Bulgur with Meat

Suhail Al-AhmadKok

A delicious dish of bulgur with meat, served with chickpeas and spices.

Ingredienser

• Groft bulgur
  2 cup
• Lamb, cut into large pieces
  500 grams
• Kogte kikærter
  1 cup
• Vegetable oil, Mazola
  0.5 cup
• Olivenolie
  0.5 cup
• Laurbærblad
  1 leaf
• Loomi (dried black lime)
  1 piece
• Tomato, cut into quarters
  1 piece
• Onion, cut into quarters
  1 piece
• Nellike
  1 teaspoon
• Kardemomme
  1 teaspoon
• Salt and black pepper to taste
  0

Trin

1. 1

   Wash the meat and boil it with spices according to each person's method for one and a half hours, then strain from the broth.

   Nødvendigt udstyr:

   Kedel

   90 minutter
2. 2

   Wash the bulgur and strain it.

   5 minutter
3. 3

   In a pot over the fire, add half a cup of Mazola oil and fry the bulgur, adding one and a half cups of meat broth for every cup of bulgur, then add the boiled chickpeas.

   Nødvendigt udstyr:

   Kedel

   10 minutter
4. 4

   Let the mixture boil, then reduce the heat and cover the pot until the bulgur is cooked. Add the olive oil and let the dish rest for ten minutes, stir and serve in a dish, garnished with meat and nuts.

   Nødvendigt udstyr:

   Kedel

   10 minutter

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Groft bulgurpr. 100g

Energi342 kcal

Protein12.3 g

Total fedt1.2 g

Kulhydrat75 g

Kostfibre4.5 g

Sukkerarter i alt0.4 g

Kogte kikærterpr. 100g

Energi164 kcal

Protein8.86 g

Total fedt2.59 g

Kulhydrat27.42 g

Kostfibre7.6 g

Sukkerarter i alt4.8 g

Olivenoliepr. 100g

Energi884 kcal

Total fedt100 g

Laurbærbladpr. 100g

Energi313 kcal

Protein7.6 g

Total fedt8.4 g

Kulhydrat74.97 g

Kostfibre26.3 g

Sukkerarter i alt0.6 g

Nellikepr. 100g

Energi274 kcal

Protein6 g

Total fedt20 g

Kulhydrat65 g

Kostfibre33 g

Sukkerarter i alt2 g

Kardemommepr. 100g

Energi311 kcal

Protein10.8 g

Total fedt6.7 g

Kulhydrat68.5 g

Kostfibre28 g

Sukkerarter i alt0.5 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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