Ingredienser
Grov bulgur1.5 cup- Small onion0.5 kilogram
- Beef, with some bones0.5 kilogram
Kokte kikerter2 cup
Tørkede kikerter1 cup
Malt spisskummen1 tablespoon
Salt0
Svart pepper0.5 teaspoon
Olivenolje0
Mel0.3 cup
Trinn
- 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 minNødvendig utstyr:
Kjele - 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 minNødvendig utstyr:Kjele - 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 minNødvendig utstyr:
Stekepanne
Ernæringsfakta
Grov bulgurper 100gKokte kikerterper 100gTørkede kikerterper 100gMalt spisskummenper 100gSaltper 100gSvart pepperper 100gOlivenoljeper 100gMelper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.