Ingrédients
Boulgour brun grossier1.5 cup- Small onion0.5 kilogram
- Beef, with some bones0.5 kilogram
Pois chiche cuit2 cup
Pois chiche sec1 cup
Cumin moulu1 tablespoon
Sel0
Poivre noir0.5 teaspoon
Huile d'olive0
Farine0.3 cup
Mesures
- 1
Heat 1/4 cup of olive oil and sauté the onion on all sides. Season the meat with spices and brown slightly in a pot with a little oil. Add 6 cups of water and simmer the meat until tender. (Bones can be added to the broth for extra flavor). If using dried chickpeas, soak them overnight with a little baking soda, drain, and add to the meat broth to cook alongside the meat. If using canned chickpeas, rinse and drain them, then add to the pot at the end of the cooking time.
30 minutesMatériel requis:
Marmite - 2
Reserve 2 cups of the meat broth to make the sauce. Scoop out the meat and chickpeas and cook the bulgur in the broth. Use 2 cups of liquid. Cover and cook the bulgur until tender, then return the meat and chickpeas to the pot along with the bulgur and onion.
15 minutesMatériel requis:Marmite - 3
To prepare the sauce: Toast the flour in a frying pan until it turns brown and becomes fragrant. Add the meat broth (without the meat, chickpeas, and onion) and stir until the mixture thickens. Add the meat, chickpeas, and onion to the sauce, if desired. Stir to combine and make it tender. Serve with bulgur.
15 minutesMatériel requis:
Poêle à frire
Faits nutritionnels
Boulgour brun grossierpour 100gPois chiche cuitpour 100gPois chiche secpour 100gCumin moulupour 100gSelpour 100gPoivre noirpour 100gHuile d'olivepour 100gFarinepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.