Bulgur pilaf with meat

6 servings

2 glasses “bulgur” (boiled and pounded wheat), 6 tablespoons margarine, 3 medium size onions, 2 tomatoes or 3/4 tablespoon, tomato paste, 500 gr. mutton, cut into cubes, 3 glasses meat stock or water,

2 teaspoons salt, 7/2 teaspoon pepper

Wash and drain the “bulgur”.

Chop the onions and brown them lightly in 3 tablespoons of margarine. Add the meat. Cover and cook on medium heat, stirring from time to time, until the juice evaporates.

Add 1 teaspoon salt, pepper, peeled and chopped tomatoes or tomato paste and 2 glasses of warm water. Cover and cook until tender. Uncover and cook stirring from time to time until the juice evaporates again.

Bulgur pilaff

Add 3 glasses of meat stock and remove from heat. Melt 3 tablespoons of margarine in a saucepan. Add the “bulgur” and cook at high temperature for 10 minutes, stirring constantly. Add 1 teaspoon of salt and the meat together with stock. Mix well. Cover and cook gently until the stock is absorbed.

Leave on very low heat for 20 minutes. Mix well with a wooden spoon and serve.
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