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1 cup burghul wheat, medium
3/4 cup kishik
2 cups awarma (see recipe index)
1 medium onion, chopped
Salt and pepper to taste

Rinse and drain wheat in a saucepan. Add kishik, boiling
water, salt and pepper to wheat, cover and let steam for 15
minutes. Sauté onion and awarma and add to above. If it appears
too thick, boiling water may be added. Allow to steam for 5
minutes more. Serve hot.

Option: Substitute 3 Tbsp. rendered butter for awarma.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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