Cracked Wheat with Spicy Lamb

Name: Cracked Wheat with Spicy Lamb (Kuzulu bulgur pilavı)
Yield: Serves 3-4
Cuisine: Turkish
Ingredients: 12 oz/350 g bulgur; 8 oz/225 g shoulder of lamb, cubed; 8 oz/225 g shoulder of lamb, cubed; salt; 1 teaspoon kırmızı biber; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 pint/600 ml lamb stock or water; 1 pint/600 ml lamb stock or water; 1 teaspoon tomato purée; 2 tablespoons kuyrukyağı (sheep’s tail fat), clarified or ordinary butter; 2 tablespoons kuyrukyağı (sheep’s tail fat), clarified or ordinary butter; 2 tablespoons kuyrukyağı (sheep’s tail fat), clarified or ordinary butter; 2 tablespoons kuyrukyağı (sheep’s tail fat), clarified or ordinary butter; 1 onion, chopped

Kuzulu bulgur pilavı

Preparation info

Serves
3-4

Difficulty
Medium

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.

Ingredients

12 oz/350 g bulgur
8 oz/225

Asia
Turkey
Kayseri
Main course
Mediterranean
Spicy

Method

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, an