Bulgur Pilafwith Meat
This old Turkish classic is a meal in itself, to be accompanied by a salad.
- 2 onions, chopped
- 6-8 tablespoons butter or vegetable oil
- ½ pound lean lamb or beef, cut into ⅔-inch cubes
- Salt and pepper
- 3 large tomatoes, peeled and chopped
- 1½ tablespoons tomato paste
- 2 cups coarse- or medium-ground bulgur, washed in cold water and drained
Instructions:
- In a large saucepan, fry the onions in 2—3 tablespoons of the butter or oil until golden. Add the meat and sauté over moderate heat for a few minutes, turning to brown the pieces all over. Season with salt and pepper and stir in the tomatoes and tomato paste.
- Cover with water and simmer gently, covered, for 1-1½ hours, or until the meat is tender, adding water to keep the meat covered but letting it reduce towards the end.
- Add the bulgur and about 2 cups boiling water—assuming there are about 2 cups of liquid sauce already in the pan. Add more if there is not. Add salt, stir well, and cook, covered, over low heat for about 10-15 minutes, or until the liquid has been absorbed, adding a little water if it seems too dry. Let stand for a further 15 minutes, while the grain becomes swollen and tender. The bulgur should be plump and soft. Stir in the remaining butter or oil before serving.