Eddie Abd sits down with food
blogger and writer Fouad Kassab to
discuss Middle Eastern cuisine,
including Turkish, Lebanese and
Syrian foods. In this segment,
Fouad explains how to make a
burghul pilaf with chickpeas. A
traditional Middle Eastern side
dish, burghul can be cooked just as
you would rice. Middle Easterners
favour the absorption method and
flavour the grain with salt, onions
and garlic. Butter adds richness
and the addition of chickpeas gives
the pilaf more body.
