Mufallaq

Mufallaq is another of the wonderful Saudi Arabian recipes that combines meat and grain in one lovely stew.

• 3 cups crushed wheat
• 4 cups water
• 2 tablespoons oil or shortening
• 1 pound lamb or beef cut into large chunks
• 2 large tomatoes, chopped
• Salt and pepper to taste
• 2 onions, chopped

METHOD

Wash wheat and soak for two hours in water to cover.

Brown meat in oil or shortening. When browned, stir in chopped tomato, salt, pepper and 1 cup water. Simmer until meat is tender and set aside.

Drain wheat and fry gently in oil or shortening in a separate skillet large enough to hold all ingredients. Cook, stirring, until grain begins to turn color. Add meat mixture and the remaining 3 cups water, cover, and cook until all water is almost absorbed and the wheat is fluffy.

Fry onion and place it in a depression in center of wheat. Cover and allow to steam over a very low flame for about 1 hour. Stir onion into the wheat and turn the mixture out onto a platter, picking out the biggest of the meat pieces to place across the top.

Serves: 4 - 6

Contributor: Elinoar Moore

more grains and beans        back to article on Saudi Arabian Cooking      
back to main middle eastern cooking page         back to lamb recipes

 

top of page