Bulgur pilaf

8 servings

120 minutes

Bulgur pilaf is a fragrant and rich dish of Arab cuisine filled with Eastern spices and a rich flavor. It is a variation of classic pilaf where bulgur replaces rice, giving the dish a nutty hint and delicate texture. Historically, pilaf was a symbol of hospitality and festive gatherings, and its preparation was considered an art. In this recipe, meat is fried in tail fat until golden brown, complemented by sweet carrots and caramelized onions. Cumin, garlic, and hot pepper fill the dish with spicy and piquant notes. Bulgur pilaf not only satisfies but also warms you up, making it perfect for both cozy family dinners and festive feasts.

Energy value per serving

• Calories: 1081.3
• Proteins: 40.5g
• Fats: 63g
• Carbohydrates: 76.5g

Ingredients

• Meat: 1000 g
• Carrot: 500 g
• Onion: 300 g
• Bulgur: 900 g
• Vegetable oil: 100 ml
• Fat tail fat: 300 g
• Cumin seeds: 1 tsp
• Salt: to taste
• Ground black pepper: to taste
• Red chilli pepper: 2 pc
• Garlic: 2 head

Cooking steps

1. Remove all veins and membranes from the meat, if any, and cut into medium cubes. Slice the onion into half rings. Chop the carrot coarsely. Rinse the bulgur and set it aside to dry (if there's a little water left after rinsing, it's okay).

   Required ingredients:

   • Meat: 1000 g
   • Carrot: 500 g
   • Onion: 300 g
   • Bulgur: 900 g

2. In a pot over low heat, melt the fat from the tail; if it feels insufficient, add sunflower oil. Heat the fat until it smokes lightly and sauté the onion just until soft.

   Required ingredients:

   • Fat tail fat: 300 g
   • Vegetable oil: 100 ml
   • Onion: 300 g

3. Next, carefully place the meat along the walls of the pot to shift the onion to the center. Fry the meat without turning until a nice crust forms, then flip the meat and fry on the other side.

   Required ingredients:

   • Meat: 1000 g

4. Then add the carrot and fry a little more while stirring until the carrot becomes soft. Add salt, black pepper, and ground cumin. Pour in water to cover the mixture. Add whole red peppers (check that the pods are intact) and 2 whole heads of garlic. Simmer on low heat for about half an hour.

   Required ingredients:

   • Carrot: 500 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Cumin seeds: 1 teaspoon
   • Red chilli pepper: 2 pieces
   • Garlic: 2 heads

5. Place bulgur, pour hot water so that there is 1 cm of water on top, cover with a lid and cook for 15-20 minutes. Then turn off the heat and let it sit for another 15-20 minutes.

   Required ingredients:

   • Bulgur: 900 g