Guest Post: Burghul Balls with Sumac (Zingol bi Summaq)
By Joumana Medlej
Servings Prep Time
4Servings 30minutes
Cook Time
30minutes
Servings Prep Time
4Servings 30minutes
Cook Time
30minutes
Ingredients
  • 1(140)cup(grams) burghul of any gradesoaked for 15 minutes
  • Lukewarm water
  • 1/2(60)cup(grams) flour
  • 1tablespoon salt
  • 1tablespoon sumac
  • 1/2(120)cup(milliliters) cold water
  • 3(720)cups(milliliters) boiling water
  • 2tablespoons (sunflower or olive) oil
  • 2 onionschopped
  • 2tablespoons extra virgin olive oil
Instructions
  1. Put the burghul in a bowl and cover it generously with lukewarm water. Let soak for 15 minutes.
  2. Drain the burghul well, add the flour and salt. Knead together until well combined.
  3. Shape into nut-sized balls and set aside.
  4. In a heatproof bowl, dilute the sumac with the cold water. Add the boiling water and set aside.
  5. Put the sunflower oil in a pot over medium heat, then add the onions and sauté till transparent.
  6. Pour in the sumac broth and the extra virgin olive oil, carefully drop in the balls. Stir briefly then cover and leave to simmer for 30 minutes.
  7. Serve hot or lukewarm with a cucumber or tomato salad.
Recipe Notes

By Joumana Medlej, Guest Post

 

Recipe from 280 Recettes de Cuisine Familiale Libanaise by Fayez Aoun.