Ingredienser
Grov bulgur1.5 cup- Small onion0.5 kilogram
- Beef, with some bones0.5 kilogram
Kokta kikärtor2 cup
Torkade kikärtor1 cup
Malet spiskummin1 tablespoon
Salt0
Svartpeppar0.5 teaspoon
Olivolja0
Mjöl0.3 cup
Steg
- 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 minNödvändiga verktyg:
Kastrull - 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 minNödvändiga verktyg:Kastrull - 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 minNödvändiga verktyg:
Stekpanna
Näringsvärde
Grov bulgurper 100gKokta kikärtorper 100gTorkade kikärtorper 100gMalet spiskumminper 100gSaltper 100gSvartpepparper 100gOlivoljaper 100gMjölper 100g* Näringsvärdena är ungefärliga och beräkningen kan påverkas av typen av ingrediens samt odlings-, förvarings- och tillagningsmetoder.