Hearty Bulgur and Meat Stew with Vegetables
Ingredients
- 2 cups coarse bulgur
- 3 tablespoons olive oil
- 1 kg boneless meat
- 1 medium onion, chopped
- 2 large tomatoes, peeled and chopped
- 2 cups cooked chickpeas
- 1 large carrot, sliced
- 1 medium sweet red pepper, diced
- 1 medium sweet green pepper, diced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
Preparation
Wash the bulgur several times and soak it in water for 15 minutes.
In a medium-sized pot, heat the oil over medium heat and add the meat, stirring until the color changes.
Add the onion and stir until it wilts, then add the tomatoes and stir for 3-4 minutes.
Add 6 cups of water and bring to a strong boil, then cover the pot and simmer on low heat for two hours or until the meat is cooked, adding the carrot and peppers halfway through cooking.
Add the chickpeas, salt, pepper, paprika, cinnamon, turmeric, and cumin.
Drain the bulgur from the soaking water and add it to the meat and chickpea mixture in the pot, bring to a strong boil on high heat until the bulgur absorbs most of the broth, then cover and simmer on low heat for 30 minutes until the bulgur is cooked.
To serve, invert the pot onto a serving dish and serve with vegetable salad.
Tips
Bulgur cooks quickly and does not require extended cooking time.
