Bulgur pilaf
Description
The dish is prepared with meat, vegetables, and even chestnuts. I suggest sticking to tradition and making the classic version with beef. Traditionally, it should be spicy, but if you don't like too much heat, adjust to your taste and limit the amount of pepper.
Instructions
- 1
Step 1
1. I would like to offer a classic bulgur pilaf recipe. First, you need to melt the fat. I cut the tail fat into cubes and put it into a cauldron over heat.
- 2
Step 2
2. I cut the beef into cubes, but smaller in size. While the meat was frying in the cauldron, I chopped the onion and added it almost at the very end of the meat frying.
- 3
Step 3
3. After that, I cut the carrots into thin strips and fried them together with the meat, onion, and fat in a cauldron. Then add a little water and garlic, and simmer everything for about 15 minutes.
- 4
Step 4
4. I recommend slicing the salad in the meantime: cut tomatoes and onions into half-rings, and chop parsley and cilantro more finely. Salt lightly and set aside in a deep plate.
- 5
Step 5
5. Next, wash the bulgur and place it into the pot, spreading it evenly over the surface. I do this using a slotted spoon. Pour hot water over it, enough to rise 1 cm above the surface. Reduce the heat and simmer for about half an hour, covered. After that, stir the mixture and remove the garlic.
- 6
Step 6
6. That's it, bulgur pilaf is ready! Serve it hot on a plate, garnished with fresh herbs and vegetables.