Bulgur with Meat

Suhail Al-AhmadChef

Ingredients

• Coarse Bulgur
  2 cup
• Lamb, cut into large pieces
  500 grams
• Boiled Chickpeas
  1 cup
• Vegetable oil, Mazola
  0.5 cup
• Olive oil
  0.5 cup
• Bay Leaf
  1 leaf
• Loomi (dried black lime)
  1 piece
• Tomato, cut into quarters
  1 piece
• Onion, cut into quarters
  1 piece
• Clove
  1 teaspoon
• Cardamom
  1 teaspoon
• Salt and black pepper to taste
  0

Steps

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.

   Required Tools:

   Pot

   90 min
2. 2

   Wash the bulgur and strain it.

   5 min
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.

   Required Tools:

   Pot

   10 min
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.

   Required Tools:

   Pot

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Coarse Bulgurper 100g

Energy342 kcal

Protein12.3 g

Total Fat1.2 g

Carbohydrate75 g

Dietary Fiber4.5 g

Total Sugars0.4 g

Boiled Chickpeasper 100g

Energy164 kcal

Protein8.86 g

Total Fat2.59 g

Carbohydrate27.42 g

Dietary Fiber7.6 g

Total Sugars4.8 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Bay Leafper 100g

Energy313 kcal

Protein7.6 g

Total Fat8.4 g

Carbohydrate74.97 g

Dietary Fiber26.3 g

Total Sugars0.6 g

Cloveper 100g

Energy274 kcal

Protein6 g

Total Fat20 g

Carbohydrate65 g

Dietary Fiber33 g

Total Sugars2 g

Cardamomper 100g

Energy311 kcal

Protein10.8 g

Total Fat6.7 g

Carbohydrate68.5 g

Dietary Fiber28 g

Total Sugars0.5 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags