Iraqi Bulgur with Meat

Wael Al-MansouriChef

Ingredjenti

• Lamb meat, cut
  0.5 kilogram
• Vermicelli
  0.5 cup
• Bulgur gross
  2 cup
• Żejt vegetali
  2 tablespoon
• Salt to taste
  0

Passi

1. 1

   Wash the bulgur and drain it well.

   Għodda meħtieġa:

   🍳

   Strainer

   5 min
2. 2

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

   Għodda meħtieġa:

   Kazzola

   40 min
3. 3

   Fry the vermicelli in the oil until golden.

   Għodda meħtieġa:

   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.

   Għodda meħtieġa:

   Kazzola

   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

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Vermicelligħal kull 100g

Enerġija371 kcal

Proteini13 g

Xaħam Totali1.5 g

Karboidrati75 g

Fibri Dietetiċi3 g

Zokkor Totali0.5 g

Bulgur grossgħal kull 100g

Enerġija342 kcal

Proteini12.3 g

Xaħam Totali1.2 g

Karboidrati75 g

Fibri Dietetiċi4.5 g

Zokkor Totali0.4 g

Żejt vegetaligħal kull 100g

Enerġija884 kcal

Xaħam Totali100 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

Karatteristiċi tad-Dieta u Tags