Arabic Bulgur – Pilaf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g beef (alternatively mutton or lamb)
- 750 ml beef broth, instant
- 350 g bulur (wheat roats)
- 150 g chickpeas
- 3 onion (s)
- 1 lime (s)
- 2 tablespoon tomato paste
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- salt and pepper
- Almond (s) (almond sticks) or pine nuts
- Oil, neutral
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas in water for about 12 hours.
- Cut the meat into bite-sized pieces and finely chop the onions. Heat some oil in a saucepan and sauté the onions until translucent. Increase the heat, add the turmeric, cumin, coriander and the tomato paste and let toast. Now add the meat, turn it in the seasoning mixture and sear it. Then deglaze with 1/3 of the meat stock, season with salt and pepper, add the drained chickpeas and simmer on a low level with the lid closed until the meat is tender (approx. 1 - 1 1/2 hours). Stir every now and then.
- Squeeze the lime and add the juice to the meat. Wash the bulgur and add it as well. Now pour in the rest of the meat stock, close the lid and let the bulgur soak for about 20 minutes on the lowest heat.
- Finally, roast the almond sticks or pine nuts (depending on your taste and budget) in a pan without fat and sprinkle over the pilaf before serving.
- A fresh salad tastes good with it.
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