2 chickens, quartered, or 2 lb. lamb stew meat
10 lg. onions, sliced
1/2 c. butter
5 c. water
3 c. Freekeh (another type of burghul)
Salt and pepper to taste

Saute onions in butter until golden. Set aside. Broil chicken and place in a large saucepan with the onions. Add water, salt and pepper. Bring to a boil and simmer until tender. Pour water into another saucepan, add Freekeh and cook over low heat until liquid is absorbed and Freekeh is tender.