Iraqi Bulgur with Meat

Wael Al-MansouriChef

Ingredients

• Lamb meat, cut
  0.5 kilogram
• Vermicelli
  0.5 cup
• Coarse Bulgur
  2 cup
• Vegetable Oil
  2 tablespoon
• Salt to taste
  0

Steps

1. 1

   Wash the bulgur and drain it well.

   Required Tools:

   🍳

   Strainer

   5 min
2. 2

   Boil the meat for 40 minutes, then remove the meat and keep the broth aside.

   Required Tools:

   Pot

   40 min
3. 3

   Fry the vermicelli in the oil until golden.

   Required Tools:

   Frying Pan

   5 min
4. 4

   Add the bulgur and sauté it briefly, then pour 4 cups of the meat broth over it, cover the pot, and let it simmer on low heat for 15 minutes.

   Required Tools:

   Pot

   15 min
5. 5

   Then add the boiled meat pieces and some salt to taste, and cook until the bulgur is tender, for about five minutes.

   5 min
6. 6

   Remove the pieces of meat from the bulgur and serve the bulgur on a plate, distributing the pieces of meat on top.

   5 min
7. 7

   Serve the dish hot alongside yogurt.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Vermicelliper 100g

Energy371 kcal

Protein13 g

Total Fat1.5 g

Carbohydrate75 g

Dietary Fiber3 g

Total Sugars0.5 g

Coarse Bulgurper 100g

Energy342 kcal

Protein12.3 g

Total Fat1.2 g

Carbohydrate75 g

Dietary Fiber4.5 g

Total Sugars0.4 g

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags