Bulgur Pilaf with Meat Recipe

Name: Bulgur Pilaf with Meat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons (3/4 stick) butter or extra virgin olive oil; 2 large onions, chopped; Salt and black pepper to taste; 1 pound boneless lamb shoulder or leg, cut into 1-inch cubes; 2 bay leaves; 1/2 teaspoon ground cinnamon; Pinch of ground allspice; 1 teaspoon ground cumin; 3 cups cored and chopped tomatoes (canned are fine; dont bother to drain); About 2 cups chicken, beef, or vegetable stock, preferably homemade (page 160 or 162), or water, warmed; 1 1/2 cups medium or coarse bulgur; Chopped fresh parsley leaves for garnish; Lemon wedges for serving, optional

Servings: persons

6 tablespoons (3/4 stick) butter or extra virgin olive oil
2 large onions, chopped
Salt and black pepper to taste
1 pound boneless lamb shoulder or leg, cut into 1-inch cubes
2 bay leaves
1/2 teaspoon ground cinnamon
Pinch of ground allspice
1 teaspoon ground cumin
3 cups cored and chopped tomatoes (canned are fine; dont bother to drain)
About 2 cups chicken, beef, or vegetable stock, preferably homemade (page 160 or 162), or water, warmed
1 1/2 cups medium or coarse bulgur
Chopped fresh parsley leaves for garnish
Lemon wedges for serving, optional

1
Put 4 tablespoons (1/2 stick) of the butter in a large skillet or flameproof casserole with a lid and turn the heat to medium.
2
When the butter melts, add the onions, a large pinch of salt, and some pepper and cook, stirring occasionally, until the onions are quite soft, about 10 minutes.
3
Add the meat, bay leaves, and spices and cook, stirring, until everything is well combined.
4
Add the tomatoes, stock, and (unless your stock is salty) some more salt and pepper.
5
Cover, adjusting the heat so the mixture simmers.
6
Cook for about 30 minutes, until the meat is nearly tender.
7
Stir in the bulgur, cover again, and cook until the grain is nearly tender, about 15 minutes.
8
At this point most of the liquid should be absorbed.
9
If the mixture is dry and the grain not fully cooked, add some boiling water and cook for a few minutes more; if it is wet, uncover and raise the heat a bit to boil out the excess.
10
Stir in the remaining butter.
11
Turn off the heat and let sit for 15 minutes more.
12
Taste and adjust the seasoning, garnish, and serve with the lemon if you like.
13
In step 2, substitute ground lamb (or beef).
14
Add the bulgur along with the tomatoes and stock and finish as in step 3.
15
(You may skip the final resting period.)
16
In step 2, omit the meat and add 1 1/2 to 2 cups cooked chickpeas.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons (3/4 stick) butter or extra virgin olive oil, 2 large onions, chopped, Salt and black pepper to taste, 1 pound boneless lamb shoulder or leg, cut into 1-inch cubes, and more.

Yes, Bulgur Pilaf with Meat falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bulgur Pilaf with Meat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions