Bulgur Pilaf with Lamb Recipe - Allrecipes.com
  • READY IN 55 mins

Bulgur Pilaf with Lamb

Recipe by  

"Bulgur pilaf with lamb and tomatoes. If you prefer, you can use beef instead of lamb. Serve with plain yogurt."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Heat butter in a large, deep skillet over medium high heat . Cook lamb and onions until onions are very light brown. Stir in bulgur, and cook about 3 minutes. Stir in chicken broth and tomatoes. Season with salt. Bring to a boil, reduce heat, and simmer until all moisture is absorbed, about 30 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2003

I think 3 cups of water or broth may not be enough for 2 cups of bulgur. Usually I put 2 1/2 cups of water for 1 cup of bulgur.

 
Most Helpful Critical Review
Mar 22, 2011

I did not care for this recipe.

 

9 Ratings

Mar 06, 2011

Anlarm and JennPB. Actually, Anlarm, the broth is should be about in the middle. I like the raito of broth to bulgur at 2:1. It shouldn't be tender or mushy but firm and chewy. More so than say converted rice. BUT if you like it... GREAT! and Jenn, really, it needs the butter if not to brown the meat to give it that wonder full carmelization full of flavor and appearence then the butter flavor for the bulger (bughlur in Armenian). Again, however, if you like it that way... GREAT! It might be said now that bulgur is high in protien and bran and soooo yummo. My non-Armenian wife and Asian decent buddy live for this when I make it (my family recipe coming soon so look for it. Authentic and easily made in a rice cooker). Geddamame, I feel bad for you. This stuff is great no matter how you throw the dice. Tabbulli is GREAT! Good stuffing for roasted chicken with herbs, shallots, garlic etc.

 
Jul 30, 2004

I use canned tomatoes instead and this recipe is one of my kids favorites. Doubles well but stir throughout.

 
Aug 15, 2003

I have made this recipe several times with beef or lamb, adding some herbs to complement the meat (usually Italian seasoning with beef and rosemary etc. with lamb). I put everything in a casserole dish in a moderate oven for an hour or so, adding the bulgar 30 minutes before we want to eat. Most of the time I don't even bother to brown the meat (saves on all that butter) and I always use tinned tomatoes. Easy and delicious!

 
Jul 06, 2011

This is such a simple dish, I was surprised at how yummy it is. I did throw in a little extra seasoning: some thyme, turmeric, and ground coriander seeds, a snitch of cumin, and some fresh garlic sauteed with the onion.

 
Aug 18, 2013

The family liked it... we didn't have Bulgur so I used 1 c. Barley with 2.5 cups water and 2.5t chicken bouillon. I also followed the advice of one of the previous posts & put some turmeric, coriander, and cumin seeds in it, and cooked about 1 T. minced garlic with the onions. Not a bad way to use leftovers!

 

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Nutrition

  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 65 g
  • 21%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 16 g
  • 64%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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