Bulgur Pilaf
Main Dishes • Arabian
Description
Bulgur Pilaf
Ingredients
- Meat 35 oz
- Carrot 20 oz
- Onion 10 oz
- Bulgur 30 oz
- Vegetable Oil 5 fl oz
- Fat Tail Fat 10 oz
- Toasted Cumin Seeds 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
- Red Long Chili Peppers 2 pieces
- Garlic 2 heads
Step-by-Step Guide
Step 1
Remove all tendons and membranes from the meat, if any, and cut it into medium cubes. Slice the onion into half rings. Grate the carrot coarsely. Rinse the bulgur and set it aside to dry (if there's a little water left after rinsing, it's not a problem).
Step 2
In a cauldron over low heat, render the fat from the tail; if it seems like there's not enough fat, add some sunflower oil. Heat the fat until it starts to smoke slightly and lightly sauté the onion until it becomes soft.
Step 3
Next, carefully place the meat along the walls of the cauldron to push the onion to the center. Sear the meat without turning it until a nice crust forms, then flip the meat and sear the other side.
Step 4
Then add the carrot and sauté a bit longer, stirring until the carrot becomes soft. Add salt, black pepper, and crushed cumin. Pour in enough water to cover the mixture. Add the red peppers (make sure the pods are whole) and the whole heads of garlic. Simmer on low heat for about half an hour.
Step 5
Add the bulgur, pour in hot water so that there is about 1 cm of water on top, cover with a lid, and cook for 15–20 minutes. Then turn off the heat and let it sit for another 15–20 minutes.
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