Bring to the boil then cover and simmer for 10 mins. Check to see if the juices have evaporated. If burghul is not yet cooked, add 1/2 cup of water to it and allow to simmer for 10 more minutes. Switch off heat and leave to stand for 20 mins. Serve warm with salad.

 



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