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.