Cracked Wheat with Spicy Lamb

Kuzulu bulgur pilavı


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

This spicy dish from central and eastern Anatolia is delicious on its own or as part of a meat course. This particular recipe from Kayseri also works well with kuskus (couscous). Chopped spinach is sometimes added to the pan with the meat at the end of the recipe.


  • 12 oz/350 g bulgur
  • 8 oz/225 g shoulder of lamb, cubed
  • 1 onion, chopped
  • 2 tablespoons kuyrukyağı (sheep’s tail fat), clarified or ordinary butter
  • 1 teaspoon tomato purée
  • 1 pint/600 ml lamb stock or water
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kırmızı biber
  • salt


  • Wash and drain the bulgur. Soften the onion in the fat and stir in the bulgur with the tomato purée. Pour over the stock or water, season with a little salt and bring the liquid to the boil for 1-2 minutes. Reduce the heat and simmer until almost all the liquid has been absorbed. Remove from the heat, cover with a dry dish-towel, place the lid down tightly, and leave to steam for 15-20 minutes.
  • Toss the ehunks of lamb in the spices. Heat a wide, shallow pan and fry the meat quickly in its own juices until almost done. Tip the bulgur into the pan with the meat and cook them together for a few minutes. Serve hot with yogurt.