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Stewing Syrian Style

Winter has descended upon the land which means it's time for some stew. One dish I truly love, especially in the winter, is called Beef (or lamb) with Bulgur Wheat. When I smell this dish, it evokes memories of my childhood. I remember vividly watching my father make this dish or helping him stir. I love this dish because it makes a huge batch, it tastes amazing, and it's a pretty healthy dish! Overall cook time is about 90min.


  • 1 lbs lean beef cubed

  • 1-2 white onions roughly chopped

  • 6cups chicken and or beef stock (can use water if you'd like)

  • 1-2 cans chickpeas

  • 2-3 cups coarse bulgur wheat

  • Salt to taste

  • Allspice to taste

  • Cinnamon to taste

  • 1/2-1 lemon juiced

  • Dibs (aka Pomegranate Molasses) to taste (optional)

  • Lebnah (Middle Eastern Yogurt) for finished dish

First, roughly chop all your onions and set aside. I prefer freshly ground allspice, but any will do. For this recipe, it's a 1-pot-wonder so I tend to use a Dutch Oven when I can.

Take your meat and make sure to dry it thoroughly before placing in the bottom of the pot. Next add your broth(s). Cook the meat covered on medium-high for 30min skimming the top of the pot to get rid of excess sediment that collects at the top.

Once the meat is just cooked through, add the onion and continue to cook for another 5-10min.

Next, add the bulgur wheat. Cook with the lid off on medium until the bulgur wheat has absorbed nearly all of the liquid. At this point, add your allspice, salt, cinnamon, and if you want Dibs to your pot. After the liquid has mostly been absorbed, add the chickpeas with the juice and continue to cook down until all the liquid is pretty much gone. At this point, add your lemon juice and mix in.

Make sure to serve hot, and for added creaminess mix in some Lebnah!

This is a warm weather, hearty dish that pleases the palate and the soul.

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