Bulgur and Lamb Pilaf (Burghul Bedfeen)

Name: Bulgur and Lamb Pilaf (Burghul Bedfeen)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: 59.4 g Olive oil; 454 g Onions; 454 g geschmortes Lamm; 6.1 g Cumin; 1.2 g Pepper; Salt; 1500 g Water; 320 g Cooked chickpeas; 221 g Bulgur; 36.9 g Flour

🥄 🥄 🥄 🥄 🥄

Bulgur and lamb pilaf, also known as burghul bedfeen, is a is a flavorful and hearty Middle Eastern dish that features tender and juicy lamb, cooked to perfection with a blend of fragrant spices such as cinnamon, cumin, and cardamom. The lamb is then combined with soaked and cooked bulgur wheat, which adds a nutty and slightly chewy texture to the dish. It is a favorite throughout the region and can be enjoyed on its own as a main dish or as a side dish to accompany other Middle Eastern specialties.

Category: Mains

Source: www.tasteofbeirut.com

Ingredients

	Olive oil
	Onions
	Lamb stew pieces
	Cumin
	Pepper
	Salt
	Water
	Cooked chickpeas
	Bulgur
	Flour

Instructions

Heat olive oil and brown the onions from all sides. Set aside.

Sprinkle the meat with spices and brown briefly in a pot with a bit of oil, add water and simmer gently until the meat is thoroughly cooked and tender (add bones for extra flavor). Add the chickpeas towards the end of cooking time.

Strain the meat broth and reserve ½ of it to make the sauce. Cook the bulgur in the remaining stock until soft. Place the meat and beans back in the pot with the bulgur as well as onions.

To make the sauce, toast the flour in a skillet until light brown and fragrant. Add the reserved meat stock and stir till thickened. Serve with the bulgur pilaf.