Bulgur Pilaf with Meat

Name: Bulgur Pilaf with Meat
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Middle East
Ingredients: 6 tablespoons (¾ stick) butter or extra virgin olive oil; 2 large onions, chopped; 6 tablespoons (¾ stick) butter or extra virgin olive oil; 1 pound boneless lamb shoulder or leg, cut into 1-inch cubes; 2 bay leaves; Salt and black pepper to taste; Salt and black pepper to taste; 1 teaspoon ground cumin; 3 cups cored and chopped tomatoes (canned are fine; don’t bother to drain); ½ teaspoon ground cinnamon; Pinch of ground allspice; About 2 cups chicken, beef, or vegetable stock, preferably homemade, or water, warmed; About 2 cups chicken, beef, or vegetable stock, preferably homemade, or water, warmed; About 2 cups chicken, beef, or vegetable stock, preferably homemade, or water, warmed; About 2 cups chicken, beef, or vegetable stock, preferably homemade, or water, warmed; Chopped fresh parsley leaves for garnish; 1½ cups medium or coarse bulgur; Lemon wedges for serving, optional

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

You can also make this pilaf with rice, but bulgur makes it unusual and special. Serve with a salad and you’ve got a meal.

Ingredients

6 tablespoons (¾ stick) butter or extra virgin olive oil
2 large onions, chopped

Middle East
Main course

Method

Put 4 tablespoons (½ stick) of the butter in a large skillet or flameproof casserole with a lid and turn the heat to medium. When the butter melts, add the onions, a large pinch of