Bulgur with Meat

Suhail Al-AhmadChef

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

Ingrediënten

• Grove bulgur
  2 cup
• Lamb, cut into large pieces
  500 grams
• Gekookte kikkererwten
  1 cup
• Vegetable oil, Mazola
  0.5 cup
• Olijfolie
  0.5 cup
• Laurierblad
  1 leaf
• Loomi (dried black lime)
  1 piece
• Tomato, cut into quarters
  1 piece
• Onion, cut into quarters
  1 piece
• Kruidnagel
  1 teaspoon
• Cardamom
  1 teaspoon
• Salt and black pepper to taste
  0

Stappen

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.

   Benodigde hulpmiddelen:

   Pan

   90 minuten
2. 2

   Wash the bulgur and strain it.

   5 minuten
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.

   Benodigde hulpmiddelen:

   Pan

   10 minuten
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.

   Benodigde hulpmiddelen:

   Pan

   10 minuten

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Grove bulgurper 100g

Energy342 kcal

Protein12.3 g

Total Fat1.2 g

Carbohydrate75 g

Dietary Fiber4.5 g

Total Sugars0.4 g

Gekookte kikkererwtenper 100g

Energy164 kcal

Protein8.86 g

Total Fat2.59 g

Carbohydrate27.42 g

Dietary Fiber7.6 g

Total Sugars4.8 g

Olijfolieper 100g

Energy884 kcal

Total Fat100 g

Laurierbladper 100g

Energy313 kcal

Protein7.6 g

Total Fat8.4 g

Carbohydrate74.97 g

Dietary Fiber26.3 g

Total Sugars0.6 g

Kruidnagelper 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

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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