Emayche is a staple rural dish composed of kishk and burghul.

Preparation time: 20 min
Cooking time: 20 min

For 6 persons

200 g (7 oz) burghul
50 g (1.7 oz) kishk
10 cl (3.5 fl oz) olive oil
6 small-size onions
3 tablespoons vegetable oil
1 tablespoon cinnamon
Salt

1. Soak the burghul in water, then drain.

2. In a bowl, mix burghul, kishk, olive oil, cinnamon and salt.

3. In a pan, sauté the unpeeled onions in vegetable oil for 20 minutes. Peel the onions.

4. Place the burghul mixture on a plate. Place the whole onions on the side of the dish.

Serve at room temperature.